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Unread 01-10-2009, 07:38 AM   #1
cmcadams
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Default 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 steamykitchen.com. 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!











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