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AngusOReily

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AngusOReily , to youshouldknow in YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better.

This is the right tip. If you can’t dry brine with salt overnight, then salt right before you hit heat.

That being said, give me a 24 dry brine plus reverse sear any day.

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