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Salted Steak

post #1 of 20
Thread Starter 
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.

post #2 of 20
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.
post #3 of 20
Thread Starter 
Thanks for the reply. Can I add some spices like garlic and CBP?

post #4 of 20
Yeah, use Kosher.
It's made for that.
Got to do with the crystal size.

Good Luck and SKOL
post #5 of 20
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.
post #6 of 20
Thread Starter 
Thanks, I love it when a plan come together

post #7 of 20


I have done this and it draws the moisture out then it sucks back in. Timing is important. It will tenderize a tough cut of meat.
post #8 of 20
Great article!
post #9 of 20
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.
post #10 of 20
Thread Starter 
Just click on the scales on the top right of the window.

post #11 of 20
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??
post #12 of 20
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.

post #13 of 20
Thread Starter 
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.

post #14 of 20
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 biggrin.gif
post #15 of 20

your welcome!

I have tried it but don't do it on a regular basis. It does bring out a lot of flavor!
post #16 of 20
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.
post #17 of 20
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.
post #18 of 20
I believe youPDT_Armataz_01_28.gif, 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.
post #19 of 20
Thread Starter 
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?

post #20 of 20
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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