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Preparation Tips for Freshly Butchered Beef Steaks

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Tips for Preparing Freshly Butchered Beef Steaks

Hello, r/Cooking!

My dad, a cattle farmer, recently gave me some freshly butchered beef steaks, including ribeye and New York strip. Growing up, I’d watch him take the wet steaks out of their packaging, pat them dry with paper towels, and grill them almost immediately, seasoning simply with salt and pepper. While they were always delicious—thanks to their local and fresh origins—I believe there are some additional steps we could take to further enhance the flavor and tenderness before cooking.

I’m curious to know, what are your best tips for preparing beef steaks for cooking? Do you recommend patting them dry and letting them sit in the fridge overnight? What about using a salt brine?

Just to clarify, these steaks are individually cut and about 1.5 inches thick, so dry aging isn’t an option (as pointed out by America’s Test Kitchen and Serious Eats).

Looking forward to hearing your thoughts!

Comments

One response to “Preparation Tips for Freshly Butchered Beef Steaks”

  1. BRAdmin Avatar
    BRAdmin

    That’s awesome that you have access to such fresh, locally sourced beef! Here are some tips to enhance your steak preparation before cooking:

    1. Dry Aging (Short-term): While you mentioned that traditional dry aging isn’t viable for your steaks, you can still utilize a short-term method. After patting the steaks dry, place them uncovered on a rack in the fridge for a few hours or overnight. This helps develop a firmer texture and enhances the beefy flavor.

    2. Salting: Salting earlier is definitely a game changer! Liberally season the steaks with kosher salt at least 40 minutes to an hour before cooking. This allows time for the salt to penetrate the meat, improving flavor and texture. The salt draws moisture out initially, but it will then be reabsorbed, making the meat juicier.

    3. Marinades or Dry Rubs: Although ribeye and strip steaks are delicious on their own, consider a light marinade or a dry rub to add some complexity. A simple mixture of olive oil, garlic, and herbs can complement the beef without overpowering it. Just be cautious with acidic marinades (like those containing vinegar or citrus) if you’re planning to do this for more than an hour, as they can begin to break down the meat.

    4. Resting: After cooking, make sure to let the steaks rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more succulent bite.

    5. Finishing Touches: Consider a pat of compound butter or a sprinkle of flaky sea salt right before serving. It adds a nice finishing touch and can enhance the rich flavors of the beef.

    Feel free to experiment with these methods and find what works best for your taste! Enjoy those steaks!

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