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re: Dry brine steak question
Posted on 9/29/22 at 6:16 pm to Remo Williams
Posted on 9/29/22 at 6:16 pm to Remo Williams
I did a couple tomahawks recently. Salted them very well the night before and put in fridge to rest. The next day, I seasoned them again very liberally with a seasoning blend and let them rest to come to room temperature. Slow smoked them and then did a reverse sear. They were awesome. Very flavorful. I like my steak to be very well seasoned (and they were) so I didn't find that it was too much to resalt (with the blend) the day I cooked them.
ETA: Here's a pics of them after the second seasoning:
ETA: Here's a pics of them after the second seasoning:
This post was edited on 9/29/22 at 8:02 pm
1
Posted on 9/30/22 at 8:49 pm to jfw3535
quote:
I did a couple tomahawks recently. Salted them very well the night before and put in fridge to rest. The next day, I seasoned them again very liberally with a seasoning blend and let them rest to come to room temperature. Slow smoked them and then did a reverse sear. They were awesome. Very flavorful. I like my steak to be very well seasoned (and they were) so I didn't find that it was too much to resalt (with the blend) the day I cooked them.
That looks like some cumin/pepper blend/garlic?
Anything else in that rub?
I have a knockoff "Chargrill Rub" that Outback offered for a while years ago that my family loves.
It has some ground coffee/cumin/SPG/paprika/brown sugar and a couple other spices in it. Gives a nice bark on a seared steak.
Curious as to what all is in your rub. Will be glad to share the recipe I have if you are interested.
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