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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-18-2020, 02:56 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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• Beaten, Salted, Smoked, & Charred 2.5 Lb Bone in Ribeye
I’ve posted a few cooks featuring a technique Adam Perry Lang uses for tenderizing large cuts of beef ribeye HERE.
And, recently I saw an episode of Alton Brown’s Good Eats Reloaded with new and updated info on the famous “Steak Your Claim” episode, where a large ribeye is dry brined with kosher salt and goes into the fridge for many hours. The steak is then cooked in an oven, then finished off in a hot cast iron pan for a final sear. Basically, an indoor reverse sear, if you will. But it was the dry salt brine that caught my attention and the benefits of how salt and time will change both the flavor and texture of the steak that caught my attention,(end result should be both a more tender and flavorful steak) so I decided to give it a try. Started out with a hefty 2.5 lb bone in USDA Choice Ribeye: Put it between two sheets of plastic wrap, and gave each side about 4-5 solid whacks with a wooden rolling pin: Then coated with Kosher salt, using the same amount, no, more, no less than what you would actually use to season the steak: The meat went into the fridge for about 5 hours so the salt could work its magic. After I pulled it out of the fridge, all of the salt had absorbed into the meat. It then got dusted generously with Oakridge Carne Crosta and seasoned pepper. OKJ Highlander firebox with starter lump and an oak split: Meat on the grate – smoker was running hot, around 300 degrees, about where I like it: About 20 minutes in, after I flipped it: When the steak reached about 120 degrees, I finished it off in the firebox over super hot oak coals: Resting, waiting to be sliced: Separated cap from filet, started on filet slicing: The meat was super juicy and tasty, and VERY tender - I could really tell the salt has permeated the meat, and could taste it well below the surface. The dry salt brine is a winner for me, and I’ll be doing it moving forward!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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10-18-2020, 03:00 PM | #2 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That looks stunning, that resting shot says everything
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10-18-2020, 03:21 PM | #4 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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A: too many jokes about beating a dead horse.
B: how come there is no moldy rice or aged funky stuff you have to trim? C: you beat your meat and post photos of it anytime you want Richard!! |
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10-18-2020, 03:41 PM | #6 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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My gawd...
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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10-18-2020, 04:24 PM | #7 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice cooking Moose!
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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10-18-2020, 05:26 PM | #8 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Good question - I'd say probably both, but hard to quantify. I plan to dry brine my next Tri-Tip, stay tuned!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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10-18-2020, 05:46 PM | #10 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice, Moose. Thanks for that method for ribeye. I think that will work for me.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-18-2020, 08:59 PM | #11 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
You mean the salting/beating, or smoking/searing? Or both?
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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10-18-2020, 09:13 PM | #12 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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That is one of the finest looking steaks I have seen on here. Totally nailed it!
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10-19-2020, 07:43 AM | #13 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Perfect color inside and out
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10-19-2020, 08:21 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks amazing Thanks for the review
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-19-2020, 11:19 AM | #15 |
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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That looks amazing!
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UDS, Weber 22", 500 gallon offset |
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