Hey George, reverse sear question…

[Mik]

Just defrost it in water. they say cold but I use hot water all the time. No problems.

[George K]

@Mik said in Hey George, reverse sear question…:

Just defrost it in water. they say cold but I use hot water all the time. No problems.

Yes. That's what I do. I can thaw a steak or chicken breast in about 2-3 hours.

I use a vacuum sealer, so it's stupid easy.

[Mik]

Me too. Love my vac-seal. Mine defrost in 10 minutes to an hour depending on thickness

[LuFins Dad]

Yeah, ours is vac sealed. Still, I saw the wings I bought the other day were still in the fridge. So we’re going that route. The steaks are thawing in the fridge.

[Mik]

Wings are good.

[Mik]

What kind of steaks are they? Are you going to dry brine them?

[Mik]

Making Chicken Marsala Meatballs tonight.

[LuFins Dad]

@Mik said in Hey George, reverse sear question…:

What kind of steaks are they? Are you going to dry brine them?

They’re some thinner fillets that I trimmed off the end ends of the tenderloin.

[Mik]

Oh, no real need to dry brine then.

[Renauda]

I find leaving frozen steaks and chops on a cold cast iron skillet on the counter for an hour or so quick thaws them as fast as any other method. Usually flip them every 15 or 20 minutes.

Surprising how fast cold cast iron draws the frost out of the frozen cuts. Try it, you’ll be amazed..

[George K]

@Renauda said in Hey George, reverse sear question…:

I find leaving frozen steaks and chops on a cold cast iron skillet

That's the idea behind those "thawing trays."