i bought these 2 steaks today. the strip is getting grilled today but the cowboy is for sunday (celebrating 30 days sober). problem is, i didn't read the cook/freeze by dates until i got home, both are for june 8th. and i am not a fan of cooking the day of freeze date since i've had bad experiences with foul smelling meat when i wait til the last moment. my only concern is will the sear warm up the entire steak enough without overcooking? should i sous vide at lower temp then let the grill finish it off the following day? what would you recommend i do?
i really don't want to eat it saturday since it's for me and a friend, no way i am eating a 2+ lb ribeye myself. was planning on sous vide 132F for 3 hours then a nice sear over lump charcoal on the webster. the strip is getting grilled on indirect heat.
by redtacoma
12 Comments
Salt it, sous vide next day then sear the heck out of it while celebrating your sobriety. Good job!
DRY brine then sousvide then fridge . works fine. Don’t dry brine after cooking
you can cook it and then stick it in an ice bath and then put the bag in the fridge. that way you can just stick it back in the bath at the same temp for 20-30 mins and then sear on the grill like normal. that way it will be heated through without risking overcooking
There is no real point to dry brining after sous vide.
Nah brining comes first. You could Brine, sv then store
Those dates are general guidelines and intentionally early. Manufacturers want you to throw food away and buy more, and they want to err on the side of caution. You’ve already vacuum sealed, it will be fine until Sunday.
Do your salt (and whatever other seasonings) in the bag when you seal. Keep it at least 2 hours, up to a week, before dropping in the bath. If you need to, put the cooked meat, still vacuum sealed, back in the refrigerator for up to anther week. When you’re ready to eat, just take it out and let it sit at room temperature for half an hour. Pat it dry, season again, and sear.
I always heard that a dry brine followed by a SV would end up with a curing effect? Lot of people are saying that here but I’m not so sure I would go that route.
Dry brine? You mean season?
Congratulations OP, please don’t give up.
Enjoy your steaks.
Kudos on sobriety! Good job! 🙏
Be pointless to dry brine after cooking. Always dry bring when raw, then cook, rather sous vide, pan seared, reverse seared…the dry brine technique doesn’t change.
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