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Old 05-06-2015, 09:16 PM   #1
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Steak Night

A New York out of the case and had the butcher cut me a 2" Ribeye.


A little Kosher salt. Let it set on the New York for about and hour and 1.5 hours on the ribeye.


Kind of hard to tell but the steak gets a lot redder and the outside gets a little dried out which in turn gives it an excellent crust.




Plated. Salting the steak gives it an excellent flavor throughout the whole steak and is nice and juicy on the inside.


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Old 05-07-2015, 06:45 AM   #2
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I would use that bone as a tooth pick right now!!
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Old 05-07-2015, 10:50 AM   #3
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Old 05-07-2015, 04:45 PM   #4
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That salting works every time. great looking steaks John.
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Old 05-07-2015, 08:03 PM   #5
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I have yet to salt a steak. Do you just shake the salt off, or hose it off?
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Old 05-07-2015, 10:28 PM   #6
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Quote:
Originally Posted by Griff View Post
I have yet to salt a steak. Do you just shake the salt off, or hose it off?
Rinse the salt all off and then dry the steak really well
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