1 мая 2017 г. · So I've never sous vided dry age steaks before. I got a boneless 31 day dry age ribeye for pickup later today at a local whole foods.

4 авг. 2023 г. · I personally go for 130 F for 2.5 hours and then finish with a torch. Many would recommend 137 for around the same amount of time, with a sear ...

16 янв. 2024 г. · Dry age steaks cook much quicker than regular much like wagyu.

11 июл. 2024 г. · All dry aging does (in terms of cooking, not taste) is reduce the water content in the meat. So you can cook it as you would normally. I do find ...

4 нояб. 2024 г. · I dry age wagyu ribeye roasts and totally agree. Sous Vide for dry-aged steaks is amazing. I finish on charcoal though. Allows me the best way ...

9 мая 2022 г. · The great thing about sous vide is you won't overcook the meat. It does change the texture the longer you leave the meat in but additional hour ...

19 мая 2024 г. · They develop more tenderness as they age, and I find that the sous vide process, especially at 5 hours, changes the texture so you don't ...

25 мар. 2022 г. · I've got a nice ribeye that has been dry aged for 40 days, and I'm wondering if I have to cook it differently than a regular ribeye.

30 дек. 2022 г. · Here's a good reference for sous vide steak. In it, Kenji tested different timings and recommends a timing between 1-4 hours. Here's why: the ...

5 июл. 2023 г. · Store bought dry aged NY strip, seasoned with salt, pepper, garlic powder and thyme. Sous vide @ 129°F for 3 hours, then seared on cast iron.