Not my first time eating it, however I’ve been wanting to try it at home but never seen it at my local supermarket until yesterday. They were already sliced into steaks and a three pack was reasonably priced so I went for it. I let these sit overnight after seasoning with a homemade mushroom salt (about an ounce of dried porcini and oyster mushrooms that I ground into a powder and then mixed with about 1/2 Cup kosher salt).
The 24 hour dry brine with mushroom powder and salt is pretty much my standard way to do steaks, it almost gives a dry aged flavor to them. Served with simple roasted potatoes, rosemary focaccia and chimichuri. This steak was amazing.
by darkartbootleg
6 Comments
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What mushroom powder do you use? Looks great!
Looks amazing. Might have to try the mushroom powder recipes. What did you do to sear after the bath?
Sear method always helps. Looks good.
That chimichurri looks great. Nice touch.
Yup, made mine ~135° but smoked the 4.25 lb piece whole.
https://preview.redd.it/e2d26npits8f1.jpeg?width=4284&format=pjpg&auto=webp&s=ec5e4b835c23407a6ced91c1a27ca1f3eccb4b23
Sliced thin and melted in your mouth. So juicy. The chimi was good, but I preferred the good ole meat flavor.