This is how I do Ribeye...
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You might think this is crazy but I start with a ‘little bit’ of Kosher Salt (do not use iodized!) on a sheet pan. Lay the steak on top. Add a ‘little bit’ more salt. Let rest approx 25 minutes for a 1" thick steak…if thinner go with 20 minutes…if thicker go to 30. After the salt rest rinse the steak under cold water and pat dry with paper towels. Put the steak on a cooling rack in the sheet pan and refrigerate uncovered overnight. (The color seems to brighten up a bit) Bring your steak to room temperature 1 hour before grilling and blot with more paper towels if needed.
Apply a thin coat of grape seed or avocado oil and season with black pepper. Sear it on the grill (rare-ish for me) and let rest 10 minutes. Eat the steak.
The salt cure works like an accelerated dry aging process and resting overnight will begin to form a pellicle on the outside much as you would do for smoked salmon prior to cooking. The finished product has improved texture overall and is surprisingly not too salty. Occasionally I will use a blackening seasoning but the salt and pepper combo is plenty flavorful.
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Joe Hell
Wow! Interesting. Talk about planning ahead. You have a finished pic? -
PapaSop (I just added the final photos to my original post) The first 3 prep photos were from a previous batch. Tonight was spur of the moment…early birthday dinner for dad. To speed up the drying process and to bring the meat to room temp quickly I am using my Weston dehydrator.
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Joe Hell
https://youtu.be/suhyTlTi28AI watched this the other day and thought it would be really cool to try for aging beef.
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Joe Hell Gary Busey!!!
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Joe Hell Great dog name!..I really want to do some sort of post where we all share pics of our dogs…maybe an instagram thing? deplorablenc1 We read up on a lot of the dry aging in butter and it seems to work but it also seems to be the type of thing no one repeats, they say it is good but not the same as regular dry aged beef.
Joe Hell Do you reverse sear? How to Reverse Sear a Steak was the first video I demanded we do when we started this, now, unless I have the sous vide going and a few hours until I want to eat this is the only way I cook a steak. I am fairly confident you are aware of this, I’m wondering why you don’t do it?
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Jonathon I’ve used that method many times before I just didn’t realize there was a name for it while I was doing it. I have used the same technique for chicken, pork and fresh sausages.
My smoker has been acting up and after replacing the control panel I am still having issues. Masterbuilt is in the process of sending me a new cabinet which I will then have to swap all of the parts over.
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Joe Hell
Looks fantastic. Dehydrator for warming, hmm.
Gary Busey for such a little fella…Great job! Gotta let him have it just for the effort. -
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Joe Hell
Perfect! -
deplorablenc1 BTW…My brother has a goat named Samuel L. Jackson!
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Joe Hell Does he think that the actor Samuel L Jackson is the G.O.A.T (Greatest Of All Time)? Because there is an argument for that, I beleive he is still the actor who has been in movies/franchises that have made more money than any others. Think about it, Marvel, Jurrasic Park and Star Wars, The Incredibles, Kill Bill, Die Hard, Excorcist and even the god awful Triple X vin diesel series…right there that would be at the top of the list…then add in individual movies like Pulp Fiction, Django Unchained, Hateful 8, GOODFELLAS. It’s hard to find any other actor with a pedigree that good right?
This had something to do with meat processing somewhere right?
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