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.
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 meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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?
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.
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!
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...
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!
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.
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