New York Strip and potatoes last night
New York Strip was a thick 2" steak. It was frozen so I ran a little water over it so the seasoning would stick. Then vacuum sealed it and cooked it in my sous vide at 138 for about 3 hours. It was fully thawed within about 20 minutes.
Seasoned heavily with kosher salt, fresh ground pepper and garlic powder. Potatoes were put in the sous vide as well for about 45 minutes to get them partially cooked before finishing on the grill. Seasoned with salt, pepper, butter, and Italian seasoning.
I pulled the steak out of the sous vide to allow it to cool will I finished the potatoes. Potatoes were finished on the grill in a disposable foil pan with the melted butter from the sous vide bag as well as the juice from the steak.
The steak was seared using my cast iron skillet and pork lard over my vortex. The skillet was between 600-700 degrees. If the lard isn't smoking then the skillet isn't hot enough yet!
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Post sous vide. Pre sear.
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Yum!!!! Been craving a good steak. Love the red SSP also. Think I'm going to gradually convert my whole collection to red.
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Picture #5........oh my. Nicely done Mike.
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Dude, you had me at the title. That looks so f'n good. Also love the HFG handle on the redhead, PRIMO 8)
I'd never push that plate away...might even eat the plate too.
Quote from: Hell Fire Grill on June 09, 2017, 06:26:56 PM
I'd never push that plate away...might even eat the plate too.
You've got a good handle on what's up! LOL!!!
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That looks awesome! And I love the redhead!
Heckuva Cook Mike!