I did a boneless Rib-eye 1.5 inch thick, via Alton Brown. He called for 2 teaspoons kosher salt, (rack & pan) rest uncovered, 6 - 24 hrs. in fridge. I did six hours, then onto GMG pellet smoker, apple pellets, to 120F. Rest 10 min. Cast Iron skillet 600F. 45 second per side. I did 1min 20 sec per side.
Results: I thought a smidge too salty, great flavor, better than alternative steak prep. Will longer fridge time, result in, saltier taste than less time? Any advantage, to longer time salted in fridge. Next i might try 'mesquite' 200F till 120F
Thanks
Rico
Results: I thought a smidge too salty, great flavor, better than alternative steak prep. Will longer fridge time, result in, saltier taste than less time? Any advantage, to longer time salted in fridge. Next i might try 'mesquite' 200F till 120F
Thanks
Rico
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