Sous vide

CigarNut · 01-26-2016, 10:07 AM

I did my first New York steaks last night -- until now I had only done Rib Eyes. I think the New York last night was the best steak I had done to-date.

On the Grill I always prefer the Rib Eye, so this was a surprise to me. Maybe due to less marbling?

Looking forward to doing flank steak. I normally do a soy-sauce-based marinade, but I think the meat will end up too salty with the sous vide, so I need to come up with something different.

markem · 01-26-2016, 10:25 AM

Quote:

Originally Posted by CigarNut

I did my first New York steaks last night -- until now I had only done Rib Eyes. I think the New York last night was the best steak I had done to-date.

We found that a NY is very well suited for sous vide. Rib eye for the grill, but probably New York for the sous vide.

01-26-2016, 10:07 AM	#1
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide I did my first New York steaks last night -- until now I had only done Rib Eyes. I think the New York last night was the best steak I had done to-date. On the Grill I always prefer the Rib Eye, so this was a surprise to me. Maybe due to less marbling? Looking forward to doing flank steak. I normally do a soy-sauce-based marinade, but I think the meat will end up too salty with the sous vide, so I need to come up with something different. __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.