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Ribeye drying in the fridge today

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Photo Egg
Photo Egg Posts: 12,110
in EggHead Forum
Big bone in ribeye resting in the fridge. Either it cook tonight or tomorrow. Little over 3" thick.

Thank you,
Darian

Galveston Texas
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Great marbling!  Can't wait to see the end result!  Where did you buy that bad boy? 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • lousubcap
    lousubcap Posts: 32,499
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    That is a prime (intended) hunk of beef right there.  No pressure to nail the cook ;)  Will be following this one.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • westernbbq
    westernbbq Posts: 2,490
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    Looks good,  cant tell from pic but is it salted already?  
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  • fishlessman
    fishlessman Posts: 32,823
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    nice hunk of beef. i would cut that into two 3 inch thick steaks, no way i could finish that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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.
    Thank you,
    Darian

    Galveston Texas
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  • johnnyp
    johnnyp Posts: 3,932
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    cant wait to see the finished product
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • westernbbq
    westernbbq Posts: 2,490
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    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....
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  • lousubcap
    lousubcap Posts: 32,499
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    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.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • thetrim
    thetrim Posts: 11,364
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    Yup that's a biggun!!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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?
    Thank you,
    Darian

    Galveston Texas
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    That is going to be amazing!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • lousubcap
    lousubcap Posts: 32,499
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    I have gone around 24 hours with no issues.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • northGAcock
    northGAcock Posts: 15,164
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    Gonna be an epic cook for sure. Standing by.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • thetrim
    thetrim Posts: 11,364
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    Where'd you get that beast?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    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.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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.

    Thank you,
    Darian

    Galveston Texas
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  • SamIAm2
    SamIAm2 Posts: 1,900
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    Bookmarking this now! Look forward to seeing your cook sir.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • Photo Egg
    Photo Egg Posts: 12,110
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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.
    Thank you,
    Darian

    Galveston Texas
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  • SamIAm2
    SamIAm2 Posts: 1,900
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    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 
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    On the grill now.


    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 25,916
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    Report Report Report
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Thank you,
    Darian

    Galveston Texas
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  • steelcityegger
    steelcityegger Posts: 149
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    Looks awesome!!

    what temp did you cook at and what temp did you pull?
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  • RRP
    RRP Posts: 25,916
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    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! 
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    That thing is beautiful!
    Snellville, GA


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  • caliking
    caliking Posts: 18,733
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    Dude. That's steak porn.

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

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,110
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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.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Thanks for following. Turned out great.
    Thank you,
    Darian

    Galveston Texas
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