I cooked them up Saturday as planned, and I thought they were really delicious.
The rice definitely added a layer of flavor. The meat had a nuttiness to it.
For me, it didn't have any of the intensified beef flavors I get from dry aging and it also had a different texture and wasn't as tender.
I didn't get any of the miso type sweetness they spoke about in the article.
I had the steaks coated for 55hrs, rinsed off, then cooked sous vide @ 132° for 2hrs, and finished on a gas grill.
When I cut open the sous vide bag, the steaks smelled just like boiled rice. Thankfully they didn't taste that way.
In the end, I would definitely do it again. I don't think it would replace dry aging for me.
Started 9am Thursday
Finished 4pm Saturday
