Conversation with my brother one his way home, I am Andrew.
[16:50:53] Matthew: Steak
[16:51:30] Matthew: And chips
[16:51:42] Matthew: Marinate the steak and put it in the fridge
[16:51:45] Matthew: Don't leave it out
[16:51:58] Andreas: You're suppose to leave it out
[16:52:07] Matthew: No
[16:52:08] Andreas: You can't cook cold steak
[16:52:10] Matthew: It grows bacteria
[16:52:20] Andreas: That's why it goes in a hot pan
[16:52:30] Matthew: Don't leave it out, take it out the fridge 5 mins before cooking it
[16:52:52] Matthew: You can't leave raw red meat out at room temperature for so long
[16:53:11] Andreas: You can
[16:53:12] Matthew: It grows bacteria retard
[16:54:05] Matthew: Yeah don't leave it out
I want to season, and leave out of the fridge for about 45 mins before cooking then transfer into pan for cooking.
He basically wants it marinated in olive oil and left in the fridge and taken out 5 mins before cooking.
What are your reasons behind your method? I am not saying it is right. I am not saying saying it is wrong. I think it is important that people understand the "why" behind things they do things. Once they understand the why, then they are better equipped to make improvements to procedures and systems.
I disagree, I have never noticed a difference. My 'why' is that room temp is (average) about 70°. Your steak will pass 70° before you even do your first turn. Cooks illustrated did an article about this and pretty much said the same thing.
@French Fries, what differences have you noticed?
The usual reason to do this is to speed it up, and that might be true in a pro kitchen where the averagetemp is 100° but not at home, IMO.
Oh, and it will grow bacteria, but within an hour you will be fine.
For thin steaks it doesn't really matter, and in fact it might be best to keep them refrigerated until the last minute to try and keep the centers from overcooking, but for thicker steaks that are to be cooked rare or MR, I always let them come up to room temp before searing them over high, and personally I always prefer steaks cooked on a grill as opposed to in a pan, although I'm not one to ever turn down a well cooked (I almost said well done) steak!!!
For thin steaks it doesn't really matter, and in fact it might be best to keep them refrigerated until the last minute to try and keep the centers from overcooking
I used to know a short order cook who put frozen steaks on the flat top and they came out perfect. Bear in mind that truck stop steaks are not at all thick - maybe 1/2" - 3/4"
salt both sides to help create that nice crust, and I prefer seas salt but usually use kosher because it is cheaper and when cooked the flavor difference really isn't there.
I honestly prefer rock salt or even sea salt on red meat...
The crust comes more from searing the meat then from the salt itself in my opinion.
Kosher salt on meat to me is fine, but i prefer rock salt, because the meats interior wont absorb it so easily and its orgasmic eating a piece of meat and having a salt crystal just pop in your mouth.
As for salting i always salt top side first and sear it top side down, after it hits the pan i salt the other side quickly.
This probably is incorrect but it has become a habit, not that i honestly think it matters. Of course i only do this if im using kosher salt.
If its rock salt i salt both sides, before even cooking since its takes a bit longer for the meat to asborb some of that salt.
Interesting: I was just reading Thomas Keller's book today where he stresses the importance of seasoning steaks in advance. He suggests no less than 20 minutes before the steak hits the pan. That's dry-brining right there.
@ordo I heard that in Argentina they do a form of wet brining, where they mop the meat with salty water while it cooks?
The thing is, you get less if a sear from seasoned meat. I've never observed a difference at home, but on the grill at work, definately. In a pan I think it makes less of a difference but I apply the same lesson. & some old school sources i've read said people didn't used to believe in salting meat before actually cooking it.
Interesting: I was just reading Thomas Keller's book today where he stresses the importance of seasoning steaks in advance. He suggests no less than 20 minutes before the steak hits the pan. That's dry-brining right there.
@ordo
I heard that in Argentina they do a form of wet brining, where they mop the meat with salty water while it cooks?
I will fess up. Recently I've gotten in the habit of seasoning steak a half hour before it goes on the grill. I put olive oil, salt/pepper, paprika and oregano. It was an experiment and at first I worried because everyone said you can't salt meat before it hits the grill! Gosh that's hard to stick to doing when you're trying to get the rest of the meal ready and hubby suddenly walks in saying "the coals are ready now," and so you have to drop everything and season. It turns out that the steak is perfectly for and juicy.
I'll try it Thomas Keller's way next time. No oil.
FF: not for steaks that i know (tho it could be something to try). Yes for spit asados (1/2 lamb, 1/2 pork, big pieces of meat). Mehods really differ. For instance i tried the butter basting technique on flat pan, and its unbearable to me; just fried steak. Here's Ramsay approving (yes, Gordon Ramsay approving) an Argentine parrilla in Battersea, London: At the beggining you can see the parrillero cleaning the irons with a brine, another technique very common in Arg.
Anyway, if it works for you, that's the way to go!
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