Salted Steak W/Qview

Discussion in 'Beef' started by ronp, Mar 8, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I read this thread and thought I would try it.

    http://smokingmeatforums.com/showthr...t=salted+steak

    I didn't get a pic with the salt on it, but I covered it good for 15 minutes



    This may not be a good test as this is a ribeye with good marbling.



    I salted the crap out of it on both sides for 15 minutes. I rinsed it good, dried it good and added some garlic and lemon pepper.




    Off the weber after 7 minutes total.



    Nice and tender with a little trace of salt.

    Not a really good test since the ribeye is tender anyway.
    Worth a try though.

    Give it a shot!
     
  2. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks so good you should post it twice ;)
     
  3. jamesb

    jamesb Smoking Fanatic

    No matter the grade or the cut, the salt thing seems to bring some beefiness to it.

    Yours looks like it's cooked to perfection!
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    beautiful looking steak Ron , thanks for the q-view and makin me hungry [​IMG]
     
  5. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Ron,

    That ribeye couldn't look any better...I bet it was awesome (as I drool on the keyboard)!

    BBQ Eng.
     
  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    thanks...now I'm hungry again !!
     
  7. john dice

    john dice Smoke Blower

    I never knew about this method so thanks for opening me up to new technique. I am going to try this out sometime in the week.
     
  8. fishawn

    fishawn Smoking Fanatic

    Nice Job Ron, Salt & Beef Definately Go Great Together!
     
  9. supervman

    supervman Smoking Fanatic

    I think I'd punch you, swipe your steak, run like hell and eat it real fast!

    That looks great!
     
  10. mgwerks

    mgwerks Smoking Fanatic

    That's really the idea using salt. By drawing the water out of the meat, you are concentrating the flavor of the meat. If you wait too long and the liquid is reabsorbed, all you have done is really brined it.
     
  11. crockadale

    crockadale Smoking Fanatic

    Nice job Ron, as always looks good.
     
  12. Looks great Ron. Think I'll have to give this one a shot
     

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