Photo's taken with a D40 and a Siggie 30mm f1.4 @ F2
05-10-2013 08:39 PM
Looks great. How much salt and do you rinse it after the dry brine?
05-10-2013 08:54 PM
You done good Joe! Love that meat cut. You done it good.
05-10-2013 08:55 PM
Great shot and great cook!
05-10-2013 08:56 PM
Porterhouse is my favorite cut & you rocked it!
05-10-2013 09:01 PM
Love a good salted steak! Makes it taste so much better
05-10-2013 09:02 PM
A New York strip and tenderloin all in one cut. Nicely done sir :biggrin1:
05-10-2013 09:22 PM
Looks like a beauty!
05-10-2013 10:25 PM
Thank you everyone for the compliments.:bow:
I salted it pretty heavily and did rinse it before cooking and patted it dry. Then seasoned it about 1/2 as much as usual with TexJoy steak seasoning. Actually it was like normal on 1 side only. Thankfully I learned the lesson of not to season like usual on a cheaper cut of steak.:doh:
I've got a nice thick strip steak I'm going to do on a nice hot CI griddle next with the same salt trick. I'm sold on this method now. Tasted fully seasoned all the way through every bite.:grin:
I'm also going to try something similar with a boston butt cooked as a pork roast on the gasser over this weekend.
05-10-2013 10:27 PM
Great lookin' steak there, Good job!
05-11-2013 07:19 AM
:hungry::hungry: I want that for breakfast. :hungry::hungry: