STEAKS

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 Frier

  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