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Posted on 5/31/21 at 9:29 am to whatiknowsofar
quote:
You risk pulling out the moisture in the meat with the salt
Pulling some of the moisture out helps obtain a nice sear and crust.
Posted on 5/31/21 at 12:59 pm to thadcastle
If you salt your steaks that long before cooking, it’s going to draw out a lot of moisture. You’ll want to wipe them dry with paper towels then salt them again just before throwing them on the grill.
Posted on 5/31/21 at 4:09 pm to joeleblanc
quote:
Salt will begin to cook the steak's surface and release moisture from the muscle if salted too far in advance. Ideally, we want to keep the juices in the steak by salting right before we cook," Balistreri says.
Posted on 5/31/21 at 5:10 pm to whatiknowsofar
If you do it far enough in advance the moisture will come to the surface and be reabsorbed. I personally do it just before it goes on. In fact, I will be doing it in a little while.
Posted on 5/31/21 at 5:38 pm to PapaPogey
quote:
Salt and pepper while I’m getting the grill or cast iron hot. If it only takes 5 minutes, that’s how long the S&P is on there. I don’t like to overthink something as simple as a piece of beef.
Is adding salt before and pepper after really that mentally challenging for you where you need to refer to it as overthinking? Ffs man
Posted on 5/31/21 at 5:40 pm to Powerman
HEB premixed salt and pepper for the win.
Posted on 5/31/21 at 5:53 pm to joeleblanc
quote:
What???
Do you disagree?
Posted on 5/31/21 at 6:48 pm to Hat Tricks
I season my steak then straight to the grill or cast iron pot. Either way I get a great sear. It’s not rocket science. Plus I sure don’t let them get cold while ‘resting’ any cut of meat.
Posted on 5/31/21 at 7:43 pm to joeleblanc
quote:
Plus I sure don’t let them get cold while ‘resting’ any cut of meat.
Not sure what you mean but they need to sit at least 10 mins depending on the cut for the juices to reabsorb into the muscle.
Posted on 5/31/21 at 7:58 pm to joeleblanc
quote:
I season my steak then straight to the grill or cast iron pot. Either way I get a great sear. It’s not rocket science. Plus I sure don’t let them get cold while ‘resting’ any cut of meat.
Basic science seems hard enough for you.
This post was edited on 5/31/21 at 7:59 pm
Posted on 5/31/21 at 8:30 pm to Hat Tricks
You do you. I’ll do what I do.
Posted on 5/31/21 at 8:32 pm to Hat Tricks
I don’t need science to cook a steak or anything else for that matter. . What is wrong with you people.
Posted on 5/31/21 at 8:32 pm to joeleblanc
Montreal steak seasoning
Posted on 5/31/21 at 8:33 pm to whatiknowsofar
Orrrr, how about eating it right then and there. Why let your food get cold?
Posted on 5/31/21 at 8:40 pm to joeleblanc
quote:
You do you. I’ll do what I do.
I was until you came along questioning my statement.
Posted on 5/31/21 at 8:41 pm to joeleblanc
quote:
I don’t need science to cook a steak or anything else for that matter. . What is wrong with you people.
You might cook a perfectly fine steak. I don't know. But don't come on here acting like people are nuts for doing it a different way than you do.
Posted on 5/31/21 at 8:47 pm to Hat Tricks
Not nuts. Dumb. Get a steak. Season it. Cook it. Eat it. It’s that simple
This post was edited on 5/31/21 at 8:48 pm
Posted on 5/31/21 at 8:49 pm to joeleblanc
quote:
Not nuts. Dumb. Get a steak. Season it. Cook it. Eat it. It’s that simple
Enjoy
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