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#1336 |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
Casino cash: $2949963
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Posts: 161,929
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#1337 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
Casino cash: $8566872
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Posts: 23,166
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#1338 |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1778026
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I salted my ribeye's for 24 hours and it didn't do anything special. When I salted them for 3 hours the other day they came out a hell of a lot better.
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#1339 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1340 | |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1778026
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Quote:
It was tender, but not juicy. I cooked it medium rare too. I'll stick to the 3 hours from now on. At $13.99 a lb for ribeye's I felt like I wasted $30.
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#1341 |
I'll be back.
Join Date: Nov 2002
Casino cash: $4190478
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FIIIIIGHT! FIIIIGHT!
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Posts: 279,604
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#1342 |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
Casino cash: $2949963
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A food fight!
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Posts: 161,929
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#1343 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1344 |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1778026
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#1345 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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You screwed it up. Mine never turn out not juicy. ![]() Nah, seriously, what you're doing is plenty of time to carry out it's purpose. Everybody has a preference, so do what you like. Those ribeyes I made earlier in the week were salted about 28 hours in advance and were some if the best steaks I've ever made. So tender and juicy. |
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#1346 | |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1778026
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Quote:
I put my steaks on a cookie sheet (no cooling rack as you suggested) with nothing covering it. Do you cover your steaks? I want to say that could have been the problem.
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#1347 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
Casino cash: $9849900
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Never heard of food safety, eh?
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#1348 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
I do. Usually in a Ziplock or just cellophane. But always. I uncover the next day when I take them out to come to room temperature. |
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#1349 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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I've gone to sea-salt mostly. I don't do a lot to warrant kosher. I mean - steaks I guess - but that sea salt I get is really nice and a little less messy.
I like it that it's the fine popcorn salt grind/gauge. Seems to penetrate better. |
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#1350 | |
Baba Ganoush
Join Date: Jan 2012
Casino cash: $1778026
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Quote:
Yeah I don't what happened then. I'll stick with the 3 hours. Room temp for 20 minutes.
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