"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View

[sidpost]

I don't have room or time right now to dry age a roast but, that salt crusted cooking method has me thinking about running to a butcher and giving it a try tomorrow.

 

[mr t 59874]

Go for it, just get plenty of salt, you don't want to run short.  Let us know how it turns out.

Tom

 

[kameleono]

I've never done anything like this salt crust. It looks awesome. Do you season the steak at all afterwards?? Or is it just the salt flavor, along with a little smoke from the grill, that gives it it's flavor??

I do what I call a "smoked, charlbroiled prime rib" myself and was wondering if it could be adapted to the salt crust method?? Right now, I rub it down with a prime rib rub (not much salt in it), cold smoke it for several hours with pecan, and then I cut it into steaks, lightly season both sides, and grill them to medium-medium rare depending on who I'm cooking for. 

The reason I list how I do this is that I'm wondering if I could do what you do and then the salt crust?? Could I cold smoke it to get the awesome pecan flavor, then salt crust it?? Could I just smoke it regularly at 200 degrees, like you did with the oven, and would the smoke penetrate the crust??

 

[dirtsailor2003]

Tom,

Now that I've finally quit drooling over the steak,  I noticed another gem in this thread. The crispy skin potato. How do you do yours?

 

[mr t 59874]

I've never done anything like this salt crust. It looks awesome. Do you season the steak at all afterwards?? Or is it just the salt flavor, along with a little smoke from the grill, that gives it it's flavor??

Thank you.  When serving dry aged steaks, only salt and pepper are offered at the table, no jus.  Additional seasoning is rarely used, this is so the intense beef flavor can be enjoyed.

The roast is less salty than one would think due to the internal juices coming to the surface rather than the salt penetrating the roast.

The roast is cooked to rare (120°).  The steaks can be served as is, smoked or cooked further on a grill to the desired doneness.  When smoking, the steaks are placed on a rack then in a lidded container such as a hotel pan then smoke is applied with a hand held smoker. The steaks are then allowed to rest in the smoke for a couple minutes.  This will apply enough smoke to flavor , but not overpower the steaks which are then plated and served. 

I do what I call a "smoked, charlbroiled prime rib" myself and was wondering if it could be adapted to the salt crust method?? Right now, I rub it down with a prime rib rub (not much salt in it), cold smoke it for several hours with pecan, and then I cut it into steaks, lightly season both sides, and grill them to medium-medium rare depending on who I'm cooking for. 

Sounds good to me.

The reason I list how I do this is that I'm wondering if I could do what you do and then the salt crust?? Could I cold smoke it to get the awesome pecan flavor, then salt crust it?? Could I just smoke it regularly at 200 degrees, like you did with the oven, and would the smoke penetrate the crust??

Your first question. Did you mean the way you do it rather than the way I do it? If so, yes.  If you intend to smoke prior to salt crusting, insure the roast is cold (34°) and smoke using heavy cold smoke for no longer than 1/2 hour.  As for smoking with the crust, I have not done it as it would be my belief that the smoke would not be much of a benefit unless there was a crack in the crust. 

Welcome to the forum, we are always anxious to get adventurous new members such as yourself and look forward to your input.

Hopefully the above answered your questions.

Tom 

 

[mr t 59874]

Tom,

Now that I've finally quit drooling over the steak,  I noticed another gem in this thread. The crispy skin potato. How do you do yours?

dirtsaolor, The following is from my cookbook " Mr. T's Favorite Recipes" this is not an endorsement, just fact.

Crisp Baked Potato

Ingredients:

1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)

canola oil to coat

kosher salt

Preparation:

Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce.  Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.

Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft.  Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.

Chef's note:  If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Enjoy,

Tom

 

[dirtsailor2003]

dirtsaolor, The following is from my cookbook " Mr. T's Favorite Recipes" this is not an endorsement, just fact.

Crisp Baked Potato

Ingredients:

1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)

canola oil to coat

kosher salt

Preparation:

Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce.  Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.

Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft.  Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.

Chef's note:  If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Enjoy,

Tom

Cool Thanks Tom. I usually just throw them in the oven. I'll give your method a shot! Sure looks good!

 

[webowabo]

Oh my.... Im in heaven... between the fridge...the meats hanging... ALL THE GREAT INFO from ya Mr T... 1
And 14 years..cheese..???.. man thats restraint!
And I love the aged-salt crusted steak... just beautiful! Woww...!
Thanks for sharing it all ;)
Mike

 

[mr t 59874]

Mike, LOL, Glad you enjoyed the thread.  I enjoyed making it and had the added benefit of enjoying one of those rare steaks.

Tom

 

[man0fsteel]

 
Well, did you eat it or use it for bait?  Could be used for both. 

Hi Mr T,

Wow...I know I'm late coming to this thread but WOW! As an American of Korean descent, I totally agree with your statement! LOL!!!  If I wasn't raised on the stuff, I might have thought anyone eating kimchi would have needed his head examined as well as his sense of smell

I've never done the salt jacket nor age my own prime rib.  I have roasted a full 7 bone prime rib for my annual Christmas Eve get together for many years...the last few I have smoked it, to great applause. I have often thought about giving the salt jacket method a try...yours looks divine.

I have often wanted to try and dry age my own beef but was always a little too scared to ruin a $200+ piece of USDA Prime meat. Diesel, have you had success with your set up? I've read about that method somewhere on the 'net.  Mr T, any other precautions you take besides the air circulation and temp? What about the humidity?

Lastly where in MT is Trout Creek? My fathers family was born and raised in Butte (not a whole lot of Koreans were in MT back in the early 1900's).  I visit Ennis every year to hang with cousins and we fly fish to our hearts content :)

Thanks for sharing,

Greg

BTW, I started a Kimchi blog to share recipes...I've only got one recipe on there at the moment but you have inspired me to get cracking!  You can read it here: http://kimchi-story.blogspot.com/ 

 

[mr t 59874]

 
Hi Mr T,

Wow...I know I'm late coming to this thread but WOW! As an American of Korean descent, I totally agree with your statement! LOL!!!  If I wasn't raised on the stuff, I might have thought anyone eating kimchi would have needed his head examined as well as his sense of smell

You have that wright.

I've never done the salt jacket nor age my own prime rib.  I have roasted a full 7 bone prime rib for my annual Christmas Eve get together for many years...the last few I have smoked it, to great applause. I have often thought about giving the salt jacket method a try...yours looks divine.

Thank you very much.

I have often wanted to try and dry age my own beef but was always a little too scared to ruin a $200+ piece of USDA Prime meat. Diesel, have you had success with your set up? I've read about that method somewhere on the 'net.  Mr T, any other precautions you take besides the air circulation and temp? What about the humidity?

Place your roast on a raised rack so the air can circulate.  The humidity in my cooler is ± 75°.

Lastly where in MT is Trout Creek? My fathers family was born and raised in Butte (not a whole lot of Koreans were in MT back in the early 1900's).  I visit Ennis every year to hang with cousins and we fly fish to our hearts content :)

Trout Creek is in NW Montana, 30 miles South of Libby and 60 miles SE of Sandpoint Id. on the Cark Fork river.

Thanks for sharing,

Greg

BTW, I started a Kimchi blog to share recipes...I've only got one recipe on there at the moment but you have inspired me to get cracking!  You can read it here: http://kimchi-story.blogspot.com/

Thanks

 

[mike johnson]

I could eat that for breakfast, lunch, and dinner.

 

[mr t 59874]

 
I could eat that for breakfast, lunch, and dinner.

Thanks Mike, nice salmon you have there.

Tom

 

[leah elisheva]

The mere sight of the rare meat in that great photo, did make me smile! Delicious stuff! Great job! Cheers! - Leah

 

[GaryHibbert]

Hey Mr T-------Sir

Look absolutely delish.  I've used a bed of super heated salt to cook huge prawn, but never beef.  Will have to try this  Thanks for sharing

Gary

 

[humdinger]

Hey Mr. T,
I assume you throw away the salt crust that was made from the paste, but what do you do with the bed of rock salt after the roast is done? Is there a way to re-use that salt?

 

[navigator]

Looks Great! Even the crispy skinned potato looks extra tasty.

 

[daveomak]

Hey Mr. T,
I assume you throw away the salt crust that was made from the paste, but what do you do with the bed of rock salt after the roast is done? Is there a way to re-use that salt?

Dinger, morning.... I was waiting for Tom to reply... but I'll interject my 2 cents..... Since salt is a rock and all the contaminants are meat based, I do believe roasting the salt at 500 ish degrees in your oven will carbonize everything but the salt.... the salt may have some black particles from the carbonization but should be good to go.... I'd use it.... Taste it and see if there are any carry over tastes that may have an adverse effect on future dishes....

Dave





edit 600 to read 500

 

[humdinger]

Thanks Dave. That answers my question.

 

[mr t 59874]

Hey Mr. T,
I assume you throw away the salt crust that was made from the paste, but what do you do with the bed of rock salt after the roast is done? Is there a way to re-use that salt?

Humdinger, Perch were biting yesterday so just getting to the forum.

The only salt I save is a small piece that is used as a garnish on the plate when I made it in a restaurant.  I figure the time and the price of a plastic bag are not worth saving a couple cups of used rock salt.  I suppose you could scorch it like Dave said and reuse or use it to melt ice, but would it be worth it?

If you do try it with a aged or fresh roast, prepare to have one of the best prime ribs you have ever eaten.  When working in a restaurant, I guaranteed it to be the best you have eaten or I personally would buy your meal.  Never had to buy a one.

If you or a guest wants a little smoke on their steak, prior to service, cut the steak and place it on a rack in a heavy white smoke using hickory for two to three minutes only.  This will be long enough, as the smoke will be in contact with the entire steak unlike just the outer surface if smoked prior to baking.

If you are one who wants to burn a bark on your roast, forget this method.

Tom