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Started By
Message
Salted a Thick NY Strip Before Grilling It
Posted on 3/18/14 at 11:29 am
Posted on 3/18/14 at 11:29 am
So, I was reading about seriouseats.com's salting of the steak before cooking a few days ago. I had a very thick NY strip from Whole Foods and decided to salt it and let it sit for about 3 hours before cooking it. I've done this before, but for less than an hour and it worked well. This time, I rinsed it of the salt and moisture and dried it before grilling it. I found it to be horribly salty. Really so salty that it was difficult to enjoy it.
In one article serious eats says he salts steaks overnight and sometimes up to 4 days.
Thoughts? Comments?
By the way, the baked/bbq beans at Whole Foods in the bbq area across from the meat/butcher area are excellent. I'll buy those again.
In one article serious eats says he salts steaks overnight and sometimes up to 4 days.
Thoughts? Comments?
By the way, the baked/bbq beans at Whole Foods in the bbq area across from the meat/butcher area are excellent. I'll buy those again.
12
Posted on 3/18/14 at 11:31 am to Gris Gris
I've done the salting thing before and I had the same experience. I haven't tried it since.
The only internet method of cooking steaks that has ever really worked out for me is the reverse sear. I don't think I'll ever eat another steak again at home without that.
The only internet method of cooking steaks that has ever really worked out for me is the reverse sear. I don't think I'll ever eat another steak again at home without that.
Posted on 3/18/14 at 11:33 am to Gris Gris
Maybe it depends on the type of salt one uses. What did you use?
Posted on 3/18/14 at 11:38 am to Gris Gris
Salt and pepper for me..then I slap it on the grill
Posted on 3/18/14 at 11:40 am to zztop1234
quote:
Salt and pepper for me..then I slap it on the grill
This after it sits at room temp for awhile
Posted on 3/18/14 at 11:41 am to Gris Gris
I always salt my steaks about an hour before grilling as per Thomas Keller
Posted on 3/18/14 at 11:44 am to Salmon
always season before grilling, then more season if necessary
Posted on 3/18/14 at 11:46 am to Gris Gris
What kind of salt? I would think table salt would produce that effect but whole, coarse sea-salt or even kosher salt, not so much
Posted on 3/18/14 at 11:46 am to Gris Gris
Kosher?
Posted on 3/18/14 at 11:47 am to fillmoregandt
I'f she's using table salt on her steaks, she doesn't need to be starting these kinds of threads.
I would venture to say its kosher/sea she had a problem with.
I would venture to say its kosher/sea she had a problem with.
Posted on 3/18/14 at 11:50 am to Salmon
quote:
I always salt my steaks about an hour before grilling as per Thomas Keller
Posted on 3/18/14 at 11:53 am to FalseProphet
Doesn't the longer time allow for more salt to be absorbed back into the meat?
Posted on 3/18/14 at 11:56 am to FalseProphet
I used Kosher. The only table salt I have is a container under the cabinet next to the fire extinguisher in case of a grease fire. It's been there for years unopened.
I'm thinking over an hour of salting is too long. This really permeated the meat way too much. I think the last time I did it, I let it sit for just under an hour and that worked well. I can't imagine letting it sit overnight.
I've seen a lot about the reverse sear. I was grilling this steak on the indoor gas stovetop grill. I started low and then upped the heat for the "sear". Ended up a bit overdone for my taste. I think I do better on high heat for a short period of time rather than the reverse sear method.
Posted on 3/18/14 at 11:57 am to ProjectP2294
quote:
Doesn't the longer time allow for more salt to be absorbed back into the meat?
Yes, and it's supposed to break down the muscle and making the meat more tender. That guy does it for up to 4 days. No way.
Posted on 3/18/14 at 12:00 pm to Gris Gris
quote:
The only table salt I have is a container under the cabinet next to the fire extinguisher in case of a grease fire. It's been there for years unopened.
No shite? Why is that Gris?
Posted on 3/18/14 at 12:00 pm to Mo Jeaux
I usually salt my steaks right before I go out and preheat the grill.
I always put more seasoning on my steak than I would put on it if I were to cook it first and then season it. I generously season it because some of the season falls off and the heat tempers the seasoning, as well.
All too often, I've eaten steaks that others have prepared and they are underseasoned. I had my brother-in-law take a steak that I had cooked and before he took a bite of it, he salted and peppered the hell out of it. He told me it was "too salty", as if it was my fault. I gave him a bite of my steak and he thought it was "perfect". A steak doesn't need much, if any salt and pepper after plating, if it well seasoned before cooking. That crust on the steak can be a beautiful, tasty thing...
I always put more seasoning on my steak than I would put on it if I were to cook it first and then season it. I generously season it because some of the season falls off and the heat tempers the seasoning, as well.
All too often, I've eaten steaks that others have prepared and they are underseasoned. I had my brother-in-law take a steak that I had cooked and before he took a bite of it, he salted and peppered the hell out of it. He told me it was "too salty", as if it was my fault. I gave him a bite of my steak and he thought it was "perfect". A steak doesn't need much, if any salt and pepper after plating, if it well seasoned before cooking. That crust on the steak can be a beautiful, tasty thing...
Posted on 3/18/14 at 12:00 pm to Gris Gris
I thought we had a thread on this a while back.
May offer more insight if you can find it.
May offer more insight if you can find it.
This post was edited on 3/18/14 at 12:01 pm
Posted on 3/18/14 at 12:03 pm to Gris Gris
quote:
That guy does it for up to 4 days.
Hmm. I'm a believer in dry brining (i.e., salting for a long time) chicken and turkey, but I don't think I would do that for my steak.
Posted on 3/18/14 at 12:03 pm to Oenophile Brah
Yeah, I thought so, too, but I didn't find it, though I didn't look all that hard.
Mr. Balls, why is what?
Mr. Balls, why is what?
Posted on 3/18/14 at 12:05 pm to Gris Gris
I have a Himalayan Salt Block that I use. Let it get to room temperature, then let each side sit on the block for about ten minutes. Take it off, pepper it, and throw it in the pan when you are ready, usually within the next half hour or so. I love it that way.
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