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RebelR · 03-22-2011, 01:51 PM

Im with the rest of the people here, save your marinade for a flank or tri-tip. Just the old S+P, or a nice dry rub, I like one that uses coffee grounds in it.

As for the Salting before or after Debate, i worked in high end restaurants for 14 years. Meat is always salted right before hitting the grill or pan, and use quite a bit because you are gonna lose most of it. Usually for me a steak is only on the grill for 10 mins, with a thick steak, and I never go past Med Rare. My understanding is that it helps in the carmelization process while cooking and most of the meat out there is wet aged so it could stand to lose a bit of moisture anyway. Besides, some of the salt gets sucked into the meat for flavor.

For a tasty Prime Rib.. try cooking with a salt crust, although it will render the pan juices too salty to make Au Jus.

03-22-2011, 01:51 PM
RebelR Confirmed User Industry Role: Join Date: Feb 2005 Location: Across the river Styx Posts: 1,998	Im with the rest of the people here, save your marinade for a flank or tri-tip. Just the old S+P, or a nice dry rub, I like one that uses coffee grounds in it. As for the Salting before or after Debate, i worked in high end restaurants for 14 years. Meat is always salted right before hitting the grill or pan, and use quite a bit because you are gonna lose most of it. Usually for me a steak is only on the grill for 10 mins, with a thick steak, and I never go past Med Rare. My understanding is that it helps in the carmelization process while cooking and most of the meat out there is wet aged so it could stand to lose a bit of moisture anyway. Besides, some of the salt gets sucked into the meat for flavor. For a tasty Prime Rib.. try cooking with a salt crust, although it will render the pan juices too salty to make Au Jus. __________________ Rich"at"rebel-ads.com ICQ 644377336 or MSN ruralx"at"hotmail.com