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submitted 2 weeks ago by ickplant@lemmy.world to c/funny@sh.itjust.works

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[–] ryannathans@aussie.zone 11 points 2 weeks ago* (last edited 2 weeks ago)

You also want to dry brine it, that is 12-24 hours before cooking rubbing it with salt and leaving it uncovered in the fridge

Then before cooking, let it warm up on the bench

If you have a particularly good cut, you can warm it to room temp, then put it in a mixture of salt and water (20% salt) at freezer temperatures for 20 minutes before drying it and searing it. You'll get a perfect crust and also perfect edge to edge consistency with no bands of overcooked meat