Originally Posted by Dr K
This is the Link to Pop's Changing colors of meat:
The 40" MES Gen 1 I ordered is the bigger rib smoker/outdoor finishing oven/resting vessel/over night piece of mind smoking option/mobile smoker/reverse sear oven. These other applications influenced me to make this purchase. Now I won't heat up the kitchen as much in the summer. This will work well for reverse searing steaks with or without smoke. Now I can set the MES to 170*F and slowly get the steaks to an IT of 110*F or so before searing. Raw meat at refrigerator temperature to room temp contracts (toughens) so much more when it's hit with searing heat compared to it being closer to the finished temperature and then searing. Also, meat needs to be dry for the best sear and so it doesn't steam which will cook it. That's why I like to Kosher salt and season steaks and let sit an hour an inch to draw out the myoglobin then rinse really well and dry. It really loosens up those tight wad stuck up muscle fibers so they hold on to the interior fat when it's melting. When people see the pool of Myowater they think it's not going to be juicy but there's plenty of fat that will melt. After all what does water taste like? Nothing. So your getting a more beefier flavor. I agree with what another SMF member said, that all meat can handle a little pellicle before cooking.
Thanks for the link. Not being of the scientific mind-type my eyes glazed over so I bookmarked the page to read later. With that type of article I scan through it to pick out the readily-assimilated info.
I keep forgetting to fully salt the steaks even though I learned that technique in a BBQ class. I'll remember it from now on because it works exactly as you described. But I recall the reason I stopped doing it long ago was because I forgot the rinsing off the salt part. No wonder my wife would complain the steaks were a bit salty...
And you're correct about steak being able to handle a pellicle. But about your reverse sear procedure--I'm not familiar with it. I see plenty of chefs on TV salt their steaks and keep them at room temp for about 30-60 minutes, rinse them off, and then plop them into a cast iron or stainless steel skillet for a quick sear before finishing it in an oven. I also hadn't read anything on letting them sit under salt for an hour an inch; I thought it was just 30-60 minutes period regardless of thickness because you're primarily drawing moisture from the surface of the meat to dry it out. But I'm not saying you're wrong; I'm no expert on this. The next time I grill ribeyes I'll try out what I know and give a full report.
Oh, as I've written I'd like to have a MES 40 someday but my little 30-incher performed like a champ on Sunday when I smoked a brisket--both the point and the flat.