Primal Grill Salted ribeyes


 
B

Brian Trommater

TVWBB Super Fan
Just got done watching Primal Grill. He grilled some 2" thick ribeyes. Put on grill and then took a big handfull of salt on top of each steak. Turned and put another handfull of salt on. When he took them off the grill he knocked the salt off. Said they did not taste over salted. I not sure about that. I do really like this pbs show though. Does alot of differant techniques.
 
I salt crust my steaks anywhere to :45 - 1:00 depending on the thickness. Turns an average steak into a very tender steak. Is this what he was trying to accomplish?

 
I also do as Larry, although not as heavy. After letting it set for 30 mins to an hour I rinse off the salt, pat dry, add some pepper and throw on the grill.

Gotta love some nice thick ribeyes!!!
 
And I salt with an amount I don't need to rinse off. Let sit an hour or two, season, grill, done.

I don't quite see the point of waiting till the steak in on the grill. The salt will not have enough time to draw moisture that can then be reabsorbed, pulling some of the salt in with it to season the interior. One would hope he is at least bringing them to room temp first to boost tenderness and even cooking.
 
Brian's description doesn't seem to match the pre-season at room temperature for a period of time before grilling that's been discussed on this board in the past. Wonder what Raichlen was trying to do? Maybe helps crust formation? Anyway, I've had great success doing as Kevin suggests. No extra salt, just time at room temp.
 
I'm a firm believer in Kosher salting my steaks now, somewhere between 20 mins (1" thick) to 60 mins (2" thick). I rest the steaks on a bed of salt and then I pour enough to cover the entire top surface. Very juicy end result.

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