re: Rib eye burgers, anyone make them?

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Those are some pretty ribeyes. Pretty sure I would grilled those

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I still have 3 that will be grilled/cooked another day. I did already cook some More traditionally last weekend. Well I SVed them for the first time and they were awesome.

I may SV these burgers too, still undecided.

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Good Lord, y’all are overthinking burgers.

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More than likely, but why not

Salting breaks down surface proteins given time. Its essentially dry brining.

When ground meat is salted there is much more surface area for the salt to do its work (inside the patty because it's no longer a solid piece of meat).

Its science.

Used to run a restaurant that cut their own steaks. After about 3 to 4 months I would take the discard meat from whole rib-eyes, N.Y. strips and tenderloins to a butcher and have the meat double grinded. Used it for the meat in lasagna, appetizers and sometimes hamburgers. It was the real deal.

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Used to run a restaurant that cut their own steaks. After about 3 to 4 months I would take the discard meat from whole rib-eyes, N.Y. strips and tenderloins to a butcher and have the meat double grinded. Used it for the meat in lasagna, appetizers and sometimes hamburgers. It was the real deal.

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Hopefully the scraps were frozen

1.5 minutes one side, 1 minute the other.

Didn’t go to culinary school. Have a masters degree in Food Science and Technology.

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I hopped on the smashburger train. My wife said it was the best burger she's ever had and it was with cheap 80/20 from Kroger.

I'd recommend that method:

Serious Eats - Smash Burger

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I think I may do this tonight on my griddle.

I want to make the smash burgers. I have a couple of questions:

1) can I just simply grind up a chuck roast? I have a meat grinder.

2) will an enameled cast iron griddle heat up on an electric stove eye or should I stick to cast iron to cook the smash burgers?

I went and toured the Ford mansion when I was a kid. Henry Ford traveled all over the country and never could find a burger as good as the one the chef made at his home. One day Mr. Ford asked him what was his secret and he laughed and said sir I grind up ribeye to make your hamburger.

So later when I was older and out on my own as a young adult I had my butcher take a perfectly amazing looking USDA Prime ribeye and grind it into hamburger meat. I went home and cooked it on a hot cast iron skillet and it was amazing.

I’m in the salt right before you are about to cook. I always sprinkle a little salt on steaks about 30 minutes before I cook them. It sinks into the meat to tenderize and pulls water to the surface. Works particularly well on cheap tough steaks. I’m pretty certain if you salt then make a patty you better get to cooking that patty immediately. Like someone said above it’s science.

For anyone wondering they were fantastic. Went SV at 137 for 2hrs then hard sear with butter basting. S&P only. Not sure if it was the fresh ground, the ribeye or a combo of both (prob a sly) that made them so good but I will do again.