Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 04-23-2015, 01:47 PM   #4746
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Originally Posted by GloryDayz View Post
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.
No, you're cutting one giant 2-inch steak into two smaller 2-inch steaks. But I never actually do that part. You're cutting it in half across, not in half like butterflying it.

This method works with 1-inch steaks, you just won't keep it in the oven as long. I do it that way regularly, and I rarely have 2-inch steaks.

The dry brine... you should try 24 and 48 hours just to see if you like it. I accidentally did 48 hours recently, and I think that's going to become my standard.
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