(“This is the first dry-aged beef that I’ve ever had. I cooked smaller steaks this way”)
Does the statement above mean you’ve dry aged beef before or what? Sure reads that way.
To “sous vide” a steak is just another way to “warm up” the internal steak. It helps control the cooking process and keep the “cooking process” focused to the outside of the meat and less worry to over cooking the inside of the meat. Again it’s a matter of taste.
I would not soak my beef steaks in hot water bath for hours, I only warm it up for 10 mins at the most, and that’s to get the beef closer to an even temperature before cooking to my desired doneness.
The description on taste is something no one but the taster can explain and then it’s based on personal experience to similar flavors we may all have come to experience too.
As for looking rancid! Good luck trying to claim it’s rancid by a photo. The better question is does it look good to eat, sure but so does ice cream that spoiled.
(“No kidding, it was tender as sirloin but dry as a sponge”) Huh. Care to explain that one too….dry as a sponge but tender. :side:
Side note: I trim off all my Bark before cooking and I trim it after the steak are cut into sizes I want to cook and eat. I’ve seen videos of folks trimming the bark before they cut the primal into steaks, I find it easier to trim the bark after I cut the meat into steak size pieces prior to rapidly burning the bark out it :woohoo: