last nites ribeye

Austin Egghead

I watched an episode of ATK on PBS and they talked about salting a steak and then cooking.  I have been doing that for a long time but I always used course Kosher salt, ATK used fine grind Kosher salt and measured out the amount. 

My first try with this method.  1/2 teaspoon of Kosher salt to each side of a 11/2inch (+/-) choice ribeye from Costco.  I did this in the morning put the fridge until the evening.  This is almost a perfect cut.. the deckle (spinals dorsi), my favorite part, half circles the eye


When I pulled out of the fridge there was on evidence of any salt, nothing to wipe off. I elected not to pat is dry, just put on the mini at close to 400 and fished with fresh ground pepper.

   Sorry not plated pics
The left over

This was the juiciest and most tender steak cooked to date.  I will be using this salting method again.

johnmitchell

That is a thing of beauty for sure...Awesome steak and cook.