![Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources](http://sousvideresources.com/wp-content/uploads/2018/11/DSC0001-1-1024x274.jpg)
Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources
![My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! : My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :](https://preview.redd.it/8k805oi24k361.jpg?auto=webp&s=233ea0cafec20574b6d29cd5771dbe1b977a76e8)
My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :
![Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources](https://sousvideresources.com/wp-content/uploads/2018/11/new-york-presentations-2-1280x640.jpg)