Quote:
Originally Posted by Bwana
One other thing I was told was never put salt on them while they are cooking, or at least wait until the end of the cooking process. I had some old boy gravel my ass years ago when he caught me doing that. He told me it dries out the meat and from my experience, he was right.
As far as thickness, I cook up to 2" ribeyes and they turn out great. It's a lot easier to over cook a thin steak, than a think one.
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I have been told the same thing about salt. I go with thick too, trying to find that balance to get them exactly to medium rare.
At least I've mastered grilled shrimp.
Get big prawns, grab a lime off the tree, 5 minutes with one turn and they are perfect.