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dr.fred

best is sous vide but you need a sous vide cooker which keeps the temp constant. you will not even need a knife...

second best is salt on both sides, then fridge for 1-2 days

best 2 days in my experience, 3 max

go for marbled, fat is good, healthy. fat gives it the taste

buy the huge pieces of prime rib from costco and cut it

or buy from the farmer if you can

natoshi 2y ago

I second this. Sous vide is the way.

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Discussion

Avi Burra 2y ago

Sous vide followed by a sear?

natoshi 2y ago

Yes. I do salt pepper garlic and a rosemary sprig in the bag. Sear in butter or tallow on cast iron just before serving. It doesn’t need to rest.

Avi Burra 2y ago

💥💥 Going to try that tomorrow

natoshi 2y ago

Enjoy!

dr.fred 2y ago

yes sear after in a very hot cast iron to build a crust, but do not burn it.

Avi Burra 2y ago

110F on the sous vide or lower?

dr.fred 2y ago

110 is ok, below 130f

natoshi 2y ago

Well I like medium rare so I do 129 for about an hour. I’ve done a Chuck steak for 24 hours and I’d put it up against a high quality rib eye any day.

Avi Burra 2y ago

👀

natoshi 2y ago

mdubore 2y ago

Chuck is delicious when done right, I like to braise my chucks.. definitely not a lean cut though!

mdubore 2y ago

Yes. Make sure you pat the meat with some paper towels to dry it off a bit before the sear. I like to use my cast iron on the stove top when it's cold outside and I don't want to mess with the grill.

natoshi 2y ago

Yes great tip. It needs to be dry.