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Back to Basics - Ribeye - How Much Salt???

LFGEnergyLFGEnergy Posts: 618
edited 6:30AM in EggHead Forum
I have usually hit my steaks hard with rubs, etc., before hot tub. But tonight, going old school. Have a prime, 35-day aged ribeye in hot tub, about 20 minutes until ready (to 112 F internal), but still naked.

TV chefs use a LOT more salt than I have ever used. I am a rank amurature (sp) at the use of salt. Have Kosher. Only other thing adding tonight is pepper, which I understand.

How much salt (for a single, 12 oz ribeye) is appropriate...Not a "salty" food fan, but TV chefs say it is necessary for flavor.....

I know, silly question, but one I have never really had a handle on. Just trying to close the gap between what I have done in past and why others more experienced than me use soo much salt.

Comments

  • FlaPoolmanFlaPoolman Posts: 11,670
    Just go light for the cook. It's easy to add more on the plate but hard to remove after cooking
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