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Posted on 3/6/13 at 4:03 pm to CarRamrod
quote:
i cooked on the coals last time i did a ribeye
why? How to cook a Ribeye:
1. Salt liberally 30 mins prior to cooking while it is coming to room temp.
2. ~10 mins prior to cooking- Pepper that bitch.
3. Heat a cast-iron skillet to scorching hot.
4. Place ribeye on skillet for ~2 1/2 mins a side for MR (depending on thickness, may have to use the oven)
5. Profit
This post was edited on 3/6/13 at 4:04 pm
Posted on 3/6/13 at 4:10 pm to JimMorrison
Pretty much what I've been doing lately instead of the grill. I am always amazed at how much water comes out with the salt treatment.
Posted on 3/6/13 at 4:18 pm to AlxTgr
quote:
I am always amazed at how much water comes out with the salt treatment.
Yep and closer to cooking the "water" starts to absorb back into the meat.
There's some kind of science happening and the salting helps break down the enzymes, I want to say, in the meat that makes it even more tender.
Posted on 3/6/13 at 4:27 pm to JimMorrison
I oversalt mine(can't find the article now) and draw all that water out. I then dry it and remove as much salt as possible. Really helps.
Posted on 3/6/13 at 4:37 pm to AlxTgr
quote:
I then dry it and remove as much salt as possible. Really helps.
I've heard of rinsing the salt off and then drying it before, but I tried it and couldn't really tell the difference between just leaving the salt on the steak. I might give the rinsing another try soon if you think it helps a lot.
I will say that the steak sears really well when I leave the salt on and that's a big part of how I like my steak. I like that crust.
Posted on 3/6/13 at 4:43 pm to JimMorrison
quote:With the amount of salt I use, it's really a must. The steak will be way too salty if I don't. Oh, and if you add a little garlic and pepper, or whatever seasoning you like during this process, some of it gets into the meat.
I've heard of rinsing the salt off and then drying it before, but I tried it and couldn't really tell the difference between just leaving the salt on the steak. I might give the rinsing another try soon if you think it helps a lot.
I will say that the steak sears really well when I leave the salt on and that's a big part of how I like my steak. I like that crust.
Posted on 3/18/13 at 1:15 pm to JimMorrison
Here's the siteI was talking about re: salt/water etc.
Posted on 3/18/13 at 1:20 pm to AlxTgr
kinda skeptical on taking advice from a person saying this
.
maybe im behind on my steak lingo but what is a gucci prime cut?
quote:
My entire family (including the 2 yr old kid) just adores any type of steak recipe
.
quote:
Seriously, we are too cheap to eat out
quote:
one that will turn an ordinary “Choice” cut of steak into a gucci “Prime” cut
maybe im behind on my steak lingo but what is a gucci prime cut?
Posted on 3/18/13 at 1:21 pm to Deactived
Don't know about all that, but I like the way the steaks turn out. YMMV.
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