We seasoned the steaks with salt and let them sit on a rack in the refrigerator for 2 days to absorb the salt. We put the steaks into a vacuum bag with smoked soy sauce and butter. We cooked the steaks for 2 hours at 52.5°C. We removed the steaks from the water bath, cut the bag open, and poured the contents onto a plate. We let the steaks rest for 15 minutes. I heated the grill as the steaks rested. I grilled the steaks, flipping and dipping them into the meat-infused smoked soy sauce butter on the plate. When the exterior was browned, we put the steaks back onto the plate, turning them a few times to occupy me as the meat rested again. The result was a juicy, browned, slightly smoked steak with abundant juices to dip and drag the meat through.
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