How to Season Steak Experiment - When to Salt Your Steaks, INCREDIBLE!

  Рет қаралды 5,657,271

Red Meat Lover

Red Meat Lover

Күн бұрын

Пікірлер: 3 800
@TheXfams
@TheXfams 4 жыл бұрын
The color change is from the oxidization and curing of the meat. The extra tenderness is caused by the fact that the meat was allowed to evaporate all the extra liquids. This means that all the time it was cooking it was rendering those fats in the steak. The other two had to evaporate the liquids first before starting to render their fats. Hope this helps.
@kawythowy867
@kawythowy867 2 жыл бұрын
Yes it did. I am A fan.
@robmiller2556
@robmiller2556 2 жыл бұрын
And thank you for that addition- I enjoy learning and I follow ya! Personally, I think he could have put the other two on the rack in the fridge to keep everything equal?
@barry4967
@barry4967 2 жыл бұрын
Not a scientist.
@jeffk464
@jeffk464 2 жыл бұрын
Its amazing how much knowledge people have about cooking steaks. Never thought about baking a steak and then pan searing it, might have to give it a try.
@matthewpeterson3329
@matthewpeterson3329 2 жыл бұрын
@@Phyrre56 I think the idea here is to cook them the way we would in the real world. The one hour and one minute steaks represent unwrapping and cooking as you would at home. I think his test is realistic, though he could do another test as you suggested letting all steaks age identically, and simply add salt incrementally.
@gtrfreak
@gtrfreak 3 жыл бұрын
Great results, salting the steak 24 hours before and letting it sit uncovered in the fridge is the exact same way Kenji does it and he's a master
@rickdougherty1371
@rickdougherty1371 6 ай бұрын
But can covering it negatively affect it? Just seems it would have to be more moist.
@moist_onions
@moist_onions 4 ай бұрын
⁠@@rickdougherty1371uncovered allows the meat to dry which is desirable because it enhances the meats flavor and allows for fats to render and penetrate faster. If you cover it you will retain all that moisture which causes a bland grey awkward piece of meat.
@tyblu7667
@tyblu7667 2 ай бұрын
It's just dry brining and is extremely common for steaks
@dontyoudaregiveupnow
@dontyoudaregiveupnow 13 күн бұрын
I love to put out extra salt onto the fat makes it super tender. Salt is good for you. 9000mg pumped thru those IV bags. Even if you are on a low salt diet. Have an emergency and ya, you get pumped full of salt. 9000mg in each bag. Just saying.
@donaldpruett852
@donaldpruett852 7 ай бұрын
As a young child growing up in Indiana I spent the summers playing around my dad's meat packing house. I'd watch the kill floor operation and clean up. I grew up knowing what fresh beef smelled and tasted like. Today I'm closing the door on 79 (born 1944). The only seasoning I put on my steaks are basically salt and pepper. I have grown fond of McCormick's Montreal Steak seasoning. Used sparingly. Basically, it is coarse salt, black pepper, a not-so-noticeable red pepper and garlic. I love the taste of medium rare to rare beef too much to bury it under a heavy layer of stuff. Your salt treatment is worth remembering. I always used my salt & pepper right before they went on the grill. Looks like a change is in order.
@andrewcarlson2178
@andrewcarlson2178 11 күн бұрын
I have tried many different seasomings on my steaks over the years. I just can't find anything that beats garlic pepper and salt
@duartevaldemar
@duartevaldemar 4 жыл бұрын
Immediately after salting the steak, the salt rests on the surface of the meat, undissolved. All the steak's juices are still inside the muscle fibers. Within 3 or 4 minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef. This liquid beads up on the surface of the meat. Cooking at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid and flavor-building browning reactions are inhibited. Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat. By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor. That is way it is always recommended to salt at least 40 minutes in advance either for standard or reverse searing.
@SpaceCowboy57
@SpaceCowboy57 4 жыл бұрын
This is good advice if you're just searing it, but he's reverse searing these; they're all going to have around the same surface moisture after 45 minutes in the oven.
@holwu
@holwu 4 жыл бұрын
I once learned this in a grill seminar, where the instructor literally buried the steaks in salt and left them so for about one hour. After that he complete removed the salt and started the reverse grilling process. The result was fantastic as we had very tender meat.
@DanF707
@DanF707 4 жыл бұрын
Great. Very concise and informative. I've always lightly salted and I use a small amount of fresh ground garlic pepper and occasionally a little blackening seasoning. I have a friend who always marinades his steaks and personally I think it ruins the 🥩.
@margaretlavender4418
@margaretlavender4418 4 жыл бұрын
Robert Bear. Don’t be so crude and vulgar! You Americans........
@aliceatomshine9181
@aliceatomshine9181 4 жыл бұрын
This is exactly what I do. Turns out perfect every time!
@michaelkane6797
@michaelkane6797 3 жыл бұрын
Good stuff! I've been a 1-hour guy for years, get it out and let it get to room temp. Then season and set aside, prep grill and whatever sides you're having, then cook. I also prefer open flame to skillet, but that's another discussion... Glad I found your channel.
@vycman2009
@vycman2009 Жыл бұрын
Great video thanks, really enjoyed the experiment. There's an easy 'steak hack' that we use in competitive steak competitions that your subscribers might find of interest. Get a big cheap box of coarse kosher or pickling salt ( no iodine in either) and pour a cup or so in a glass or ceramic tray lay the steak on top with full contact then pour a cup on top so it's fully covered. Leave it for one hour then thoroughly rinse it off with cold water, dry well with paper towels, lightly coat it with any high-heat oil, and season as usual (but just a little less salt if that's all you are using). Grill as you like and let rest for 15 min under tented foil. This technique has wins a ton of comps and is great at home to super-tenderize your beef in only an hour. Someone here will no doubt know the organic chemistry on this but I forgot the little chem knowledge I had back in the 80s lol
@911st22
@911st22 9 ай бұрын
Interesting! Never knew they had competitive state competitions but it sounds delicious Haha Do you leave it on the counter with the salt or put it in the fridge? I usually take steaks out 20-30min prior to cooking but ive never done an hour.
@aa3nk
@aa3nk 6 ай бұрын
Changing membrane permeability causes water retention. Water retention causes cells to "explode" thereby creating phagocytosis which is where the tenderness comes from. Haha, my organic chem days was also from the early 80s.
@stuckhere90
@stuckhere90 4 жыл бұрын
I tried salting my sirloin steak the day before I was going to cook it, and it turned out awesome. BEST steak I have had in a long time. Definitely will do this again. Thanks for the seasoning tip.
@joshuabates4759
@joshuabates4759 4 жыл бұрын
Hey, one thing I noticed you should try experiment again: The 1 day steak had a different process than the other outside of the salting timeline. By stashing in the refrigerator exposed, salted or not, meat will be dried out, concentrating the flavor. It's kind of home done dry aging. I would suggest doing this again, keeping all 3 pieces on the same tray at all times, and only vary salting time. This would even out testing parameters such as temperature and moisture differences since all would be subject to the same movements at all times. Salt 1 steak 1 day prior Stash all 3 open shelf in refrigerator. Pull all 3, salt 1 hour prior on second steak Let all rest room temp together. Salt last steak 1 minute prior. Bonus for you... MORE STEAK!!!!
@zonacrs
@zonacrs 4 жыл бұрын
I was thinking the same thing.
@jacquesdr4570
@jacquesdr4570 4 жыл бұрын
Yup. So nice
@kenspackman7402
@kenspackman7402 4 жыл бұрын
Yep, totally agree!
@sameter3
@sameter3 4 жыл бұрын
The salt won’t stick as well to the once they are dried out.
@landseer18
@landseer18 4 жыл бұрын
@@sameter3 likely true, but as performed this experiment has two variables, one of which is not controlled. So the improvement in the 24 hour steak may be due to the salt time. And it may be due to the drying time. And it might be due to both. It is impossible to tell with the design of the experiment. What we learned is that if you salt early, then dry in the fridge overnight it is better than salting later and not drying overnight. That's a nice thing. Related to salting? Only maybe so far.
@ag358
@ag358 3 жыл бұрын
Very well done, and yes salting the day before is the way to go. As a 40 plus year meat cutter and part time grill cook i say great video. Another thing to consider, we used to let a whole ribeye sit in the walk- in cooler for 1 week. They were so much more tender than ribeyes that were cut the same day. I always sold those ribeyes to myself only because of inspectors, i didn't think they would approve of the practice but the difference was unbelievable. Ty for the video
@niko-7417
@niko-7417 2 жыл бұрын
So you aged them a week? We’re they cut already or did you have the whole cut sit for a week? Also we’re they just resting flat? Did you wrap the steaks at all? Any brown oxidation? If so did you leave it or cut it off?
@ag358
@ag358 2 жыл бұрын
@@niko-7417 most whole ribeyes are put in a vac sealed plastic, so i would take the plastic off and let in set in the cooler, 33degrees, for 1 week and i didn't cut anything off, i used to buy meat from a local packer, he would let them set for 3 to 4 weeks, i don't know if he cut anything off but to me it was too long to do this. One week did very well ,also after they are cut, let them set out in room temp to warm up then put them on the grill. As i said, i did this just for myself, i would guess letting a quarter of beef set in the cooler would or should have the same effect. I believe letting a steak warm at room temp activates a chemical process that makes it more tender. I always use choice beef or prime, the small pockets of fat in the steak is called marbling, if the whole steak is completely red with no visible fat pockets it will be a little chewy, the fat pockets help make it tender and juicy, do not overcook, remember a steak will continue to cook even after you take it off the grill. Happy grilling!
@ag358
@ag358 2 жыл бұрын
I just re -read your post, buy it whole, if you buy a couple of steaks keep them flat and exposed, look at them daily , everyone's refrigerator is different, if may not take as long as a week, experiment with different times, maybe go several days at first but always remember to let them set at room temp, i usually did around an hour , again try different times. Try 30 min to an hour, cold muscle fibers tense up when put in a hot pan or grill but i believe there is more to it then that, i believe a process starts to break down tissue to make it more tender.
@niko-7417
@niko-7417 2 жыл бұрын
Thank you for the detailed responses!
@jordanthomaswall
@jordanthomaswall 4 жыл бұрын
Steak 1: “great steak” Steak 2: “great steak” Steak 3: “great steak” Fantastic analysis lol
@CenobiteBeldar
@CenobiteBeldar 4 жыл бұрын
Your comment needs to be highlighted. Lmfao
@jrthemaverick2361
@jrthemaverick2361 4 жыл бұрын
Obviously he is a meatetarian!! I’m sure I would say the same thing as i slam back the steaks.
@davidrishtakov1
@davidrishtakov1 4 жыл бұрын
Hilarious
@yeliabnoj
@yeliabnoj 4 жыл бұрын
It probably taste the same. Guy's a goon.
@MapleJames76
@MapleJames76 4 жыл бұрын
Lmao considering its all subjective opinions...
@L98fiero
@L98fiero 4 жыл бұрын
The cool part of this is I went to 13 minutes in, 1½ minute left, and learned to salt at least an hour before and preferably a day before.
@jking83
@jking83 4 жыл бұрын
I did the same
@captglasspac
@captglasspac 4 жыл бұрын
The best part to me was when I read this comment and skipped the video entirely.
@azure6392
@azure6392 4 жыл бұрын
good way to skip all the BS
@pauldailey4477
@pauldailey4477 4 жыл бұрын
I had to search your comment.
@craig328
@craig328 4 жыл бұрын
The best way to cook a NY Strip steak is to give it a dose of lime juice (both sides), season liberally with garlic powder and pepper 3-4 hours before you throw out the skillet, grow a pair of functioning testes and fire up a charcoal grill (preferably a Weber) using mesquite hardwood charcoal. Once the coals are ready, add a few chunks of mesquite wood around the edges (for smoke), add Lawry's Season Salt literally immediately as you put the meat onto the oiled grill, close the lid, go clean off the dish you brought the steak out on (3-4 mins), open the grill lid, flip the meat, salt it and reclose the lid for 3-4 mins. Use the second 3-4 mins to finish off your beer (or in my case, neat bourbon) and once the time has elapsed, pull the meat off the grill onto the newly cleaned plate and cover with foil for 5-10 mins before serving. The lime juice adds zero taste but does help to break down the muscle fiber some and since salt CAN dry meat out and since you're using it as flavoring and not as a long term preservative medium, you add it at the very end (zero reason to add it any earlier). Garlic powder and pepper are there just because they taste good and the mesquite charcoal and wood chunks give you that steakhouse smoked flavor. Try it this way once and then come back and thank me after.
@i_have_ur_loot8582
@i_have_ur_loot8582 2 жыл бұрын
Yes! 🙌🏻 I've been salting my steaks a day ahead of time for years! I use a coarse salt and cover them for 24 hours. Remove. Pat dry. Then soak in a mix of worcestershire and soy sauce for another 24 hours. Remove. Pat dry. Get to room temp. Season with cracked peppers. Sear all sides in a pan with butter, garlic and rosemary. Into the over to finish off. Down the hatch! 🤤 I learned this from a chef at a nice country club. Never looked back lol
@mrhodes3140
@mrhodes3140 2 ай бұрын
that isnt salty ?
@andrewcarlson2178
@andrewcarlson2178 11 күн бұрын
Worcestershire is under rated on beef.
@MsCmbernal
@MsCmbernal 4 жыл бұрын
Omg, thank you for doing this experiment! I bought some steaks on Thursday and didn’t get around to cooking them that night, I remembered your video and decided to salt them so they would be ready to go. I wound up leaving them salted for 48 hours and they were probably one of the most flavorful and tender steaks I’ve had in a while. This will now be my new method and your channel has move to my top favorites. Thank you for doing what you do!
@phlushphish793
@phlushphish793 2 жыл бұрын
I once got a brine recipe off the Food Network for Thanksgiving. Soaked that bird in brine overnight. It was the juciest turkey I ever had! Sorry, mom!
@aeoliangreen
@aeoliangreen 3 жыл бұрын
Well crafted experiment. I’ve researched this subject a fair amount. Preference is of course the rule of thumb, but I agree with Mr. Brisket’s final conclusion. As an addition, when it comes to salting, one should either salt one minute prior to cook or wait at least 45 minutes, in between that time frame is not recommended. The explanation is that salt on meat triggers the moisture inside to rise to the surface, that begins to happen after about a minute of salting. That salted moisture then gets drawn back inside the meat and diffuses through the inside until about 45 minutes after salting. So if you cook in between that time frame you’ll end up cooking off a lot of that seasoned moisture before it has a chance to make its way back inside and you’ll end up with a dryer steak. At the minute mark you’re still good because that moisture is still inside, though you’ll end up with a blander inside with a saltier crust, nothing wrong with that, but my preference is definitely at least an hour to a day. Hope that might help any curious cooks out there.
@AfricanSunProductions
@AfricanSunProductions 2 жыл бұрын
VERY interesting. I wonder what the differences will be on wild game meat? I'm gonna test...
@rmfeder91
@rmfeder91 4 жыл бұрын
So I only started cooking a few months ago at 28. I also am an ex-vegan as of a month ago. I have to say, this was the perfect way to eat red meat for the first time all over again. I did a 20 hour brine (missed for a few hours but we couldn’t wait lol). I seared it in cultured butter rather than avocado oil. It has a high smoke point and adds a bit of tang. No other seasonings. It’s also the first time I’ve made something in my new cast iron pan. Just awesome. If my boyfriend doesn’t propose to me now, I don’t know if anything will work. You’re the best, thank you so much.
@clintonhurst7810
@clintonhurst7810 4 жыл бұрын
Ex vegan here too...0 carb Carnivore for the last year....Awesome results in health!
@keeleyschulz7174
@keeleyschulz7174 4 жыл бұрын
Butter has a very low smoke point actually
@semrushall-in-onemarketing3500
@semrushall-in-onemarketing3500 4 жыл бұрын
Ex vegan here too. After ruining my health I'm now carnivore and the heathiest, leanest and happiest in my life!
@subgod
@subgod 4 жыл бұрын
Smart AND can cook a steak!.... if that doesn't get a ring on your finger I don't what will!! Lol ...try ketchup! Cheers!
@don951
@don951 4 жыл бұрын
Great job on the video. I have been salting steaks at least 45 minutes before cooking for years. Once you try it you will never go back. The flavor is better, the tenderness is better, and the outside sear is better. It just works. Cheers!
@DelmarvaBackyard
@DelmarvaBackyard 10 ай бұрын
Great video. Loved the detail and concept. Thanks for sharing.
@joedeertae4126
@joedeertae4126 4 жыл бұрын
I’ve always salted at least 1hr, pat dry, add seasoning (no more salt), sear on grill for 3-5min per side...perfect rare/mid-rare. Turns out fantastic; flavorful & tender every time.
@dansmith9443
@dansmith9443 4 жыл бұрын
Finally I can prove to my wife that salting and ageing meat makes a huge difference. Thanks n keep up the quality work.
@abijahalston
@abijahalston 3 жыл бұрын
Yes... I just started doing this... omg what a difference... I only dry brined for an hour... next time I will try for a day! Thanks for the vids!
@rpkphoto
@rpkphoto 4 жыл бұрын
I tried this method tonight - the one hour salt version - with a 3/4 inch porterhouse steak. It came out just great. My wife and I each had half of the filet and half of the rest (I got to gnaw the bone). Thanks so much for helping me create this great meal!
@SciPhi161
@SciPhi161 4 жыл бұрын
The salt denatures the proteins within the meat, making it a lot juicier. Salt, Acid, Fat, Heat is a great book to read
@JosBTG
@JosBTG 4 жыл бұрын
its honestly the best cook book ever created !
@jonathancangelosi2439
@jonathancangelosi2439 4 жыл бұрын
Yep, I accurately predicted the outcome of this video based on that book!
@jamesmerritt5562
@jamesmerritt5562 4 жыл бұрын
Ill have to look that book up and get a copy. I was always taught that salt draws moisture to the surface then you just cook it away, so don't salt the meat until AFTER its cooked. How do so many people get this wrong? Turns out I need to salt the meat at least a day before I cook it? Mind blown.
@31415936536
@31415936536 4 жыл бұрын
@@jamesmerritt5562 , you're kind of correct. Salt does draw moisture out of the meat, but primarily only near the surface. A nice dry surface allows for the Maillard reaction (browning/carmelization) to take place more easily. This enhances the flavor and texture. General rule: Salt it, rest it, dry it off with a paper towel, cook it.
@HtriZzy_
@HtriZzy_ 2 жыл бұрын
Dry brining has been my go to method ever since discovering it. It works extremely well for thicker steaks.
@Lexington101
@Lexington101 4 жыл бұрын
This video is 10 minutes longer than it needs to be.
@joesandstrom4111
@joesandstrom4111 4 жыл бұрын
But, then you can’t fit in as many ads and monetize as much. Ever wonder ‘why’ 1-3 minute videos are drawn out to the 10 minute mark? Now you know why...it’s more profitable.
@renaissongsman
@renaissongsman 4 жыл бұрын
Yup ... there are minimum time requirements for monetization, and ranking algos also tend to favor 10m vids over shorter ones ....
@PeterMaleitzke
@PeterMaleitzke 4 жыл бұрын
Exactly.
@Tom-uw2ok
@Tom-uw2ok 4 жыл бұрын
15 minutes too long.
@ColonelSandersLite
@ColonelSandersLite 4 жыл бұрын
Yeah and the music loop gets really fuckin' annoying after a couple of mins.
@Sushihunter250
@Sushihunter250 4 жыл бұрын
One thing I noticed that might throw the results off a bit: The 1 Day Salted Steak was put unwrapped into the fridge, while the other two were wrapped and pulled out the next day for cooking. I would think that would allow the outside of that steak to dry more than the others and thus increase the Millard Reaction to allow more browning of that steak over the other two. Perhaps you could re-do the experiment and put all three steaks on the wire rack over-night. Also, I recently saw a video that said to get the proper reaction from salting a steak, it must be allowed to rest for a minimum of 40 minutes before cooking, otherwise, you've just wasted the salt.
@terryevans1976
@terryevans1976 4 жыл бұрын
@@PizzaBoyHero Resting outside the fridge is not what he's talking about. A dry surface increases the millard reaction and what the post above was saying, and I agree with, is that the 24 hours uncovered vs covered caused a much drier surface and that is the difference in the steaks. A better test would have had all three steaks uncovered.
@ThesexyMrX
@ThesexyMrX 4 жыл бұрын
Ok so the resting outside the fridge is not to raise the internal temperature to above refrigerated? Good points op
@troyjesse7833
@troyjesse7833 4 жыл бұрын
Yes, the better exercise would have been to salt all three steaks on the rack at the same time. Cook one after one minute, cook one after one hour, cook the last 24 hours later.
@TimeConsumingInc
@TimeConsumingInc 4 жыл бұрын
Guys, you're missing the point. It wasn't about being 100 percent scientifically accurate: it was about what real people will usually do with their steaks and to just see which tastes better.
@Win7ermu7e
@Win7ermu7e 4 жыл бұрын
*Maillard.
@poppyteel4490
@poppyteel4490 2 жыл бұрын
Great video! We have dry brined with kosher salt for 2 days and then grill!
@mycosporum
@mycosporum 4 жыл бұрын
Great video. New suscriber. I once did a pork tomahawk with this dry brine method, although I used a rub of spices as well (I keep my salt and spices separated). Once it was ready, I cooked it on a charcoal grill with indirect heat at 400 °F, until it reached a core temperature of 138 °F, then rested it so carryover cooking rised the internal temperature all the way to 145 °F. At the end, I decided to sear it, although it was not necesary at all. If anything, it developed something between a steak crust and a BBQ bark. It was crunchy, smokey and delicious. Greetings from Sonora, México.
@paulruth83
@paulruth83 4 жыл бұрын
I have been retired for one year now and have since been learning more and more on how to improve my cooking/grilling skills. I just discovered your channel today,where have you been lol, and like your style and have hit the like, subscribed along with the notification bell. I learned something today, always a good thing.
@Redmeatlover
@Redmeatlover 4 жыл бұрын
Thank you for the nice comment, much appreciated and glad we can help you along your journey, cook on! 🤟
@markgigiel2722
@markgigiel2722 4 жыл бұрын
I'm retired too and love to cook and grill and learn. The problem is, my 3 sons moved away and If I'm going to a lot of trouble, I like to cook a large amount to make it worth the effort. My wife and I don't eat a lot. So, I only show off on holidays.
@xmachine7003
@xmachine7003 3 жыл бұрын
@@smokeystriper ditch the carbs. More steak. Waist will shrink.
@randyr6610
@randyr6610 3 жыл бұрын
I sometimes put my favorite rub the day before and set it in the forage for twenty four hours, always comes out good. Awesome video everyone should watch this video.
@inthefade
@inthefade 4 жыл бұрын
I really like the salt crystals on the surface, and pepper too. I would like to try seasoning for hours and then with kosher or fleur-de-sel right prior to cooking, but I wonder what the risk of over-salting is. I'd have to experiment with quantities. It's fascinating because I worked in a high(ish)-end French bistro for a year and sold thousands of steaks; The procedure was to take out the steaks and salt/pepper them as the appetizers were ordered, and usually cook them at least one hour, sometimes two hours later. I NEVER knew that this was making much of a difference or why I was doing it, and my sous-chef and the head chef never mentioned it so I doubt they did either. They were just doing it the way the original French chef from the 80s had been doing it-the guy who made the place famous. Some knowledge has been around for a long time, it just needs to be shared more widely.
@jacobpetersen5662
@jacobpetersen5662 4 жыл бұрын
I'd absolutely recommend using ghee as it's butter still but with a much higher smoke point. I'm from a butcher family, my father hipped me to this. For me, it's better than any oil.
@josephlombardo4825
@josephlombardo4825 4 жыл бұрын
Pork lard is even better than that
@jacobpetersen5662
@jacobpetersen5662 4 жыл бұрын
@@josephlombardo4825 If you want that taste, sure.
@L0n3W0lfBl4ck
@L0n3W0lfBl4ck 3 жыл бұрын
When you salt it a leave it over night, it’s called dry brining, and in my opinion is the best way to salt meat.
@RG-mw9wj
@RG-mw9wj 3 жыл бұрын
SALT
@brandon7219
@brandon7219 3 жыл бұрын
yup
@vitaly6312
@vitaly6312 4 жыл бұрын
Dry aged meat usually cooks a bit faster than not. When you’re salting it and putting it in the fridge, you’re doing a bit of dry aging for that steak. It wouldn’t really have any impact if you did it with a roast and then cut the steak from that roast, but individual steaks dry age very quickly. I typically cook to a lower temp when I cook dry aged meat or a steak that I’ve salted the day before. If I’m doing a sous video it’s probably 2-4 degrees lower before going and searing it.
@chriseagle7231
@chriseagle7231 4 жыл бұрын
What kind of salt do you use?
@peterrocan2542
@peterrocan2542 3 жыл бұрын
@@chriseagle7231 The salty kind.
@snafu6548
@snafu6548 4 жыл бұрын
Gave you a thumbs up for the show! Alton Brown did a Good Eats show explaining salts effect on meat. And in his Good Eats norm, it went to the molecular level of how it breaks down proteins to provide a better meet.
@alantrumbly2992
@alantrumbly2992 4 жыл бұрын
Meat
@dwaynenewton1
@dwaynenewton1 2 жыл бұрын
In culinary arts food is often seasoned in stages. Salt and marinate the day before. Then after your meat is seared pour on the juices and sprinkle with seasoning to finish. This gives you a lot of flavor when it goes in the mouth and also more subtle, complex flavors as you chew.
@kenasaoka888
@kenasaoka888 4 жыл бұрын
Such a great comparison video! I used to dry brine(salting) over night in the fridge often. When I succeed the dry brine properly, the finished product is far superior than "salted one minute before steak" However, I failed couple times because I over salted and made the steak super salty and dry as a cardboard. After those couple failures, I stopped dry brining it. But when I watched your video, I wanna do that again.
@monetbeck7015
@monetbeck7015 3 жыл бұрын
Can a bitch get a scallop up in this house?
@tymarq07
@tymarq07 4 жыл бұрын
I do mine a day ahead, on the rack in the fridge uncovered... not only does it taste better it's more tender.
@richwilson7619
@richwilson7619 3 жыл бұрын
I need a bigger frig I guess.
@dennyadams1002
@dennyadams1002 3 жыл бұрын
I
@kellygonzalezsuarez
@kellygonzalezsuarez 3 жыл бұрын
Totally agreed with Vamdemar Duarte. Osmosis is the key to tenderness and flavour
@ssent1
@ssent1 4 жыл бұрын
The result makes sense. It's conceptually the same as drying fruit. Removing excess water concentrates flavour. With less water, the heme is going to be more pronounced giving it a beefier, meatier taste. Plus, the salt has time to denature connective tissue making it more tender. Giving it more time with salt also allows for more dewatering by osmosis and hypertonicity. I love the fact that either the way the steaks are great, but it's great to get confirmation that salting in advance makes steaks even better.
@platinumsky845
@platinumsky845 2 жыл бұрын
This was actually disproven, A study was done on the moisture content of steak cooked with different methods, including dry brining, and they found the dry brine steaks have no less water in them than any other method. This is in part because the water that leaves The steak goes right back into it taking the salt with it, as well as the fact that the majority of moisture loss comes from the cooking and not from the brining process. It has more to do with the denaturing of proteins and the breakdown of muscle fibers like you mentioned (which are actually two different processes).
@markwood5486
@markwood5486 2 жыл бұрын
Hi. That's why I don't get it when people put the steak under the faucet and wash off the salt. Isn't that just adding extra water into the steak? Creating a 'steaming affect."?
@babajaiy8246
@babajaiy8246 2 жыл бұрын
@@platinumsky845 How do you know it's not the other way around - That the salt goes into the steak taking the moisture with it. The study does not show that. The study also does not show whether the moisture remains with the salt or disperses back into the meat. So no it has not been disproven because although as a whole there may be the same total water content - The end result of how the food tastes is different, not just saltier. That would be like saying food would still taste the same if you combined your main course, salad and desert into one big slurry and expect the taste and experience to be the same when you eat it. The same applies here with the salting, it definitely has an end result that is different and not just because of the seasoning taste of salt itself. "This is in part because the water that leaves The steak goes right back into it taking the salt with it," Not really, I just salted a pork chop the other night about a half hour before I cooked it. The salt had visibly drawn out water to the surface where it began to pool and I blotted it off with paper towel. So in the end, the salt did work to take out the moisture in my meat.
@babajaiy8246
@babajaiy8246 2 жыл бұрын
@@markwood5486 Steak is flesh, it's not a sponge that's going absorb the water that quickly.
@swinkmibby
@swinkmibby 2 жыл бұрын
@@platinumsky845 when you dry age anything it drops in weight
@Freidenker888
@Freidenker888 3 жыл бұрын
The best frying fat for steaks is beef tallow. It has an optimal fatty acid profile, is very nutritious and has a delicious beef taste.
@clownsleftjokersright7027
@clownsleftjokersright7027 2 ай бұрын
Smoked tallow!
@lisaamador8314
@lisaamador8314 2 жыл бұрын
I wasn't even looking for this video, but it was straight forward and informative without all the fluff. Thanks for this.
@stevetarrant3898
@stevetarrant3898 3 жыл бұрын
I've never managed to own a steak for 24 hours.
@monicatague4444
@monicatague4444 9 ай бұрын
😂
@joaquimioakim229
@joaquimioakim229 7 ай бұрын
😂
@user-vb9lm5ef6c
@user-vb9lm5ef6c 7 ай бұрын
Funny comment, but it tells me you don't buy enough steak.
@robertramzanali3524
@robertramzanali3524 6 ай бұрын
@@user-vb9lm5ef6cexactly. I buy like 10 at a time 😂
@trevorf1838
@trevorf1838 5 ай бұрын
@@user-vb9lm5ef6c You might be on to something..... I'm about to walk down a slippery slope of meats and smokers.
@rgosmond1
@rgosmond1 3 жыл бұрын
Interesting! I'm having tenderloins for dinner and had them sitting in the fridge unsalted until I watched this video. I just went and salted and seasoned them and put them back in the fridge. Four hours to cook time so I get to try out this pre-seasoning technique. I might even post sear them for good measure. Thanks for the tips! Worst part of watching was seeing you taste each steak.
@dora.linhares5580
@dora.linhares5580 2 жыл бұрын
how did it come out?
@ibleedsilverandblack1759
@ibleedsilverandblack1759 6 ай бұрын
Great breakdown. I did this before and noticed the same results
@jimmorrison4457
@jimmorrison4457 3 жыл бұрын
it's actually because he did a short term dry aging process to the 24 hour steak, been doing it for years. When I do a prime rib, i let it sit uncovered in the fridge for 3 days, works great
@sebastiannock942
@sebastiannock942 3 жыл бұрын
My wife loves blue rare steak, but when she was pregnant she wasn't supposed to eat beef that rare (or so they say). Anyway after months of neither of us having steak, we were both like "this is stupid". Tried Sous vide, worked well. Then I learned about the dry aging/reverse sear method. Needless to say every couple of weeks we had 3 day aged steak and fell in love with it. Definitely a worthwhile endeavor for any beef lover, and super easy too.
@thezfunk
@thezfunk 3 жыл бұрын
We wrap ours in cheese cloth. The salt tenderizes and pulls out moisture which allows for a better maillard reaction when seared.
@BOOMER-rs5qn
@BOOMER-rs5qn 3 жыл бұрын
I always treat my meats with their seasoning, rubs, or marinades the day prior, and refrigerate overnight. It makes a huge difference in flavor and tenderness, especially on wild game.
@paulschwartz2464
@paulschwartz2464 2 жыл бұрын
I've started seasoning my steaks right when I take them out to warm up to room temp - about an hour, give or take. Glad to see my method is sound. Thanks for the experiment!
@LtTroy
@LtTroy 4 жыл бұрын
I agree with a lot of the comments, me specifically I wasn't even looking for food. This salt idea came up in conversation the other day and your title was spot on for sparking my interest and i watched the entire video not realizing 14 minutes just passed by. Great video! Great test! Will be trying and recommending this video to people in my future conversations! :)
@Redmeatlover
@Redmeatlover 4 жыл бұрын
Thanks for your comment and very nice feedback. Sharing our content is the very best compliment we can receive, thank you!
@ryanddowns3375
@ryanddowns3375 4 жыл бұрын
Me, too!
@TheMrAHead
@TheMrAHead 4 жыл бұрын
I always salt my steaks ahead of time. at least 15 minutes per quarter inch of thickness to give it time to soak in and help tenderize also.
@rlewis9032
@rlewis9032 3 жыл бұрын
We tried this method for the first time today. Only did the 1 hour, then added garlic pepper and onion powder about 30 minutes prior to grilling. OMG.. haven’t had a ribeye that delicious in quite some time. I’m sold.. you got me. Thanks for the info and happy grilling.
@gecko4310
@gecko4310 4 жыл бұрын
Hmmm. The 1 minute and 1 hr steaks were not exposed to open cold air for 1 day. You are changing two factors - salt content and open to cold air. The other two steaks should have been open to cold air for 24hrs as well. The drying process may intensify flavour
@dreamingtree6093
@dreamingtree6093 4 жыл бұрын
I noticed that too.
@panchortmanchort2400
@panchortmanchort2400 4 жыл бұрын
Gangstas!
@TheDaoistheway
@TheDaoistheway 4 жыл бұрын
He said they are all In the refrigerator for 1 day
@A4rings110
@A4rings110 4 жыл бұрын
@@TheDaoistheway yes, all in the refrigerator but the 1 day salted was not covered, while the other two were wrapped up.
@marksaake
@marksaake 4 жыл бұрын
Completely agree. He did a short "dry-age" on the first steak, so more moisture evaporated from the meat and the flavor became more concentrated.
@cncaliguy09
@cncaliguy09 4 жыл бұрын
Doing this for years and 4 hours is sweet spot and 24hrs is usually the max. So sit the steak to defrost after breakfast. Dry pat and salted. By 4 hours it absorbs enough salt and evaporates enough air it dries out the surface moisture. This develops a better crust, taste better, and tender, and salts evenly. It gets better at 24 hours, the steak gets really solid and firm before cooking but IMO I don't like waiting that long, the difference is slight.
@jsams3712
@jsams3712 Жыл бұрын
Glad I found your video. I only had some T-bone steaks and I salted them this morning before work. 10 hours later, I wasn't sure if I should wipe off all the salt and re-season or just use what was still on from this morning. Well, I ended up wiping just a little off and added black pepper...Mind you, my steaks were only like 1-1/2 inches. Thanks for teaching me the reverse sear!
@windyruss
@windyruss 3 жыл бұрын
I was told by an Italian Chef that I should always oil my steaks before salting them so that the the salt doesn't draw any moisture from the meat but helps create a great crust. You may intensify the flavour but you will dry the steak out too.
@Abelhawk
@Abelhawk 2 жыл бұрын
That’s true if you season it within a half hour or so of cooking it, but after the salt draws the moisture out of the meat, it dissolves and then is absorbed back in, so no moisture is lost as long as you get past that point.
@edlauren9434
@edlauren9434 4 жыл бұрын
I just realized that when you got to 1 hour steak testing I was already drooling ...:) on my way to butcher shop!
@vendomnu
@vendomnu 3 жыл бұрын
Pavlov is smiling somewhere in heaven.
@edlauren9434
@edlauren9434 3 жыл бұрын
Dude, conditioned and non-conditioned reflexes ..it’s not about me! I love steaks with me whole heart! :)
@MarkGardner66Bonnie
@MarkGardner66Bonnie 2 жыл бұрын
First time viewer, great presentation...you had me at having a beer and talking conspiracy theories... but watching the color change and texture was interesting. I always try to let my dinner come to room temp and season it for about an hour before putting it on the grill. This was good. Thank you.
@gsansoucie
@gsansoucie 4 жыл бұрын
Why the hell did I watch this at night? Now I’m hungry,
@estranged85
@estranged85 4 жыл бұрын
same lol, 02:33 at night
@charity9660
@charity9660 4 жыл бұрын
Starving basically. Bout to go cook if i don’t stop watching videos
@seanlemmeadventure1216
@seanlemmeadventure1216 4 жыл бұрын
"But i say enough talking and more cooking, So Let's Do'It!"
@riccocool
@riccocool 4 жыл бұрын
Less dooit
@Uniqdna
@Uniqdna 4 жыл бұрын
Wrong channel 😂
@razzberry6180
@razzberry6180 4 жыл бұрын
I was waiting for him to say "Cheers everybody!"
@hauntedhose
@hauntedhose 3 жыл бұрын
I know ffs?!
@manofgod6752
@manofgod6752 3 жыл бұрын
Guga lol
@StaffandStormcloud
@StaffandStormcloud Жыл бұрын
LOVE the music in the background!!! I was moshing around my house listening to it while I was watching!!!!!
@stephenduplantier2151
@stephenduplantier2151 10 ай бұрын
Good work. Suggestion: don’t use seed oil, especially not canola, and lose the music.
@thegreyzone5859
@thegreyzone5859 5 күн бұрын
100% on both of those suggestions lol. I prefer ghee and the music doesn’t add anything to the vid. We’re here for cooking!
@jandk198
@jandk198 4 жыл бұрын
Great video. I really enjoy the scientific approach to cooking. The only thing I'd do differently is to cook a steak that wasn't salted. That would answer the question of whether or not leaving the steak in the fridge uncovered is responsible for any differences.
@ew3612
@ew3612 2 жыл бұрын
leaving meat uncovered in the fridge for a day will dry it out which contributed to the changed colour of his first one. I have not done a side by side so im assuming that the salt changed the colour too.
@ew3612
@ew3612 2 жыл бұрын
leaving meat uncovered in the fridge for a day will dry it out which contributed to the changed colour of his first one. I have not done a side by side so im assuming that the salt changed the colour too.
@conradkappel9426
@conradkappel9426 2 жыл бұрын
I agree 100% with the results of your test. The only thing I would add is that the process of salting draws some of the juices out of the meat. If the steak is allowed to sit for an hour or overnight (my favorite), the extracted juices are allowed to retract back into the steak. Salting just before cooking lets the extracted juices cook off into the pan (or other cooking medium) thereby making the steak less juicy, less tender and less tasty. I'm amazed at how many good cooks don't know this. Good work!
@dazren7988
@dazren7988 2 жыл бұрын
That moment you realise the effect this channel has on your love of meat when you realise you can no longer watch during work hours, in fear of possibly drooling without realising it.
@danavalon8876
@danavalon8876 4 жыл бұрын
Celtic sea salt or Mediterranean sea salt are amazing on steaks, I have a morter and pestil so I crush mine a little
@otcprepper645
@otcprepper645 3 жыл бұрын
I always try to age my steaks a couple weeks then while bringing them to room temperature I add the seasons... with the kosher salt I add black pepper and garlic powder... makes for really happy steaks!
@bayareadoghouse
@bayareadoghouse 4 жыл бұрын
The Shiner Bock gives this man immediate credibility!
@FallinJestyr
@FallinJestyr 4 жыл бұрын
Texas for the win!
@KonsuiKoyojutsu
@KonsuiKoyojutsu 4 жыл бұрын
As soon as I seen then Shiner I subscribed.
@dr3754
@dr3754 4 жыл бұрын
absolutely. i saw the shiner bock and i knew right away this guy had the bonafides.
@JayzenFreeze
@JayzenFreeze 4 жыл бұрын
Are you drinking shiner bock beer? Thats a really good beer to me.
@johnbarrett5229
@johnbarrett5229 4 жыл бұрын
Shiner Bock is like making love in a canoe: fucking close to water! Drink Guinness men!
@davidsavage6227
@davidsavage6227 2 жыл бұрын
I am going to try this over the weekend. Looks fantastic.
@lanhamjr
@lanhamjr 3 жыл бұрын
Man, I am so glad I found your channel. Trying the reverse sear method for the 1st time. I have typically been salting and letting the meat sit for many hours but I'll have to try at a full day the next round of steaks.
@calm1047
@calm1047 3 жыл бұрын
The salt draw out some of the moisture from the outer layer of the steak and creates a seal locking in the moisture. Less moisture escapes the steak when it's cooked.
@lsodano9258
@lsodano9258 4 жыл бұрын
Unfortunately, many of these “experiments” is that the meat is not treated the same. All three pieces need to placed on the rack and aged in the fridge for the same time. Then salt in the different methods. Otherwise, the “dry aging” of the first steak is a treatment not applied to the other steaks. In other word, you are unable to separate the effects of salting from dry aging.
@lannylippold1461
@lannylippold1461 4 жыл бұрын
Your theory is correct but if one doesn’t have time to salt a day ahead, then one probably doesn’t have time to just put it in the fridge for 1 day to dry age. This experiment is more of a real world experiment.
@brandoncarter6515
@brandoncarter6515 4 жыл бұрын
I believe you are confusing dry aging with a salt brine the salt a steak a day ahead is an old technique used by chefs for years
@tommartin2360
@tommartin2360 4 жыл бұрын
Additionally, the test test should be 'blind' as the sub cognitive expectations will very likely influence your taste analysis if the differences are subtle.
@BigLob2
@BigLob2 4 жыл бұрын
Excellent observation.
@Stationary76
@Stationary76 4 жыл бұрын
@@tommartin2360 I agree with this 100%
@Stovetopcookie
@Stovetopcookie 3 жыл бұрын
Going to try your method with an hour salting and oven. Thanks for publishing this video.
@UrbanOutcasK
@UrbanOutcasK 4 жыл бұрын
Nice. I've been doing this for a few years. I thought it was common knowledge :)
@cedcampbell47012
@cedcampbell47012 4 жыл бұрын
I learned something new. I was always under the impression that salting meat before cooking it made it tougher. Great video. New Sub.
@jamesmerritt5562
@jamesmerritt5562 4 жыл бұрын
same.
@robertgreatsinger9179
@robertgreatsinger9179 2 жыл бұрын
Great follow-up as about 2 weeks ago or more I watched Jean Pierre do a review of something the stakes a day ahead
@YoniNadi
@YoniNadi 4 жыл бұрын
A few minutes ago; I salted my four pieces of lion of lamb @10:25 pm. I’m going to cook them in my induction frying pan sometime early tomorrow afternoon ; and see if I can taste the difference as compared to salting them a few minutes before cooking them!
@robinali2857
@robinali2857 4 жыл бұрын
Lion?? hahahah
@yourebikebuddy
@yourebikebuddy 3 жыл бұрын
Read “Salt, Acid, Fat, Heat” if you want to understand about salting. The author does a great job of explaining the science behind why the salted stuff is juicier and more tender.
@stephenmorton6180
@stephenmorton6180 3 жыл бұрын
Agree! S A F H is an awesome series to study
@philavey8162
@philavey8162 2 жыл бұрын
Good video. Might try the 1 day, 1 hour, 1 min test next time. Sometimes I do reverse sear, others, 2 1/2 min each side high heat on grill. Love them all. Thanks.
@CalebErosa
@CalebErosa 4 жыл бұрын
New drinking game: take a shot every time he says “candidly”
@JohnThomas-lr9ec
@JohnThomas-lr9ec 4 жыл бұрын
Caleb Erosa I drink 94 proof bourbon. I would be passed out if I did that. You sip bourbon any way.
@michaelcorleone9458
@michaelcorleone9458 4 жыл бұрын
Where's your spirit of adventure!?
@karlbork6039
@karlbork6039 3 жыл бұрын
Once I forgot I had steaks on the grill. They had been on the grill for at least 10 minutes without being turned. To my surprise they were incredible. Since then I never flip my strip steaks.
@nightshift6286
@nightshift6286 3 жыл бұрын
You had me very anxiously waiting to see what you thought of the taste. I will definitely start salting more than one minute before which is how I've always done it.
@crtune
@crtune 4 жыл бұрын
This should wind up being like brining. It denatures the exterior flesh of the meat, thus preventing the liquid from running out or evaporating during cooking. You can think of meat muscle tissue as being cords or ropes all laid in a direction. When exposed to a salt water brine, or to salt, the very outside of these fibers now TANGLE up and thus are "denatured". This creates a sort of barrier against the flow outward of internal meat liquids. That's what Cooks Illustrated seems to say about this kind of thing (their brining Turkey for Thanksgiving article). With greater retained liquid we get a more "tender" mouth feel as we eat.
@harpoon_bakery162
@harpoon_bakery162 4 жыл бұрын
some cooks denounce salting too soon because they say the juices get out..
@douglasstrother6584
@douglasstrother6584 4 жыл бұрын
SCIENCE!
@WardvanKoperen
@WardvanKoperen 4 жыл бұрын
@@harpoon_bakery162 They are wrong.
@paris8132
@paris8132 4 жыл бұрын
@@WardvanKoperen Well, not really. It is a two step process. What actually happens, and you can easily verify this at home, is that in the first minutes, juices start getting pulled out of the steak as osmotic pressure starts pulling liquids towards the salt. Then, these juices get pulled back in the steak in the second phase because the interior has a smaller concentration of salt. This is why it is preferable to let the steak sit on a flat surface rather than a rack if you decide to salt a day before as some of the juices would drip off the meat and never get pulled back in.
@The.Ghost.of.Tom.Joad.
@The.Ghost.of.Tom.Joad. 4 жыл бұрын
Salting and letting the meat sit overnight is technically called "dry brining." Does the same thing but with less mess. I've been doing this for years after stumbling upon another KZbin vlogger called Meathead from the site AmazingRibs,com.
@greenflagracing7067
@greenflagracing7067 4 жыл бұрын
for ribeye: dry brine four hours before, reverse sear cooked to internal temp. of 100F (130F seems far too high), the taken off and blotted dry so the meat doesn't steam on the grill or frying pan. Then sear so that the exterior is very seared, final internal temp. around 120 - 125F, take off, let sit for another ten minutes as the internal temp. continues to rise. if this is on the grill, I'd add a handful of hickory smoke pellets directly on the briquets.
@wadewells808
@wadewells808 3 жыл бұрын
We had steaks tonight. Maybe KZbin is spying on us, but low and behold, here's your video out of the blue on my front page. So I watched and naturally, I had to subscribe! I picked up two points. Reverse searing is the way to go for thicker steaks, and two ... I'm not using nearly enough salt (I also use garlic powder). Nice experiment, appreciate you sharing.
@BlackOni
@BlackOni 2 жыл бұрын
Pretty glad you liked the 24 hour method. I've been sticking to that as much as I can whenever cooking steaks and I've even noticed the big difference in flavor impact throughout the steak for years. My most recent steak was only 1 hour, but like you said, that 1 hour makes an enormous difference. Cheers!
@chemicalmike646
@chemicalmike646 4 жыл бұрын
8:42 And now its time for my favourite part. (Obviously, like most KZbin vids,this is where the advert kicks in.)
@Traveler2112
@Traveler2112 3 жыл бұрын
Salt the steak. Put on a rack in the fridge for 24-30 hours or so. I like butter, crushed garlic and rosemary at the end. Soooo good! Great vid!
@EricDeibler
@EricDeibler 4 жыл бұрын
OK. My issue is that you’re introducing more than one variable. There’s the salting time. But then you add in to that the 24 hour steak is in the fridge, presumably with free-circulating air, oh so subtly dry-aging the outer portion of the steak. Secondly you clearly indicate that the last steak, ie. The somewhat dry-aged one, is also thicker than the other two... When doing a compare, the most important thing is to keep variables to a minimum and, to the best of your ability, to account for said variables. Don’t get me wrong. You’re doing a great job. I’m just trying to help you get more consistent results.
@Jamie-gw9gu
@Jamie-gw9gu 3 жыл бұрын
No, he really isn't.
@severoon
@severoon 4 жыл бұрын
It's expected that the 1 day steak will be more tender and have a thicker band of well done meat under the crust. It's more tender because a thicker layer of meat effectively brined when the juices mixed with the salt. The band of meat under the crust got done more quickly in the pan because it was dehydrated more…the salt pulled additional moisture out of that band of meat. That's water that doesn't have to boil into steam during searing before the meat can go above the boiling point.
@josephefasciani7343
@josephefasciani7343 4 жыл бұрын
Excellent insights for which I thank you, and will pay more attention to my steaks in future!
@dcgregorya5434
@dcgregorya5434 3 жыл бұрын
That's right. Just like brining a pork chop.
@bradgreenfield3003
@bradgreenfield3003 2 жыл бұрын
You could try Smoked salts. I use San Francisco hickory smoke coarse grind and LOVE IT!
@byronchitwood7418
@byronchitwood7418 4 жыл бұрын
Awsome experiment. Red meat prepared perfectly is a thing of beauty.
@RW-jg9zv
@RW-jg9zv 4 жыл бұрын
All I watched was the intro. Instant subscribe. You had me at RED MEAT LOVER 😂😂
@richwilson7619
@richwilson7619 3 жыл бұрын
Yeah, I started salivating also. Back to my roots I guess.
@edwardhammond5582
@edwardhammond5582 Ай бұрын
That was useful - thank you - its good to see someone else do the science. If I buy a length of sirloin and store it in my beer fridge (less traffic) resting on kitchen towel until its done 34-35 days with a little flaked sea salt on it, it dried and goes burgundy colour right through. Sliced thick and seared for 90 seconds each side and rested for 5 minutes to get them just under medium-rate, they take a lot of beating. They don't tastes salty by themselves but the flavour of steak...
@aaroncohenour559
@aaroncohenour559 4 жыл бұрын
I did lamb steaks in Montreal seasoning overnight. It was yummy and I ate both of them. They were great steaks, absolutely fantastic!!!
@nathanmcleod9497
@nathanmcleod9497 4 жыл бұрын
You should try goat 🤢
@davidsonnow
@davidsonnow 4 жыл бұрын
aaron cohenour Lamb is not steak dummy
@uvraise
@uvraise 4 жыл бұрын
I've been salting my red meats for over 30 years. Two hours on the counter in a heavy coat of kosher salt, rinse, pat dry, season grill to sear, complete in the oven. Great every time! Keep up the good work! RML, If you want a great grill recipe for an eye roast on the grill, reply to this comment!
@Redmeatlover
@Redmeatlover 4 жыл бұрын
Sure, John!
@tulipboysillygoose
@tulipboysillygoose 4 жыл бұрын
I’m game for this recipe!
@tomwalsh2468
@tomwalsh2468 4 жыл бұрын
Sounds good.
@deplorablehope7016
@deplorablehope7016 4 жыл бұрын
Would love ayour grill recipe for eye roast!
@azsensible4738
@azsensible4738 4 жыл бұрын
Count me in!
@etherberg
@etherberg 2 жыл бұрын
Great video, very interesting results.... following as of now
@preachwins1500
@preachwins1500 4 жыл бұрын
I already commented halfway through but after finishing I really have to say....man this is really well produced. Outstanding.
@K2SKIER112
@K2SKIER112 4 жыл бұрын
24 hours uncovered in the fridge is dry brining. Do it, every time
@KYsYooToob
@KYsYooToob 4 жыл бұрын
Is there a reason not to wet brine?
@supermills03
@supermills03 4 жыл бұрын
@@KYsYooToob Dry brine does everything you want a wet brine to do, but doesn't oversaturate the meat or wash out any meat flavor, this is true with beef, chicken or pork.
@estranged85
@estranged85 4 жыл бұрын
@@supermills03 thanks for the tips.
@K2SKIER112
@K2SKIER112 4 жыл бұрын
@Logan Waltz I hope you reverse sear, if not, that's steak abuse. Oh, and try dry brining overnight, it makes a difference. Especially on tough 'Top" cuts.
@jamierichardson7683
@jamierichardson7683 4 жыл бұрын
On a rack so both sides are dry. Instant sear, no steam.
@RVAmerica
@RVAmerica 3 жыл бұрын
Great video. I will try salting an hour out and as I have time a day out. I was trained to salt just the top side, sear the steak, flip - now the salt is on the bottom, it pulls the juices back through the steak. Danny & Lynn
@jerrygardner2473
@jerrygardner2473 4 жыл бұрын
good to see Jesse Pinkman still doin' okay after throwing all his money away
@Ravensyy
@Ravensyy 4 жыл бұрын
lol
@waynedurning8717
@waynedurning8717 4 жыл бұрын
And that’s how you salt a steak.....Bitch.
@entub4d0
@entub4d0 4 жыл бұрын
You wouldn't believe Saul Goodman was the one manning the camera, would you? LOL!
@ArcadeSchool
@ArcadeSchool 4 жыл бұрын
Jesse... we have to cook... steaks
@entub4d0
@entub4d0 4 жыл бұрын
@@ArcadeSchool Hahahahaha!!!
Stainless Steel Pan vs Cast Iron Skillet Steak Experiment
13:15
Red Meat Lover
Рет қаралды 342 М.
Essential Knife Skills Every Home Cook MUST Know
18:31
Brian Lagerstrom
Рет қаралды 492 М.
It works #beatbox #tiktok
00:34
BeatboxJCOP
Рет қаралды 41 МЛН
coco在求救? #小丑 #天使 #shorts
00:29
好人小丑
Рет қаралды 120 МЛН
How Michelin Chefs Cook Steak (From Blue to Well Done)
10:40
Fallow
Рет қаралды 2,3 МЛН
3 Salting Methods for Better-Tasting Meats | Techniquely With Lan Lam
11:08
America's Test Kitchen
Рет қаралды 699 М.
I tried BAKING SODA on $1 Steak and this happened!
14:15
Guga Foods
Рет қаралды 10 МЛН
How to Cook the Perfect Steak | Chef Jean-Pierre
17:52
Chef Jean-Pierre
Рет қаралды 7 МЛН
Dry Brine EXPERIMENT, Only SALT! 24 hrs to 1 MONTH!
12:08
Guga Foods
Рет қаралды 3,4 МЛН
The 5 Sauces Every Chef Needs to Learn
19:55
Fallow
Рет қаралды 2,7 МЛН
Tips & Tricks #1 - Poor Man's Filet Mignon
12:10
Cooking With Jack Show
Рет қаралды 13 МЛН