55min @ 55°C |Gyu|

The meat in Japan is intense in flavors and the fat influences the taste more than you imagine. Whenever I cook meat, I try to air dry the surface for a minimum of 2/3 hours to remove any excessive moisture. I use a special cloth to absorb the water and then air dry. This time I cooked the steak for 50 minutes at 50°C.

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Categories: Meaty Days