This little guy has been dry brining (coarse kosher salt and garlic powder) almost 12 hours at the time of this posting. It will be additional 7 hours before it goes in the bag for its bath.
I'm planning a 24 hour 135°F cook. After…I will pat dry and fridge for 10-12 mins. It will be seared in SMOKING hot cast iron pan.
My go to for steaks is a butter baste with fresh garlic and rosemary. Likely what I'll do with this as well.
BUT…Im looking for suggestions on what to put in the bag during the bath. Also what to do during the sear if I don't baste.
I get it's a matter of taste…but would like to hear the community's suggestions.
by Altrebelle