Newbie question: should I drain the juice that was in the vacuum seal of this sirloin before hitting it with s&p?
Newbie question: should I drain the juice that was in the vacuum seal of this sirloin before hitting it with s&p?
by Ordinary-Tax9380
10 Comments
BGoodOswaldo
I always pat dry before seasoning.
smax410
Yes. In fact you should use paper towels to pat it dry. And remember, when seasoning, do not forget the sides. That’d be a rookie move.
Edit: autocorrect is as annoying as this snake in my boot.
RYouNotEntertained
Not only should you drain the juice, you should use paper towels to get the surface as dry as possible.
Water takes a ton of energy to evaporate, and the meat won’t start searing until it’s gone. So if your steak goes on wet it’s likely to overcook in the middle before you get a nice sear.
BassesHave4Strings
Also, make sure it’s at room temp, not cold.
LovinMcJesus
Yes, we are searing, not steaming here. I dry age my steaks 24 hours on a rack in garage fridge before I sousvide. Pat dry and sear. Soooo good.
dmohamed420
Yes and Pat dry
mekon19
Pat dry and let air dry in frig overnight. Then set out about 1/2 – 1 hour before cook. SPG liberally on all sides. Enjoy!
FredFlintston3
Contrarian here. I say no because it’s great to learn from one’s own mistakes.
Ha! Yes to drying with a towel, paper or not but preferably not one that will leave fibres but is clean to start. If you want chef style, you will use much more salt than you think is needed. Salt that bounces off or misses you can apply to the edges with your fingers or by lifting the cut and pressing the edges down on it.
UATinPROD
Always pat meat dry before seasoning
AdM72
definitely dry the steak as much as possible.
can salt and cook immediately. save the pepper for later in the cooking process to lessen the possibility of burning the pepper.
can dry brine the steak with heavy sprinkle of kosher salt on both sides. More moisture will be drawn out of the steak. Wash off the salt (if any left) after 2-24 hours…pat dry before you cook. The steak will be salted…so add additional seasoning as you prefer.
I grill or cast iron my steaks. For inch to inch and a half steaks about 30-45 mins out of the fridge. Anything thick like a filet…I’d let it sit out a bit longer to bring up the internal temp. Can’t speak in sous vide because I haven’t cooked that way before.
10 Comments
I always pat dry before seasoning.
Yes. In fact you should use paper towels to pat it dry. And remember, when seasoning, do not forget the sides. That’d be a rookie move.
Edit: autocorrect is as annoying as this snake in my boot.
Not only should you drain the juice, you should use paper towels to get the surface as dry as possible.
Water takes a ton of energy to evaporate, and the meat won’t start searing until it’s gone. So if your steak goes on wet it’s likely to overcook in the middle before you get a nice sear.
Also, make sure it’s at room temp, not cold.
Yes, we are searing, not steaming here. I dry age my steaks 24 hours on a rack in garage fridge before I sousvide. Pat dry and sear. Soooo good.
Yes and Pat dry
Pat dry and let air dry in frig overnight. Then set out about 1/2 – 1 hour before cook. SPG liberally on all sides. Enjoy!
Contrarian here. I say no because it’s great to learn from one’s own mistakes.
Ha! Yes to drying with a towel, paper or not but preferably not one that will leave fibres but is clean to start. If you want chef style, you will use much more salt than you think is needed. Salt that bounces off or misses you can apply to the edges with your fingers or by lifting the cut and pressing the edges down on it.
Always pat meat dry before seasoning
definitely dry the steak as much as possible.
can salt and cook immediately. save the pepper for later in the cooking process to lessen the possibility of burning the pepper.
can dry brine the steak with heavy sprinkle of kosher salt on both sides. More moisture will be drawn out of the steak. Wash off the salt (if any left) after 2-24 hours…pat dry before you cook. The steak will be salted…so add additional seasoning as you prefer.
I grill or cast iron my steaks. For inch to inch and a half steaks about 30-45 mins out of the fridge. Anything thick like a filet…I’d let it sit out a bit longer to bring up the internal temp. Can’t speak in sous vide because I haven’t cooked that way before.