Sous vide NY strip cooked to a perfect 130 degrees, then finished in a screaming hot cast iron pan with butter and beef tallow. Tender edge to edge, deep crust, and everything a steak should be. Simple technique, unreal results. This is one of those meals that reminds you why doing it right is always worth it. #SousVide #NYStrip #SteakNight CastIronCooking SteakLovers KetoEats CarnivoreDiet LowCarbLife MeatLovers HomeCooking FoodieGram SteakPorn BeefLife SimpleIngredients ProteinFocused HealthyF
0:18
Sous vide NY strip cooked to a perfect 130 degrees, then finished in a screaming hot cast iron pan with butter and beef tallow. Tender edge to edge, deep crust, and everything a steak should be. Simple technique, unreal results. This is one of those meals that reminds you why doing it right is always worth it. #SousVide #NYStrip #SteakNight CastIronCooking SteakLovers KetoEats CarnivoreDiet LowCarbLife MeatLovers HomeCooking FoodieGram SteakPorn BeefLife SimpleIngredients ProteinFocused HealthyF
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Let’s talk about sous vide steak. Time and temperature guide 👇 Sous vide is all about cooking food in a pressurized environment at a lot temperature. I’ve done everything from cooking steaks to brewing coffee and making tiramisu sous vide. The two main items needed are an immersion circulator and a vacuum sealer. The rest is just some ingredients (this prime NY Strip is from @chicagosteakguy ) and patience. Below is my temperature guide for a 1.5” thick steak Rare: 126° Medium Rare: 129° Medium
0:29
Let’s talk about sous vide steak. Time and temperature guide 👇 Sous vide is all about cooking food in a pressurized environment at a lot temperature. I’ve done everything from cooking steaks to brewing coffee and making tiramisu sous vide. The two main items needed are an immersion circulator and a vacuum sealer. The rest is just some ingredients (this prime NY Strip is from @chicagosteakguy ) and patience. Below is my temperature guide for a 1.5” thick steak Rare: 126° Medium Rare: 129° Medium
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