The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Hot tubbing steaks (definition thereof)
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February 7, 2012 at 3:44 am #5583
There’s no short cut to excellence, so we all keep on working.
BarryFebruary 28, 2013 at 4:51 am #6753AnonymousGuest
Just wanted to bring this thread back to life as I’ll be trying it out tonight :laugh:
Ron, after I thaw my frozen steaks sealed in a foodsaver bag, can I just keep them in the foodsaver bag and hot tub with that? Seems like the easiest way!February 28, 2013 at 5:01 am #6754
Yes that method works perfectly. The only time I open them is if I had packaged two steaks face to face. Otherwise even hot tubbing would leave one side of each steak colder than the other side which would not make for even grilling. Good luck tonight – I hope the magic works for you as it does every time for me. RonFebruary 28, 2013 at 5:11 am #6755AnonymousGuestquote RRP” post=3575:
Perfect. Thanks Ron! I’ll let you know how they turn out and I have some great pics of my last endeavor to post on here when I get a chance soon.February 28, 2013 at 5:24 am #6756
Did you add any seasoning??
Hope you have a fantastic meal!February 28, 2013 at 5:32 am #6757AnonymousGuestquote aiki” post=3577:
No, should I before hot tubbing or after? I was planning on kosher salt & pepper after tubbing, before grill.
Oh.. and I’m not actually using the frozen steaks this time, that was a question for the not so distant future :woohoo:
Tonight is a small 6lb ribeye that’s been aging since Dec 31.. however long that is :silly:February 28, 2013 at 5:41 am #6758
We cooked 2 subprimal ribeyes in a sous vide tub for Christmas dinner. The salt, pepper, thyme, garlic and rosemary really permeated the meat. Then we finished them off in a hot oven with salt, pepper and garlic coating until it formed a crust. I think we’re still stuffed!February 28, 2013 at 5:49 am #6759AnonymousGuest
I find after using the sous-vide tub, a nice searing with my propane weed-burner (I usually use that for starting coals in my Ceramic) gives a quick crust without using up coals. I guess you could use any blowtorch (or even pan-sear them) but I am of the sort that will skip pretty grill marks any day for a REALLY good charred surface..February 28, 2013 at 5:52 am #6760
A great use for a burner! That would create a super crust. Thanks for the idea.February 28, 2013 at 5:59 am #6761
sounds good! Sometimes I prefer sauces to augment beef rather than spices. On the other hand I normally like my steaks to shine with their own aged flavor, except for the must have salt. Even if I hot tub sometimes I will remove the thawed steaks from the Food Saver bag and at least 4 hours before grilling time I hit them rather well with coarse kosher salt and then place them in a plastic bag and return to the refrig. I learned this trick from Cooks Illustrated…during that 4 hours the salt extracts the moisture in the meat and then melts the salt and returns it deep back into the beef. They caution to be sure to allow the 4 hours and not shorter as the method will backfire. RonFebruary 28, 2013 at 6:03 am #6762quote ja09″ post=3578:
Jeff, after the hot tubbing is just fine, unless you just read my 4 hour advance salting trick. RonFebruary 28, 2013 at 6:41 am #6763AnonymousGuest
Thanks for the tips… think I’ll try that next time.
On an unrelated note, how safe/unsafe is it to eat some of the trimmings? Smells amazing and looks like absolutely delicious beef sushi!
…and anyone have any tips for storing the trimmings as dog treats?February 28, 2013 at 6:57 am #6764AnonymousGuest
Montreal seasoning works well with the 4-hr salt trick… It’s mostly salt, but also the same seasoning they use to pickle smoked meat (Montreal’s answer to Pastrami.) A little dill, paprika, etc. Very nice addition to straight kosher salt..February 28, 2013 at 7:13 am #6765quote ja09″ post=3584:
Jeff, even I who seems to go out on the limb further than anyone else here limits the amount of the trimming I eat! :cheer: I remove the hardest outer waxy layer and then cut and choose the layer underneath. While this sub layer is not bresaola it does taste similar and I like it as a snack.
As for savings the trimmings for your pooch I suggest cutting them into treat size pieces and just keep them in the refrig for an “attaboy” reward. We have to give our Westie a daily antacid pill to keep him from up chucking so I don’t risk giving him too much of it…OTOH I have been known to woof at the refrig and treat myself!March 3, 2013 at 5:01 am #6770AnonymousGuest
Ron, Just posted my results from the other night in a new thread. Thanks again so much for the advise. Best steaks I’ve ever cooked!
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