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New York Strip

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9406
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    New York Strip

    Never been a fan of "The Strip." Guess the ribeye texture spoils me. Enter sous vide.

    Thinking a 3 hr bath @131 after a 24 hour dry brine.

    1.5" thick, yellow tag on sale. Got a nice fat salmon filet on sale too.

    Click image for larger version

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  • Potkettleblack
    Club Member
    • Jun 2016
    • 1875
    • Chicago, IL
    • Grill: Grilla Original / Weber Genesis EP-330
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi
      Disqus: Le Chef - (something something something)

    #2
    If you want a more tender Strip, you might go a bit longer... like 4-6h. Do not forget to shock after cooking, and before searing.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      In all honesty cook time is dependent upon how early I get up before lunch.

    • smokinfatties
      smokinfatties commented
      Editing a comment
      what do you mean by shock? drop in cold water before throwing it on hot coals?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      50/50 ice/water bath while still in the bag, directly out of the SV machine. Shocking the surface cold helps prevent overcooking the interior while searing.
  • Huskee
    Pit Boss
    • May 2014
    • 14526
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    This camper thinks a good strip (and that one looks really good) needs no extra help. Mmmmm, my favorite.

    Comment

    • Danjohnston949
      Former Member
      • Dec 2014
      • 4437
      • 1410 9th. St. N, Fargo ND

      #4
      Jerod Broussard, There is a fallacy in your statement that cook time is Dependant on how early you get up before Lunch? It would seem to me there would a direct Correlation between when you get up and How Late You Eat Lunch? I think cook times would be relatively constant? 🤔😉😇😉🤔 LOL
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

      Comment

      • bbqoaf
        Founding Member
        • Jul 2014
        • 755
        • Calgary, Alberta, Canada
        • Broil King Signet Gasser
          Weber 22.5" One Touch Gold

          Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

        #5
        Great marbling on that hunk o'cow.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 11793
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          I used to know a New York stripper who... never mind...

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Had good "marbling"?

          • Henrik
            Henrik commented
            Editing a comment
            Ha ha ha!
        • Thunder77
          Founding Member
          • Jul 2014
          • 2713
          • Halethorpe, MD
          • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

          #7
          I actually prefer a good Angus top sirloin over a strip. Maybe I have never had a good one, but they seem a bit on the mushy side to me.
          Last edited by Thunder77; August 27th, 2016, 08:34 PM.

          Comment


          • Darchie03
            Darchie03 commented
            Editing a comment
            jgjeske1, Henrik, Jerod Broussard, I actually prefer a good Angus ribeye or porterhouse over all other stake cuts

          • Thunder77
            Thunder77 commented
            Editing a comment
            Darchie, that's a good cut too!
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9406
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #8
          Four and a half hours at 131, taste and texture is good considering a couple things.

          I did a pre and post sear. It wasn't quite as rare as I like it and I should have pre seared little more and run the bath at 125

          Click image for larger version

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          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Just pan seared. Getting up to prepare for second shift doesn't find me venturing outside too much.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Banding... grrr.... This is why I don't pre-sear. No matter how much you pre-sear, you are going to want to post-sear beef. And if you get a really good sear on it pre-cook without starting from basically frozen, you are going to increase the grey band. Did you shock?

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Yeah. I've had great success pre and post searing. On tri-tip it is my go to. The pre-sear was done at 6 a.m. after going to bed at 2 a.m. Not sure if I even had my glasses on.
        • andy.wpg
          Club Member
          • Aug 2016
          • 223
          • Grid EN19MV

          • PBC - at the trailer
            Masterbuilt 30" digital electric - at home
            Bakerstone Pizza Oven
            Maverick 733 RF thermometer
            Kingsford Blue Bag
            Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
            Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

          #9
          New York strip is our favorite.
          Haven't branched out into Sous Vide yet (its in my plans) but I did a couple a few weeks ago at the trailer.
          Our new gas grill out there has a sear burner on the side. I dry brined overnight, grilled to temp and seared. Awesome!

          Comment

          • mayapoppa
            Charter Member
            • Dec 2014
            • 201
            • San Francisco Bay Area
            • PBC
              Weber 22" Kettle
              Slow N' Sear
              Weber Spirit Gas Grill
              ThermoPop Thermometer
              Maverick Wireless Thermometer

            #10
            I've actually had more success with New Yorks using sous-vide than with ribeye. I still prefer ribeyes done over fire, but some of the best steaks I've ever made were sous-vide New Yorks. Couldn't begin to explain it...

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I have no need to sous vide ribeye, nor salmon or other tender fish. Tough catfish filets is about the only thing I will sous vide.

            • EdF
              EdF commented
              Editing a comment
              Have you done hanger steak that way? If so, how long in the bath?

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              EdF no I haven't
          • mississippiflash
            Club Member
            • Feb 2016
            • 3

            #11
            Best strip I did at home was to leave out at room temp 2 hours followed by simple salt/ pepper/ worstershire seasoning and cast iron sear. Sometimes simpler is better!

            Comment

            • BigBear
              Former Member
              • Sep 2015
              • 659
              • Dallas-Ft. Worth

              #12
              Jerod, I have sous vide New York strips twice. The first time at 129 degrees (per Kenji's recipe) for two and a half hours and the second time at 123 degrees (per a Kenji video I watched) for two and a half hours. Both were prime grade from Costco. Both were seared at Warp 10 on a charcoal grill for about 2 - 3 minutes total and ended up medium to medium-rare. Although both tasted excellent, the one cooked at 129 degrees was noticeably more tender. It may have been just the difference in steaks, but with so few variables I'm thinking it was the difference in the temp of the water bath.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I typically do 125 whenever I do a pre-sear, but overall I much rather just grill a ribeye than mess with anything else.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Temps below 129 are in the danger zone and should be preseared.

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            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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            See less
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            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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