Sous vide makes it a no brainer.

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

  • FrChazzz@lemmus.orgEnglish
    51·
    7 days ago

    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).

    • mbp@slrpnk.netOP
      3·
      7 days ago

      Bro

      This picture is from a few years ago and I’ve since moved away from Florida as well. The Publix logo stuck out to me like crazy when I saw it as well 🥺

    • mbp@slrpnk.netOP
      10·
      7 days ago

      Photo was taken years ago not expecting to be in front of greatness. We ate straight off the plate at nearly midnight 😌😳

  • henchman2019@lemmy.worldEnglish
    61·
    7 days ago

    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.

    • mbp@slrpnk.netOP
      51·
      7 days ago

      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!

  • JohnnyEnzyme@piefed.socialEnglish
    31·
    7 days ago

    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…

    • FauxPseudo @lemmy.worldM
      8·
      7 days ago

      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.