I am just starting out with sous vide. I bought this frozen NY sirloin from the local butcher. If I was reverse searing it, I would thaw and season it with brown sugar, salt, and cayenne pepper. However since it is already vacuum sealed, and I don't own one, should I save the effort and just sous vide it in its original packaging or thaw and season first and use a ziplock?
FYI, I checked with the butcher and the original packaging is safe to sous vide in.
by ratherBeWaterSkiing
4 Comments
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I’d open, season and use a zip lock….sugar on a steak not for me tho…..
For convenience, it’s probably fine to just sous vide and then season before the sear, ive done that and it is still pretty solid. However if you are just getting into sous vide I would definitely recommend getting a vacuum sealer at some point cause allowing the seasoning to integrate during the sousvide cook allows the flavors to penetrate the meat more and leads to more flavorful meat imo
Cook in bag, remove and salt generously, then let sit for at least an hour. I usually leave mine in the fridge overnight.
If you can’t wait, salt immediately before searing.