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Best dry aged steak prep?
| citrine harsh garrison generalized bond | 08/18/18 |
| Flatulent Messiness Lodge | 08/18/18 |
| citrine harsh garrison generalized bond | 08/18/18 |
| Out-of-control Clear Corner | 08/18/18 |
| Pungent nursing home gaming laptop | 08/18/18 |
| Out-of-control Clear Corner | 08/18/18 |
| citrine harsh garrison generalized bond | 08/18/18 |
| Out-of-control Clear Corner | 08/18/18 |
| citrine harsh garrison generalized bond | 08/18/18 |
| Out-of-control Clear Corner | 08/18/18 |
| Big-titted bossy dog poop | 08/18/18 |
| wonderful set | 08/18/18 |
| abusive brindle toaster | 08/18/18 |
| abusive brindle toaster | 08/18/18 |
| abusive brindle toaster | 08/18/18 |
| histrionic amber trust fund | 08/18/18 |
| Out-of-control Clear Corner | 08/18/18 |
Poast new message in this thread
Date: August 18th, 2018 12:51 PM Author: citrine harsh garrison generalized bond (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36638718) |
Date: August 18th, 2018 12:53 PM Author: Flatulent Messiness Lodge 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: citrine harsh garrison generalized bond 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: Out-of-control Clear Corner 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: Pungent nursing home gaming laptop 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: Out-of-control Clear Corner 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: citrine harsh garrison generalized bond 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: Out-of-control Clear Corner 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: citrine harsh garrison generalized bond 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: Out-of-control Clear Corner 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: Big-titted bossy dog poop 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: wonderful set (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: abusive brindle toaster 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: abusive brindle toaster 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: abusive brindle toaster 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: histrionic amber trust fund 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: Out-of-control Clear Corner Fucking 180 (http://www.autoadmit.com/thread.php?thread_id=4054845&forum_id=2#36641301) |