We had those steaks last night.
Not good.
I was mistaken about how long they would need to rehydrate. I delayed dinner waiting for them to take up water. I kept weighing the larger steak. Before the dehydration it was 14 oz. We had a couple of potatoes in the oven as well as a casserole that were at risk of being over done. At each check I could feel the parts of the steak surrounded by fat was stiff, not floppy. There were areas not surrounded by fat that did feel right.
I called the rehydrate when the steak was 12 oz. They both came up to 140 degrees F very fast! Lack of water may explain that.
The small parts that were floppy were decent. But most of the meat with fat was miserable to cut with a steak knife. I had to resort to dipping small chunks in my onion soup to eat much of it.
The Princess had to cut off 1/3 of her steak that she just couldn't cut. Nit being willing to throw most of her steak away she put in a container and covered it with onion soup.
So I call this first attempt a massive failure.
Next time....
Cut off the fat!
Rehydrate over night.
I will probably miss the fat.
Would smearing butter or bacon grease on them before grilling help?
All suggestions are appreciated.
Ben