Is Salting Steak Overnight Worth It?

Welcome to FoodCrafts, a channel all about cooking the best food that can in the kitchen. Come on in and relax while we craft the best food in the world.
Today's video and my first ever video is about salting steak. Many times while I scavenge the food net, I've noticed steak videos recommend salting steak hours prior to cooking. I've personally never had the time myself to do such advance preparation, but today I wanted to test this myself and see if it's really worth the time. I was quite surprised by the end results and almost glad in a way. I hope you enjoy this video and support my new channel with a like or a comment. Thanks!
#food #cooking #eating

[@Greenwithao]

The 12 and 24 hour steaks probably overcooked because they dried out more from the salt pulling water from them. i wonder if cooking them shorter would make them more similar or still do nothing.

[@PorklyFishy]

Definitely deserved a sub, amazing content, extremely underrated

[@greateremily]

This video is so high quality for a new channel! Awesome job!

[@grantenhodges4758]

oh I hope, I really hope, that the next video is fried pickles

[@HiddenHistoryYT]

Wow, this makes me feel good all over my body watching this

[@kevinlo619]

I absolutely did not expect this channel to have only 19 subs

[@siya.abc123]

Thanks for confirmation that the 24hr salted steak is chewier. I always get the same. I'm done wasting steaks now, thanks. Subscribed

[@scottgraham1692]

The longer the steak is in the fridge, the lower the moisture content. Therefore they cook faster. The 1 minute/1 hour steaks have more moisture that must cook off to get browning of the meat on the outside as moisture from the inside is drawn to the outside. I’ve also dry-brined steaks and always found that steaks salted and allowed to come to room temperature before cooking are more juicy and tender. Thin steaks should be cooked right out of the fridge as the inside will cook much faster. This is my experience anyway.

[@FoodCr4fts]

The steaks got to room temp from all the time I spent filming them haha

[@josephmettes9147]

If you used a meat thermometer you could have monitored the temperature of the steaks to ensure they were the same and the difference in color/texture was the dry brine. Also interesting that you didn't reverse sear or "forward" sear the steaks

[@derek92502]

Yeah. This showed up on my recommended list and I was interested to see because I have tried this similar experiment, but the steaks on the right are clearly overcooked and uneligible for comparison, imo. Personally, I have found 4 hours to be a great sweet spot. Ymmv

[@josephmettes9147]

@derek92502 everyone online seems to have different opinions on how long to dry brine for. I've got steaks dry brining right now that are going to be sitting in the fridge for about 20 hours before I grill them tomorrow. We'll see what the results are but I have two more streaks as back ups I'm case the wife doesn't like the dry brined ones haha

[@bennyzhang7930]

Hi, there's an issue with this experiment. It's because the steaks themselves aren't comparable. When you're dry brining a piece of meat and letting it sit in the fridge, you're bound to lose moisture. This loss of moisture greatly impacts the cook time of the steaks. Water is the primary component of the steak that PREVENTS it from cooking quickly. Water has a high specific heat capacity so that means that areas of the steak that are dryer WILL end up overcooking. That is why the grey band is so much more pronounced on the 24-hour steak because the outside layers are too dry. Thus, to counteract this, the 24-hour steak needs to be cooked less. Also the benefits of drying a steak is the dry surface and a concentration of beef flavour. I'd personally use a flat iron skillet to take advantage of the dry surface to get an incredible sear. But to be fair, 24 hours is probably too long for steak-eating. But I typically do dry brine for this long when I'm making smash burgers.

[@CanalGabrielCoelho]

I've had the same problem with 24h dry brining, and just by looking at the videos, there might be some difference in fridge temperature or even the meat itself in Guga's videos. He uses 24h in many videos and I've never seen this purpleish rubbery look that I've got by salting the steak the day before, I thought I'd done something wrong, but it looked exactly like yours.

[@jimmyfresnedi7288]

Never would’ve thought this video was from a really small channel. So underrated!

[@ghostsmoke11]

Should have done this in a fry pan so the temp could be controlled. Also, drying the exterior is for getting a better sear which is more pronounced in a pan.

[@MdjsjJdndndn]

Music ruins all videos. I just like to focus on what the man's tryint to tell us not the music.

[@joejohnson8966]

Great video.

[@OneWildTurkey]

I haven't seen anybody mention it, but salt 'cooks' things. Technically, it's not 'cooking' but it basically does the same thing - at a different rate. So IMHO, if you're going to salt something and also let it dry out, you have to adjust the method and the temperature goal. I've never heard of anyone doing anything 'scientifically' to determine if there are any formulas you can use for it, but I'd wager that a 24 hour, or longer, salt and dry would only need a searing and no cooking at all. Oh - also - great quality in the video (except the blurry) 😉

[@FoodCr4fts]

Completely agree with you! Thanks for the kind words! The focus was something I didn’t figure out when I recorded this, it’s fixed now in my newer video!

[@FoodCr4fts]

Wow, you all are AMAZING! I did not expect my first ever video to get so many views and comments. Thank you so much for watching and I hope you come back soon for my next video!

[@Billymulv]

If you don’t let the steaks reach room temp before cooking that will mess up how evenly they cook

[@sheashanara1699]

Good quality content, lemme subscribe and like

[@leopas88]

So i started playing around with Sous Vide and what i found was that the 24hour dry brine i did in the sous vide came out medium rare and tasty, BUT, was not juicy at all. Tender as hell but not juicy at all and also the texture was a bit too soft. I used picanha. But when i did the sous vide straight without dry brining it came out perfect, nice and juicy. Currently just air drying it in my fridge for 24hours then seeing what happens.

[@FoodCr4fts]

Sous vide picanha sounds so fire

[@leopas88]

@@FoodCr4fts Yeah i watch too much GUGA =P

[@fmike15]

Thank you for the video! I used to watch guga but when he's only using zillion dollar steaks it's not very practical for the rest of us beggars

[@Bruce991]

You overcooked the overnight steaks. You need thicker steaks if you’re going to overnight season

[@grantenhodges4758]

I could watch you cook meat all day Brodie

[@randyburk874]

Why would you cook a steak at anything other than medium rare? 😂😂😂

[@Jvnk_dog]

My one complaint is the crust but I understand that it's because the thickness of the steaks