My man! I’ve been also digging tri tip a lot recently.
For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.
Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!
My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!
I haven’t had the circulator out since Thanksgiving. You’ve inspired me. Strips it is! I’ll try the mustard. I’ve been itching to roast some marrow too.
My favorite cut. What was your process? What did you do for the sear? From the sous-vide I like to sear on a hot cast iron or a hot grill.
My man! I’ve been also digging tri tip a lot recently.
For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.
Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!
My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!
Very impressive looking!
I haven’t had the circulator out since Thanksgiving. You’ve inspired me. Strips it is! I’ll try the mustard. I’ve been itching to roast some marrow too.
Bro marrow sounds devineeee please do it and post about it