You guys asked and I deliver! I put the SALT BEFORE or SALT AFTER SOUS VIDE to the test! For this experiment I used prime sirloin steak. Yes I wanted to use picanha but to change it up a little I used Prime USDA Sirloin Steak. On this experiment I answer this very controversial question. Should you season your steak before or after sous vide? I even went further doing a 3rd experiment! Which is season the steak after searing.

The experiment is as follow, every steak is exactly the same. It has the same good old stuff which is salt, pepper, onion, garlic and organic thyme. The only difference is the timing for the salt and pepper was applied. I am please to let you know that all 3 of us had the same conclusion on which one is best! I know some folks might not agree but for this test this was the result we had. I hope you enjoy the video as I when the extra mile on this one to make it entertaining for you to watch. Thank you so much for watching and your support is very much appreciated!

HOW I COOKED THESE SIRLOIN PRIME STEAKS SOUS VIDE
These steaks were cooked at (135°F) (57.2°C)

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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