Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

My favorite cut. What was your process? What did you do for the sear? From the sous-vide I like to sear on a hot cast iron or a hot grill.

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

My man! I’ve been also digging tri tip a lot recently.

For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.

Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!

My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

Sous vide makes it a no brainer.

Looks great, but isn’t “sous vide” (literally “under a vacuum”) cooked in a plastic pouch? If so, that means you’re leaching carcinogenics in to your food, whenever you cook it that way.

EDIT: Nope, I believe I was wrong. See below…

The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.

But all food has risks. Everything is toxic in a large enough quantity.

My man! I’ve been also digging tri tip a lot recently.

For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.

Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!

My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!

Great cooking, but the presentation is a big mess.

I haven’t had the circulator out since Thanksgiving. You’ve inspired me. Strips it is! I’ll try the mustard. I’ve been itching to roast some marrow too.

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

If you take it to the vet you might still save it!

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

Clicked for the steak, commenting for the Publix potatoes in the background. Okay, mostly the Publix logo on the potatoes. I grew up in Florida and that logo is hard-wired into my brain (uncle made his entire career there and I’ve worked for two locations when in college).

Why have steak any other way

Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

Im gonna chew on your cows!