When cooking for a group I ask each individual his doneness preference the day before. I dry brine all the steaks in the fridge with kosher salt, then sprinkle with garlic powder, black pepper, and a dash of umami before sous vide-ing them in doneness batches to the perfect individually preferred doneness, followed immediately by an ice water chill before putting them in the fridge. A short while before it’s time to eat I sous vide them all at 131F to warm them back up, brush them with Wagyu tallow, and sear them with an actual blow torch (sears without cooking).
Many guests have told me it was the best steak they ever had.
Yessssss!
I only recently started brining with the kosher salt, but I think I only have to do it for 15 min. 30 min was still a bit too salty for my taste.
those soudn delicious (minus the garlic)- the tallow sounds great- I like souse vide steaks, but these days i just sear the steak, then finish in a broiler keeping eye on inside temp of steak- I’m too lazy to break out the souse vide machine and clean it up after- (I got an all in one souse vide- not the wand type)