Steak
Black & Blue NY Strip
Ingredients
- “Top Loin” or “NY Strip” roast cut into 1.5-2in steaks
- Truffle salt
Procedure
- Vacuum pack steak(s).
- Sous vide for 1-2hr at 112F.
- 10 minutes before serving, pre-heat 30lb steel plate on crawfish boiler. Plate should reach a minimum of 700F, but can be up to 900F.
- When ready to serve, remove steak(s) from bag(s), pat dry, and sear on steel plate 30sec per side, including the edges.
- Allow to rest under foil tent for five minutes, then carve.
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