Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Sous Vide Frozen Steaks - Dry Brine Frozen Meat?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • dhughes
    Club Member
    • Dec 2015
    • 45
    • Plano, TX

    Sous Vide Frozen Steaks - Dry Brine Frozen Meat?

    I was given a sous vide for Christmas and have used it several times with great results. Love the tips on this site to make that happen. I found a couple of strip steaks in the freezer that my wife bought. My idea is that I pull them out of the zip lock, dry brine them with salt, seal them in a vac bag and throw them back in the freezer for a meal next week. Can a frozen steak be dry brined and get the desired results or should I just sous vide them and season afterwards? Thanks everyone!
  • rickgregory
    Founding Member
    • Aug 2014
    • 775
    • Seattle, WA

    #2
    The salt won't absorb into the frozen meat. What I'd do when you want them is to either open the ziplock, salt them and then SV them or simply season them after cooking since you want to sear them anyway.

    If you know you want to SV steaks going forward you can salt them, let them sit in the fridge overnight so they absorb the salt, seal and then freeze.

    Comment

    • dhughes
      Club Member
      • Dec 2015
      • 45
      • Plano, TX

      #3
      Thanks for the quick input! I figured that might be the case. I have two steaks in that zip lock, so I will separate them and try both methods and see if we can tell a difference. Thanks again!

      Comment

      • randy56
        Club Member
        • Aug 2017
        • 476
        • Newburgh In

        #4
        Did a frozen 1.25 inch rib eye tonight. SV 2.5 hours, straight to the hot grill, peppered with my favorite rub, turn once flip turn again, tonight grate temp was 700 on grill grate's so total time was 6 minute's , splash on some good quality butter. another dash of rub. cook to 140, let it rest 5 minute's, best steak you'll ever eat. I'm not a fan of dry brine. Here is my rub, celery salt, garlic salt, pepper, onion salt. Don't go over board on the rub. Like ya do on ribs, or butts.
        Last edited by randy56; April 2, 2020, 07:01 PM. Reason: Forgot to say I SV to 130.

        Comment


        • klflowers
          klflowers commented
          Editing a comment
          Wow, I did the same thing - bone in ribeyes from frozen at 131 for 3 hours, Montreal seasoning, seared on the griddle. Forgot to baste with butter, but they were excellent.
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9792
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Salt on the meat right before sous vide gives one salty juice. Not that I have ever experienced that.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          Uhhh. 😬
          Next question please. 😂
      • dhughes
        Club Member
        • Dec 2015
        • 45
        • Plano, TX

        #6
        Sounds great! I'll try that combo if I don't brine while in the sous vide. I like to flip my grill grates to get the sear I am looking for. I haven't tried butter with our steaks yet. I've had great reviews from the family so far, so I can't believe a little butter won't make it better. Thanks!!

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5188
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #7
          I've never been completely convinced that dry brining (or wet brining for pork and chicken) are advantageous with the sous vide-then-sear method. I haven't seen anything definitive one way or another, that is, with the type of rigorous testing that Dr. Blonder, Meathead, or Kenji routinely perform.

          For that reason, I sous vide almost everything (small like steaks, chops, chicken parts) without any seasoning and then add it before the sear. That way, should I choose to use the purge, I can season it according to our tastes. The exception is when I QVQ--the dry brine or salty rub go on 24 to 48 hours before the first smoking step. For that method, I test the purge to see if it's not too salty to be used. Usually it's a bit salty but still usable in a sauce served on the side.

          One of these days I hope to come across a definitive article on the subject. If any of you know of one, please enlighten me!

          Thanks,
          Kathryn

          Comment

          • Skip
            Founding Member
            • Jul 2014
            • 3381
            • Blue Earth, Minnesota
            • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

            #8
            Those of you that use the purge, please tell us a little more how you use it as a sauce for the finished protein. I really like to SV Tri Tip, Boneless Pork Chops, and Chicken Breasts. Thanks in advance.
            Last edited by Skip; April 3, 2020, 06:40 AM.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5188
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #9
              Skip , I don't get a lot of purge from the smaller pieces, but I still try to use whatever I get to add flavor. I get a ton of purge from QVQing large pieces of meat. For some really good info, go to Potkettleblack 's topic on Purge here on The Pit. It's quite informative.

              Mostly, I microwave it in a small bowl for about 30 seconds to get the myoglobin/albumin to clump, filter, and use the filtrate for a base for sauce or gravy. If there's not enough to make a sauce, I still pour it over the meat or add what's there to another sauce or gravy that I've got in the works.

              HTH,
              Kathryn

              Comment

              Announcement

              Collapse

              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Meat-Up in Memphis

              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear
              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool


              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill
              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Griddle And Deep Fryer In One

              Pit Barrel Cooker Smoker
              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order


              The Pit Barrel Cooker May Be Too Easy

              Pit Barrel Cooker Smoker
              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              The Undisputed Champion!

              thermapen
              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

              Click here to read our comprehensive Platinum Medal review


              Grilla Pellet Smoker proves good things come in small packages

              Grilla pellet smoker
              We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

              Click here for our review on this unique smoker


              Delta by Nuke,
              Stylish and Affordable
              Gaucho Grill

              Weber Genesis Grill
              Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

              Click here to read our complete review


              Genesis II E-335
              A Versatile Gasser That Does It All!

              Weber Genesis Grill
              Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

              Click here to read our complete review


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates
              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Is This Superb Charcoal Grill A Kamado Killer?

              PK 360 grill
              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal


              Our Favorite Backyard Smoker

              kareubequ bbq smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker
              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer
              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here to read our complete review


              Track Up To Six Temperatures At Once

              Grilla pellet smoker
              FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

              Click here for our review of this unique device


              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill
              Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill
              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order