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Salting your steaks...

Discussion in 'La Cuisine' started by randomshenans, 16 Jul 2013.

  1. TheSgtDK

    Hitman

    Joined: 10 Aug 2010

    Posts: 503

    Location: Nottingham

    - Room Temperature,
    - Brush with Olive oil, Salt and Pepper and leave it for 30-60mins
    - Smoking hot pan for 1:45-2:00mins either side depending on thickness,
    - Leave it to rest a few mins and enjoy.

    Job Done.
     
    Last edited: 17 Jul 2013
  2. opstrat

    Mobster

    Joined: 26 Aug 2010

    Posts: 3,486

    Location: glasgow

    oil salt chargrill.

    no faffing about with hocus pocus science crap.
     
  3. -Ad-

    Capodecina

    Joined: 4 Nov 2004

    Posts: 13,809

    Location: Aberdeen

    Ohhh really, I could do that, on my own??????

    No, I just blindly believed the shop chef and his youtube vid...............
     
  4. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,323

    Location: France, Alsace

    Debatable.
     
  5. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    Given your general tone in these last two posts it's quite hard to take anything you're saying seriously.

    But hey, if you enjoy your badly seasoned steaks then that's fine.
     
  6. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    I've (kind of) tried the Heston Blumenthal method of...

    1) Salt on both sides.
    2) Leave on a wire rack in the fridge for 2 days.
    3) Take out of the fridge a good hour or 2 before cooking.
    4) Cook in a hot pan for a few minutes on each side.

    I'm really not a great cook, and here's where I think I went wrong with his method, at each step:

    1) I think I used to little salt.
    2) I unfortunately didn't actually have a wire rack at the time, and ended up just leaving it on a plate and flipping it at the 24 hour point. I think this allowed a lot of moisture to build up on the outside of the once slightly dried side when I flipped it.
    3) I see some of you in the thread saying this isn't necessary.
    4) I think I left it slightly too long on each side.

    It ended up a little bland. I'll have to try again :D
     
  7. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    Your main issue is probably just the too little salt thing to be honest :) I have done this method without a wire rack and it worked okay but took a bit longer to fully dry out.
     
  8. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    How much salt does everyone actual use?

    Is randomshenans coverage pretty typical?

     
    Last edited: 18 Jul 2013
  9. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    I probably use a little less than that, though not much less.
     
  10. Ahleckz

    Capodecina

    Joined: 7 Nov 2009

    Posts: 18,183

    Location: Glasgow

    I tend to use a little more, ha.
     
  11. Jonny69

    Man of Honour

    Joined: 3 May 2004

    Posts: 17,669

    Location: Kapitalist Republik of Surrey

    This :p
     
  12. PapaLazaru

    Capodecina

    Joined: 23 Dec 2009

    Posts: 17,870

    Location: RG8

    Well I have a nice freshly cut rib-eye for my dinner tonight. Will salt it now (and try to remember to take pictures of the beading etc.

    Going to cook it for about 8pm with some pan fried new potatoes (pre-poached in stock), some honey glazed carrots, a little sauteed spinach and a diane sauce.
     
  13. Rimsy

    Mobster

    Joined: 13 Sep 2008

    Posts: 4,835

    I (or should i say my gf) usually add a very small amount of salt to both sides before chucking it in the fridge, then when it comes to cooking add salt to the pan and dry fry it. I'm a bit of a philistine in that i prefer my steak reasonably cooked (minimal pinkness) so can understand this wont work for everyone but its personally the best way for my tastes :)
     
  14. Steves1982

    Wise Guy

    Joined: 22 Sep 2010

    Posts: 2,031

    Location: Torbay

    What is the UK equivalent of a New York strip steak?
     
  15. PapaLazaru

    Capodecina

    Joined: 23 Dec 2009

    Posts: 17,870

    Location: RG8

    So, I salted my steak for 3 hours.

    Before -

    [​IMG]

    Fifteen minutes in (ook how much juice has been drawn out) -

    [​IMG]

    Cooked -

    [​IMG]

    Closer -

    [​IMG]

    Well my first impressions are very good. The cut was good in the first place but I did not need to season the steak at all. You can definitely taste the salt inside it, though it just makes the meat taste better.

    Going to try it next time. I could be a convert to long salting.
     
  16. Kobi

    Wise Guy

    Joined: 30 Oct 2010

    Posts: 1,994

    Location: Sunny Scotland

    Yeah i gotta admit, i wasnt sure what it was gonna taste like, but friday night i had a steak and salted both sides about 30 mins before cooking and it was possibly the best steak ive ever had haha. so the next one will be getting done the night before.
     
  17. ZXSpectrum

    Sgarrista

    Joined: 20 Oct 2002

    Posts: 9,884

    Location: Derby

    I normally oil/season an hour before cooking. I use garlic salt and ground black pepper. 1.15 seconds a side(about an inch thick rump steak) and rest for 5 mins for an awesomely cooked and seasoned steak.
     
  18. baldmonk

    Wise Guy

    Joined: 27 Feb 2012

    Posts: 1,165

    let steak sit at room temp for a hour, get griddle pan smoking hot,no salt ,no oils or fat 2 mins a side job done rest 5 minutes eat
     
  19. Genoma

    Wise Guy

    Joined: 5 Mar 2006

    Posts: 2,220

    Location: Shropshire

    Best steak I had was Dexter done by a local farmer (that unfortunately doesn't do it anymore, he used to sell us 1/4 cow to go in the freezer, was superb meat.

    I always salt, sea salt if possible but haven' tried salting for long beforehand.
     
  20. TheDean

    Soldato

    Joined: 3 Oct 2004

    Posts: 5,014

    Location: North East

    So as an experiment, I did the salting thing on Saturday.

    I bought a cheap cut of Rump from Tesco as it was on special at £9/kg which was a ridiculously cheap price. I got myself a really quite large steak, cut it it two and salted both. I used approx 2/3 of a teaspoon of Maldon Sea salt on both sides of the steak and left from approx 11am till cooking at around 8pm.

    I cooked in my usual way: Slight rub of Rapeseed Oil on steaks, then smoking hot cast iron griddle just over a minute on each side turning twice to give cross-hatching effect.

    The difference was unreal! Very tender, very well seasoned (perhaps too much for some) and noticably more jucy, tender and more flavoursome.