Bourbon Steak Strips

1 steak will make about 16 thin slices

Directions:

1. Use a fork to tenderize the steaks.
2. To marinate the steaks BEFORE grilling and freeze drying:   In a glass container, combine the marinade with the steaks, then use the marinate function on your vacuum chamber sealer. Alternatively, you can seal the meat in a vacuum sealer bag to marinate it. If you prefer to rehydrate with marinade, then skip this step and go to step 4
3. If you don’t have a chamber sealer, you can still marinate the meat using a standard vacuum sealer and bag or just marinate in a large shallow dish so the marinade covers all the steaks, 
4. Grill the steaks to medium-rare, then cover them with foil and let them rest for 5–10 minutes. (Note: When rehydrated, the meat may not retain its original appearance—focus on temperature and flavor rather than color.)
5. Once cooled, slice the steaks into thin strips and arrange them evenly on a parchment-lined tray
6. Pre Freeze when possible
7. Freeze dry (my cycle time was 20 hours without a pre-freeze)
8. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration: 

1. Rehydrating with a Sous Vide
   1. Seal the meat and marinade or beef broth (if you marinated before grilling) into a vacuum sealer bag
   2. Reheat and cook in a Sous Vide until meat gets to desired temp (I chose 130°F) (medium rare, medium etc.) (About 10 minutes to just warm up) Remove from vacuum sealer bag and enjoy
   Rehydrating traditionally:
   1. Add the meat to a shallow dish
   2. Add marinade ingredients or beef broth to a sauce pan and heat until hot but not boiling. Cover the meat with warmed marinade or beef broth. Allow it to sit for 10-15 minutes. After it rehydrates, I like to cook it in a frying pan to warm it and give it a quick sear.
   

Notes:

When cooking meat, always use a food thermometer to ensure the meat reaches a safe internal temperature rather than relying on its color. Freeze drying can alter the internal appearance of the meat, making it an unreliable indicator of doneness compared to cooking fresh meat.

Nutritional Value Per 4 oz of marinated steak pre-freeze-dried

Calories: 267 Protein: 24 g Fat: 16 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.