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Salting your steaks...

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

  1. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,321

    Location: France, Alsace

    What's in it?

    I generally use my BBQ rub on a bucket load of things. Chicken, pork, beef, whatever...

    I was going to put together a couple of rubs though, as we keep using this and I fancied a change so will dig out some recipes and give some more a bash I think. I have a ton of those empty spice containers knocking about.
     
  2. Ciphon

    Wise Guy

    Joined: 9 Dec 2008

    Posts: 2,341

    Location: Hampshire

    It has...

    Salt
    Sugar
    Paprika
    Pepper
    Dehydrated Garlic
    Soy Sauce Powder
    Cellulose Gel
    Citric Acid
     
  3. D.P.

    Caporegime

    Joined: 18 Oct 2002

    Posts: 31,323

    It is basic physics, volume to surface area, heat conduction etc
     
  4. Glaucus

    Man of Honour

    Joined: 11 Mar 2004

    Posts: 76,645

    Several hours later
    [​IMG]
    [​IMG]
    [​IMG]

    2mins each side on the BBQ, so nice, rich and tender.
    I want to get the other steak out and go cook that now, must resist.

    Will be buying from ELSco again.
     
  5. Genoma

    Wise Guy

    Joined: 5 Mar 2006

    Posts: 2,220

    Location: Shropshire

    Jesus that looks like good beef!

    If anyone is in Brum, I can' recommend Anderson's Bar & Grill enough for a good steak!
     
  6. ZXSpectrum

    Sgarrista

    Joined: 20 Oct 2002

    Posts: 9,882

    Location: Derby

    They sell that on the bay. Not cheap at £13.50 delivered but the tub is massive.
     
  7. d_brennen

    Capodecina

    Joined: 30 Jan 2009

    Posts: 16,247

    Location: Aquilonem Londinensi

    Got a couple of steaks in the fridge, salted this morning, putting them on in a mo :)
     
  8. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    How did they go?
     
  9. d_brennen

    Capodecina

    Joined: 30 Jan 2009

    Posts: 16,247

    Location: Aquilonem Londinensi

    Amazing really. I usually salt + pepper my steaks, but just before cooking. There was a marked reduction of juices coming from the steak, it was tender and moist on eating. All in all, very impressed. Will do all steaks like this from now on and will probably eat a few more than usual :p
     
  10. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    Awesome :)

    When I tried this for the first time I was similarly impressed. It's definitely a great way to make the most of your steaks - be they awesome expensive ones or cheaper supermarket ones (which are mostly the kind I eat tbh).
     
  11. Rojin

    Soldato

    Joined: 19 Oct 2002

    Posts: 6,990

    Location: Gloucester UK

    No it's poor cooking technique if you're drying a steak out. I've never dried a steak out cooking it that's for sure.
     
  12. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,321

    Location: France, Alsace

    Over 400 hits on the site, which is probably a best for me. Top bobbing! :p
     
  13. molinari

    Soldato

    Joined: 6 Jan 2003

    Posts: 5,188

    Got me some lovely steaks coming from The East London Steak Company for the BBQ tomorrow evening :D. I'll be seasoning them with the East London Classic Steak rub in the morning then leaving them in the fridge before cooking them around 7pm. Once they've been seasoned, is it still necessary to oil them prior to cooking or should the BBQ grate be oiled instead?
     
  14. Glaucus

    Man of Honour

    Joined: 11 Mar 2004

    Posts: 76,645

    Don't oil the steak, can oil the grill if you want, but with high heat it shouldn't be needed.

    Just don't leave it on there long, and you'll love the steak, is it the 60day bone in sirloin?
    So nice cooking steak on a bbq, even a smoking hot pan is no where near hot enough. It's a joy.
     
    Last edited: 26 Jul 2013
  15. randomshenans

    Capodecina

    Joined: 11 Sep 2009

    Posts: 12,321

    Location: France, Alsace

    Yea, if I really need to, I'll oil the pan/bbq grille rather than the steak.
     
  16. HazardO

    Underboss

    Joined: 16 Jun 2009

    Posts: 7,631

    Location: Cambridge

    I tend to oil the steak not the griddle or pan. I thought this also helped with sealing in the moisture while avoiding having too much smoking oil.
     
  17. krooton

    Caporegime

    Joined: 9 May 2004

    Posts: 26,908

    Location: Leafy outskirts of London

    I've had a nice bit of rump salted and drying out in my fridge since yesterday evening, should be good for tonight's dinner.
     
  18. FrenchTart

    Man of Honour

    Joined: 16 May 2005

    Posts: 31,310

    Location: Manchester

    The sealing in moisture thing is a myth though the other point about smoking oil is a fair one.
     
  19. Martynt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 16,055

    Location: Higher Walton

    Heres a couple pics from my recent effort. My wifes Fillet was cooked superbly, sadly mine was a little overdone :(

    As they came from the farm shop

    [​IMG]

    After a couple hours

    [​IMG]

    And cooked, sadly a little overdone but still damn tasty.

    [​IMG]

    Made my wifes look a little nicer but presentation has never been my strong point! It looks a little dry from the outside but inside it was excellent.

    [​IMG]
     
  20. krooton

    Caporegime

    Joined: 9 May 2004

    Posts: 26,908

    Location: Leafy outskirts of London

    Mine was very tasty, but the salting and drying seemed to speed up the cooking process!

    I only did 2 minutes a side as per normal, but I ended up with medium well rather than medium rare!