Sous Vide Prime New York Strip Roast from Costco
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- Опубликовано: 24 авг 2024
- I picked up a whole Prime Strip Loin sub-primal from Costco the other day as they had a special $25 off deal, which made the one I bought about $7 per pound! In this video I show how to break down parts of the whole sub-primal into a roast and steaks. I also cook the roast similar to how you would cook a Prime Rib... Simple seasoning and very delicious! The roast was sous vide at 134 for 6 hours then finished on high heat on the Camp Chef Pellet Grill!
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#sousvideque #fireandwatercooking #sousvidebarbecue
Great job, I am going to do one this coming weekend. Video was a lot of help with temp and time in the sous vide. I am going to torch sear mine in the end.
Sounds great!
Thanks for the tips! I'm doing a 5lb one tomorrow for the Super Bowl.
Good luck!!
They just went on sale today at Costco I got 2. Put one in umami bag, I might cut 2nd smaller one like this, make a couple steaks & put the roast half in another umami bag. I’ll make 2 roasts with the roast ends for Christmas, cut, vacuum seal, freeze the steaks & give them out as Christmas presents
sounds like a great plan! I have a freezer full of beef as I bought a whole steer from a friend of mine last month. I dry aged 1 whole Strip Loin, Ribeye, and Top Sirloin in Umai bags and just trimmed and cut them. I left a good sized roast of the rib to cook soon..
This looks amazing, I guess I'm hiking over to Costco today!
Thanks for the comment Comparison Cooking! your thoughts are appreciated...
Looks amazing! Great job. Merry Christmas!!!!
Merry Christmas! Thanks for watching!
thanks! cooking one now
Hope you enjoy
Awesome video friend! New subscribers (Weber Grill Masters) here from Canada! :)
Thanks for the sub!
Prices then to now have doubled.
Thanks Biden!
Looks awesome! On the move are you making a big jump or a small hop? Lol
not far, only 15 miles from where we were.. just a lot to pack and un-pack.. down-sizing a little
How long would you sous vide this if you cut the roast up into 2 or 3 chunks?
it goes by thickness, so it they are all the same thickness they would be the same time... with this I was not just wanting doneness and pasteurization, I also wanted some tenderness so I went longer...
Looks good want to try it. Could you share time and temp you used on the grill for finishing it? TIA
it was about 375 for 20 minutes or so.. was looking for color and crust more than anything..
Great page!!! Just got into sous vide. Looking too cook a roast for the Xmas holidays. How long would you cook a top sirloin for to get it at med rare?
I cook top sirloin at 132f for 6 hours....
@@FireWaterCooking would you use fresh garlic crushed, fresh rosemary, corse salt, pepper and olive oil?
im doing a 7lb strip roast tonight. my first time sous vide. i was thinking 12 hrs before i watched you vid but now im not sure. were you figuring 3 hrs per pound or two when you made yours?
strip loin is pretty forgiving on time.. personally I think 12 hours is too long and it would be too tender..
@@FireWaterCooking the roast is maybe 3 steaks wider than the one you made for 6hrs. would 6hrs still work? or maybe 7 or 8? its weird cause after i get it vac sealed i wont be able to check it with my prob thermometer so i feel kinda blind.
@@tizhead 7 or 8 will be fine and will not over tenderize it...
@@FireWaterCooking i chickened out man! lol i have this huge silicon bag but it wasnt quite enough. i didnt want to trim it. plus i dry brined it and people were saying you shouldnt do that with sous vide. i have a beef tenderloin... chateu bryan whatever, i'll do it with that in one of my smaller silicon bags for my 1st time. i read like a whole friggin pdf on sous vide last night so i think im up to par. cheers
when in doubt, reverse sear lol
Ummm, where is the water bath? Nice vid, but where is the sous vide?
At 6:50 mark… that is the Anova Pro circulator and the Anova Pro Sous vide container…