Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 04-23-2015, 01:44 PM   #4745
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
This works with any steak, you just need adjust the time spent in the oven. I find if I use a lower oven temp, I get more leeway in getting the right internal temp. I've even done this with your favorites, the chuck eyes.

And of course, I do my normal 24- to 48-hour salt before I cook.
Are you cutting a 2" steak into two 1" steaks? I guess if my goal is 1" steaks to work with, I'll have the butcher cut them to 1". So I'm wondering if there's anything in there that I'm missing.

And last, If I kept it at 2" (I'm just partial to the look when plated-up), I wonder what the oven time would be to get the center right? Or would it simply not work?

And I'm still doing the kosher salt refrigerator dry-brine at 1-hour per inch and it seems to be working rather well, so I'm not sure I want to mess with that success too much.
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