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originally posted by: Sillyolme
a reply to: seeker1963
I do this with rib eye steaks. Sometimes I also lay a spring of rosemary and slices of garlic on top of the salt.
Never fails tender and well seasoned too because some of the salt is absorbed.
Tip: longer is not better. Just gives you saltier meat. I do one hour for one inch thick .
originally posted by: AugustusMasonicus
I do a dry rubbed whole rib roast which is kosher salt, black pepper, ground dried porcini powder, minced garlic, brown sugar, red pepper flakes and a little extra virgin olive oil.
I wrap it plastic wrap and let it sit in the fridge for a week or so. It ends up having an amazing beef flavor and produces a great crust.