So, we found this nicely marbled New York strip at Sam’s club. Came here for suggestions how to make it. Everyone said 137 was only for ribeye, that the low 130’s would be best, but thought I’d take a chance on the marbling. Was not disappointed! Absolutely delicious and juicy! Rebelling occasionally has its rewards!
by tgifgal
4 Comments
Forgot to add, did the 137 for 2 hours
With marbling like that it’s hard to go too wrong, either way looks great 😁
It’s all preference.
I personally think that many people on the internet claim to like their meat rarer than they actually do – although most people will just call everything medium rare (which is valid as there’s no perfect consensus on what defines rare Vs medium rare etc).
In general, fattier and / or tougher suits higher temps.
I’ve had very highly marbled Australian wagyu done at different temperatures from around 130 to 140.
All of them were amazing with most people actually preferring 138-40 as it’s just so fatty!
137 is not just for ribeyes. I just finished eating an amazing picanha cooked at 137 for 5 hours and then seared in a super hot cast iron pan. It was so good and juicy that my family divoured it in 5 minutes. 137 for the win!