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Unread 05-11-2013, 03:52 PM   #18
1MoreFord
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Quote:
Originally Posted by rauljustice View Post
looks delicious!

someone care to share this salting method?
Gladly

Quote:
Originally Posted by deepsouth View Post
nice hunk of beef.
Unbelievably this came out of Kroger's regular meat case. Not even from the fancy butcher case there.

Quote:
Originally Posted by Fake Farmer View Post
Joe, do you do your dry brine at room temperature or put in the fridge? Looked great, and I'd like to try this technique.
The salt method is really simple.

Generously salt down both sides of the steak and allow 1 hour per inch of steak thickness. I've also seen some folks call it 15 minutes per 1/4" of thickness. It's just a matter of semantics and how you best think of it.

After salting I leave it out to warm up to room temp so it cooks more evenly because I like a nice fully warm interior. Of course if you like a heavily crusted exterior and rare/med. rare steak you can put it back in the fridge to keep it cold.
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