The tastiest and best steak I’ve ever made. First, I dry-brined it on a rack in the fridge for 36 hours, then cooked it for 3.5 hours at 56 degrees Celsius (132.8 degrees Fahrenheit). Finally, I seared it in a stainless steel skillet 🙂
by mi1996
In Sous Vide
7 Comments
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I find a dry brine before sous vide gives it a very ‘cured’ flavor and texture kind of like ham or bacon. Not my cup of tea, personally.
Looks amazing
Looks great!
I tried cooking one last week at 137 deg/4 hours. Was too soft. I think you nailed it at 132.8
Looks damn good, i would stick the bag in an ice bath so i could sear for longer to get bit more of a curst but otherwise 10/10 eat
36 hour brine seems extreme but I have never done it so …. unsure. i dry brine ribeyes but i have had leaner cuts get tough so i dont dry brine those – ymmv