Originally Posted by thelark

Weekends I usually end up making steaks one night. Particularly proud of tonight’s. Wasn’t planning on it, so actually cooked these from frozen. Snake river farms Wagyu ribeye filets.

Salted and sous vide at 130 for about 2h15 with truffle butter,l and then seared on carbon. Came out perfect.

makes me think that dry brining isn’t always necessary.

paired with 2020 Chappellet - they pulled before smoke hit and glad I have a bunch to save. Got an *ahem* smokin deal on them.