24 hours salted and on the rack in the fridge prior. We followed everything. This was amazing!!! Thank you so much! ]]>
What a great idea. Thanks for sharing that method!
]]>Undoubtedly the best steak we have ever had. The only change we made was to cook on the grill the entire time. Our grill was able to cook at 250Ā°. We kept the meat away from the flame. Then when the temp of the steak got to 117Ā°, turned up the heat, moved them meat to the flame for two minutes on each side and was perfect. The most difficult part was letting it stand for 5 minutes. ]]>
In reply to Cyndy.
fantastic recipe! thanks š
]]>Yes that should work fine. If you see any residual salt after the brining then I suggest brushing it off.
]]>Can I use Himalayan Pink Salt for the dry brine? Or will that make it too salty?
Thanks!
Hi ā sorry to hear that it was too salty. The salt should have completed dissolved into the meat after brining for 12-24 hours. Next time I would recommend salting less liberally and when you are done brining wipe the surface of the steak with a paper towel to blot up any salt that might be remaining. Iām so glad the rest went well.
]]>In reply to Jossie Calderon.
Glad to hear it ā thanks!
]]>In reply to Cyndy.
dang, my steak came out neat. thanks and favorited
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