OminousOrange, 1 year ago (edited 1 year ago)

Dry-brined, reverse-seared ribeye for me. I like me that extra juicy fat running through the ribeye.

Dry-brine (fairly generous salting with kosher salt) the night before, leave uncovered in the fridge overnight on wire rack over a pan, toss them in the oven at its lowest setting (150F for mine) mid afternoon for a couple hours until they’re at the desired doneness (use a thermometer!), then sear just prior to meal time either in a cast iron pan or on the sear burner on my grill.

I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.