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question about coating steak in salt and rinsing off before cooking.

post #1 of 7
Thread Starter 

I've done it a few times with great results in the past, but it was on lower to mid grade cuts of meat. I picked up a pretty decent NY Strip Select last night from Ralph's. It's about 1 1/2 inches thick, I'm wondering if the salt trick will do the same thing here? I don't want to ruin a $12 steak. I'm not sure if there's a cut off point quality wise where this technique doesn't work.  For those curious I'm talking about coating a steak completly in Kosher salt and letting it sit for about an hour for each inch of thickness then rising off very well, patting dry and searing then tossing in a 500 degree over for a few minutes a side.

post #2 of 7

Why?

post #3 of 7

Think to take out some moisture, exchange some salty moisture with the bloody stuff?  Concentrate flavor?

 

Actually I don't know, just speculating.

post #4 of 7
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

Why?

Well it makes lower steaks that are generally tough a whole lot more tender. While I can't explain the food science behind why, I know it makes a world of difference in how tender and flavorful the steak is. What I'm unsure of is if this translates to improving a good cut of meat that's already capable of being tender.  And i'm guessing if it works, it needs to be adjusted time wise. 

post #5 of 7

I prefer to coat both sides with fine-ground salt (I personally like the Himalayan pink for its mineral flavor) using about twice as much as I would for a cooked steak, pepper the same, and rack it in the fridge for 24.  I'll further dry it under a fan for an hour or 2.

 

I'll sear at very high heat in a non-stick ceramic pan to fit (cuts down of smoke and spatter) on a glasstop for the concentrated and even heat. This produces a hard crust with the fond completely and perfectly baked onto it.  I'll let it coast in the pan for thicker cuts, the oven is possibly better for this, though I don't feel it's worth the extra fuss.

 

I've tried just about every way to make steak [off the grill] and this I feel is the best as the S+P is fully integrated into the meat and the crust takes on a wonderful malliard (spelling?) reaction.

 

 

Rick

post #6 of 7
Just do it, I'm sure it will be fine!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 7
Cut the steak into two steaks. Try your method on one steak, not the other. Cook both steaks the same way and do a taste test!
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