Ive used the RB40 technique several times in the distant past , on nice looking marbled NYstrips
supermarket choice .
rubbed a little on each side , a Tbs or so , absorbed by the meat , then refrigerated on a rack for air cirvulation
2 - 3 days , then SV'd 130 F , ( forgot the # hours , y0u would have to search for that ref )
I used that meat for RB sandwiches and it was very tasty , mimcking a dry aged steak.
the meat was loosely covered to prevent too much drying out.
If I had a well marbled choice steak ( Prime , if you can find it , is not very ' prime ' these days , and way over priced )
Id do the meat this way again.
the fishy flavor disappears w heat
