Cowboy steaks

Mattybrew

Cooked up some cowboy steaks last night. Dry brined them with kosher salt for 24 hours, then in the egg at 225 to an internal temp of 100.  After hitting 100 degrees internal, cranked the egg up to 600 and did 3 minutes a side. I have never dry brined a steak before, but will definitely continue to do it this way. Nothing else added, just the salt before going in the fridge. If anyone has anything to add to make these even better, I'm all ears. These were pretty damn good though. 

shtgunal3

I wouldn’t change a thing. Looks great!

FrostyEgg

Crushed it! Look great from here.

Mattybrew

Thanks! Could have done a better job carving them up, but there were a lot of beers involved.

Photo Egg

Looks beautiful. Finishing temp is totally individual preference and quality of beef plays into this a little. For me, pulling at 100 is to rare and tends to be mushy and chewy.
Give the dry rub a 48 hour try and see how you like it compared to 24 hours. A thicker fatty cut like this ribeye can handle it.

lousubcap

@Mattybrew - that is bringing it home.  Nailed the cook. Congrats.  
Those are prime grade steaks (based on my non qualified eye going in.)  The quality of the cut makes a whole lot of difference in the outcome.  Regardless, you did them proud.
I would toss on some fresh ground pepper when pulled before slicing but that's  clearly personal preference.  
Well played.

Mattybrew

Thanks, Darian.  Yeah, 100 is low, but I always get nervous about overcooking them.  Maybe I will increase a tiny bit each time. What do you go to, 115? What do you use for rub? I usually just go salt, pepper, and garlic, but every now and then like some kind of blackened seasoning. 

Mattybrew

@lousubcap - Your eye is plenty qualified! Prime for $17.99 a lb at a market by me for these guys.  Thanks for the tip, will definitely bust out the pepper next time. 

lousubcap

@Mattybrew - That is a solid price point for those steaks.  I don't add pepper on a steak til the end of the cook as I generally finish mine caveman style.
A link to some pepper insights-
https://www.youtube.com/watch?v=97Z25raO9X4 
and a link to a recent caveman cook:
Reverse sear-Caveman finish, a whole lot of fun with fire- give it a go-  it's a high heat finish.
All in what you like.  FWIW-

Mattybrew

@lousubcap-  Man, I am no doubt going caveman next time! That must be amazing.