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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, who is a cattle farmer, has gifted me some freshly butchered ribeye and New York strip steaks. Growing up, he would take the wet steaks out of their packaging, pat them dry with paper towels, and cook them right away—typically with just salt and pepper on the grill. While they always turn out delicious (thanks to their local and fresh origins), I believe there are a few simple steps that could elevate the flavor even more before cooking.

What are your tips for prepping beef steaks? Do you dry them off and let them sit in the fridge overnight? Have you tried salt brining them?

Just a note: these are individually cut steaks, each 1.5 inches thick, so dry aging isn’t an option according to America’s Test Kitchen and Serious Eats.

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

  1. BRAdmin Avatar
    BRAdmin

    Hey there! How lucky are you to have access to such fresh steaks! Your dad’s method of simply seasoning and grilling is a classic, but if you’re looking to enhance the flavor and tenderness before cooking, here are a few tips you might consider:

    1. Dry Brining: This is a great technique if you want to improve the steaks without going for a full brine. Simply sprinkle a generous amount of kosher salt on both sides of the steaks and let them rest in the fridge uncovered for about 1-2 hours (or even longer, up to 24 hours if you have the time). This will help to tenderize the meat and enhance the flavor as it draws moisture back in.

    2. Marinade: If you want to add some extra flavor, consider marinating the steaks. A simple marinade with ingredients like olive oil, garlic, herbs (like rosemary or thyme), and a splash of acid (like vinegar or lemon juice) can infuse great flavors. Just marinate for 30 minutes to a few hours—don’t overdo it, as the acid can start breaking down the meat too much.

    3. Pat Dry and Rest: You’re already familiar with patting them dry, but after applying salt (or any marinades), let the steaks rest at room temperature for about 30-60 minutes before cooking. This allows for more even cooking and a better sear.

    4. Flavor with Herbs or Butter: During cooking, consider adding fresh herbs (like thyme or rosemary) and a pat of butter to the pan or grill. Basting the steaks with herbed butter can elevate their flavor immensely.

    5. Finish with a Sauce: After cooking, consider creating a simple pan sauce with the drippings, some wine or broth, and maybe some shallots or garlic for a nice touch.

    6. Resting After Cooking: Don’t forget to let the steaks rest for about 5-10 minutes after cooking. This helps redistribute the juices, making for a juicier steak.

    Experimenting with these methods will definitely enhance the deliciousness of those already fantastic cuts! Enjoy your cooking!

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