1/2 ribeye - BBQ Central

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Old 11-11-2008, 07:58 PM   #1
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1/2 ribeye

Picked up some $5.99 ribeyes tonight and decided to try the salt thing. They were choice but who cares. Only went 15 minutes before washing them off and drying them.

Also up was some rosemary tators with a little evoo and some oregano. Yukon gold for her and plain ole red for me.



The tators with feta cheese added just cuzz


Let the tators go a little while to get tender before tro'ing on the ribeyes(also a jalapeno just in case.)



Had a little blue cheese sauce simmering while it was cooking.(menu)


Finished at somwhere near medium rare. Don't really know since the thermopen got wet and bit the big one....

My half


Fork tender



I'd half to say the salt thing worked out pretty good, especially if you don't go too long. I'm still sticking to the flip a bunch of times method though.
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Old 11-11-2008, 08:12 PM   #2
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nice, cooked to perfection!
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Old 11-11-2008, 08:33 PM   #3
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I could hammer on that.
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Old 11-11-2008, 09:08 PM   #4
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OK, I probably missed a thread somewhere, but what's the "salt thing"?
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Old 11-12-2008, 06:22 AM   #5
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Quote:
Originally Posted by Griff
OK, I probably missed a thread somewhere, but what's the "salt thing"?
Oops. Here ya go.
http://steamykitchen.com/blog/2007/08/2 ... me-steaks/
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Old 11-12-2008, 07:25 AM   #6
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I'll be darned. I saw where a guy only used rock salt and then washed it off a steak and it came out perfect. Yall did a good job RB!!!
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Old 11-12-2008, 08:01 AM   #7
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Yall read too much Just cook Looks good RB
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Old 11-12-2008, 11:33 AM   #8
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Thanks RB. That was interesting and informative.
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Old 11-12-2008, 12:41 PM   #9
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Hmm, I have a box of kosher salt ...

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Old 11-12-2008, 01:19 PM   #10
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Need to buy me a steak.
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Old 11-12-2008, 01:58 PM   #11
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Sure looks tasty! Excellent info. Thanks
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Old 11-13-2008, 07:42 AM   #12
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Very nice, going to have to try it. I just happen to have a nice little chuck eye in the refrigerator.
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Old 11-13-2008, 02:38 PM   #13
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Great looking meal RB that steak is cooked perfect.
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Old 11-14-2008, 02:56 AM   #14
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There was an article in the Washington Post (not my choice of paper, but all we get out here, anyways) about doing this same method with turkeys versus brining. Pretty interesting......gonna have to try it.

HERE is another pretty cool method of totally encrusting the meat in salt.
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Old 11-14-2008, 06:13 AM   #15
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Quote:
Originally Posted by The Pickled Pig
Looks great RB!

Did you reason the steak after rinsing?
Just pepper.
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Old 11-14-2008, 10:05 AM   #16
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The method sounds logical. Can't wait to try it.
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