My fellow rib-eye and T-bone fans

[Guinevere]

Read this and weep. Or try it this weekend!

http://www.tastingtable.com/entry_detail/national/16929

[Lord Jim]

That made me want to take a bite out of the computer screen...

[Gob]

Icky, too much salt, how can you taste it after that?

[Long Run]

Icky, too much salt, how can you taste it after that?

Well, since you won't eat the meat, it's not a surprise that the salt would overwhelm the flavor for you.

[Scooter]

I'm not much of a steak eater, but wouldn't salting it like that draw moisture out of the meat, and wouldn't that dry it out?

[Daisy]

I'm with the too much salt people too.

For me rib eye should be rubbed with oil and then a grind of salt and pepper just prior to hitting a very hot dry griddle pan, sear for a couple of minutes each side. Rest it for as long as it was cooked to allow the meat to relax.

Perfect rare steak....yummy!

[rubato]

American palates are used to waaaaay too much salt. I think we need to back off about half-way and let our senses adjust.

Nice looking steak though. I often coat it with fresh herbs from the yard and/or a few types of pepper (white, black, Chimayo, &c)

Now, we grill a steak and split it every two weeks or so but when my wife was in school and the red ink was piling up in huge vats we didn't have it once in > 4 years. I can't say I felt deprived particularly either so it really is a purely optional thing. The physical economy of food suggests that we will have to eat it more sparingly in the future than we do now.


yrs,
rubato

[Guinevere]

Oh I always take the seasoning instructions with a grain of, well, you know . . .

Scooter, if you cook fast and hot, no the salt doesn't dry out the meat, especially if you cook it properly -- which means only flipping I once (not constantly moving it around like some backyard BBQers do), and letting the meat rest before you slice it.

As for the overnight rub, you have to make sure the meat is dry before you add the rub, and make sure its an actually dry rub.

The combination of flavors on this one looks great. I cook with a lot of fresh rosemary and thyme but hadn't thought about adding citrus peel, which I think could only enhance the earthy flavors of the meat.

[TPFKA@W]

Judging by all that salt I would say the chef is a heavy smoker. Otherwise it sounds pretty good.

[Guinevere]

I didn't do the rub/overnight piece but I did do the pre-cooking seasoning. Citrus made it, wow. Perfect for the rich meat. Will try the full recipe some time soon.

I did do more salt than I typically add and it was close to too much. So use your own best judgment on that. If you do the rub, no need to salt again before you cook.