Thread: Food and Drink New cooking methods ... sous vide
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Old 05-20-2015, 09:37 AM   #364
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Originally Posted by Great Expectations View Post
I also put 1.5 times the amount of salt on my steak with this method. I think the butter/liquid when finishing it off reduces the amount of dry rub.
I season normally when it goes in the bag and lightly re-season before I sear. Works for me. I also typically don't bag right before I sous vide. I'll season, bag, and sear the night before so the salt can penetrate into the flesh.
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