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cmcadams 01-10-2009 07:38 AM

Prime Ribeyes (lots o' big photos)
I had this great idea to enter the kabob throwdown using these steaks, but once I got these steaks out, I couldn't put skewers through them. I was going to just do one skewer through both steaks and say it was my kabob. :)

Instead, I realized these had to be more lovingly treated. I tried a salting method recommended by Jaden at It works especially well with lesser cuts of meat. The gist is to heavily salt a piece of beef on both sides for some time (according to thickness) before cooking. Then the beef is thoroughly rinsed and very well dried. Then it's seasoned as usually (though a bit less salt than usual) with black pepper, and grilled.

Since these were prime grade already, the benefit, I think, was that the salt pulled out water from the beef, in a sense helping to age the beef. For lesser cuts, the salt will help to really tenderize the beef, too. I salted the steaks for about an hour, then rinsed them off under lots of running water, then added some black pepper and just a bit of fleur de sel salt.

Along with the steaks, which went on the BGE at about 650 degrees to start, I also fixed some Yukon Gold mashed potatoes. I used small, skin on potatoes, and mashed them with a bit of cream and butter, adding salt and pepper and freshly grated horseradish. Then the potatoes went into a buttered enameled cast iron dish and in the oven at 425 for 20 minutes, then under the broiler at the end to brown the top. This ended up giving the potatoes a really nice brown, crispy exterior on all sides, thanks to the buttering of the dish.

That was all it took, served family style by preslicing the steak. And we had a great 2004 Merryvale cab sav with it. A really nice meal!

SmokeWatcher 01-10-2009 07:40 AM

Damn bro.....those look fantastic!

MattCom 01-10-2009 08:07 AM

I know what I want for dinner tonite, excellent job

cmcadams 01-10-2009 08:16 AM

Notice that the juices aren't all over the cutting board... I let the steaks rest a bit over 5 minutes. They were thick enough to still be nice and hot.

Desert Dweller 01-10-2009 08:18 AM

Oh I love butter on steaks! Good lookin groceries. Hard to beat that one!

Bob S 01-10-2009 08:20 AM

Looks great Curt

timzcardz 01-10-2009 08:35 AM

Curt, that there is some incredible looking food and some great presentation and photography!

Thanks for sharing . . . well the pictures at least!

orangeblood 01-10-2009 08:57 AM

Mr McAdams is the man.

This is an obscene post.

Thanks for the salt rub technique info.

How was the 04 Merryvale cab?

cmcadams 01-10-2009 09:00 AM

The cab sav was really good. I'd had it in a wine storage unit for the last couple of years. It's high in alcohol, 14.5% or something like that, so it can be a bit strong to some (my wife), but it went great with the steaks.

Tonight, we're having Syrah with the prime rib.

bowhnter 01-10-2009 09:02 AM


Midnight Smoke 01-10-2009 09:03 AM

Great looking Ribeye's!

TysDad 01-10-2009 09:06 AM


Markbb 01-10-2009 09:08 AM

That looks really Good!

Cliff H. 01-10-2009 09:20 AM

That looks fantastic. I have to give the salt prep a try.

Mad Max 01-10-2009 12:16 PM

That is just about the best ribeye pron, I have seen. Well, done Sir.:eusa_clap:eusa_clap:eusa_clap

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