as mentioned above
I dod some Wegman's Strip Steaks
w RB40 , on a rack to two days
then SV at 130 , in this case 4 hours
I do appreciated the times other people suggested !
the the usual rabid chill and freeze
I pulled one out of the freezer for a sandwich just now :
Ive mentioned before , as tasty as the Jus in the bag is, for meat Id like most in the bag.
up to you.
I did put RB40 on these , but possibly less than the W boneless SR's experiment
I didn't measure in each case.
here enough drops to fully coat each side , w no pooling.
out of the bag
of note , this is 1/2 of the steaks from above
going into the bag after a 2 day rest in the refit on a rack
no fishy smell at all , nor none now.
the just was nice , and not salty nor fishy
I cut the meat in 1/2 so I might turn it on its side to cut across the grain
I chose to cut off most of the peripheral fat , as I choose to get the Cow to do the work for me : Butter , perhaps some nice cheese ?
was tender and delicious w very full beef flavor
I can't tell you how this compares w the Weg's boneless short ribs as Id have to taste them at the same time
both were outstanding and Ill keep an eye on each but at Wegman's
remember , Ive only tried these at room temp for sandwiches.
in the fall and winter for a ' Steak- plate '\
Yum Im sure.
for me the 4 hours did not effect this cut in any way
I do have 4 more of similar W's Strips in the refig
Ill do the same
maybe try 3 H.
Im guessing for BeefSandwich it might not matter
for a sizzinling Steak dinner , in the fall or winter , torched or not maybe.
