Trimming prior to cooking

[Jon]

quote jeromekhaberer” post=8873:

I generally do not trim anything from NY Strips or Boneless ribs. I just slice them to 1.5 to 2 inches and bag the aged pieces in Food Saver bags for freezing. Then I thaw them and cook in the bag with the sous vide technique. The flavors of the aged beef and the bark blend into one fantastic piece of steak, followed by a quick seer in a pan with butter and some garlic.

A heavenly experience! 🙂

Sounds amazing and definitely going to have to try this. Thanks.