Planned on cooking up this Walmart ribeye after 24hr dry brine in the fridge, but got lazy and decided that 48 hours would be fine. No reverse sear this time, but the cast iron came through for me on this one. Definitely oversalted on the brine, but it tasted fine. Butter basted with rosemary, thyme, garlic, and shallot. Working with college dorm amenities lol.
by DisasterOk9023
8 Comments
Looks amazing. I really need to stop by Walmart and check out their steaks I suppose
Looks phenomenal given the circumstances!
Brining is different than throwing straight in the pan cause you don’t lose as much seasoning. That’s why everyone says to season steaks heavily cause like half ends up in the pan.
Looks good. Always surprised by Walmart steaks
🤤
So you’re saying you sucked it in salt water for 48 hours can you explain in what you tell me about that. I’ve never done that. I always cook my steaks in a cast iron pan. Pretty much just sear the outside and it’s pretty blue inside. Are you saying that you can brine it first and it makes it taste better? More tender?
You absolutely nailed it on the cook. Looks perfect.
Brining for that long is going to cure the meat. It’s going to have a tough leathery texture after that long in a salt brine.
$15 for that level of marbling is a great deal