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Old 02-01-2016, 06:58 PM   #1428
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Join Date: Aug 2008
Location: Wyoming
Posts: 1,095
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Stats: 350++/under 240/wherever 30 net carbs a day leads
WOE: 30 net carbs a day or less...unclean eating
Start Date: August 2008
Sous Vide NY Strip Steak

Hi all…

New York Strip Steak - 20 ounces - 135°F (57.2°C) for 3 hours

Before - sealed in vacuum pouch with pat of butter and clove of smashed garlic

After - only 2 ounces left - Note the edge-to-edge medium doneness

What I love about Sous Vide cooking is the ability to control the doneness levels of meat, and tenderness level of meats…even over 24-36 hour cooking times for ribs, chops, and inexpensive roasts or other inexpensive cuts of meat.

Larry J

…The early bird gets the worm, but the second mouse gets the cheese…
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