It’s been a while since I Sous Vide a steak and this is my first time with dry aged so I could use some help.
Cuts are about 1.25 inches.
Should I dry brine or just season before it hits the pan?
What temp and time would you go with?
Planning on pan searing on stainless with avocado oil, unless you think that’s a bad idea.
by midgetaddict