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Second attempt at the Kobe rib eye.

post #1 of 4
Thread Starter 
Same cooking method (smoked at 280 until IT reached 120, then seared).

This time though I used this magical salt (espresso salt) with a bit of pepper.

This stuff was really good. I will be using it on steaks forever.



post #2 of 4
Nice job, looks tasty ! icon14.gif
post #3 of 4

I've experiment of the years with this rub or that one for steaks.  After not believing more than a few folks telling me, including a restaurant that serves one of the best rib eyes I've ever had, that salt and pepper is all you need, well, after trying it at home that is now all I ever season my steaks with. 

 

I tend to use coarse sea salt and just plain old black pepper and haven't had any complaints.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by AJBert View Post
 

I've experiment of the years with this rub or that one for steaks.  After not believing more than a few folks telling me, including a restaurant that serves one of the best rib eyes I've ever had, that salt and pepper is all you need, well, after trying it at home that is now all I ever season my steaks with. 

 

I tend to use coarse sea salt and just plain old black pepper and haven't had any complaints.

 

On expensive cuts of meat its the best (salt/pepper); on cheap ones you may need a rub. But the espresso sea salt really complimented the beefiness here.

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