Go to the Recipe: Butter-Basted New York Strip Steak
"Fat nuggets" sound good.
This says to set the Control Freak to 400. But in the video it looks like yours was set around 330 degrees. I'm new to the Control Freak and having trouble figuring out what temp to set for what.
I'm going to be makeing 9 of these trimmed as described. I simply have to cook ahead and finish tomorrow as I serve.
Butchered my beef loin as described in the video. Saved all the good stuff/trim for fat cubes tallow and stock.
Don't want to do sousvide/reverse sear for this crowd. Too many kids (5) that see red and think it's not cooked :-) Then it get's pushed into the micrwave (bad move)
Any suggestions would be great, but I'll wing it for now and let folks know how I made out.
I figure I'll do the simple pan sear and safe the butter baste and a final sear for tomorrow.
Pull them saving the pan contents. Then tomorrow add the herbs, and brown the veggies during the finish, butter baste etc.
I'm all trimmed up and ready to go. Will probably use the searzall to get the initial sear done evenly. Preheating the 14" Griswold now.
Hey Raymond, I wouldn't pre-sear the steaks the day before; you're not saving all that much time, and you're still going to have to baste and finish 9 steaks. This seems to me to be a great use case for sous vide—for the kids, just set the sous vide temp to 145°F+ so the meat isn't pink or red. Then you can sear them off before searing and butter basting the remaining steaks to whatever doneness the adults desire. If you really want to avoid using sous vide, it might make more sense to sear the steaks for the kids, then set them on a wire rack in a sheet pan, and slide them into a 350 degree oven until they hit your target temp. Then you can sear and butter baste the rest. Or reverse sear the ones for the kids, and just finish them off while the other steaks rest!
Thanks Sho! I totally agree with the sous-vide suggestion. But kids get shy they think it's not gooked. I would definitely have done sousvide as my go to.
That said the deconstruction went well. All the kids and adults cleared there plates. I did a initial sear day before and got a really nice crust with the cast iron. Then vack sealed overnite. Saved all the drippings and passeed trhough a fine sieve. Back in the pan I added the herbs garlic and shallots. Got them nice and toasty. Pulled the herbs and held everything else from the pan aside. I adusted/added mor ingredients as made sense.
Day of split the steaks and jux/veggies in the same two preheated cast iron pans while finishing all the other sides they obtained an even better crisp and the pan sauce was excellent. All 5 kids cleared their plates, the adults the same. In this case the deconstruction worked well for me. That first and second sear with all the juices and ingredients was special.
Everyon loved the shallots and garlic and the herb notes.
Sous vide would have been simpler but with that the kids portions would have bee pu in the microwave, etc. Not good.
So In this instance it worked out great for me as I could break things down. But again my first choice would have been the sousvide methode.
Glad it worked out! Happy kids happy life.
