I have had great success with dry brining steaks and then cooing sous-vide before a super hot sear - either infrared, charcoal, cast iron or even torch. My question is that I'm going to be travelling, can I dry bine, then vacuum seal and freeze the steaks for several days before cooking? I'd rather not have to bring my Food Saver on vacation and have to thaw steaks, dry brine, and then re-bag them to cook. Will I lose quality on high end steaks dry brining prior to freezing? Has anyone tried this?
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I do that on a regular basis. When I pick up the large packages of meat at the store, I then put into meal size portions, season and vacuum seal, freeze and when I use the package I don't even bother to thaw, just straight into the sous vide. You need a little extra time when using frozen foods so make allowances. -
Thank you, I have gone straight to sous vide from frozen with other cuts of meat, but never dry brined the steak, then froze it after the brine.Comment
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I did this last year. I thawed out nice Costco steaks only to have and my teenage daughter chose her friends over me and her brother for a nice dinner last year when my wife was out of town. Can you believe it?
Turned out great when I thawed it out a few weeks later. I used a sharpie to label the bag too.Comment
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I do it all of the time. Works well.Comment
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Absolutely. I regularly dry brine mine, vac-seal, let them sit a day or two in the fridge, then freeze. You just can't beat having most of the work done already on thaw & cook day. Be sure to label the packages that they're dry brined though, especially if you ever do this to freeze long term, it's easy to forget and you can ruin them by salting twice!Comment
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