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Best dry aged steak prep?
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Date: August 18th, 2018 12:51 PM Author: flesh locus (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36638718) |
Date: August 18th, 2018 12:53 PM Author: Hilarious haunted graveyard mad-dog skullcap what cut (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36638732) |
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Date: August 18th, 2018 3:23 PM Author: flesh locus Just whatever (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639609) |
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Date: August 18th, 2018 1:12 PM Author: thirsty friendly grandma Salted already or not? I usually pre-salt 24 hours before cooking and leave uncovered on a wire rack in the fridge to dry the outer layer and drive all the juice to the center. Then cast iron at blazing temperature, add pepper, 2 tbs of butter, 1 sprig each rosemary and thyme, couple cloves of garlic. (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36638842) |
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Date: August 18th, 2018 1:12 PM Author: idiotic juggernaut Gonna steal this (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36638857) |
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Date: August 18th, 2018 3:18 PM Author: thirsty friendly grandma surprised nobody else remembers this from 2010/11 era STAKE poasting (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639584) |
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Date: August 18th, 2018 3:23 PM Author: flesh locus For the full 3 weeks? (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639612) |
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Date: August 18th, 2018 3:25 PM Author: thirsty friendly grandma No, I'm assuming you've finished dry aging and have completed final trimming. That's why I said 24 hours before cooking. You want to put on way more salt than you're thinking, then wipe it off with a damp paper towel just before applying pepper and adding to the skillet. (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639621) |
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Date: August 18th, 2018 3:28 PM Author: flesh locus Do I just let it sit there raw for 21 days? (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639634) |
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Date: August 18th, 2018 8:44 PM Author: thirsty friendly grandma Dry aging is different, you have to have a specifically designed fridge to maintain a constant humidity and temperature. Very very few people do it themselves but my butcher sells aged steaks, that's what I use (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36641045) |
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Date: August 18th, 2018 3:25 PM Author: Irradiated idea he suggested elastic band A lot of people dispute that the pre-salting works that way, and think it just dries the steak out overall.
But your other prep points listed are credited. |
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Date: August 18th, 2018 3:32 PM Author: Chest-beating orchid heaven (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639664) |
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Date: August 18th, 2018 3:38 PM Author: Alcoholic house He’s also a faggot that took his wife’s name. (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36639686) |
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Date: August 18th, 2018 3:38 PM Author: Alcoholic house This is my go to for 2” thick porterhouse.
Salt liberally and place in fridge on rack for 24 hours uncovered.
Pat dry and add pepper, extra fine garlic powder and a dash of hot chili powder.
Preheat smoker to 200 degrees.
Soak mesquite and cherry for 30 minutes
Smoke steak for 1 hour per pound and a half, or until it reaches 115.
Remove from smoker and let sit for 10-20 minutes under tinfoil tent.
Sear 2 minutes per side at 600 degrees.
Let sit 15 minutes under tinfoil tent.
Enjoy the best steak you’ve ever eaten.
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Date: August 18th, 2018 9:05 PM Author: Alcoholic house Shit now I want to do this. Monday night I will eat like a king. (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36641152) |
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Date: August 18th, 2018 9:07 PM Author: Out-of-control clown weed whacker king (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36641160) |
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Date: August 18th, 2018 9:39 PM Author: thirsty friendly grandma Fucking 180 (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36641301) |