Poor Man's Filet Mignon

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.

Why plastic wrap and not wax paper?

a reply to: Philippines

Because culinary folks like to see if they can use 100 sq yard of plastic wrap on each item thy prep. paper and plastic line items are eclipsed only by the proteins on the PNL.

true story.

originally posted by: Philippines
Why plastic wrap and not wax paper?

Because I do not want liquid oozing out in my fridge.

originally posted by: bigfatfurrytexan
Because culinary folks like to see if they can use 100 sq yard of plastic wrap on each item thy prep. paper and plastic line items are eclipsed only by the proteins on the PNL.

true story.

I miss my two foot wide restaurant grade plastic wrap dispenser.

Actually I wonder how much sodium is actually added to the meat even after washing? If you have high blood pressure that could add up.

a reply to: seeker1963

Heres another method using fish sauce to emulate the umami flavour.