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Cowboy steaks

Mattybrew
Mattybrew Posts: 12
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. 

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