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Salting your steaks...

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

  1. Genoma

    Wise Guy

    Joined: 5 Mar 2006

    Posts: 2,220

    Location: Shropshire

    having steak tonight, will report back
     
  2. HazardO

    Underboss

    Joined: 16 Jun 2009

    Posts: 7,631

    Location: Cambridge

    I've been using a sprinkle of Umami "dust" seasoning on my steaks recently, just a little sprinkle along with some black pepper around 2-3 hours before cooking.

    The ingredients claim: "Tomato Powder, Garlic, Lemon Peels, Anchovy Powder (Anchovy, Salt), Spices, Natural Lemon Flavour, Balsamic Vinegar, Porcini Mushroom Powder ", so it's got salt in already.

    Maybe I'll try just salt and pepper next time.
     
    Last edited: 22 Jul 2013
  3. monkeyspank

    Soldato

    Joined: 26 Dec 2003

    Posts: 6,322

    Location: cambs UK

    That dust sounds good :D I'd probably eat that off my finger

    Maybe it's the weather but I'm craving salty stuff
     
  4. King4aDay

    Mobster

    Joined: 4 Sep 2003

    Posts: 4,301

    Location: Cornwall

    Interesting thread. Wonder if this would work well with venison pave (I've got a load in the freezer).
     
  5. Genoma

    Wise Guy

    Joined: 5 Mar 2006

    Posts: 2,220

    Location: Shropshire

    Steak was wonderful. Thin ribeye, salted for about 2 hours prior, rubbed with canola, 1 minute each side in a very hot skillet! lots of smoke, super tender.
     
  6. Youstolemyname

    Soldato

    Joined: 7 Mar 2005

    Posts: 5,231

    Location: The Voice Of Football

    Sirloin

    I would be more concerned about the temperature of the pan/grill and the cut/source of meat than a little salt. The best steaks are all cooked at super hot temperatures to get a slightly charred exterior and are thick enough to withstand this method. Dry aged, on the bone, corn fed, 10 ounce plus gets my vote. Adding a teaspoon of salt to your 8oz tesco steak will have little to no impact.

    I've just been lucky enough to eat some of the best steaks going in Vegas for the last two weeks. What most of us serve up here as a steak, the Americans would put between two slices of bread and eat as an appetiser. The size of the cuts allow for a great preparation method.

    The dry aged stuff has a more concentrated beefy flavour while the corn feeding increases marbling to give the juiciness. Grass feeding gives it a more mineral taste.
     
  7. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,323

    Location: France, Alsace

    Be interested in seeing the result if you try!

    Glad some people have tested it out. For me it was a surprise result too, hence the post, but it was a noticeable difference.

    What to test out next... :)
     
  8. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    Good to hear that others are having success with this method :)
     
  9. silk300

    Wise Guy

    Joined: 3 Nov 2012

    Posts: 1,457

    Location: London

    oops.
     
  10. Rojin

    Soldato

    Joined: 19 Oct 2002

    Posts: 6,990

    Location: Gloucester UK

    I tried this last night with standard steaks from Tesco. Salted for an hour then cooked as usual, I was really surprised at how much difference it makes! This will be my usual prep from now on.
     
  11. D.P.

    Caporegime

    Joined: 18 Oct 2002

    Posts: 31,339


    Can't emphasize how important the size of the steak is. Almost everything sold in the UK in regular butchers and supermarkets are way,way to think to cook properly. You need something a good 1 inch thick minimum to avoid drying out the center, 1.5inches is better.

    This way a medium rare and rare steak just get cooked to perfection- a nice bark with succulent juicy center.
    http://www.colinmcnulty.com/blog/images/cook-a-steak-blue-rare-medium-welldone.jpg
     
  12. Rojin

    Soldato

    Joined: 19 Oct 2002

    Posts: 6,990

    Location: Gloucester UK

    You're doing something seriously wrong if you're drying out the centre of your steak. Thicker steaks are a different eating experience, I keep them at most an inch thick when getting them cut.
     
  13. Steves1982

    Wise Guy

    Joined: 22 Sep 2010

    Posts: 2,031

    Location: Torbay

    Just posted this in the now eating thread but thought I would share here too.

    I used a 28 day aged, 1.5 inch steak which I salted both sides liberally and left for about 8 hours.On first appearances the steak looked fairly dry on the outside which is part of the point. As you can see in the picture though when cooked for a couple of mins either side it was still really juicy inside.

    I could definitely tell the difference in flavour and tenderness and may well have been the best steak I have had.

    [​IMG]
    DSC_2483.jpg by Steves1982, on Flickr
     
  14. Martynt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 16,070

    Location: Higher Walton

    That looks freaking incredible!
     
  15. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,323

    Location: France, Alsace

    The dry outside properly does make you think that it won't turn out moist and tasty, but couldn't be more wrong! Looks awesome, that.
     
  16. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    *drool* That looks delicious (as do the earlier steaks posted using this method) :)
     
  17. Glaucus

    Man of Honour

    Joined: 11 Mar 2004

    Posts: 76,645

    looks awesome, steak and calamari omg yes

    Now in the fridge, going to BBQ it with some creamed collard greens and a slice or two of butternut or similar.

    60day aged bone in sirloin with SPG rubbed in
    [​IMG]
    [​IMG]
     
  18. Steves1982

    Wise Guy

    Joined: 22 Sep 2010

    Posts: 2,031

    Location: Torbay

    Cheers guys.

    Calamari is infinitely better than scampi in a surf and turf! Can't get enough of it at the moment.
     
  19. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,323

    Location: France, Alsace

    ^^ Same. Kids love it too. Man, I want it now.
     
  20. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    Last time I was out in the states, my aunt cooked a steak dinner and used this stuff on the steaks before BBQing them:

    [​IMG]

    They were so awesome I bought myself this massive tub to bring home. I've yet to actually cook myself a steak with it, but have used it on other meats. Next time I have a steak, I'll use this and report back with pictures etc..

    Anyone else used it, or tried any other seasoning salts or rubs?