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OT Easter NY strip roast

Plutonium
Plutonium Posts: 231
in EggHead Forum
Happy Easter!

original plan was to sear on the LBGE, but a storm rolled in so I seared in cast iron. 

~3.5 lb chunk of choice NY strip, in sous vide for 9 hours at 132F. 



Paired well with this cab franc and seared asparagus, which I roasted in the oven and drizzled with balsamic. 



Drained the meat drippings from the bag and made a peppercorn red wine reduction sauce. Included a little Worcestershire and lots of coarse ground pepper. 



Seared, sliced , and plated. Planned for a BGE sear here, but the weather didn’t cooperate. Served with green chile mac-n-cheese (leftover from other post) and a slice of garlic bread (toast, not pictured). Beef was great, nearly fork tender even sliced this thick, and delicious. Sauce was very good. 






Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Dude.  That looks awesome.  I've never done that with a strip but now I'm feeling the need.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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