Hey FMB, can you link me to your post on how to prep a ribeye. Ya' know the whole how to salt procedure. Bought my first ev'ah ribeye. Wanna try it your way, but it's buried somewhere. Or you can just repost it.

Pretty Please with Ghee on top! :grovel:

I have no idea where that post is, in which thread. So I'll just retype. It's pretty simple.

I like to salt a day in advance. Just put it on a tray, liberally salt like you would for a steak, cover it and put it in the fridge. I'll often just use a Ziploc bag.

If you don't have a day, you can do this anywhere from 30 minutes to a couple days in advance. I like a day because I think it gives me the best flavor and texture for my liking. But don't do it for less than 30 minutes or you won't get that dry brine effect.

An hour before you cook it, bring it out of the fridge, pat dry, and allow to come to room temperature. Season with pepper and whatever else you want to season with (for a ribeye, I'm strictly a salt and pepper guy). Grill or pan fry, rest, and enjoy.

Alternatively, if you do the freeze your steak thing, pat it dry after a day to make sure it's as dry as can be and pop it in the freezer for a half hour before cooking.

K thanks. What kind of salt? Kosher, sea fine or coarse, any other?

Gonna screen save your post and put in one of my cooking folders.

Kosher.

Just did it thanks.

Hope you'll give us a report tomorrow.