Season, souse vide and char. Temp will depend on your preference, that’s all.
DoqHolliday
Mail to Harry Potter
Mad_Monster_Mansion
Put them bitches in a warm bath.
Bitches love warm baths~
por_que_
Make sure you get the one on the right.
okaysureyep
I’d eat em raw
Slickno6
Salt generously and put in fridge for 3-5 days, flipping daily. This will drive out a lot of water in the fibers which is just filler that will run out when cooked and cut anyway. It’ll condense the flavor into a smaller package also. Take out of fridge, season with rosemary and thyme, seal up vac seal bag, SV @ 135 for 2-3 hours. Take out, pat dry and let rest for 30 minutes while you get your grill or cast iron red hot. Sear at around 1 minute per side, don’t forget to render and crisp up the fat on the sides. Put a pat of butter on top of each, cracked pepper, and cover with foil, let rest for another 15-20 minutes. Enjoy!
11 Comments
https://preview.redd.it/vw61u3pucu0f1.jpeg?width=4284&format=pjpg&auto=webp&s=64ee26f4772e3beb0e5306e01446b258d8c5e879
This. You should do this.
Idk chat! What should they do?!
Cook first, then eat
Reverse seer
Dry brine 24 hours
Season, souse vide and char. Temp will depend on your preference, that’s all.
Mail
to
Harry
Potter
Put them bitches in a warm bath.
Bitches love warm baths~
Make sure you get the one on the right.
I’d eat em raw
Salt generously and put in fridge for 3-5 days, flipping daily. This will drive out a lot of water in the fibers which is just filler that will run out when cooked and cut anyway. It’ll condense the flavor into a smaller package also. Take out of fridge, season with rosemary and thyme, seal up vac seal bag, SV @ 135 for 2-3 hours. Take out, pat dry and let rest for 30 minutes while you get your grill or cast iron red hot. Sear at around 1 minute per side, don’t forget to render and crisp up the fat on the sides. Put a pat of butter on top of each, cracked pepper, and cover with foil, let rest for another 15-20 minutes. Enjoy!