Salted Steak

Discussion in 'Grilling Beef' started by petesque, Mar 7, 2009.

  1. petesque

    petesque Smoke Blower SMF Premier Member

    OK new one for me. I was reading about smothering some steaks in either kosher or course sea salt for an hour and then rinsing them off, drying and on the grill. I have read two ways to salt the steaks and I am not sure which way to go. It's simple but should I salt both sides or just one? I purchased 2 1.5 inch thick strip steaks from the local butcher. I watched as he cut them out. Looking for experience.


    Pete
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    petesque,
    You want to give a nice coat of salt to both sides of the meat, this is basically another way to get your meat more tender, like brining, but do make sure you rinse and pat them dry. Personally I usually drop into a brine or marinade but this method works great as well. I have always used kosher and it works perfectly fine.
     
  3. petesque

    petesque Smoke Blower SMF Premier Member

    Thanks for the reply. Can I add some spices like garlic and CBP?

    Pete
     
  4. supervman

    supervman Smoking Fanatic

    Yeah, use Kosher.
    It's made for that.
    Got to do with the crystal size.

    Good Luck and SKOL
    Vman
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I wouldn't add any seasoning to the salt since it will be used mostly for tenderizing, it will incorporate some flavor of the salt but any seasoning wouldn't have enough time to properly penetrate the meat and would just wash away when you rinsed it off. I would add seasonings after patting it dry and then let it sit in the fridge as close to the fan as possible (helps keep it dry) for 20-30 minutes.
     
  6. petesque

    petesque Smoke Blower SMF Premier Member

    Thanks, I love it when a plan come together

    Pete
     
  7. azrocker

    azrocker Smoking Fanatic SMF Premier Member

  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Great article!
     
  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thanks for that link. Just read it and loved it. You have to read it and then it clicks, it makes total sense. Great post. Anyone interested, check out the link. I wish I knew how to award points as I would give you some.
     
  10. petesque

    petesque Smoke Blower SMF Premier Member

    Just click on the scales on the top right of the window.

    Pete
     
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    In the article about turning choice into prime they recomend adding herbs and spices to the salt when you salt the steaks . say that when it does draw some of the salt into the meat it also draws in the seasoning??
     
  12. jamesb

    jamesb Smoking Fanatic

    I've done this many times. Will it turn a choice piece of meat in to prime? No, It does add some flavor to the meat in my experience. I usually add garlic when I add the salt, which I add pretty heavily. The salt will draw some of the garlic in to the meat, but not a lot. I've tried adding black pepper with the salt, but to no benefit. I've never tried other herbs and such.

    Never noticed it tenderizing the meat either, but you might notice a bit more moisture in the meat. Here are a couple of pics from different cooks. The first shows how heavily I apply the course salt. The second is a cooked steak. Is it worth it? I think so.
     
  13. petesque

    petesque Smoke Blower SMF Premier Member

    Dam my camera busted some time ago and I haven't take the time to buy a new one. So no Qview didn't happen. I love you Bubba :)Well in my mind it went really well. No more rubbing steaks before grilling. It really added to the flavor and was not salty. Just a more beefy flavor. After I rinsed them you could really see the grain of the meat and they cut easily. The steaks were 1.5 in thick strips and all I did to cook them was 7 min on one side then turned them over and piled on fresh onions and cooked till medium well.

    Pete
     
  14. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hey azrocker. Thought Id share something with ya. Did that whole covering meat thing today, only I tried it with a Salmon fillet. Let it sit for an hour, then into a ziploc with the recipe for maple glazed Salmon posted by Dutch under FISH. I tell ya, it was awesome. The best I ever had. Thanks again for that tip/trick and for the link. Loved the way the guy explained it [​IMG]
     
  15. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I have tried it but don't do it on a regular basis. It does bring out a lot of flavor!
     
  16. phreak

    phreak Meat Mopper

    I love this idea. I've got 2 porterhouses covered in salt and some mashed up garlic right now...Can't wait to eat the results.

    Dang I love this forum.
     
  17. phreak

    phreak Meat Mopper

    I know I know, no pics didn't happen...buttt, it was awesome. I would recommend this method of steak prep to anyone and everyone.
     
  18. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I believe you[​IMG], even without the pics. It really is a cool way to prepare steaks. I even did it on a nice salmon fillet the other week. Left it on long enough to dampen the salt and rinsed. I hear that this method works best on cuts of meat like sirloin and such so I am going to try that this week. Will see how it turns out.
     
  19. petesque

    petesque Smoke Blower SMF Premier Member

    Well I have done this couple times now and WOW!!! Great!!. Thanks for the help. I wish I had done this long ago. The beef flavor is so good that no rub or whatever is needed. The web site was a great help. On my fav's now. Can you do this with other meats like chicken or pork chops?


    Pete
     
  20. bigsteve

    bigsteve Master of the Pit

    I've done the salted steak a couple of times now too, but only on very lean steaks. It really brings the beef taste up a notch and tenderizes the meat a lot.

    Haven't tried it on Chicken and chops, but I have been brining them recently with good results.
     

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