2nd cook NY Strip & Burgers!

SJ21XDC

Got up Saturday and decided I wanted to play with my other new toy (SousVide Demi), and also try my hand at my 1st Reverse Sear.

I picked up a cheap bone in NY strip and also had some ground beef that needed to be cooked.  I made four patties and season (2) with salt & pepper and (2) with Famous Dave's Rub.  Rubbed the steak with a light coating of Olive Oil and added a heavy coating of salt & ground pepper.  Pulled out my other new toy (Foodsaver) and vacuumed sealed everything.  Filled the SousVide and set the temperature @ 140 (like my steaks medium) for approximately 1 hour.

Unfortunately about 30 minutes into the cook, heavy storms rolled in and I wasn't able to finish on the Egg, so I had to finish inside.  Fried up some bacon, seared the burgers and steak, added a pad of butter to the steak and served.

Family really enjoyed and made the comment the steak was on par with Ruth's Chris!  Can't wait to try this with a better cut of meat.

I think on the next attempt, I will try dropping the temperature down to 130 to get a little more pink, but overall feel pretty good about the 1st attempt.

DLangley

Love butter on the steak! I picked up that trick from my boss a couple years ago. I have tried many grilling techniques that gave me great results, and found the T-Rex ( http://www.nakedwhiz.com/trexsteak.htm ) method the best. That said, most methods can be tweaked to make a superior steak

SJ21XDC

I learned about the butter trick from this site.  It did make the steak taste good.  I will try the T-Rex method at some point but this is all new to me and I've got so much to learn!