Dry Aged Meat... Who Here Does It?? (Official Dry Age Conversation Thread)

[JohnnyEgo]

If you want to try Sous Vide on the cheap, you can fill a cooler full of hot water at about 155? and let the meat sit in it for a couple hours. The cooler only drops a few degrees per hour, so your steak and the water will reach about the desired temperature at the desired time. Learned it from my 'Food Lab' cookbook by J Kenji Lopez Alt. Worked well enough for me to realize I was ambivalent about sous vide.

I haven't done the reverse sear yet, but it is something I intend to try tomorrow. Going to make a pepper-crusted tri-tip. Will let it sit for a few hours in the oven at low, and then hit it on a CI pan heated as hot as my electric burners will take it.

Edit: Damned board code keeps converting my alt-code degree symbol to a question mark.