How to Salt Your Steaks - Steak Experiments (Part 3)

[@BBQandBottles]

If you want to watch more videos in this steak experiment series here's a link to the complete playlist. We have been working on this for nearly two years and we have over 20 experiments to check out. kzbin.info/aero/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O

[@marcussugg6767]

Why didn’t you start with the 48 hr the. 24hr , then the 1 hr at the end. Looks like you did opposite. Makes no sense how you did it.

[@siebe3507]

Hi from the netherlands, im new to your channel and love the content. I hope you can try this test with "smoked" maldon sea salt to see if you get a nice smokey flavor.

[@BBQandBottles]

Welcome Smet and great idea!

[@DanKuGaVideos]

I just had to leave this comment to tell you how awesome you are. We have people (famous chefs like Gordon Ramsay and other youtubers) telling, “Do X, not Y” and “No it’s Y not X!”. You’re probably the only one to tests all theories and come out with a proven conclusion, keep em coming! 👍

[@jameszimmerman6430]

I have 2 complaints. 1) You used metric, which very few people understand. We only know pounds and ounces. 2) You used the weight of the salt. Whether grams or ounces, most of us don't understand weights for seasoning. We always think in terms of measurements like tsp or tbsp.

[@PeKan310]

You need a blind tester for these experiments to be legit. I am willing to sacrifice my time to be a volunteer.

[@chris.eskimo]

Pete...You're my hero!!! I couldn't IMAGINE being tortured by such a taste test ! Delicious, bovine flesh ??? Oh HELL no ! Lmao!!!!

[@taimurrizwan93]

The steaks that were dry brined for longer had a drier surface than the other ones in sequence. A drier surface meant that less energy was needed to evaporate any and all moisture on the surface(s), and more energy converted into directly cooking the steak. Hence the more pronounced gray band on the 48 and 24 hrs dry brined steaks.

[@BBQandBottles]

I think you're exactly right. It occurred to me when we were working on our brisket experiments and just consistently hitting the stall. As you say, I think it's the same concept where there isn't any moisture to evaporate and absorb the energy from the grill so it goes straight into cooking the exterior.

[@Laughing_Chinaman]

yeah i was going to say water has a huge thermal capacity, 'protecting' the meat

[@pieryese]

There is a great article on amazingribs.com about the effects of dry brining, I think they also had an scientific explanation for the grey band. It has something to do with the salt reacting with the proteins, but surely the lack of surface moisture will play a (big) role as well.

[@lsch837]

Looks like the steaks dry brined longer simply received more heat on the grill. During the sear the 1 h steak is situated above a less hot part of the grill. If you want this to be scientific, each steak should have been seared under exactly the same conditions.

[@anneli1735]

🤔 maybe you want to adjust the cooking time after treating the steaks differently to reach an equivalent result in doneness?

[@2Wheels_NYC]

Interesting! I've never done 48, but definitely 24 or 1 hour depending on circumstances. What I have done for 48-72 is just wrap in paper towels, changing every 12 hours. It essentially is a quick dry aging, and helps concentrate the flavor of the cut!

[@bigmaclooiee2]

Next level video, sir. Your dedication to your craft does not go unnoticed!

[@Sola_Scriptura_1.618]

Love this test! I am a sous vid affectionato and find that a 24 hr dry brine has a significant advantage over the 1 hr brine. I don't notice the banding because I pan fry for no more than 2 min per side for color and crust formation. I am happy you did a 48 hr test. This is good info to have. I love your approach and look forward to watching other videos you produce!

[@toriless]

I just pan sear, I try to let them sit out but you can just leave it in the oven an extra minute instead. I always do 1 day. He should have let it rest on a grate as well. You have less loss of moisture. Personally I found his sear too uneven.

[@pmalone46]

Very interesting experiment and it is consistent with my own dry brining experience. I dry brine using a ratio of 1:1 kosher salt and granulated garlic and have tried a 1 hour, ~4 hour, 1 day, 2 day and 3 day dry brine on both ribeye and strip prime grade beef steaks. It’s clear that the longer you dry brine the more the steak "cooks" while brining. I have used both reverse sear in an oven and sous vide with the final target temp after searing of 127 - 131. I mainly cook steaks that are 1½ - 2” thick and using a 3 day brine I get little to no pink center even with an extra thick steak. There is a direct correlation between the amount of pink and the length of the brine. A longer brine always results in a larger gray band and less pink meat. Interesting that the flavor of the “overcooked” long brine steak was still great and nearly as moist as the shorter brines. However, after trying different dry brine durations, I now brine for ~4 hours tops because the flavor is nearly as good as a 1 day brine and I get edge to edge pink meat. Thanks again for a well executed experiment. BTW, a blind taste test was unnecessary because they all tasted good. Besides, if the tasters were blind they wouldn’t have seen the difference in gray meat and the pink meat!

[@staticxtreme]

Will try the 4 hour brine. I tried a 2 day brine and the pink medium rare band is missing. It looks overcooked but still tender ish to my surprise. Do you measure how much salt you dry brine in comparison to the steak weight?

[@roccoreid2842]

I appreciate the information. Thank you so much. Now off to cook my 24 hour brine stakes.

[@carolinacoins]

Thank you for taking the time to video you're experiment and share it with us. The results confirm my long time belief, one hour is long enough to dry brine a steak.

[@BBQandBottles]

Yeah and you get a more even doneness on your steaks that way. I’ve gone back to 1 hour after having done 24 hour dry brines for a long time.

[@cookbar55]

Excellent professional video thank you really useful. I’ve been trying to figure out for a long time how best to salt a steak prior to cooking now I know and I’ll try it. I had previously found that salting some time prior to cooking is essential to bring out the flavour much appreciated.

[@bitmasterb]

great video once again! always done overnight dry brines - didn't realize i could get similar results with a 1 hr brine so thank you!

[@BBQandBottles]

Thanks Brian. Appreciate the support my man.

[@bitmasterb]

BBQ and Bottles will you go back to the cast iron on gas grill after that cook?

[@toriless]

@@bitmasterb I find you get a more even sear when doing a dry brine.

[@wook1750]

Subbed you and Guga. You guys got me into steaks.

[@BBQandBottles]

Right on Russel 👍👍

[@Jjones24680]

This was such a cool and more statistical experiment with actual measurements. LOVE IT. Subbed a few days ago.

[@BrianJacobson]

I recently did a similar experiment on Father's Day here in the US. My results were similar to yours. I was puzzled at how overdone my dry brined steaks appeared even though the temp read the same as the recently seasoned. Flavor and juiciness was still there but the color was not as appealing. I think it convinced me to not bother with the effort of dry brining.

[@BBQandBottles]

Yeah, I’m with you Brian. If you want that wall to wall medium rare just like sous vide then go with the 1 hour salting.

[@BrianJacobson]

@@BBQandBottles did you feel like the dry brining gave you extra flavor? I couldn't tell if the slight richness in flavor was from the dry brine or just the differences in steak or wishful thinking on my part.

[@captainhydra4291]

​@@BrianJacobsonsounds like you just don't know how to cook

[@MogamatNur]

Absolutely the best channel on what you need to know about steaks etc ! Awesome content as always

[@BBQandBottles]

🙏🙏🙏🙏 Thanks Nur

[@MogamatNur]

Best steak channel hands down boss man 😀

[@anthonyv3732]

Great job... answered a lot of questions ... perfect doneness on all three steaks 👌🏻

[@jetcitysinatra7300]

I would think that the steaks you salted a day or two before would actually taste better because you are able to get the salt into the actual meat. The steak opens up up and the fibers absorb the salt. When you salt a steak an hour before it mainly stays on the surface of the steaks. That is why a lot of chefs have to re-salt their steaks after they are cooked.

[@FC2ESWS]

Yeah but you lose alot of that juice and tenderness.

[@toriless]

I just do it once.

[@toriless]

@@FC2ESWS He should also rest on a grid. Did you see all that liquid in the cutting board. You loose less if it rests on a grill/grid. The surface wicks out the juices.

[@jjimywoods1363]

Top quality steaks . All look fantastic . I think where you might notice a difference is on cheap cut's of 'steak' . Tenderness wise. Really enjoyed vid

[@toriless]

Yeah, it is pretty hard to mess up any cut of rib.

[@fre4409]

This is excellent! I am a huge fan of adding kosher salt one hour prior to cooking.

[@BBQandBottles]

😊

[@carolinacoins]

Same here.

[@Yayanese]

24 hour dry brine is the best imo. 48 had a little funk to it like dry aged. Best steak i ever has 24 hour brine hands down

[@BBQandBottles]

The beauty of cooking at home is you can do it however you like. The 24 hr dry brine is pretty awesome

[@toriless]

Yeah, but you need an even cook. Use a pan instead.

[@profwilliams2772]

Great video! I could watch you eat and talk about the taste all day-- you have a wonderfully infectious quality to your descriptions. Probably because you really LOVE steak. This experiment was a surprise. My usual 2-5 hour dry rub works well. I was considering longer, but maybe not. Guess I'll have to keep experimenting!

[@BBQandBottles]

Thank you so much 🤗

[@toriless]

If you are not using a BBQ you will get more significant results. The crust also comes out more even in a pan.

[@free2rhyme14]

Leaving a like and comment just for the effort to make this video alone

[@aey1061]

Just subbed, I'm learning how to grill my meat better and what you just showed us is amazing. Thank you so much for sharing 😋❤️

[@Zeldahol]

I always do the one or two hour salt brine. Great video, great information. Love the channel. See ya.

[@BBQandBottles]

Thanks Stuart 👊👊👍👍

[@octavio3839]

nice. i love these experiments

[@BBQandBottles]

Appreciate the kind words

[@jimburns1927]

Wow what a shocker not what I expected! You opened my eyes 👀! Was wondering if you used your cast iron pans and ran the same experiment if the results would be the same! Thank you for your wonderful experiments 👍🔪👨🏻‍🍳🙏

[@BBQandBottles]

Yeah, it was a real eye opener to me too. I bet you'd get the same result with cast iron but maybe we should try that.

[@BantheDan]

@@BBQandBottles same results of doneness I'd say but the crunchy exterior may be a bigger factor making it a tougher choice. So maybe 24hr will be the best of both worlds

[@meat_loves_wasabi]

Love that consistent pink throughout the 1hr steak ... looks like a sous vide steak

[@BBQandBottles]

Yep - who needs sous vide when you can just cook reverse sear like this?

[@heathencat5236]

I put butter pats on top of my 24 hr dry brines. Not once have I had a tough steak and moisture was spot on after cooking.

[@toriless]

I just cook in a pan with clarified butter. The steak is bathed in it.

[@JeffersonDarcy22]

I got a steak sitting in the fridge dry brining right now thanks the the other video. I’m hoping it comes out as good as you say. I’ll find out tomorrow night lol

[@BBQandBottles]

Awesome! You’ll love it. The steaks will be fantastic. Let us know.

[@JeffersonDarcy22]

BBQ and Bottles my god you weren’t kidding. It was by far the most tender steak I’ve ever cooked. My four year old daughter even loved it and she’s the pickiest eater on the planet. Thank you so much!!!

[@Trevlee74]

For a steak under 2” one hour is the way to go. This is the conclusion I’ve come to personally. It’s odd that people forget about the time between 1hr and 24hr. You could easily salt your steak before you leave for work and enjoy them that evening.

[@toriless]

I think that is actually the target zone. Probably do it in the morning. I will try that next time.

[@hermei8828]

Today I also tested dry brining and I dry brined one steak for 24 hours and the other one I just salted one hour before grilling. Both looked exactly the same from the inside(not like your steaks) and my whole family agreed that the dry brined steak tasted better.

[@BBQandBottles]

Was the outside of the 24 hr dry brine perfectly dry?

[@hermei8828]

@@BBQandBottles yes

[@al1410]

Same here

[@toriless]

I think it was his searing. A pan would have had more even heating. Brined steaks do cook faster, not much but just enough to easily overcook.

[@gregchin6456]

I minimize my sodium intake so it's not like I prefer more salt, but I find the longer I dry brine for, the better the flavor. the best I have found is about the 48 hr mark.

[@procinctu1]

That is also my experience.

[@SteliosNickMamatis]

You have one heck of a program there . Being Greek we have learnt the Mediterranean way to eat. We use Olive Oil. You have mentioned Tallow to fry chicken in. I am sure you know that Tallow is 100 % Triglicerides although it should be extremely yummy to fry chicken in there , it is very bad for the health. I would like your thoughts on that thank you.

[@toriless]

I trim mine as eating it when done.

[@PaulLadendorf]

Wow 3 videos on how to salt steak with the last one being 20 mins. Some people must have way more time on their hands than me lol

[@GyulaJentetics]

Absolutely perfect way to make it 🤩🥰😃👍

[@hookinwithheine]

Smashed the like button, cracked my screen 🫠

[@kesodabul]

It has that brown wall because the salt that was Absorbed into the meet cooked

[@Moshbearpig]

Exactly. He basically made cured ham

[@adamhutton4165]

I appreciate this video but this guy left out what I consider the most critical step in grilling steaks. You MUST remove all surface moisture before grilling. Otherwise you are not grilling, you are steaming. I dry brine for 48 hours THEN an hour before grill time, I put the steak inside of tea towel and STEP on it will all my might. Not stomp, just my full 240 lb body weight. i then add a thin coating of ghee (fully clarified butter) before grilling. What I'd like to see is this exact experiment done using this technique WITH a blind taste test. I think you will find that the 48 hour wins.

[@GENECARP]

Holy shit, after getting home from work, your technique is like having a second job, lol

[@toriless]

Just do it in the morning or before going to bed the day before depending on the cut.

[@PicklesBBQandCooking]

Definitely interesting experiment Jared, I’ve never done them side by side but 12 hours seems to work. Next time maybe I’ll compare a couple and see, a lot of times I’ll do an hour as well given time constraint. I always like these comparisons.

[@BBQandBottles]

Thanks Pickles!! Hope you’re doing well bro

[@toriless]

Anything over 8 hours is the same as 24, by then the surface brine is absorbed. You will get a firmer crust but the flavor in pretty much the same. It also depends what size your salt crystals are. Some cuts also require different times than others.

[@liahfox5840]

I mix a course salt with a fine salt. It gives me a more consistent flavor and crust. I find that 8-18 hours is perfect, 24+ is all downhill. The science for this is that we only want the outside of the steak dry. Once the inside starts to dry you lose the brine that soaked into the steak. 🤓

[@toriless]

After 24 hours the surface get a bit too dry if mounted on a grill in the fridge.

[@davecastillo6438]

Sodium is a heat conductor and will speed up the penetration of heat through the meat down to the area that the salt didn't infuse into the steak, that's causing that band to show up- the steak would have had a uniform cook if it had been cooked 5 degrees less and rested 8-10 minutes, then given a quick blast on the grill (with the grill actually resting on the coals). Just give them a "kiss" of the heat instead of "nuking " them as hard at the end. The steaks have been rested BEFORE the intense, quick sear, so plate them up and eat!

[@jamesjulson9710]

I just did a 48 hour dry brine on Ribeyes for Valentine's day. You have to sear them in a cast iron pan. Grilling them will not get that sear like you will get from the pan. You can tell the difference from 1 hr-24hr-48 hr. mine wasn't gray like his . To each their own.

[@toriless]

I agree, pans are more consistent. He is also reverse searing so he probably need to heat the brined ones less so they overcooked.

[@nairdajun]

My attempt at a 'scientific explanation' would be: Having more of the moisture /water in the meat might help it cook more evenly since water isn't a good heat conductor. As we would expect the 24 and 48 hour steaks surfaces to be drier due to the salt penetration and drying out, the protein layers that have more moisture dried out would likely cook faster (higher oil to water ratio), the middle being where the remaining brine has yet to wick moisture away. It makes sense since in steak (just like pork belly) you want a dried out skin/fat to get it crispy, but you want the protein layer to be moist as possible. Dry brining for up to 6 hours is going to give you about 2mm of "dried out" crust which is probably what you want. Its a fine balance since you want as much moisture as possible in the interior to slow it cooking and keep the moisture in. Having a "too dried out" steak might make it taste extremely beefy, but youll cook it to well-done when the crust is formed.

[@toriless]

Not if you pan is hot enough. It takes 2 minutes vs 3 for the 1 hour steak.

[@thefingerofgod69]

My damn mouth was watering at the end!

[@MeatyMike]

great tips and those have to be some of the best steaks ive seen! amazing.

[@BBQandBottles]

Yeah, grass fed and grain finished. They were a little pricy though at $38/lbs.

[@MeatyMike]

BBQ and Bottles pricy indeed lol but for the quality I’d give it a go!

[@toriless]

A little burnt for me, I like a more even sear.

[@diannearevalo6247]

I think it's all about your preference

[@waynehoffman456]

My Wife LOVES Steak. The more I learn, the better I can cook them. So far, Sous Vide is her favorite. I need to try dry brine…

[@BBQandBottles]

Yeah, try a 24 hour dry brine. She’ll love it. All about earning those brownie points.

[@toriless]

It works with Sous Vide if you brine it suspended on a grill since it will form a crust.

[@BigTastyBBQ]

Great video series! Love the side by side experiments. Thanks!

[@BBQandBottles]

Glad you like them Big Tasty!

[@bks7842]

I did an hour or two dry brine once and felt like it was only enough time to draw out the moisture but, not enough to take it and the salt back in.

[@uherrera2137]

that looks delicious

[@tonyfusilli7914]

After I dry age steak using your method of 48hrs in fridge can the steak be frozen and thawed later. Appreciate your view Thanks Tony

[@toriless]

Yeesh, why? I use aged beef I get from a farm. It is carved down and vacuum sealed.

[@BillHimmel]

Would to love to brining in combination with wet aging! Could you brine them longer if they are vacum-sealed??

[@toriless]

It will not work as well, I tried it. The surface remains wet and the salt does not get absorbed.

[@stevenhershman2660]

Excellent Video . I just subscribed too.

[@lamondaforestry]

Very nice video, excellent channel. When I bought my gas grill I subscribed to a dozen channels. Now I have only yours and Guga's. Your content is on an other level. I have a question though. Should you dry brine dry aged meat? Once I dry brined for 48 hours a 2cm dry aged sirloin, seared it for 3 minutes each side, and the meat was weird. It had a texture like jerky... Soft but dried out.

[@BBQandBottles]

Wow - thanks for the kind words Dins. I really appreciate it. I wouldn’t suggest dry brining dry aged beef if you’re getting that result. Just season an hour before your cook. Thanks for being part of this community!

[@toriless]

I use aged beef, it cooks faster and brining adds to that. I think I will try 8 hours but 24 is probably too long unless rib or something that can be cooked quickly and still be pink. I would also try closer to 2 minutes. 3 minutes if for unbrined, as soon as it releases flip it. Do NOT wait.

[@iseefourlights]

Could the gray band on the 48 hour be more like the smoke ring on a brisket? Salt draws moisture out at first and then sucks it back in and starts altering the proteins (curing as said below). The one our dry brine may not even be enough time to draw moisture out, so it is just salt on the surface. 2 days is partially cured and with that much fire/smoke may actually have a smoke ring. wonder if it tasted well done or smoked?

[@theRevVA32]

That Maldon looking like Crystal Meth. Yummy steaks. Haha

[@owenhey3187]

lovely

[@BBQandBottles]

Thanks Owen!

[@ji.a.1400]

Another great one!

[@BBQandBottles]

Thank you! Cheers!

[@sportsbros1232]

I’m pretty sure the science behind the heat band being thicker on the 48 hours steak is b/c the exterior was drier. Maybe also b/c the heat under the steak closer to the center was higher on that grill.

[@toriless]

yep

[@zenonkolacz3004]

I like the vac sealer. Never seen that type in Australia. What is the brand please and who makes it?

[@BBQandBottles]

Here’s the link to the exact one amzn.to/2U8U1uO

[@taimurrizwan93]

Could you link me to the kitchen scale you used in this video? Looks cool!

[@BBQandBottles]

You bet. Here it is - amzn.to/2LIqOmV

[@YouTob.]

Hi. I'm new here. Can you do regular vs another types of salt experiments? regards from Argentina.

[@BBQandBottles]

Like salt one hour before vs anything else?

[@YouTob.]

@@BBQandBottles hi! no. I was talking about different types of salt, like "hymalaya salt" "kosher salt" "sea salt" "cheapest salt" 1 hour I think is fine. Great your channel by the way.

[@BBQandBottles]

Thanks for the kind words and the suggestions.

[@toriless]

The coarser the salt the longer it takes.

[@johnfincher9218]

I think you need to try putting more kosher salt on one side. Try to put 2 tablespoonsfull of Kosher salt on one side of steak and let it sit on it for 30 minutes per half inch thickness of steak . You have inch and I/2 inch steak have so you would leave it on for one hour and 1/2. Then totally rinse salt off and dry it with a paper towel. Then put fresh salt, and pepper, and other spices on and cook. Steak comes out more tender,

[@jackwebb5917]

What brand were the gloves you used? The link is for completely different ones

[@whitneyayala95]

Salt and pineapple juice really does break down the meat and gives it great flavor as well

[@jamesjulson9710]

Don't leave that pineapple juice for more than 20-30 Mins. You'll ruin your steak really fast.

[@toriless]

I have heard of the pineapple trick but not tried it

[@toriless]

@@jamesjulson9710 Do you rinse after 20 minutes or what?

[@NANGSGARAGE]

9:53 Whoa 😮 I thought that was Ratsak 😂

[@MoneyDad]

Dude does not mess around with his bite sizes!

[@BBQandBottles]

All or nothing.

[@MoneyDad]

@@BBQandBottles salting a steak today. watched your entire video. good stuff!

[@BBQandBottles]

Good luck! Hope it turns out well. Just make sure you only use as much salt as you normally would season your steak with so it’s not overly salty for you.

[@manosprotonotarios5187]

their initial size is different, their placement on the grill is different, so maybe the grilling may have affected the % of water in them in the end

[@Splagnate]

Can you do one that is vacuumed sealed and salted?

[@BBQandBottles]

Good question. I have tried that before - maybe we’ll have to try that one day

[@lonnietodd7420]

Personally i use only lump charcoal, same as in video but instead of using Traeger pellets, which have binders, etc. i would use real wood chips just to keep it totally clean.

[@toriless]

Home Depot is the best source for real BBQ wood that is not expensive either. I store mine in those Homer Buckets with a lid not the bags they come in. Other sources are often too fine and designed for a gas grills smoker box.

[@stevepisel5609]

How about doing a comparison on prime beef grass feed beef and Bison?

[@BBQandBottles]

Sounds like a great idea.

[@jasonbarrientez1052]

I did a dry brine tomahawk 48hrs n salted every 12 hours. The salt tasted throughout n my gray band was way smaller I did a reverse sear so tht may be why

[@justinlemons5261]

I just put a 2.67# tomahawk in the fridge to brine for 48hr. I used smoke falk salt and texas blackgold garlic seasalt. I plan to reverse sear it on my ok joe Sunday. What type of salt did you use?

[@jasonbarrientez1052]

@@justinlemons5261 sea salt, let me know how it turned out, when I salted every 12 hours also flipped it then salted the other side

[@jasonbarrientez1052]

@@justinlemons5261 how it turn out?

[@toriless]

You probably had better control of your cooking temperature.

[@slshusker]

If any of those steaks were cooked beyond medium rare, I'm calling The Hague.

[@rushmuzik]

I would love to see this experiment replicated with a Sirloin or top sirloin...

[@toriless]

It is much harder to cook tender.

[@ng3473]

The heat distribution didn’t look precisely even when cooking the three steaks. I’m thinking that you actually overcooked the steaks on the longer brines. I think you should repeat the experiment with probes in all three steaks all through the process to ensure they were evenly cooked. All looks very tasty though and like you said, I’d be happy to eat any one of them!

[@LLCOOLJARED1]

100%, was thinking the exact same thing. That's also why the char was much better on the other 2, they were getting way more flame exposure. Surprised he didn't move them around a few times to even it out.

[@toriless]

I tend to agree, or start them at a lower temp. I use a pan since I can get even heating.

[@toriless]

@@LLCOOLJARED1 Heck, I even move burgers around when grilling, you have to do that for a consistent cook.

[@4fortune1984]

This is probably a dumb question but is there a way to maybe save a steak if you salted it for longer than 48 hours?

[@toriless]

Not much, I have done it. Your best hope is to set it out an hour (or heat in an oven) and cook it with clarified butter to keep the surface moist. It will cook VERY fast. Do NOT go much over 100 before searing. Let is rest longer too.

[@1ronhall]

Real nice review ..... I’m a fan!

[@robertpapier7220]

What make are your gloves, they look really good. Also do you know if they would be available in the UK?

[@BBQandBottles]

Here’s the link if you wanted to check them out - amzn.to/2xoyJPd

[@robertpapier7220]

@@BBQandBottles Thanks for the reply, however, the link took me to GlovePlus Industrial Black Nitrile Gloves, Box of 100, 5 mil, Size Small, Latex Free, Powder Free, Textured, Disposable, GPNB42100-BX!

[@angelfigueroa310]

These steaks aren’t crusty enough

[@giangnguyen4689]

I like the shoutout to guda 👍🏼

[@BBQandBottles]

👍👍👍

[@giangnguyen4689]

Keep up the great work and videos 👍🏼

[@suleymanserbest6233]

Hi,Will the melted meat be frozen again after exiting the freezer? Is the meat decay?

[@toriless]

Vacuum sealed meat will not decay like wrapped meat can when frozen.

[@OUTLETJERSEY]

I love the gloves where can I get them?

[@BBQandBottles]

The links are in the description of the video if you’re interested in checking them out.

[@jernigan007]

I salt at night before i go to bed, then grill the next afternoon. so maybe 12hrs?

[@MrJoshcc600]

What is the point of the cast iron grate if you play with it so much

[@Datttsnake]

What if you dry brine it and then season it?

[@arcovanzanten6006]

When you vacuum your meat is it possible to salt it first 24 hour and then vacuum ? Or is that not possible ?

[@toriless]

It is but to no benefit. The salt remains on the surface since there is plastic next to it creating surface tension.

[@Physicsnerd1]

Well done for being medium rare!

[@Billy_B]

Fyi it’s pronounced Mall-dun. It’s from a town near me in the UK

[@bryanmayes9234]

Liled and subb'd up bud

[@frednichols9851]

I prefer the 24 to 48 hour

[@martell203]

What is the difference between a dry brine and dry aged?

[@adamhutton4165]

Night and day. Dry brine is just adding salt then letting the steak hang out for an hour on the counter or up to 48 hours in the fridge. Dry aging is a complicated process of drying and "controlled molding" the steak at a very precise temperature, ambiant moisture level and time. You then have to cut away the outside moldy part (it tastes and IS rancid) and eat what's inside. Expensive as you lose a good amount of the actual meat and very difficult to do at home.

[@toriless]

@@adamhutton4165 Dry aging takes weeks not hours as well.

[@toriless]

Dry aging takes weeks not hours it breaks down the fibers and does not involve salt at all, they are completely different. I think he has a hacked version that is confusing you.

[@selinanguyenofficial7343]

Miếng ngon quá ạ

[@joe9611]

1:04 honestly looks average to me..

[@procinctu1]

This test result in the exact opposite of my experience with dry aging. I find dry aged steaks for a few days are much better than salted an hour before cooking.

[@davidstainton7201]

The grey line on the longest salted steak is probably due to loss of moisture, the wetter steak was expelling moisture and not absorbing as much heat. .?

[@toriless]

You just have to cook it less.

[@MarkasTZM]

One to four hours has always been optimal for me for dry brine of beef. Anything more and you are moving into a cured/corned rather than aged or seasoned taste and texture profile.

[@johnzimmerman1159]

Grill masters suggest otherwise.

[@hectorramirez9889]

1hr brine has given me a more tender steak than just putting it on the grill right away.

[@carolinacoins]

One reason the hour is better is because one hour gets the steak to room temp.

[@paulgrossman8830]

the 1 hr steak is so much less marbled than the rest. wonder if that effects flavor, tenderness, etc.

[@pietekoo5559]

I would like to know how the steak loses moisture when vacuum packed.

[@BBQandBottles]

It didn’t lose moisture while vacuum packed. Only when it was pre-salted an exposed to the air.