Kamado Joe Kettle Joe: Perfect Black Angus Ribeyes - Salt Before or After Freezing?
Our new Kamado Joe Kettle Joe to the ultimate test by grilling two Black Angus Ribeyes using different preparation methods. One ribeye is salted and vacuum-sealed before freezing, while the other is vacuum-sealed plain. Both steaks are then cooked sous vide and finished with a perfect sear on the Kamado Joe. Join us as we explore whether salting before freezing truly enhances the flavor and texture of these premium steaks. Watch the full process, from preparation to the final taste test, and discover which method delivers the best Black Angus Ribeye.
Equipment
- Kamado Joe Kettle
Ingredients
- 2 Black Angus steaks
- 3 bell peppers
- ½ kg of oyster mushrooms
Instructions
- vacuum the steaks them individually
- take one and vacuum it plain then take another one and season it with salt
- leave them both in the fridge for 24 hours and then freeze them
- place them in the sous vide running at 54℃- 129℉
- let them in for at least 1 ½ hours
- fire up your Kamado Joe Kettle
- place in the grill grades but make sure that one side is lower
- close the lid and let it come up to temperature while you prepare your vegetables
- cut the sides from the bell peppers down, remove the seeds and then into a bowl
- place the oyster mushrooms in a bowl and drizzle them with olive oil
- season them with salt and freshly cracked black pepper
- give it a good mix using your hands
- place the veggies and the oyster mushrooms on the high grill grade
- take the steaks out of the sous vide and let them rest so the surface temperature goes down a little bit
- cover them with aluminium foil while the vegetables cooks
- when the veggies are almost ready, place the steaks on the lower side of the grill and sear them on both sides
- let them rest for 2 minutes
- ready to serve