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Old 06-25-2010, 08:08 AM   #11
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Originally Posted by Mimizkitchen View Post
GB, how does one go about dry brining??? I've heard this can take a so-so piece of meat, and make it spectacular... So do tell...
Dry brining is a bit different from wet brining which might be what you heard of previously. Wet bringing is great for chicken and pork, but you would not want to wet brine a steak.

To dry brine a steak what you do is liberally rub both sides with kosher salt and then wrap in plastic wrap tightly. Put it in the fridge for 24 hours. You can get away with less time to more time, but a day is a good amount of time to shoot for. Now most people before they hear of this technique would wince at the thought of pre-salting their meat because it draws out the moisture, but this is exactly what you want to happen. The key is letting it sit enough time.

The salt will draw out the moisture initially, but then it will dissolve the salt. Once that happens you have a piece of meat sitting in a salty solution. through osmosis, the meat will then begin to reabsorb the salty liquid. You will end up seasoning your steak from the inside out. Instead of having a piece of meat that is seasoned on the outside, but naked on the inside you will have a piece of meat that is seasoned consistently throughout the entire piece. The end result is even juicier than if you had not dry brined because the salt holds the liquid inside once it is reabsorbed.
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Old 06-25-2010, 09:25 AM   #12
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Ain't a waste to experience rib eye other than au natural!!!! :)
I hope my post did not imply that people can not get enjoyment for a rib eye in other ways. I only meant to speak for myself. My apologies if it came across otherwise. By all means, eat it the way you enjoy.
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Old 06-25-2010, 11:14 AM   #13
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Besides the cheese steak you could slice it thin and quickly saute it with some salt, pepper, cumin, toasted sesame and a tiny pinch of both nutmeg and cinnamon. Then serve it on a wrap ( or a Naan flatbread) with some tzaziki, diced cucumber, thin sliced onion and shredded lettuce...yum
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Old 06-25-2010, 12:12 PM   #14
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You could also use it to make a Chinese pepper steak or beef stroganoff.
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Old 06-27-2010, 10:58 PM   #15
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You could also use it to make a Chinese pepper steak or beef stroganoff.

The Cheese Steak was pretty tasty!! I made Beef and Broccoli with the rest of the meat as I had put onions and peppers on the sub. I am having that with Saturdays musgo's (leftover jasmine rice). The other steak I re-wrapped and put in the freezer.

Thank you'all for you're help.
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Old 07-20-2010, 02:59 PM   #16
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Next time..
Season well with steak seasonings you like. Preheat your oven to 500F.
Get an iron skillet hot, just a little bit of oil in the skillet. Pop the steak on the skillet, brown quickly on one side, Flip the steak over and immediately slip into the oven for 5 or 6 minutes(check for how done you want it).
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Old 07-20-2010, 10:33 PM   #17
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I feel like a 2" thick cowboy bone-in ribeye steak right now!
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Old 07-21-2010, 01:32 AM   #18
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I feel like a 2" thick cowboy bone-in ribeye steak right now!
Okay, stop...all the good stores are closed now and all my steaks are frozen. :drool:
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Old 07-21-2010, 04:43 PM   #19
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I do rib eyes this way. Love them.

2 tablespoons of olive oil
1 tablespoon of soy sauce
2 teaspoons Montreal Seasoning
1 teaspoon Espresso (any coffee ground to a fine powder will work)

Mix all thoroughly and rub both side of the steak with the mix. Cover in a container and refridge for 2-4 hours.

Fire up the grill and cook to taste. I like it very hot seared both sides but rare.
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Old 07-21-2010, 04:56 PM   #20
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Looks awesome.
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