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Started By
Message
Salting Steaks Far In Advance Of Grilling Them
Posted on 6/26/17 at 1:06 pm
Posted on 6/26/17 at 1:06 pm
I was reading on here awhile back several folks like to salt their steaks in advance of grilling them anywhere from an hour on up to overnight. It piqued my interest as to why because this goes against everything I have been taught the past 30 years that I have been grilling. Typically I salt seconds before I grill so that it does not draw moisture to the surface of the meat. Reading on the internet I understand the science behind why you would salt the steaks far in advance of grilling them and I would like to try this technique. Seems to make sense to me and I'm not too old and stubborn that I can't learn something new when it comes to making my food taste better.
My question is are you supposed to wash the salt off the steaks and pat them dry before you grill or do you leave them alone and just add other seasons like pepper before you grill it? From the science aspect it sounds like the steaks absorb the salt. The internet from the blogs I've been reading are just not real clear on this matter and some folks noted their steaks tasted like a salt lick and others said it was the best and most tender steak they had ever cooked at home.
I appreciate any insight and advice I can get on this technique so that I don't screw up four 2" thick ribeyes that I just had my local butcher cut for me to grill for tonight's championship game.
Thanks in advance for some guidance and Geaux Tigers!
My question is are you supposed to wash the salt off the steaks and pat them dry before you grill or do you leave them alone and just add other seasons like pepper before you grill it? From the science aspect it sounds like the steaks absorb the salt. The internet from the blogs I've been reading are just not real clear on this matter and some folks noted their steaks tasted like a salt lick and others said it was the best and most tender steak they had ever cooked at home.
I appreciate any insight and advice I can get on this technique so that I don't screw up four 2" thick ribeyes that I just had my local butcher cut for me to grill for tonight's championship game.
Thanks in advance for some guidance and Geaux Tigers!
This post was edited on 6/26/17 at 2:12 pm
7
Posted on 6/26/17 at 1:09 pm to Earthquake 88
I don't wash them off. I pat them dry or let them sit on a rack in the fridge for awhile to dry out.
Posted on 6/26/17 at 1:23 pm to Earthquake 88
When i take the steaks out to get to room temp is when i salt them. Let them sit for about 45 min and then sear them.
Posted on 6/26/17 at 1:26 pm to Earthquake 88
There's a big writeup on it on Serious Eats by Kenji Lopez-Alt. I'd trust him before most other articles.
I believe he said it must be 45 minutes or longer if you're going to do it in advance. Otherwise, just do it immediately before.
I believe he said it must be 45 minutes or longer if you're going to do it in advance. Otherwise, just do it immediately before.
Posted on 6/26/17 at 1:31 pm to Earthquake 88
I feel like Alton Brown has some sort of episode/write up on this.
This kind of thing is write up his alley.
This kind of thing is write up his alley.
Posted on 6/26/17 at 1:47 pm to Earthquake 88
Piqued your interest friend
Pick up Salt Fat Heat Acid. Has a good model for timeframes of when to salt proteins/vegetables and why
Pick up Salt Fat Heat Acid. Has a good model for timeframes of when to salt proteins/vegetables and why
Posted on 6/26/17 at 1:51 pm to LouisianaLady
quote:
There's a big writeup on it on Serious Eats by Kenji Lopez-Alt. I'd trust him before most other articles.
I read that one by Kenji and indeed it was the most informative. Especially on explaining the science behind how this works. I don't recall him saying he rinses the salt off therefore I assume he doesn't. But it seems like a few of his readers made comments mention of their steaks being too salty. Nobody else in here is rinsing them off so that's what I'm gonna do.
This post was edited on 6/26/17 at 1:55 pm
Posted on 6/26/17 at 2:10 pm to Pangloss1010
quote:
Piqued your interest friend Pick up Salt Fat Heat Acid. Has a good model for timeframes of when to salt proteins/vegetables and why
Ha! Thanks, you are correct I'm not climbing any mountains today.
I'm not the best grammar or spelling guy on this board. But to make up for it I'm absolutely atrocious in math with the exception of counting that $$$.
I appreciate it I'll check out what you said to look into.
Posted on 6/26/17 at 4:18 pm to Earthquake 88
I salt my steaks several hours before cooking, just did two rib eyes last nite. Salt(I use lots of salt) then set in fridge till about an hour before cook time. Then is when I add other seasoning....do not wash off salt!
Posted on 6/26/17 at 4:40 pm to unclejhim
Salt with kosher salt after you get the steaks close to room temperature. Watch them and you'll see the moisture rise out of the steak. Then it seeps back in. That's when you pepper the heck out of it with fresh ground peppercorns and grill or sous vide or reverse sear.
Posted on 6/26/17 at 6:34 pm to unclejhim
quote:
I salt my steaks several hours before cooking, just did two rib eyes last nite. Salt(I use lots of salt) then set in fridge till about an hour before cook time. Then is when I add other seasoning....do not wash off salt!
This is exactly what I do. Kosher salt specifically.
Posted on 6/27/17 at 6:59 am to TigernMS12
I salt at least an hour ahead, then pat dry before cooking.
As for letting the steak "come up to room temperature" during the hour or so after salting, Kenji and Meathead both have that on their lists of myths.
Kenji put a hunk of New York Strip on a plate on the counter in a 70 degree house. In 20 minutes, it went from 38 to 39.8, not even 2 degrees. It took it 2 hours to rise from 38 to just 49. Still a long way from room temp.
He said the theory of slowly warming is fine and consistent with reverse sear, but it just doesn't warm enough to matter much.
Much more important to the result is to dry the surface of the meat before grilling.
Kenji: Wives Takes about Cooking
Meathead; Mythbusting: Letting Meat Come to Room Temp
As for letting the steak "come up to room temperature" during the hour or so after salting, Kenji and Meathead both have that on their lists of myths.
Kenji put a hunk of New York Strip on a plate on the counter in a 70 degree house. In 20 minutes, it went from 38 to 39.8, not even 2 degrees. It took it 2 hours to rise from 38 to just 49. Still a long way from room temp.
He said the theory of slowly warming is fine and consistent with reverse sear, but it just doesn't warm enough to matter much.
Much more important to the result is to dry the surface of the meat before grilling.
quote:
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
Kenji: Wives Takes about Cooking
Meathead; Mythbusting: Letting Meat Come to Room Temp
Posted on 6/27/17 at 10:35 am to Earthquake 88
I salt somewhat liberally around 90 minutes before cooking. Put them on a rack in the fridge. When it's time to cook, I take them out and dry the surfaces. It's not wash the salt off necessarily, just to dry, though some salt obviously comes off. Not an issue since there is more than a sprinkle, and some of it is absorbed in the meat.
After patting dry, I add the pepper and cook (whatever method you prefer). The only amount of time they sit out in room temperature is the time it takes to preheat the oven.
After patting dry, I add the pepper and cook (whatever method you prefer). The only amount of time they sit out in room temperature is the time it takes to preheat the oven.
Posted on 6/27/17 at 11:28 am to TigernMS12
quote:
Kosher salt specifically.
I used Kosher salt because that's what I had. Out of curiosity what difference would it matter if it was Kosher, sea salt or say regular old table salt?
By the way, I've been buying steaks from Mosley's Meat Market in Mobile since I moved to this area 4 years ago. It's one of those family butcher shops where they don't pre-cut the meat. You basically tell them how thick you want them and they cut it right on the spot. Their steaks are very consistent in quality week after week so I've got a good idea of what they taste like salted right before I throw them on the grill. By using that salt method I have to admit it made the steak taste better and it seemed more tender. I liked the crust I got on it also. I'm now a believer the salting technique works although it goes against everything I've ever been taught. Apparently I was wrong and there is a better way to skin this cat.
Posted on 6/27/17 at 12:39 pm to GRTiger
quote:
I salt somewhat liberally around 90 minutes before cooking. Put them on a rack in the fridge. When it's time to cook, I take them out and dry the surfaces. It's not wash the salt off necessarily, just to dry, though some salt obviously comes off. Not an issue since there is more than a sprinkle, and some of it is absorbed in the meat.
This is how I do it. The technique is called "dry brining". If you think the steak tastes too salty, then adjust the amount of salt you use - I assume everyone has different tastes. Even if the salt is absorbed by the steak steak, some of the salt will come out while cooking it. If you cook in a cast iron skillet, the steak may taste saltier than if you cook on a grill where the steak doesn't continue to soak in the juices that drop off.
Posted on 6/27/17 at 1:48 pm to Earthquake 88
quote:I see where some said don't remove the salt. I have done this many times, and the steaks come out way too salty if I do not wash off. I remove salt, then add pepper.
My question is are you supposed to wash the salt off the steaks and pat them dry before you grill or do you leave them alone and just add other seasons like pepper before you grill it?
Super important for the steaks to be dry. Very, very dry.
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