The meat can be stored in a vacuum sealed freezer bag and reheated when ready to use or kept in the refrigerator for a week. This steak pairs well as a topping on a caesar salad, appetizers, or other quick meals. I throw this salad on tortilla wraps and use ranch or caesar dressing listed in the Baking Staples tab.

If you own a sous vide, I recommend using it for 1-4 hours with a New York Strip Steak before searing it with a brown butter glaze in a cast iron skillet for 2 minutes post sous vide!

Cooking Temperatures:
Rare: 120-125°F.
Medium Rare: 130-135°F.
Medium: 140-145°F.
Done: 150-155°F.
Well Done: 160 -165°F.