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NY Strip

olesniperolesniper Posts: 3,767 Senior Member
edited August 2018 in Clubhouse #1
Got a nice, thick New York strip. Put it the sous vide for 10 hours.........yes....TEN HOURS, at 138°. It was almost done, when I got a call from a friend. After a while, I checked the timer and it had 7 minutes left, so I reset the timer and kept talking. 1 1/2 hours later, i hung up. I fixed some taters and some chicken noodles, then I got my skillet hot, and seared the dickens out of the steak. Tender does not start to describe it. The fat melts in your mouth, like butter.

Yea, though I walk through the valley of the shadow of death,
I will fear no evil: For I carry a .308 and not a .270


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