Found this at Costco after striking out for a long time. SV for 12 hours at 131F with just salt, then sliced with the grain into ~1” steaks. More salt, then seared total of 2 min per side in tallow. It was good (but not the best I’ve had), the fat cap was soft and the meat was tender. If anyone has pro tips I’m all ears!
by Rhett325i
4 Comments
12 hours?? Texture for steak cuts starts to decline after about 4 hours, entering into strange mouthfeel territory.
Also, did you dry it thoroughly before searing?
Oh baby
Ok, first of all, do not slice after cooking / before searing.
If you want steaks, cut to steaks first. If you cook as a roast, sear as a roast.
Second, do not refrigerate after cooking. This seems to be a new trend around here, and it’s just silly. Don’t do it.
Third, why do the steaks, and your cutting board, look soaking wet?
I know I’ve been inundated with too much election drama when I’m seeing combovers even in cuts of meat.