This time zabuton (aka Denver) steaks from Snake River Farms. Overnight marinade in liquid shio koji, then sous vide for ~3 hours at 55C (131F), seared on a grill with help from a blowtorch. I was in disbelief that what is essentially a part of the chuck can be this tender without braising for hours. Extremely flavorful.
by comfyhead
7 Comments
You bastard
Someone educate me on this koji thing???
What blowtorch do you use?
Looks amazing! My local butcher has Denver steaks but I’ve never had results like yours 👏👏👏
Yummy! 🤤
https://a.co/d/5esIxBU
This stuff is the bomb. Granted a bit pricey but man. The flavor is amazing after a day marinade.
https://preview.redd.it/hdyvcf7ylmmf1.jpeg?width=1290&format=pjpg&auto=webp&s=6f52e00189b716719f46f51dd5e53c6c5a327569