Melt-In-Your-Mouth New York Strip!

[@stitcht78]

Louise, I swear my favorite part of every one of your videos is when you taste the food and it's delicious!! I believe you EVERY SINGLE TIME! You're such an amazing teacher. I'm so grateful for your videos and recipes. All my love 💗

[@TheSaltedPepper]

Thanks so much!

[@roundone7954]

You did a great job on this video. Very thorough!👍🏽

[@TheSaltedPepper]

I appreciate that!

[@evanduvall2359]

Binge watching all your Foodi videos until mine arrives later today! Thanks for all the hard work and information you put into your videos!

[@TheSaltedPepper]

I hope you love it!

[@willw7743]

Louise! Enjoy your videos, i watch them multiple times per week. I found your channel after getting a ninja foodi and have really enjoyed using it and trying out your recipes. One thing I'd really like to make is a Detroit style deep dish pizza

[@TheSaltedPepper]

Is this recipe close? thesaltedpepper.com/deep-dish-pizza/

[@GDMCreations]

Thank you Louise and Jeff. Have a great day. Donna 🙂🙂

[@dalewisdom180]

Super tutorial and a butter knife, how great is that. I love it, can’t wait to try it out.👍👍😎

[@TheSaltedPepper]

I hope you enjoy it!

[@Sandra-gs5ep]

I love your recipes. Love how you go step/step. You go girl!!!

[@TheSaltedPepper]

Thank you so much!

[@suziekiehn5553]

I’m going to give this a try. Love to see a vid on your vacuum packing techniques. Thanks Louise

[@TheSaltedPepper]

Thank you!

[@nedsanders]

This is going to be a great Valentine's dinner for my wife tonight. Thank you for perfect timing ☺️

[@TheSaltedPepper]

Hope you both love it!

[@joys4524]

I have a different pressure pot that does not have a sous vide setting, can this be done with the other pots and if so, how do I do it? Thanks for your time and expertise.

[@CheriOnTheBayou]

I would like to know that also.

[@TheSaltedPepper]

Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.

[@aidacordero6023]

My hubby is a big steak eater. Love this idea and my stove top will stay clean after cooking! Thanks so very much! Looking forward to the Wellington vid as that’s also a fav of my hubby.

[@TheSaltedPepper]

It does make for easy clean up!

[@brittneyhenderson2494]

Love this and I’m super super excited for the beef Wellington! Following along for later updates! Yum! It’s always been on my list of foods to try

[@earlbinder67]

Looks delicious! I have the 1-lid (OL601, 8qt 14 in 1 w/o temp probe) which has a sous vide function. Would you do anything different in the newer model?

[@TheSaltedPepper]

Nope, it works the same. The only thing I suggest is to check the temperature of the liquid because I have heard that some of them are off and that can be a problem.

[@sherryfoley9903]

Amazing! Ninja should be paying you for the inspiration you bring to people like me. Because of watching two of your videos, i WILL be buying myself a Ninja Foodie! Thank you so much!

[@TheSaltedPepper]

That is awesome! I hope you love it!

[@barbaralenard4644]

@@TheSaltedPepper Hello What the name of the sealer that you are using

[@haloSrising]

Is there a certain type a Ziploc bag I should use that I do not have freezer bags? For safety purposes ? How do I cook the steaks in Ziploc bags without that function on my foodie? Could you make a video on that possibly?

[@justjayjustjay5054]

I saw you did a review of the newer Foodi cooker with the smart lid. Can you tell me if it uses the same 6.5 quart pots? I have a couple extra pots I bought, but want to get the newer Foddi version. Thanks.

[@TheSaltedPepper]

Yes, the accessories fit the new models.

[@johnmackay5777]

Hi love your videos we don’t have a sous vide on the uk models could I use another method using the vacuum pack method just bought the new Xl slider lid model & that doesn’t have the sous vide option on the uk model ither.

[@TheSaltedPepper]

Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.

[@johnmackay5777]

@@TheSaltedPepper thanks for getting back to me keep up the great work

[@MattDonaldson]

Dose the sous vide function apply to the ninja foodie 6.5 quart?

[@TheSaltedPepper]

Some of the 6.5qts have the sous vide function and some don't.

[@corrine3404]

What thermometer are you using? I’ve had so many duds

[@thtgrldiana6388]

Love your cooking videos! I just got my Food 401 and am having fun with it! I love the concept of 360-meals makes life so much easier! Would you do a video on best practices when cooking 360-meals such as when to add veggies, what tier works best for meats? what to consider when setting time for pressure cooking in 360-meals. Your foodi passhin and generosity in knowledge sharing is Awesome Thank you!

[@TheSaltedPepper]

Thanks so much! I'm so glad you are having fun! That is a pretty in depth subject, but I do teach it in my online course for the Ninja Foodi. If you are interested in seeing what it is all about, here is the link: www.thesaltedpepperacademy.com/pl/2147504992

[@amandadaniels6303]

Hi Louise, I am visiting our home in Florida from the UK where I have a two lid 8qt foodi, but whilst here my husband bought me the new one lid version with the sous vide function which I desperately wanted to try (the UK version doesn’t have Sous Vide function) so now before we go home on Thursday I’m going to have to go out and get a NY strip to try this out! Looks amazing. Thank you for all your videos, you literally have turned my extreme dislike for cooking into something I really enjoy so much now. Also, the course is amazing!! Thank you 😊

[@TheSaltedPepper]

I'm so happy you are enjoying the course and I hope you loved the sous vide steak!

[@karenhadden4980]

How do you know what temp and time to use for different meats when cooking sous vide?

[@scottmccollum3077]

How long would you Sous Vide a 2 or 3lb London Broil? 16hrs or so? Its a tougher cut of meat so I was wondering what you would recommend? Thanks

[@DisneyMarkUK]

Omg I’m so hungry now, this looked amazing Louise

[@TheSaltedPepper]

Thank you!

[@katm5015]

Wow! Thank you, that was a fantastic lesson.

[@TheSaltedPepper]

Thank you!

[@cindybledsoe2423]

Thank you ♥️ looks delicious.

[@TheSaltedPepper]

My pleasure 😊

[@lauramiller5248]

My stomach is now growling! Thank you so much for the great and EASY recipe!

[@TheSaltedPepper]

You are welcome!

[@drewski363]

Wow!! Wish that my Ninja Foodi had a sous vide function. I bought the 6 in 1 not the 9 in one. Is there a work-around to cook sous vide in the 6 in 1? Loving your videos.

[@peaceful3250]

I would like to know that too.

[@viajerozz]

Yes how about some info for those of us without the sous vide please

[@civsully1740]

@@viajerozz Exactly. Can something like this be done in the original Foodie?

[@TheSaltedPepper]

Thank you!

[@darrenpotts8354]

What foodi ninja model are you using?

[@15654lawol]

I was wondering that too, mine doesn't have the sous vide button , but then i am from UK

[@zylvia1919]

Mine doesn't have the sous vide function, is there any other function for this?

[@peaceful3250]

@@zylvia1919 I would like to know too.

[@hollypotter6989]

Sorry to come so late to the party but I've never used this technique before. I like my steak rare (my husband says still mooing😊). What temp would you set for a little thinner NY strip or sirloin and how long would you go? I wish i could find a cookbook that has different cooking methods like air fry, broil, pan fry, souvi, oven bake, etc. As it is I use You Tube (your channel is the best) for times and temps and tricks to get the best results. Thanks in advance.

[@Brendasmith2247]

If you sous vide longer would it get more tender?

[@lianamatchak9652]

my ninja foodie doesn't have a sous vide. 6.5 wt model op305 107. is there any way to keep it at 130

[@TheSaltedPepper]

Not very easily, but some have used the sear/sauté on low and watched it. This is okay for short cook times, but the longer ones it's really labor intensive and not worth it in my opinion.

[@solcorona7855]

Is there a way that I could sous vide in the Ninja foodi FD401?

[@TheSaltedPepper]

Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.

[@janetroberts2262]

I have the 15 in 1 with a temperature probe but, sadly, it doesn’t have the sous vide function. Can I get it to sous vide? ❤️

[@TheSaltedPepper]

Unfortunately, it is very hard to sous vide without that function.

[@talithamargerison8794]

The way your eyes rolled back haha, my ninja arrives tomorrow so off to buy some steaks!

[@TheSaltedPepper]

Enjoy your new Foodi! It’s amazing!

[@donnadonald5888]

Would this work if u don't have the souv vide button....bring water up to temp put in food with pressure lid on and put keep warm button on

[@TheSaltedPepper]

The keep warm function will heat the water too hot for this recipe so it isn't really the best choice.

[@TimothyG-x9j]

What model number is the ninja foodi that used in this video?

[@TheSaltedPepper]

I think it's the OP305

[@didalton9975]

I was nervous to do sous vide. I knew when you had tried it it would work. I made t bone steak it melted in your mouth. I will always do this with my steaks it was juicy cooked to perfection. Thank you so much 💕 If you are scared don’t be you won’t be sorry!!!!!

[@TheSaltedPepper]

I'm so glad you like them!

[@Patriot1459J]

What is Sue Vee Cooking? I don't understand that function please

[@TheSaltedPepper]

Sous Vide is cooking in a water bath to a precise temperature.

[@lyricberlin]

can you sous vide ahead of time for, like, lunches? Crud I am trying this and I am not sure if you vent or close it.

[@TheSaltedPepper]

You vent. Yes, it’s great for prepping meals. I threw the two steaks I did in the freezer until I’m ready to make the beef Wellington

[@kathymathis637]

Can you use the inexpensive stew meat thar has been cubed?

[@TheSaltedPepper]

I would PC it, I know that tenderizes stew meat incredibly well.

[@darrina6909]

Gonna try this way this coming weekend, we have the foodie deluxe with the sous vide option. My question is when you put the pressure lid on, where do you set the Vent/Seal toggle?

[@TheSaltedPepper]

You set it to vent.

[@connielahman5725]

Wow what an Awesome Video👍 Could you do a whole beef roast that way too? I was wondering if you have seen the Brava smart oven and if so any thoughts of contacting company to get your hands on one to do videos. You would be such an asset to that company for their sales to increase with such detailed and informative reviews and demonstrations .💞

[@TheSaltedPepper]

I'll have to look into that oven. You can do a larger cut of beef, it just takes a lot longer.

[@irenehaugen6143]

Amazing! I would never have imagined doing meat this way. This recipe is a keeper (LOL, I already have a binder full of your fantastic recipes ) Looks like another winner! Thank you so much for the detailed instructions and tips.

[@TheSaltedPepper]

I hope you love it!

[@roseannoa5021]

My ninja doesn’t have the Soave function which I didn’t realise when I recently bought it 😢can you recommend another way to cook them ? Love you videos Roseann from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@TheSaltedPepper]

Unfortunately it is hard to Sous vide without that function. You could try to use sear/sauté but you would have to stand there and regulate the temp constantly. It would be a pain. I would look for a Sous vide immersion circulator.

[@Silverwing_99]

Love these video too. The uk version doesn’t have the sous vide function which is annoying but the sis version can be found on eBay

[@sdelrosario1]

Looks great. I thought resting was also to not lose moisture?

[@TheSaltedPepper]

It is when you have higher temperature cooking and cut it open changing the temperature quickly. Sous vide doesn't require the resting period because there isn't a drastic change in the internal temp.

[@ARefinedMe]

My Ninja Foodi does not have a Sous Vide function. I see you have already answered other questions that you cannot do sous vide without that function. Do you have another video of how to cook a steak with the earlier model? I was searching but didn’t find one quickly.

[@TheSaltedPepper]

I use air fry or broil and the time depends on how you like your steak, the cut of steak, and the thickness.

[@haloSrising]

Would love to see a video without that version that version for those of us that don’t have that function on our foodi

[@PatriciaCentralFlorida]

Can you use a rib eye? Or filet mignon?

[@TheSaltedPepper]

Yes

[@itstime7100]

Thank you so much! Did it tonight...unfortunately I did something wrong. It was tender enough to cut with a butter knife but a lot of juice in the bag and little in the meat. I cooked it too long. I am going to try again. The meat(sirloin) was so tender but I dried it out. Just a warning...do not cook too long. I cooked my 1 1/2 - 2 inch steak at 130 for 1 1/2 hours. Tooooo long...LOL. I'm learning. Thanks again!! Love your videos and recipes!

[@TheSaltedPepper]

That sounds like the temp might not have been right more than cooking too long. Did you check a temp of the water?

[@itstime7100]

@@TheSaltedPepper Oops...no...forgot. Will definitely do that next time I try. Thanks so much!

[@COWELLGIRL]

Yummy

[@homeagaincf]

How to souve on older model?

[@TheSaltedPepper]

Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.

[@irmabigler3516]

Do you know how to do this with an Instant pot?

[@TheSaltedPepper]

I don't think most of the IPs have the sous vide option, but if yours does, you do it the same way.

[@romainestout4131]

If the air fryer does not have the sous vide feature how else would I be able to cook it that way. I do not buy steaks any longer since they have been very tough so if we want steak we go out to a steak place. LOL. but this seems like the ideal way of cooking a steak.

[@TheSaltedPepper]

It's very hard to duplicate the sous vide function with another one, but you can find inexpensive immersion sous vide cookers if you want to explore sous vide cooking.

[@amosdotl6892]

Beef is so expensive over there. Porterhouse would be (American) $6.5 a pound in Australia.

[@ambermeyer6443]

Can you add uncooked onion or garlic?

[@williamharris5126]

Compound butter is best

[@TheSaltedPepper]

It won't cook and flavor the steak with the low temp, so you always want to add it in already cooked. Raw garlic can also have botulism spores that thrive in low oxygen environments, so you want to always cook it first.

[@Marcia13112]

Absolutely love your reaction at the end of your videos. You’re the best!!!

[@TheSaltedPepper]

😊 thank you

[@sallylambert1576]

Could you do this with a filet?

[@TheSaltedPepper]

Yep!

[@dianeweeks352]

So what grade of meat did you use, prime, choice, or something else? I notice during the worst of Covid, when all the restaurants were closed to inside dining, Costco had prime beef at just a bit higher than choice. We scored some at that time. Otherwise the restaurants get it all.

[@agnesparkinson4372]

if i dont have this on my ninja can i cook it like you have just done i am in thr UK

[@TheSaltedPepper]

Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.

[@robhaynes4695]

Once you sous vide you will never look back!

[@BintyMcFrazzles]

I sometimes get confused when watching American cooking vids as British names of cuts of beef differ significantly from American cuts of beef, and neither corresponds to the names assigned to French cuts. Your sirloin is our rump (I don't know why you changed that, as rump means arse 😉). The British cuts of “sirloin” is positioned forward of the American cut at the top of the steer that Americans call the “porterhouse” and also include portions of the American “rib” section (I think you also call parts of the UK sirloin as NY strip). Typically, U.S. beef is butchered to maximize its commercial value since it is a staple in the American diet. *Anyway*, I was going to talk about sirloin, but then I realised that you might think I was talking about a different cut. For me, sirloin (UK) has the best fat and meat ratio, whereas fillet (which has the same name in the UK as the USA) has less fat, but I don't think it has the *flavour* of sirloin. Fillet might be seen as the luxury part of the cow, and is great for beef wellington, but I would have sirloin (UK) every time. Well, that small comment turned into an essay. 🤣 Let's just say that I like beef. Sadly, after all that waffle, I don't have the sous-vide method on my Ninja, anyway!

[@civsully1740]

Link to the recipe????

[@TheSaltedPepper]

Unfortunately, I had a family emergency and didn't get it written up, but I will do it soon!

[@civsully1740]

@@TheSaltedPepper Hope all goes well with this issue!

[@jaxsmarts]

Where's the 'Beef'... Wellington? Video

[@TheSaltedPepper]

It's coming! I think it's a November recipe.

[@chris.eskimo]

Only an hour?? Go alot longer, like 8 or 10 hrs for maximum tenderness, and penetration of flavor. The internal temp will never go above what it's set for, so there's no risk of it being overdone

[@TheSaltedPepper]

Not for this thickness of steak, it will turn to mush over a long sous vide time. While you are correct that it won't "overcook" the texture breaks down with prolonged sous vide cooking.

[@gr8tgirly]

Have you ever cooked a grass fed steak sous vide method?

[@TheSaltedPepper]

Yes! They are fantastic! I think I did a grass fed sirloin and it was amazing.

[@HalleluYahuah]

😋

[@billsoo306]

NYStrip is a flavorful steak, more so, in my opinion, than filet. So saying it will taste like a filet doesn't impress.

[@TheSaltedPepper]

Texture is what I'm referring to, not flavor. My husband feels the same way you do and he loves the flavor and slight chew of a strip steak. I'll sacrifice some flavor for tender steak. LOL The great thing about sous vide is the texture is tender, but the flavor is still that of a New York Strip.

[@doloreszielinski1774]

If you P

[@ThePuppetStories_24]

This looks like a great recipe, however it is cooking food in plastic. Do you not consider cooking in plastic to be dangerous?

[@cypherknot]

Depends on the plastic. Most food safe plastics are not toxic. Also, how would you do this technique without plastic?

[@ThePuppetStories_24]

@@cypherknot I agree. I just have always herd cooking anything in plastic is not safe.

[@TheSaltedPepper]

It's perfectly safe due to the low temps.

[@lindagruber2232]

I love this site but the videos are toooooo long

[@TheSaltedPepper]

You can print the recipes from my website: thesaltedpepper.com

[@a1971-d6d]

Sweetie, i love watching watching your videos, and think you are a beautiful woman. i am though really worried about your health. You are a whole lot of a woman, in a good way. I just want to make sure you are here for a long, long time making good videos. please take care of your self.

[@TheSaltedPepper]

Thank you for your concern, but I am very healthy. I am also a nurse and more than capable of taking care of my health.

[@cypherknot]

My foodi doesn't have sous vide so this video is worthless to me.

[@TheOnlyChrisB]

Too bad! 🥲🥲🥲

[@sherryfoley9903]

Then why did you watch it?