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Fired Up the Egg...

post #1 of 17
Thread Starter 
DefaultFired Up the Egg...

Been wanting a steak for a while now...
Picked up some Rib Eyes.... gave them the salt treatment.
Heavy kosher salt on both sides for about an hour...
Rinsed them off and dried them well...

In the mean time, Big Al fired up the Egg and we let it sit at 650* for about an hour.


(No pictures) but onto the Egg 2 minutes per side...



Let them rest for about 5 minutes...


These literally melted in the mouth - best steak I have had in a long time.
These were choice steaks... better then some Prime grade steaks I have had so the question remains... was it the meat, or did the salt made that much of a difference?

We will have to do another test - I have some steaks in the freezer that I cut from a loin not long ago, so I have a base to test against. Oh, the things we do for science!!
post #2 of 17
Great looking steak Ellie! Yum!
post #3 of 17

Those look great Ellymae.  Just FYI - it's only truly scientific if you repeat the test exactly three times and vary limited inputs, like the salt.

 

That means using the same type and grade of steaks, otherwise you're not comparing apples to apples, so to speak!  LOL  :sausage:

 

Be sure to include us in your tests!  Those steaks look awesome!

 

Bill

post #4 of 17

IMG_0663.jpg

 

 

 

Those are some nice looking choice steaks.

post #5 of 17
Thread Starter 

Big Al knows how to pick them!!

post #6 of 17
They look great. Quick question though, why rinse after the hour. I typically salt and let rest for 40 min to an hour. After letting it rest, I rub with EVOO and pepper. I guess I am curious why you put the salt on then rinse it off. Thanks in advance.
post #7 of 17
Great looking steaks!!! Unlike to salt them that way too. Makes for a great steak!
post #8 of 17
These look great... would like more info of the salting technique tho.... are they not salty tasting ? as I am not a big salt fan....
post #9 of 17
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post

They look great. Quick question though, why rinse after the hour. I typically salt and let rest for 40 min to an hour. After letting it rest, I rub with EVOO and pepper. I guess I am curious why you put the salt on then rinse it off. Thanks in advance.

 

This was HEAVY salt...

Usually I give it a light salting... this was just different. Still had a slightly saltiness that makes it taste beefier...

post #10 of 17
Quote:
Originally Posted by ellymae View Post

This was HEAVY salt...
Usually I give it a light salting... this was just different. Still had a slightly saltiness that makes it taste beefier...

Gotcha... yeah, I grind sea salt lightly, not heavy. Appreciate the feedback.
post #11 of 17
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post


Gotcha... yeah, I grind sea salt lightly, not heavy. Appreciate the feedback.

Here's an interesting article on it...

post #12 of 17

ellymae, evening...   I think someone messed up on grading that cow....  That should have been prime +.......  or what ever they call it...    Holey Kr@p that looks awesome.....    and someone cooked it perfect to boot....   still got a twitch and part of the mooooooo   left in it....    

 

Dave

post #13 of 17
Quote:
Originally Posted by ellymae View Post

Here's an interesting article on it...

Great info... I will start rinsing mine after the resting stage is over.
post #14 of 17
Quote:
Originally Posted by ellymae View Post

Here's an interesting article on it...

Interesting, thanks for the info.
post #15 of 17

ellymae, I think that link is VERY important to your thread....  Good job......     Dave

post #16 of 17

 

:drool   Great looking steak!  They had some awesome marbling for choice!  Nice job  Thumbs Up

post #17 of 17
Quote:
Originally Posted by DaveOmak View Post
 

ellymae, evening...   I think someone messed up on grading that cow....  That should have been prime +.......  or what ever they call it...    Holey Kr@p that looks awesome..... 

 

Dave

I agree! My eyes opened wide when I looked at that picture, and steak flavor invaded my brain.

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