Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

LFGEnergyLFGEnergy Posts: 618
edited 11:05AM 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.


  • FlaPoolmanFlaPoolman Posts: 11,675
    Just go light for the cook. It's easy to add more on the plate but hard to remove after cooking
Sign In or Register to comment.
Click here for Forum Use Guidelines.