First time on a NY strip starts today

[Anonymous]

I’ll head out to Raley’s here in a few. I can pick up Angus, choice for $3.97/ pound. Haven’t decided if I’ll cut it in half so that i can do 2 agings, allowing me to pull one in a shorter time and allow the other to continue to age….

[Ron Pratt]

Welcome aboard! Granted cutting a sub-primal in half would allow you to two different aging periods and the only drawback will be how serious of a trim you make. What I mean is the end caps as you will have 4 instead of 2 meaning more possible meat loss due to trimming.

May I make a quick suggestion? If you start to have a problem with sealing your first bag, why not do like I did and practice on that one bag until you get the hang of it, instead of getting frustrated and ruining all of your bags! I must have sealed, cut and sealed my first bag 6 times practicing.

[Anonymous]

thanks, been practicing on dinner bags and water bottles. the snorkel isn’t withdrawing completely when i go from vacuum to seal. any hints?

[Ron Pratt]

hmmmm, I suppose there is always the chance of a mechanical problem, but my Sinbo snorkel really snaps hard and fast when it gets tripped. By any chance are you pressing in the middle and not both ends, thereby binding the snorkel?

[Anonymous]

I did discover that hold down in the middle doesn’t work at all. 🙂
It’s still hanging up on the retraction, so I’m going to try it with a little bit less pressure.

[Anonymous]

well it’s in the fridge. lots of trial and error on smaller bags. got good contact between bag and meat by using pantyhose over the whole thing. wife never uses them anymore, anyway. 🙂

I slid pantyhose off once i had the strip in the fridge but wonder if i could have left it on to ensure good bonding. not sure how well the setup would breathe, though.

I’ll watch the bag over the next few days to make sure it’s not ballooning out with air..

[Anonymous]

A quick update. The NYS only made it 21 days before i needed it. After several separate steak grillings and experimenting with the seasoning, i found i needed to adjust my seasonings.

I take my steaks out of the fridge a couple of hours before grilling to get them up to room temp.

I typically roast some #1 Russet Potatoes for an hour, indirect @ 375*. About 20 minutes into the potato’s time, i toss the steaks on the Big Green Egg for 4 minutes per side and then pull them (Xert style), placing them on an elevated plate griddle. When the Potatos are done, I pull them and bring the egg up to 550* direct. Toss the NY’s on for 90 seconds per side and i get perfect Med Rare with great grill sear markings.

Couple of notes:

I find that i’m having to go much heavier on the seasoning than i did with wet aged.

I use a Cast Iron grate and it makes a huge difference in the times and temps. Probably contributing to the lower temps that i can use for the searing as the grate does the searing more so than the fire. I seem to be able to control the sear much better this way.

No mustard or EVOO coating, though we do add EVOO after the grilling is complete and it’s on the serving plate. (Tuscan style)

Did 3 Steaks yesterday for some of my co-workers and it was described as the best steak they’d ever had!

[Author]

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