Prepared a no salt rub with home seasonings I found on-line. Found a 2.4 pound double bone in ribeye at the local shop. Seasoned moderately with coarse kosher salt, vacuum sealed, and sous vide for 3.5 hours at 135F. Removed from bag, dried with paper towel and let sit on wire rack. Preheated iron skillet for 10 minutes with vegetable oil. Rubbed “no salt” seasoning all over and seared for about a minute per side, including edges. Let rest for 5 minutes. I dusted my portion with finishing salt, perfect. My wife says I can add more salt to the rub next time!
by sd_8888
4 Comments
That’s one of the answers to “why does food in restaurants taste better?”
The first answer on the list is butter.
But the second, is almost certainly salt.
If you want to nail it every time stick to no-salt rubs and then add 1% salt by weight to the bag. This is easier to control than having the salt in the rub. It’s also easier if you have scales that show metric: 300g steak gets 3g of salt.
Source: chefsteps, meathead, then ten years of personal experience nailing it every time
No salt pic??? Bush league.
I use very minimal salt, it’s such a strong flavour that overpowers the beefy taste – feels like I’m paying $60 for beef tinged salt lick otherwise.