Enjoyed reading everyone's posts...can't wait for some invites for dinner! :-) I haven't tried the sous vide method yet, though I do own a vacuum sealer.
I bought the big 4 burner Blackstone griddle a few months ago and started doing what I think is referred to as "refrigerator dry aging" & then I "reverse sear" my steaks.
I take them out of the freezer and let them thaw, then pat them dry, & season with plenty of kosher or sea salt (all sides), and finally place them on a wire rack and put them in the refrigerator (uncovered) for 24-48 hours.
Afterwards I take them out of the fridge, let them warm up to room temperature, then place them on the same rack into the oven at 250 degrees for about 20-25 minutes (or until internal temp is 110 degrees--I like my steak on the rare side of "medium rare"). Then I add a light coat of mayonnaise or other high temp oil (avocado, etc) to all sides, and sear all sides on a blazing hot griddle for about 4-5 minutes max, flipping every 30 seconds or so. Makes a nice crust w/ very little grey banding, as good or better than any steak I've eaten at a restaurant.
The only ingredient I think I'm missing is "cowboy butter".
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