Ribeye drying in the fridge today

Photo Egg

Big bone in ribeye resting in the fridge. Either it cook tonight or tomorrow. Little over 3" thick.

Grillin_beers

Great marbling!  Can't wait to see the end result!  Where did you buy that bad boy? 

lousubcap

That is a prime (intended) hunk of beef right there.  No pressure to nail the cook  Will be following this one.

westernbbq

Looks good,  cant tell from pic but is it salted already?  

fishlessman

nice hunk of beef. i would cut that into two 3 inch thick steaks, no way i could finish that

Photo Egg

It's the last piece of a prime HEB grocery roast I bought a few months ago.
Not salted, just drying it a little. I salted in the fridge last time. Since I don't know exactly when it's going to hit the grill I skipped the salt.

johnnyp

cant wait to see the finished product

westernbbq

Looks good.   I think inread in SRF catalogue recently that they have people who swear by salting a steak a day in advance.  Now, i do this with brisket and shoulder but i have not done with steak.  I mightntrynit with a choice cut i picked up on sale just to see how it goes....i think ill go to restaurant depot this weekend and check it out.

Stay tuned...

Beautiful hunk of meat and i admit being a hypocrite here because i domt do what im asking younto but if you post photos of finished product it helps us all


If i am cooking for a small group i can usually snap a few picts, provided im not too intoxicated and that i can find my phone....

lousubcap

I do the dry brine (salt) process on steaks.  Generally go at least 8 hours.  Give google a look.  You can try a side-by-side and see what you think.

thetrim

Yup that's a biggun!!!!

Photo Egg

lousubcap said:

I do the dry brine (salt) process on steaks.  Generally go at least 8 hours.  Give google a look.  You can try a side-by-side and see what you think.

What is the longest time you have salted a steak?

Brisket_Fanatic

That is going to be amazing!

lousubcap

I have gone around 24 hours with no issues.  

northGAcock

Gonna be an epic cook for sure. Standing by.

thetrim

Where'd you get that beast?

Eggcelsior

Photo Egg said:

lousubcap said:

I do the dry brine (salt) process on steaks.  Generally go at least 8 hours.  Give google a look.  You can try a side-by-side and see what you think.

What is the longest time you have salted a steak?

I've done 4 days on a ribeye I sort of forgot about. No issue other than I forgot and oversalted the exterior.

Photo Egg

thetrim said:

Where'd you get that beast?

It's the last piece of a prime roast I cut up and foodsavered from HEB a few months ago.

SamIAm2

Bookmarking this now! Look forward to seeing your cook sir.

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SamIAm2 said:

Bookmarking this now! Look forward to seeing your cook sir.

Only seems fair.lol
I bet that rolled brisket would have made a prime canidate for a Sous Vide cook.

SamIAm2

Photo Egg said:

SamIAm2 said:

Bookmarking this now! Look forward to seeing your cook sir.

Only seems fair.lol
I bet that rolled brisket would have made a prime canidate for a Sous Vide cook.

That would have taken all the fun out of it.lol 

Photo Egg

On the grill now.

RRP

Report Report Report

Photo Egg

steelcityegger

Looks awesome!!

what temp did you cook at and what temp did you pull?

RRP

No disrespect Darian, but on the salting benefit Cook's Illustrated did a report years ago and the conclusion was to use coarse kosher salt liberally for at least 4 hours prior to cooking. The salt draws the moisture out of the meat, liquified the salt and then by capillary action the meat cells draw the now salted water back into the eat. That way the salt is essentially distributed throughout the meat and not just a seasoned surface. The only time I don't use this method is on meat I have dry aged 35 to 45 days as the excessive moisture content is no longer there to benefit and the salt just lays there on the surface! 

Eggdicted_Dawgfan

That thing is beautiful!

caliking

Dude. That's steak porn.

I know it isn't, but that 1st shot on the grill looks photoshopped

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caliking said:

Dude. That's steak porn.

I know it isn't, but that 1st shot on the grill looks photoshopped

Thanks buddy. Just cell phone photos.
One piece of oak bourbon wood. Smells fantastic.
Raised direct just under 300*.
Not going for edge to edge rare. I want nice carmalization and flavor in the crust.

Photo Egg

RRP said:

No disrespect Darian, but on the salting benefit Cook's Illustrated did a report years ago and the conclusion was to use coarse kosher salt liberally for at least 4 hours prior to cooking. The salt draws the moisture out of the meat, liquified the salt and then by capillary action the meat cells draw the now salted water back into the eat. That way the salt is essentially distributed throughout the meat and not just a seasoned surface. The only time I don't use this method is on meat I have dry aged 35 to 45 days as the excessive moisture content is no longer there to benefit and the salt just lays there on the surface! 

I salted it late this morning so it had over 4 hours. Good or bad I salted it.
Just before it went on the grill I hit it with with DP Steak Seasoning.

Photo Egg

Photo Egg

Thanks for following. Turned out great.