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[Rsisson]

I stumbled accross a method for better than average steaks every time....

I always start with good meat, typically rib-eyes, as marbled as I can find. Choose/prime it makes no difference, which ever is better marbled and in -my- stores, choice can sometimes be better than prime....

Anyway, I cover both sides with my favorite rub ( McCormik ‘steak’ or ‘Brazilian Steak’)

And then VACUUM PACK them.  I was going to do this because I wanted to prep some xtra, but ended up not freezing them after all.

A day or so, or more, in the fridge and the seasoning is all they way through, not just surface, and regardless of what the experts say, a day or 2 more ( life does get in they way sometimes) doesn’t hurt and because the are vacuum packed, I DONT WORRY.

Then a reverse sear (220deg until they hit 117deg, and then a 5min rest while I set it to HOT HOT, and then 1 min/side to get a nice char)

Perfect and repeatable every time...l

PS... don’t forget to put a slab of good unsalted butter on them while they rest before serving...it does make a difference.

[Timbo1010]

Thanks for sharing, going to give that a try!

[cookingjnj]

Thanks.  I just got my new vacuum toy a few weeks ago, we always love a good steak.... will have to give your method a shot.

[Bar-B-Lew]

I too just got a vacuum sealer a few weeks ago.  I may have to try this.  I have been using the marinade containers and they seem to work for a quick 1 hour marinade in a hurry.

[jdmessner]

I am also in the new vacuum seal category and have some steaks in the fridge for Christmas Eve. You just I'm hoping the information you have provided will be enough to get me off the naughty list!! Thanks!!

[okie smokie]

You are correct!  Essentially you are "wet aging" and marinading at the same time.  I wet age unseasoned steaks all the time.  It really allows the connective tissue to break down without drying out or spoilage. Doesn't require special equipment, but does require that you keep the ice box at around 36*.  I usually keep them this way for about 3 weeks although I've seen them kept longer.  Not sure how long you could do this with them already seasoned. 

[Rsisson]

Most of the rubs I have been using are salt/pepper/garlic without anything that would start to break down the tissues, so it could go for a while.  The freeze/thaw also helps with penetration of flavors and tenderizes a bit as well.

Some of mine have run a long time as life gets in the way of plans, what was supposed to be a 24hr soak ended up being 1week soak, rub flavor was all the,way through, good because it was cheap meat. Bad if it had been a nice cut. Rub flavor can become dominate which can be good or bad depending on the meat and the rub....

[Mudflap]

I have been doing this also. Works great. I go to cash & carry and get tri-tip. You get up to 4 per pack so I put small amount of McCormick steak seasoning on them and vacuum seal the extras then freeze for later use. Take them out the night before the cook to thaw and they get plenty of marinating. Like you said go easy on the seasoning because it penetrates so well.

Mudflap

[bregent]

The vacuum sealing might play a part, but I think you're getting the biggest bang by seasoning them 24-48 hours before cooking.  A steak that has salt throughout is much more flavorful than salt just on the exterior. Most of the other spices do not penetrate more than a few millimeters.  I do this whenever I can, not just with beef but pork and poultry as well.

And I agree, a nice pat of butter on top adds something wonderful