Pre-Salting Filet and then SV
Hello,
Please point me in the right direction if this exact topic was covered.
Currently I have two filets on the top rack of my fridge, salted, and drying. I know the benefits of salting ahead of time and letting them sit in the refrigerator as well, but when it comes to sous vide, will I get good results or will I get a "cured" texture? I read the Dave Arnold article and he said his direct serve steaks were ok, but I'm not sure he pre-salted them 18 hours in advance like I am. I have never sous vide a steak which was salted either immediately before being put in the bag or pre-salted 18 hours in advance. Generally, I stay away from salting before the water bath, but this time I wanted to try something new if it meant I wasn't going to ruin anything. I always thought that salting the steaks before bagging would ruin them. Didn't know if this pre-salting would be any different.
I typically heavily salt my steaks all over, for an hour per inch, and then wash this excess salt off, dry, and salt and pepper normally. This time I salted them as if I would before cooking them (not heavily), but am letting them sit in the fridge. Regardless of how I cook these filets, should I salt them again? Or the salt would have already seasoned them so they just need pepper after I post sear them?
In the end, if SV would mess with the steaks I'm comfortable cooking them traditionally in a pan and oven. Wanted to get some feedback before I possibly messed with a 20 dollar prime filet. Thank you!
