I turned this Ribeye Steak into POWDER

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and lower in fat, while chuck eye is more budget-friendly.

Cut the ribeye steak in half to maximize the surface area.

Score the steak to enlarge the surface further.

Remove some fat from the steak.

Grill the steaks over charcoal on a cast iron grill grate until completely cooked through.

Chop the grilled steak into small pieces.

Place the chopped steak on a cooling rack to maximize airflow.

Slide the steak into a food dryer set at 65 degrees Celsius for about 24 hours until completely dry.

Once dry, break the steak into small pieces and place them in a blender.

Grind the dried steak until it reaches a powdery consistency.

Mix 2 tablespoons of fleur de sel salt with 1 tablespoon of steak powder to create steak salt.

Cooking Techniques

Equipment Needed

Spice Level: