Wondering what the concensus is... Season a thick boneless ribeye BEFORE of AFTER a sous vide bath? ( It wont be chilled after the bath, going right on a hot griil or skillet). Enquiring minds want to know????
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My inclination is that it's not going to compare to a well-seasoned ribeye grilled over a hot fire to char and then cooked indirectly. I always have had difficulty in seasoning meat sous-vided, and ribeye benefits from salt and a great dry rub. -
My $.02. For any steak over 2" in thickness (like a Cowboy cut, which is really just a tomahawk with the bone tail cut off), I dry brine overnite, then bag and SV at 131* for 2 hours. Dry after the bath, then season with Uncle Chris Gourmet Steak seasoning. I do let it stand for 20-30 mins before searing on the SnS. For steaks under 2", I season after the bath, but again, I do let them sit for 20-30 mins before searing. Mostly do SRF Wagyu ribeyes as they sell them locally so I can pick and choose the ones I want. These are usually 1"-1.5" in thickness.Comment
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Does the "post bath" seasoning, with Uncle Chris Seasoning" contain salt? If so, doesn't it make it a little too salty? -
RlsRls. Yes, it does. For us, the lite dusting doesn’t is not too heavy. The bride loves salt, so not an issue for us, but certainly can be skipped.
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I dry brine ahead of time, then season steaks with a 1:1:1 mix of black pepper, onion powder, garlic powder (POG) before vac sealing for the sous vide. Then I do as GolfGeezer does - pat dry, a light dusting of Uncle Chris's Extra Fancy, and sear the snot out of 'em - I've used the CI on the stovetop, the Weber Spirit, and charcoal, and they're all great in their own way. With a skillet, I can put a dab of smoked wagyu tallow in there as the searing agent and that puts a big flavor hit on there. Charcoal of course gives its distinctive flavor, and even just a good hot sear on the flat sides of the GrillGrates I have on the gasser work great.
I simply don't make steaks any other way anymore, because these are perfect every single time. And especially when searing with smoked tallow or over live charcoal, I don't feel like I'm missing any of the flavor.
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TripleB Every so often I'll put a foil container filled with wagyu tallow (buy it off Amazon) onto the grate while I'm doing something low and slow. It sits in there liquid for hours picking up the smoke. Then I pour it into a pyrex snap-lid container and into the fridge. The flavor you get is incredible, and a little dab'll do ya.
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I usually season before the SV. And re-season before searing with black pepper and salt.
The last couple of years i have SV'd steaks almost exclusively. I need to get back to doing them on the kettle.Comment
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Seasoning seem to dissipate and loose all there punch in the sous vide. I season after they are seared, kerrygold butter first then season.Comment
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