1First off, we start with your every-day store-bought rib-eye.
In this case, H-E-B brand 1 inch thick rib-eye. Cost about $5.
Rinse your steak off of course, always wash your meat before cooking.
Then pat is bone dry with a towel, or a rag, or a tampon, whatever; just dry it off.
2Beautiful right? Anyway, we begin with large-grained salt, such as Kosher or Sea salt, either will work; but do NOT use normal table salt or substitute.
The results will likely be less than stellar, if not non-existent.
3The idea is to pour out a decent amount and completely coat the outside of the steak.
I didn’t measure an exact amount, just eye-ball it.
We’re going to complete coverage.
Don’t be afraid, this will look like a ton of salt (because it is) but we wipe it off later.
4Flip it and salt the other side, and the edges the same way.
5Now we wait, about 1 hour per inch, so a 1.25 inch steak would be 1 hour 15 minutes.
Math is fun.
6@ 15 minutes.
7@ 30 minutes.
8@ 60 minutes.
9Here we see the steak at different intervals throughout the process.
What is happening is the salt is drawing out the moisture of the steak, in a process with similar results as dry aging.
Then a small amount of salt is left in its place.
What this does (in theory) is help the meat become more tender, and beef up the taste (see what I did there?)
As a side note, depending on your oven, now may be a good point to pre-heat your broiler, mine usually takes about 20 minutes or so to get to the right temp.
10We’re going to pat the steak dry again, bone dry.
Wipe all that moisture and salt off.
11At this point you may season the steak as you see fit, pepper, dry rub, whatever.
I think this will taste just fine with only a little butter so that’s all I’m going to do.
12If you don’t already own a cast iron skillet; I HIGHLY recommend picking one up.
Mine is a Lodge 12-inch Pre-Seasoned Cast Iron Skillet.
Stick the pan in the broiler.
13Again, depending on your oven, the steak will only take 5 – 15 minutes per inch.
In this case I cooked it about 15 minutes, flipping in at the half-way mark.
I added another 2 tbsp of butter to top off this masterpiece, and you can see it’s beautifully cooked and looks amazing.
This is one of the best damn steaks I’ve ever had for the price.
Less than $10 worth of materials for everything combined, gave me the hearty rich flavor and tenderness of a $40 steak-house steak.
Give it a try! Tell me how it came out in the comments!
Cast Iron, Salt “Aged” Ribeye Steak
January 12, 2016
Deliciously "aged" meat using a salt curing method.
Makes it very tender.