Question Birthday steak (1 Viewer)

[BigOdin504]

I bought some 1 and 1/4 inch Aged strip steaks (Ribeyes were not ready) and am looking for some suggestions. This is my 1st attempt at aged steaks.
Going to cook them tomorrow for my “hurricane holiday” birthday
Thanks for any advice!

 

[Madmarsha]

What kind of suggestions are you looking for?

 

[BigOdin504]

It’s aged so...
Should I salt?
If so, how long?
Grill or cast iron?
Tomorrow is going to be rainy in the 504 so grilling will be a challenge

 

[gpupil]

I bought some ribeyes a little while back and dry aged them for 3 days in the fridge. Cooked them in the cast iron super hot with salt and pepper, butter, garlic, fresh rosemary and thyme. Not sure if that's the same thing but it didn't take long and they were fantastic.

 

[Eeyore]

If it's going to rain then I guess that cast iron is the way.

Since you paid a lot for aged steak I'll trust that you're not going to cook it well done and pour ketchup on it.

 

[gavinj]

 

[buzd]

Salt 4-24 hours before cooking. Dry them before cooking.

cast iron over charcoal is great. Especially if you can reverse sear. Ghee is your friend.

Careful with dry aged - the lower water content means they will cook much faster than you are used to.

 

[guidomerkinsrules]

happy birthday

 

[Grumpy Old Manatee]

Just make sure to get enough rub on the meat...

(Yeah, I sunk to that level, I'm a bit stressed)

 

[Eeyore]

Just make sure to get enough rub on the meat...

It is his birthday after all.

 

[buzd]

It is his birthday after all.

Well too much rub and it will burn.

 

[BigOdin504]

Thanks everyone!
My 1st question was to salt or no with the aged meat
I’m going to salt and pat dry
I will plan to cook in cast iron, possibly on open flame if the weather allows
Should I use butter?

 

[buzd]

Thanks everyone!
My 1st question was to salt or no with the aged meat
I’m going to salt and pat dry
I will plan to cook in cast iron, possibly on open flame if the weather allows
Should I use butter?

I like ghee - which is basically clarified butter - butter with the milk fat removed. It has much less tendency to scorch at high temps. It’s a little expensive but worth it, IMO. It lasts a while.

Butter is still good, though.

 

[Grumpy Old Manatee]

This does bring up a question that I have never fully explored for an answer.

I've heard/read differing "schools of thawt" regarding whether you should add pepper to a steak prior to grilling, or if you should add it at the end. What I've heard is that adding it prior to/during the grilling process causes the pepper to turn bitter. Just curious as to others opinions.

Oh, and Happy Birthday OP!

 

[buzd]

This does bring up a question that I have never fully explored for an answer.

I've heard/read differing "schools of thawt" regarding whether you should add pepper to a steak prior to grilling, or if you should add it at the end. What I've heard is that adding it prior to/during the grilling process causes the pepper to turn bitter. Just curious as to others opinions.

Oh, and Happy Birthday OP!

I vote only salt before cooking. Pepper later.