Steak Night

[John Solak]

A New York out of the case and had the butcher cut me a 2" Ribeye.


A little Kosher salt. Let it set on the New York for about and hour and 1.5 hours on the ribeye.


Kind of hard to tell but the steak gets a lot redder and the outside gets a little dried out which in turn gives it an excellent crust.




Plated. Salting the steak gives it an excellent flavor throughout the whole steak and is nice and juicy on the inside.

 

[Scotty W.]

Steak looks delicious. Not overly salty?

 

[John Solak]

Steak looks delicious. Not overly salty?

Not at all as long as you don't leave it on too long.

 

[Tony R]

The steak came out perfect!
Need to try the your method.

 

[TonyUK]

Nice one John. Looks like you got those rib-eyes spot on!

 

[JRAiona]

Great looking steaks John. Strip is a fave of mine.

 

[Matthew Y]

Looks great!
I season my steak the same way. It's the only seasoning you need. Just don't forget to wipe off the extra salt or rinse it through.

 

[Matt Rector]

Looks incredible! I'm going to try my next steak, just like that.

 

[Rich Dahl]

Great looking steak John, would love to try that but it's a no no on my LS diet.

 

[Barb D]

Outstanding steaks John would love to try that but it's a no no for Rich.

 

[Bill W San Diego]

I'm definitely going to cook my next NY strip this way John. One question, do you salt both sides or just one?
Thanks for sharing.
Bill

 

[Cliff Bartlett]

Cooked perfectly John, just the way I like them. I'm going to give that method a try also.

 

[Bob Correll]

Picture perfect steaks John!

 

[Nick_U]

Plate me up please!!

 

[Frank H]

I am green with (steak) envy. wow does that look good !