We are meat eaters, plain and simple. Ribs, tri-top, fillet, brisket, beef, pork, chicken, fish- we love it all, but especially our red meat. Through trial and error we’ve found that the first secret to a great tasting steak is to start with a dry brine. What is a dry brine, you may ask? Very simply, it’s the process of dry salting your steak several hours before cooking.
Now, some might think that this will dry your steak out, leaving you with something that more closely resembles beef jerky than a moist, tender hunk of love. But trust me, this critical step does wonders to keeping the flavor going all the way through the cut and each bite when eating. The biggest trick is using spices that have little or no salt in them when you are ready to season.
The second trick to use, especially when cooking rib-eye is the ‘one-minute-flip’, a technique that while cumbersome, yields the perfectly cooked steak. Yes- it’s a pain in the ass to flip your steak once a minute for 8 to 12 minutes (depending on steak thickness and desire of doneness), but it leaves you with a steak that has that great char/crust line on either side and a nice middle without overcooking one side, leading to dry disaster. Check this result on a windy, cold night:
Check out the video below for the full demonstration and also look into our ‘Cooking!’ page for more tips and tricks!
Oh, and here’s a link to that Chicken video too!
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