Black Truffle Dry Brined Wagyu #shorts

Dry brining is a technique that involves salting a steak at least one hour prior to cooking (up to 2 days), and has two primary benefits. It seasons the beef deeply, but also dries out the exterior for a significantly better crust. Using truffle dust (70% dried truffles but also filled with salt), we dry brined an incredible 75-day dry aged Australian wagyu ribeye.

Topping it off with both dried and fresh black truffles was just an experiment, and I would have never expected such incredible results.

To rehydrate the dried truffles as well as ensure a perfect internal temp, I sous vide the steak at 130F right before searing over coals. The searing process took longer than expected due to all the moisture within the layer of truffles, but the end result was a perfectly toasted crust. The funky dry age flavor combined with earthy truffles is truly a match made in heaven.

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🔥 Dry Ager UX1000 from Dry Ager link in bio

🥩 Australian Wagyu from Alpine Butcher

🍄 Fresh Black Truffles, Truffle Salt, Truffle Oil & Truffle Powder from Taste of Truffles

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