STEAKS

Simple and satisfying, with many preparation options. Here we recommend the methods we use most.

The Methods

Dry brine 24 - 48 hours (optional, but highly recommended)
1. Dry steak thoroughly
2. Salt extensively
3. Place in fridge on rack above tray or plate for 24 - 48 hours
Cooking
- Option 1 - Cold Sear Method
  1. Place steak in cold pan on stove
  2. Turn burner on high
  3. Let cook for 2 min, flip and cook for another 2 min
  4. Turn down to medium and keep flipping every min until cooked to your desired doneness
- Option 2 - Sous Vide
  1. Seal steak in a sous vide bag and cook in water bath at 130 deg for 1 hour per inch of steak thickness
  2. Remove from water and sous vide bag and dry off thoroughy
  3. Sear at high-heat for a couple min each side or place in fridge to cool off for a few hours and cook via Cold Sear Method outlined in Option 1 above or Air Frier method outlined in Option 3 below
- Option 3 - Air Fryer
  1. Air fry on high temp (at least 400 deg), flipping halfway through, to desired level of doneness
Let rest for at least 5 minutes

• Let it rest 5 minutes after cooking before cutting in — don't skip this
• Cast iron holds heat best for the Cold Sear Method
• The dry brine is doing most of the work here — don't skimp on the salt