So I made some steaks tonight. A refrigerated New York strip that I bought yesterday and a frozen Ribeye that I seasoned with salt, pepper and garlic powder only. The New York strip was seasoned the same way. I used the same water bath at 130 for approximately 2 hours then seared with a torch. The strip came out looking and tasting great and the ribeye still tastes great however it is very grey on the inside. Still tender and juicy but just…grey. Anyone else have this problem?
https://imgur.com/a/ujcn3EM/
Dining and Cooking