Second attempt at the Kobe rib eye.

Discussion in 'Beef' started by graco, Apr 20, 2015.

  1. graco

    graco Smoke Blower

    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.


     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job, looks tasty ! Thumbs Up
     
  3. 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.
     
  4. graco

    graco Smoke Blower

    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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