New York Strip Steak

I used my new sous vide contraption! I roughly followed this recipe from bon appetit. I cooked it at 130 for 2 hours. Next time I would do 135-139 probably. I seared it on the stove briefly in butter and olive oil. I used fresh rosemary from Barbara’s garden in the plastic bag as an aromatic while it cooked.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s