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drying steaks in the fridge

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njl
njl Posts: 1,123
edited September 2012 in EggHead Forum
I bought a bonless beef ribeye roast at Costco the other day and cut it into 1.5" thick steaks last night, then put them on a metal rack on the bottom shelf of the fridge.  This morning, they're already looking pretty dry.  Assuming I plan to either salt them or apply some sort of BBQ dry rub before grilling them tonight, is it going to stick at all...or will I need something as a binder?
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  • Little Steven
    Little Steven Posts: 28,817
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    It will be fine

    Steve 

    Caledon, ON

     

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  • vidalia1
    vidalia1 Posts: 7,092
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    When I dry age ribeyes I leave the roast whole. I dry age for 30 days and then slice. I freeze the ones I don't eat... 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    dry aging does two main things - 1. reduces moisture which makes the beef taste more concentrated.  2. Enzymes in the meat break down the tissue and make it more tender.

    A few days in the fridge probably isn't enough time to make it taste much different.  If the rub or salt doesn't stick you can use some water or soy sauce or something.  Probably will develop enough condensation when you pull it from the fridge to be ok.
    ______________________________________________
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  • Little Steven
    Little Steven Posts: 28,817
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    Don't think he's attempting dry aging guys. He just put them in the fridge overnight. He could salt them heavily a couple of hours before cooking to bring the moisture to the surface.

    Steve 

    Caledon, ON

     

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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    I don't think op is trying to dry age his steaks in that sense. It sounds to me like he's just drying the surface so they sear properly.
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  • njl
    njl Posts: 1,123
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    Yeah...24h on a rack in the fridge isn't really dry aging...but it did dry the surface quite a bit.

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    I agree with nolaegghead, once you bring em out of the fridge, after about 10 minutes, unless your house is as cool as a meat locker, you will have enough condensation on the cool meat to bind the rub. If you need more - quick spritz or wipe with a wet hand will usually do the trick. 

    Discovered this with a spatched chicken, was really dry and I almost oiled it, until it sat on the counter for 10 minutes. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • njl
    njl Posts: 1,123
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    I sat them out (still on the rack) for about 90 minutes before grilling them.  By the end of that time they were dripping and had puddles under them.  So much for drying them out in the fridge overnight.
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