I'm trying reverse-sear sous-vide-que New York Strip steaks for the first time, and I have a question about method.
Dinner is tomorrow night (I couldn't wait any longer for the weather to get better) and currently, the steaks are in the middle of 2.5 hours in the water bath at 130F. They were seasoned with Famous Dave's Steak & Burger Seasoning.
When they come out, they are going into a 50/50 mix of ice and water for about 45 minutes, then into the fridge.
The plan for serving tomorrow is to put them on the indirect side of the grill and warm to 115-120F and then sear.
My question is this: When I take them out of the fridge, do I have to pat them dry before they go on the indirect heat, or will the surface dry out for the sear on their own?
Thanks for any help with this - I'll try to remember to post some pictures of the results.
Update:
Here's a picture of the result. Sorry its hard to see the color, but it was backlit. It was perfect medium rare! I did the reheat in the sous vide and the sear on the gas grill.
Thanks for all the ideas!
Dinner is tomorrow night (I couldn't wait any longer for the weather to get better) and currently, the steaks are in the middle of 2.5 hours in the water bath at 130F. They were seasoned with Famous Dave's Steak & Burger Seasoning.
When they come out, they are going into a 50/50 mix of ice and water for about 45 minutes, then into the fridge.
The plan for serving tomorrow is to put them on the indirect side of the grill and warm to 115-120F and then sear.
My question is this: When I take them out of the fridge, do I have to pat them dry before they go on the indirect heat, or will the surface dry out for the sear on their own?
Thanks for any help with this - I'll try to remember to post some pictures of the results.
Update:
Here's a picture of the result. Sorry its hard to see the color, but it was backlit. It was perfect medium rare! I did the reheat in the sous vide and the sear on the gas grill.
Thanks for all the ideas!
Comment