Sous vide at 135 and seared on cast iron. Can definitely tell where the two halves split. Still great meat, and I’m not disappointed.
by CasuallyWorn
Sous vide at 135 and seared on cast iron. Can definitely tell where the two halves split. Still great meat, and I’m not disappointed.
by CasuallyWorn
3 Comments
Still not steatosis.
I let it rest for precisely 7 minutes each time lol. I warm the bowl a little before I put it in to rest.
In South Africa cooking meat culture is pretty big so there is a lot of knowledge passed down from parents or spread through friend groups. I can confidently cook any steak rare to well done over the coals without thermometers and this and that, just have the feeling. I’m sure many others here will share that since it’s a meat enthusiast sub. Never had New York strip, but from the pictures I saw on google just now it looks good. Never been into this marbling nonsense either, sure some marbling is good but I want to actually eat meat, if I wanted to buy fat I would lol(talking about Wagyu etc, not meat like this). Did a lion sirloin a bit ago, it was bad lol, even though it was cooked well. Sadly I don’t have good pictures
That was not steatosis