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!
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Sous Vide Frozen Steaks - Dry Brine Frozen Meat?
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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.
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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.
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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!!
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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
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