Put these two chuck eyes in the fridge for 6 days to air chilled. Did a quick sear 4-5 minutes each side over medium heat. Came out perfect and tender. I will now always air dry my steaks.
by Xinoim
Put these two chuck eyes in the fridge for 6 days to air chilled. Did a quick sear 4-5 minutes each side over medium heat. Came out perfect and tender. I will now always air dry my steaks.
by Xinoim
9 Comments
you had the patience to wait 6 days to eat steak?
I ate a steak that had 3 days in the fridge once. I salted it on Friday night to eat Saturday, got arrested Saturday, and ate it Monday after getting out. One of the best steaks I’ve ever had
God damn I’m hungry
Damn! Looks great. I dry brine for 24 hours but never just air chilled for days on end. Is this a dry brine in the fridge just for 6 days or do you not add salt before refrigerating?
This is getting to the point of dry aging but not an entire primal(?) and without needing to trim away the outer pellicle?
What’s the safety issue with letting raw meat sit in the fridge for 6 days? I thought bacteria starts to grow to harmful levels at like 4+ days? Is 6 days just not a problem?
I always thought anything more than a few days makes the meat too dry and tough. Is this different since it seems it’s just air and not salt brined??
Did it taste aged?
If you have never dry brined before, start at 48h which should have zero or minimal “funk”. e.g my wife wont eat anything after this time, I prefer 3 days. Thickness also matters a little
begginer here, can i ask what air chilling is? is it like dry aging or is there big differences?