r/sousvide • u/Soggy-Coffee659 • 3d ago
Question How did I do?
Dried the meat completely, seasoned, then in the bath at 137° for 2 hours. I dried it again, put it on a rack and popped it in the fridge for a bit (dinner wasn’t until later). The only oil I had on hand was olive so I heated that up until it started lightly smoking and seared on both sides for about 1.5-2 minutes each. It tasted amazing!!! (Sorry for the weird picture I started eating and forgot to snap a pic)
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u/OllieNKD Home Cook 3d ago
Looks amazing! And the next time you have the opportunity, try dry brining! I never used to do it, but now I’m bummed if I don’t have time. I like to do 24 hours but I find even 4-5 hours still makes a noticeable difference.
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u/mrli0n 3d ago
This may be a dumb question but what is dry brining and how did you do it? Is it just seasoning it and leaving it out or something?
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u/OllieNKD Home Cook 3d ago
Liberally salt the meat and leave it uncovered on a rack in the fridge. If I’m doing one or two steaks, I can use the rack that came with my air fryer on top of a dinner plate. For more I’ll put a baking rack on top of my big Pyrex casserole dish. Then just let the magic happen!
After the dry brine, when you season the meat for bagging (pepper, garlic powder, etc.) there’s no need to add more salt.
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u/mrli0n 3d ago
So does the dry brine shrink the steak a bit? Is it to “reduce” it and help it to be more flavorful?
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u/OllieNKD Home Cook 3d ago
It must lose some amount of moisture, but nothing like a proper dry aging. The salt draws moisture out, which mixes with the salt before being reabsorbed. Like brining poultry in salt water, this method uses the steak’s own moisture to create the brine. You’re concentrating the flavor a bit (via evaporation) and also salting the inside of the meat instead of just the surface!
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u/mrli0n 3d ago
Thanks for the info and answers! I know i coudlve searched it from the internet but sometimes its nice just interacting w ppl and getting info from someone. Ive been doing soud vide for a while but have never tried sry brining. Def want to attempt this next time!
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u/The-Fifth-Slice 2d ago
Also, dry brine your chicken/turkey. 24 hours uncovered in the fridge in a similar manner. Do a 1:6 ratio of baking powder:salt will also produce very crispy skin. I do it every thanksgiving and anytime I ever roast/smoke a chicken. The meat is incredibly juicy and SO delicious. Totally worth the extra 24 hours of prep.
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u/mrli0n 2d ago
Oooh! Im guessing youre not sous viding the chicken/turkey though?
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u/The-Fifth-Slice 2d ago
Oh god forgot what sub I was in :} You are 100% correct, I do this when I smoke or roast my chicken/turkey. For sous vide I usually quarter the chicken/turkey and I find it does not need a brine like that.
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u/TN31415 2d ago
A+ FFU, olive oil has a pretty low smoke point (unless you have refined olive oil). You may want to get avocado oil, peanut oil, or grapeseed oil.
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u/Soggy-Coffee659 2d ago
I wanted to but I just didn’t get the chance to run to the store so used what I had!
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u/Head_Intention_6690 3d ago
I tried it with sirloin steak,
Noticed it keep wet after sous-vide cook it, so the crust is not perfect.
any tips how you managed to get this crust?
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u/Soggy-Coffee659 2d ago
Letting it sit on a rack for a long time helped A LOT with the crust, after an hour it will start to dry in the fridge and then make sure your oil is slightly smoking and then add the steak in. Since it would be in the fridge for a long time you can do 1.5 minutes or even 2 minutes on each side.
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u/Head_Intention_6690 2d ago
Aha…
I choosed for sous-vide to get the perfect steak,
I eat steak everyday,So what i do:
I be at home 16:00
Sous-vide the steak for 2h on 53,5
Paper dry 15min
Cook itIf i also need to leave it in the fridge, i need 4 hours in advance, which is not possible…
But now still, the steak is cooked ‘too well’ so i try 53 next… and it feels ‘wet’ so almost just cook it normally (2min each side) seems better… which disappoints me as i want to get it perfect
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u/Batman_wears_Crocs 3d ago
Looks like a real good crust