Try cold smoking it before bagging, I think the steaks are better with the touch of wood smoke.
Quote:
Originally Posted by lewdog
The drying off of Sous Vide is the key! Tasted great this time. Still deciding what temperature produces the right steak for me. This was a boneless NY strip cooked for 2 hours at 135 degrees, dried off and 1 minute per side in hot cast iron. Based on taste and texture, I'm not sure I'll ever be cooking a steak another way again.
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