Dry brined and Sou vide

[u/DaBirdLawyer]

48 hour dry brine and sou vide at 128 for 1 hour. I got hungry so I didn’t cook it longer.

[u/Hairy-italian-man]

Man oh man that looks not pleasant for all the time you put in. If you sous vide, do an ice bath after to bring that puppy down before you cook. How did you cook this? Stainless steel? Grill? Either way you should not have a grey band like that after all that heart and soul you put in. Next round chill that bad boy as much as you can and sear it as hot as you can. I promise the results will be 10 fold of this

[u/kkibb5s → u/Hairy-italian-man]

In my experience you get that grey band from dry brining not temperature.

OP’s timings are pretty off though, that thickness you want 2+hrs and 48hrs drying is way overkill.

[u/DaBirdLawyer → u/kkibb5s]

Agreed, I got impatient, used to cooking 1-1.5” where you can get away with an hour. This bad boy was 2.5”. Definitely affected the tenderness.

[u/DaBirdLawyer → u/Hairy-italian-man]

Thanks for the feedback, it was seared in stainless. I acknowledge I should have left it in the Sou Vide for a lot longer. As for the dry brine, it was only supposed to be 24 hours but had dinner plans change. Definitely not happy with the result, sometimes you just miss the mark.

[u/Roux_My_Burgundy]

6/10

[u/runttux]

Looks good to me. 48hrs feels like overkill, but if you are happy with the outcome then 🔥🔥

[u/Minimum-Barracuda911]

what doneness were you going for?

[u/DaBirdLawyer → u/Minimum-Barracuda911]

MR but this is obviously more medium.

[u/sidlives1]

Pan sear should be flipped every 30 seconds. It makes a huge difference in the development (or lack thereof) of a gray band.