Ribeye my way.

[NamVetJoe]

Winn-Dixie ribeye on sale $5.96 lbs. 1 ¼ inch thick. Grilled using chunk hickory/ hot smoke. Before grilling,

Left at room temp for 1hr heavily salted to draw out moisture. Final product Ribeye sautéed spinach,onions,mushrooms and sweet potato fries and the obligatory red wine.

 

[NamVetJoe]

PLEASE click on the small pictures above and tell me what you think.

 

[SmokinVOLfan]

Look great I bet they were tasty. I hope you only cooked those bad boys to a nice red medium rare.

BTW are you drinking red wine and scotch at the same time while prepping?

 

[gmc2003]

That's a screaming hot kettle you got going, and those Reye's looking mighty good.

Point for sure
Chris

 

[kruizer]

I want to come to your house. Yuumm

 

[NamVetJoe]

Look great I bet they were tasty. I hope you only cooked those bad boys to a nice red medium rare.

BTW are you drinking red wine and scotch at the same time while prepping?

Cooked to 133 let rest for 5 min topped our at 138 Red wine during prep was my wifes

 

[NamVetJoe]

That's a screaming hot kettle you got going, and those Reye's looking mighty good.

Point for sure
Chris

Hot side to sear if you look closely you can see they are finished up on the indirect side BTW the salt was washed off then steak dried and cracked pepper and lightly salted

 

[chilerelleno]

NamVetJoe
It all looks danged tasty from where I'm sitting.... Mmmmmm Ribeyes!

I do have a question.
You say you salted to draw out the moisture and then washed the salt off and dried them and then salted again.

Did you let the brining process complete?

Salt pulls out juices, salt/juices form brine, brine is absorded into steak which tenderizes, enhances flavor and locks juices in meat.
Unless heavily over salted there should not be any salt left, and/or if the brining process is not complete then you're robbing the meat of moisture.

 

[NamVetJoe]

NamVetJoe
It all looks danged tasty from where I'm sitting.... Mmmmmm Ribeyes!

I do have a question.
You say you salted to draw out the moisture and then washed the salt off and dried them and then salted again.

Did you let the brining process complete?

Salt pulls out juices, salt/juices form brine, brine is absorded into steak which tenderizes, enhances flavor and locks juices in meat.
Unless heavily over salted there should not be any salt left, and/or if the brining process is not complete then you're robbing the meat of moisture.

forgive me I do not completely understand your question. BUT I came across this Vidio years ago and IT WORKS

there is also this newer video


Joe