Saturday, January 1, 2011

New Year's Eve Salted Rib Eye's

Started out with 3 2" thick bone in Choice Ribeye's.

Coated the steaks with granulated garlic, then heavily coated with Kosher salt on both sides.  Placed in the fridge for 1 hour.

Steaks afte 1 hour with the salt coating.

Rinsed the steaks off with cold water.

Liberally seasoned with fresh ground pepper and cumin.

WHAT??? The cook and his brother get thirsty!

Sweet and white potatoes, red onion and bell peppe marinated in Zesty Italian Dressing and the steaks hit the grill.

Six minutes per side for the steaks.

Not the best finished pic, but I was in an unstable state of mind at this point.


  1. How did the salt cave procedure work out for you? (Good call on the Double Aged Jim Beam - got a bottle of that just waiting for my next "thirst!")


  2. One suggestion on your posts. I think you need to tell us how it turned out and was it worth the effort. Meaning, would you do the salt cave again. Would you use "Slap your Mama" sauce again...etc.