4lb Ribeye

markus_321048

134F for 8 hours

*Didn't pre-sear

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pd3ski_278514

Hey markus, why not pre sear? I saw your earlier posts and you seem to relate pre-sear to saltyness. On longer cooks the pre-sear helps kill surface 'crobes/teria plus adds flavor especially with beef, imo. Btw nice looking dindin 🍷

markus_321048

When you can, take a look at my reply to one of the comments - shouldn't have been lazy and separated the two thoughts. Wanted to try no pre-sear and wanted to try with less salt. I had some friends who swear by only post-searing so i figured I would give it a shot. I didn't identify an increase in flavor or lack there-of. It was slightly less tender than when I previously did ribeye, but that may also be the cuts of meat.

Appreciate the feedback though!

pd3ski_278514

Gotcha. Yup didn’t see the new comments in that post. Most of the time when I do beef I dry brine in the fridge for an hour or more depending on size then pre-sear