Having some friends over, tomorrow. I couldn’t find a prime rib, but I did find some 2” Prime NY Strips!! Salted on all sides (including the edges) 😉 and ready for 24 hour dry brine… first thought?! 137 for 2.5 hours, tomorrow, fridge for 20-30, then cast iron finish with garlic butter… thoughts?
by imacdude
2 Comments
Did you take off the fat? Or the butcher? That strip of fat along the one side is a major component of the strip, and if your butcher or store sold it that way I would not go back. If you did the trimming, I would say you can render the trimmings to sear the steaks in 🙂
Nice!!!!
https://preview.redd.it/k225gnmtkcke1.jpeg?width=3024&format=pjpg&auto=webp&s=28af6579109c83d4f583d8a65362a9826a8e8f43