Salting your steaks...

boxman2000 · 9 Aug 2013 at 15:19

Got a couple of nice rump steaks salting in the fridge since lunch ready for tea, can't wait. Fire up the BBQ, steak, home made chips and the missus amazing home made coleslaw and a cheeky bottle (or two) of Veuve Clicquot (inspired after the recent bbq & bubbles thread!)

Chicken #16 · 9 Aug 2013 at 15:38

I thought that if the quality of the steak is poor then that's when salting really benefits, otherwise just a little bit of salt for seasoning is fine.

randomshenans · 12 Aug 2013 at 09:29

I wouldn't say so, as I still salt any meat, no matter the quality. I still want to season my food. This just helps better penetration of seasoning.

FrenchTart · 12 Aug 2013 at 11:02

Chicken #16 said:
I thought that if the quality of the steak is poor then that's when salting really benefits, otherwise just a little bit of salt for seasoning is fine.

As above - salting meat appropriately is something you should always do.

d_brennen · 12 Aug 2013 at 11:04

Salting before hand definitely levels up standard supermarket steaks

d_brennen · 12 Aug 2013 at 21:00

In my haste to eat the damn things I keep forgetting to take pictures

Salting improves a bog standard steak by a huge magnitude. FAR less juice comes out during cooking and it's tender as anything. I'm salting on a plate at room temp at least an hour before cooking

King4aDay · 13 Aug 2013 at 10:41

Picked up a lovely looking dry aged AA sirloin in Waitrose last night (heavily reduced!). Reckon I should try this method or would it be overkill given it's already lost a lot of moisture?

randomshenans · 13 Aug 2013 at 10:48

Do it. This will most definitely not lose you moisture, as it's all drawn back in.

pepp77 · 13 Aug 2013 at 11:17

Heston Blumenthal did a masterclass on Masterchef Australia last week where he showed how he cooks a steak, he didn't get into any of the seasoning before cooking as he says he seasons after.

Was quite interesting, he says he turns the fan on full heat about 5 minutes before cooking and lets the oil get smoking hot. Then he puts the steak in and turns it every 30 seconds until it is done. He said the quick turning provides a better more even heat through the steak.

It did look good and very even when he cut into it.

krooton · 14 Aug 2013 at 20:56

Ha, 3 day fridge aged sirloins cook stupidly quickly, I did 1 minute per side and it was well done, witchcraft!

Makes sense, less moisture to burn off, more heat directly in to the meat, 30 seconds each side next time.

Raymond Lin · 14 Aug 2013 at 23:33

This was mine on Sunday, salted overnight (12 hours).

randomshenans · 15 Aug 2013 at 08:28

What is your verdict after that amount of time?

Raymond Lin · 15 Aug 2013 at 08:36

Texture is good but i oversalted it a touch, was more salty than i liked.

Psymonkee · 3 Sep 2013 at 17:22

Got some Morrisons Dry Aged Rib Eye that I salted about an hour ago which I hope to cook around half 7 - shall see what the results are like!

D.P. · 3 Sep 2013 at 17:39

Raymond Lin said:
This was mine on Sunday, salted overnight (12 hours).

Looks dam tasty

ZXSpectrum · 3 Sep 2013 at 19:29

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

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?

Just to let people know.. I just bought the exact same tub from Costco. Like I said In previous post you can buy from the bay for about £13.50 a tub delivered. But its only £4.49 a tub at Costco. Will grab some steak on Friday after work and report back

Prophet · 3 Sep 2013 at 19:38

I want a steak so badly after reading this thread..

Shopping time!