Still can’t bring myself to do 137° on a ribeye. Salted and let it sit for an hour or so. Into the 130° bath for 2 hours. When the streak was done I replaced it with the crab meat and just let that warm up while I dried and seared the steak on a smoking hot cast iron pan.
The snow crab was great, but unless it’s all you can eat at a restaurant I feel like it’s never worth the work. I also find it much more gratifying being able to remove the meat and eat immediately 😂
by DigestiveBriskets
2 Comments
I buy several pounds of crab when it goes on sale and do exactly this with a sprinkle of old bay. Talk about good eating. I did 10lbs last year when it was under $10.
How was those crabbies?