Quote:
Originally Posted by Fire Me Boy!
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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OK, I guess I just read to recipe wrong. Good to know. As for the 2", I have no problem cutting it in half. We have so variance with rare vs. med-rare, and we only prepare one large steak for the group, so it might solve a bit of the problem if I do that. In the past the med-rare fans ate more from the edge, the rare fans ate from the middle. So all were happy, but there's no good reason to not try new things.
As for the 24-hours, I'll give it a go for sure. It's about time to do some serious grilling, and I'm WAAAAY past do in that department. One more thing that being a workaholic impacts!
But I think there are some Salmon fillets at the store with my name on them!