It's made of rabbi sweat.

The sweat of 50 sweaty rabbis.

Just admit that you don't know what you are talking about. Salt draws out water, not fat, the fat is intramuscular, the only way to get it out is to melt it.

A chef told you, ninja please...

The guy who INVENTED MEAT told me that you are wrong so there, beat that.

Wish my butcher was that naive :)

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.

Montreal Steak Seasoning

ewwww nasty muther fuckers :helpme :1orglaugh

Personally I would pat in kosher salt and pepper all over it, meanwhile pre-heat the oven to 450, make sure you then leave the steak to come to room temp before cooking.

Put a pan on the stove top, up to about 3/4 heat. Put some butter in it, and when the butter starts to brown, it's ready. Hold the steak with a pair of tong (don't stick a fork in it), and put it down on the pan. DON'T MOVE IT FOR 1 MINUTE. Then flip it over and do the same on the other side. Now, holding it with the tongs, sear the remaining ends and sides in turn.

Now place in the preheated oven for about 13 minutes, more or less depending on size.

Take out, and do NOT cut into it for at least 7 minutes, so that the juices have time to be reabsorbed into the meat, and won't just all run out as soon as you take the first bite.


....and there it is. Should be seared on the outside, and medium rare on the inside.


.

cooked it up this evening

http://www.rookiestarlets.com/re2.jpg

Ooo man!!! Looks fucking delicious..!!! yummmmy

I would add some French "Moutarde de Dijon" :winkwink: