We now have 20 videos in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. kzbin.info/aero/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O
@TheBiggsproductions3 жыл бұрын
You have the technique down but if I can make a suggestion..... For medium rare, take the steaks off the heat at about 117 degrees before resting. That'll help prevent the steaks from getting overcooked while resting.
@meatcranium42805 жыл бұрын
That was a great Crust. I like to dry Brine a minimum of 12 hours, 2 days is ideal, but knowing I have steak in the fridge for 2 Days that I can’t eat would drive me crazy. Lol
@BBQandBottles5 жыл бұрын
I know. You’ll notice the rest of my videos in this steak experiment series won’t have a two day dry brine. It killed me to see those steaks in the fridge for those 48 hours. But hands down the best crust I’ve ever got on a steak
@alphawolftribe67104 жыл бұрын
Lol
@tyler1776.2 жыл бұрын
I usually try for 24 hours if possible but that's just me
@PTBCANADIAN4 жыл бұрын
I always do a quick "dry age" of my steaks and usually 3-5 days not just one or two. Gives them a much more intense bitty flavour. Your steaks look more medium than medium rare
@Feldspar__2 жыл бұрын
This works very well. I just tried a 48-hour dry brine on some ribeyes and the texture was great. I like my stakes rare (about 4-minutes total) and they came out a beautiful dark red. The texture was tender and less raw than they are without it. The brining really distills the muscle fibers for an unbelievable texture.
@willtriantis4145 жыл бұрын
You should do a steak off with Guga between your cast iron garlic rosemary and his charcoal grill!
@BBQandBottles5 жыл бұрын
Love it. Let me ask him about it!
@rjf70235 жыл бұрын
omg!!! EPIC
@brianshenk69125 жыл бұрын
Guga for the win for sure!
@BBQandBottles5 жыл бұрын
Really Brian? Really?
@brianshenk69125 жыл бұрын
BBQ and Bottles would be a great show , I am sure! Let’s see it
@AXLee275 жыл бұрын
I always wondered about dry brine vs salt before cooking. Would love more of these types of videos. Subscribed!
@BBQandBottles5 жыл бұрын
Thanks Andrew! We've got lots more of these videos coming. I just need to find more time to shoot them. Stay tuned, they're coming and thanks for joining the community.
@zacharymale33374 жыл бұрын
Great video! I noticed that when you first put the steaks in you mentioned to not touch them. You should do a video about that and compare to flipping the meat often. I’d be curious to see and hear your results as I have found a much more even cook and smaller ring when continuously flipping
@BBQandBottles4 жыл бұрын
Thanks Zack - we’ve done that experiment - check out this video. kzbin.info/www/bejne/fn6tp4uoj6xrZ5I
@BlackJohnHenry5 жыл бұрын
Mythbusters is a cool idea, but you should consider whether that would be trademark infringement.
@Stovetopcookie3 жыл бұрын
I did not have any garlic or rosemary but I did the dry brining 3 hours and cooked and basted in butter like you showed. Wow!! It’s like restaurant flavor quality!!! I’m going to cook all my steaks like this. Thanks for the video.
@crackerjack48334 жыл бұрын
6:50 I was about to dislike this entire video because I didn't see any butter ... ANYWHERE. And then you added it in.... You truly know how to make a good steak and you held me on the edge like a suspense thriller movie....... massive kudos man. You even basted them.... You let them rest for as long as you cooked them and even added some more seasoned fat on them to melt while they rested......... I'll come to your grill out party ANY TIME. I'll even buy. That butter-garlic-rosemary baste just makes the steak kick your taste buds into submission. Everything you did after was the hook line and sinker ... this is why I love grilling steaks so much. I swear you must be a Gordon Ramsay and Guga Foods fan. Even Sam the cooking guy.... You have to be. These guys make me so hungry with every cooking video, I learn so much..... and already my sweetest friend (and secret crush) put me in charge of making the steaks and burgers.
@BBQandBottles4 жыл бұрын
Wow... thanks for the kind words and I’m glad you enjoyed the video. Hopefully your crush likes your steaks and burgers. BTW, if you must know I’m a fan of all three of the chefs/home cooks you mentioned. 👌👌
@lukedrifter12 жыл бұрын
I'd call these steaks medium well to well done. For medium rare pull them at 115 degrees because there's carryover cooking while they rest.
@rjf70235 жыл бұрын
excellent video. i have an idea... i would love to see you combine sous vide cooking with a cast iron finish... Sousvide method renders an even more tender steak, however we NEED that crust. Please try a sous vide cook until RARE then flash finish in cast iron and high heat for the crust which should also push it to a medium rare final result (u can also add the following steps prior to dry brining: Jaccard steak thoroughly, cover in rock salt for an hour then remove rock salt... then season with koscher salt for the dry brine)
@BBQandBottles5 жыл бұрын
Yep - we’ve got some sous vide videos that we’re going to have to do in 2019
@1movista5 жыл бұрын
On the intro; Using a rosemary twig as a basting brush is simply brilliant! Me gonna do that, too. Me copy cat.
@its2amandyouremotionalinte6084 жыл бұрын
Stupp
@STIML8ER5 жыл бұрын
Chef Great stuff👍. My 0.02p if I may be so bold. I’m suggesting that steak is actually medium, also may I suggest oiling the steak and not the pan? Cut down on the smoking. That much heat will char your pepper, much better to pepper the steak after cooking. The full fragrance of the spice will develop on the hot meat. Great presentation, thanks.
@HilmyA.S.4 жыл бұрын
Gordon ramsay wouldn't agree
@PicklesBBQandCooking5 жыл бұрын
Thanks for the info on this series, reminds me of j kenji alt lopez. The crust looked spot on for both. Nice job brother!
@BBQandBottles5 жыл бұрын
Haha - honoured that you would even think this is directionally close to Kenji. I loved his Food Lab cook book.
@nigel84995 жыл бұрын
Good grief, that steak looked incredible!
@cheron65744 жыл бұрын
Wait, literally once I sent the last comment,you put the steaks in the fridge for two days😂😂😂 Good job!
@4seasonsbbq5 жыл бұрын
Wow that crust sounded great when you scraped the knife across it and the steaks looked great too. I just bought a Blackstone griddle and have only done one cook on it so I might have to do some steaks on it with this method. Thanks for sharing and keep up the great work
@serapiopena27765 жыл бұрын
You saved my relationship !!!
@gecko43104 жыл бұрын
Looks more medium to me. Might be wrong but that’s what it looks like. Thanks for the video tho
@trashracoon88524 жыл бұрын
Yea thats medium
@martinrasmuskiisla71854 жыл бұрын
It’s because of the natural light
@8bittimetraveler8345 жыл бұрын
Hehe Costco represents! Their steaks are awesome.
@nomad5835 жыл бұрын
I would like to start off by saying that I really love your videos! =) I noticed that you did not pat the steaks dry before salting and putting them in the fridge for 48 hours. Do you skip the towel drying due to the salt really doing all the drying over the 48 hours? Thanks so much, and keep of the great work, bro =)
@BBQandBottles5 жыл бұрын
I might have just excluded it from the edit, but I’d recommend you pat them down before salting them even when doing the dry brine. Thanks for flagging this!
@nomad5835 жыл бұрын
@@BBQandBottles I really appreciate the response, and clarification brother! Much thanks again, and keep up the great content! =)
@Tony2Ton5 жыл бұрын
I was searching dry-brined .. your thumb nail and content caught my attention. Learned a lot here!!! Thank you!!! New subscriber here!!!
@BBQandBottles5 жыл бұрын
Thanks guys! Welcome to the community and thanks for the kind words.
@kadenduncan15615 жыл бұрын
same here
@brendanfurlong16894 жыл бұрын
effing love your videos, keep up the good work!
@BBQandBottles4 жыл бұрын
Thanks @Brendan Furlong - welcome to the channel.
@EverydayBBQ5 жыл бұрын
Great series, Jared! I stand by that dry brine method. I wasn’t a believer until i tried it. It’s a winner if someone can wait it out lol. Cheers 🍻
@RB20ANDY5 жыл бұрын
Did the other glove fit OJ?
@yhs29424 жыл бұрын
I love your steak journey videos! I hope eventually you make a video on how to sear the perfect steak
@BBQandBottles4 жыл бұрын
Coming soon! Probably in the coming 3-4 months. It's going to be ~60-90 minutes in length so I might post it on another platform.
@robhimself795 жыл бұрын
Looks great! Can you share the info on your pepper grinder? Looks like what I'm looking for.
@BBQandBottles5 жыл бұрын
I got it from William and Sonomas. It doesn’t have a model number on it unfortunately.
@robhimself795 жыл бұрын
@@BBQandBottles ill go look. is it adjustable?
@BBQandBottles5 жыл бұрын
Yeah, there’s a little adjustment dial on the bottom.
@musicbylen3414 жыл бұрын
just found your channel. great content and put together in a way that is not only educational but highly rewatchable. Hope there are many more to come!! with regards to cast iron skillets and steaks when they aren't evenly flat do you just let that go or do you take any corrective action? thanks!
@BBQandBottles4 жыл бұрын
Thanks Len - appreciate the kind words. You could try putting a cast iron grill press on the top of the uneven steak to flatten it out while it’s in the pan.
@georgecutting39525 жыл бұрын
Now that was a fantastic experiment last week's was good too both states were perfectly cooked on the outside and looked absolutely fabulous when you cut them did not think they were going to Brown up that nicely being out in the air like that and doing that dry brine just from you talking about it I got steaks coming cuz I got to try that I do have a question for you though are you going to do another brine one but use like a saltwater solution and see what that does as well because now I'm really curious
@BBQandBottles5 жыл бұрын
Love the idea of a wet brine experiment George! I’ve just added it to the list - I’ve got about a dozen more of these videos in the diary so I’ll get to it at some point here. Thanks bro 👊👊
@YouTob.4 жыл бұрын
Hi. How can I replace the advocado oil? I don't find here in my country. Thanks!
@BBQandBottles4 жыл бұрын
You can also use other high smoke point oils that have neutral flavor profiles. Canola oil would be another good option.
@MarkJakabcsin12 жыл бұрын
It helps to add salt in the cookie sheet below the rack. This helps to draw out even more surface moisture from the steak. Flipping after the first day keeps the sides even. Also, it is okay to add a little more salt to the steak prior to cooking as some of the salt has come off as the moisture comes out of the steak. Not as much salt as one that hasn't been aged but a little is okay.
@billdickie61512 жыл бұрын
Hello does the meat retain a lot of the salt and make it high in sodium. Thanks for your time!
@ericg6492 жыл бұрын
Great video!!! Why did u use a different salt on the steaks? Seems like it may change the outcome
@Tony2Ton5 жыл бұрын
Awesome testing!!! Yes love the crunch and crust.. I will have to do this to my next Steak!! Great work here my friend!!! Thank you
@soysauce133 жыл бұрын
Do you cover the steaks when you put it in fridge for dry brine?
@rcala19805 жыл бұрын
I’m gonna emulate the 2 day brine to the tee like this video. I been slippin in my steak game big time. At @9:18, I already notice that you’re applying more pressure with the knife in the first steak. When you cut the second steak, it looked effortless so based on that observation alone, I know that the 2 day brine works.
@BBQandBottles5 жыл бұрын
Let me know how it turns out. The 48 hr dry brine has been the biggest game changer for me in improving the tenderness of my steaks. Sooooo worth the extra time if you have it.
@Toastergod445 жыл бұрын
Just cooked up four new york strip steaks for my house last night in a cast iron after using this method for 14 hours. It works and the end result is easily 10 times better.
@BBQandBottles5 жыл бұрын
Awesome. Glad to hear that. Next time if you send us a picture or video we’ll give you a shout out. Thanks for being part of the community 👊
@Stovetopcookie3 жыл бұрын
Going to try this cooking method! Thanks
@TheRailwayDrone Жыл бұрын
How high do you have the heat while it's cooking? Sometimes I'm afraid I may burn the steaks if I don't turn the heat down after it hits the pan.
@bamafencer125 жыл бұрын
I really love this!!! I will be buying a steak tomorrow to cook!
@BBQandBottles5 жыл бұрын
Thanks for the kind words! Send me a picture and/or video of your cook and we'll give you a shout out on our Instagram page.
@adf86645 жыл бұрын
I learned something new. Il always salted my steaks a few hours before cooking but that's going to change.
@BBQandBottles5 жыл бұрын
Thanks for swinging by Lex and joining the community here. Appreciate the kind words too 👊🔥🥩
@jestnutz3 жыл бұрын
Definitely bro! Gonna try this out.
@JohnSmith-ir5yu5 жыл бұрын
gently push down the middle of the steak for like 20 seconds to avoid that uncaramelized part in the middle. works out great most of the time
@roryyoung89834 жыл бұрын
I tried this with two thick rib eye steaks. They were very hard and dry coming out of the refrigerator for two days. I cooked them exactly as you did in the video. These things were not tender and were so salty we couldn't eat them. They were so salty, I couldn't give them to my dogs and had to throw away. One hour of salt brine is plenty.
@xjason127x5 жыл бұрын
nice..i want to try this. i usually reverse sear my steaks.
@rjf70235 жыл бұрын
reverse sear in oven? only for thick cuts!
@pubgtrucktroll51094 жыл бұрын
@@rjf7023 reverse sear = bake your steaks = not in my house... i gave it a go a few times but def not a fan, I'm not a fan of sous vide either though so maybe just me!
@timr0by5 жыл бұрын
Looks great!
@charleshwang5889 Жыл бұрын
I always find my steaks too salty when I put a generous amount (like in the video). I probably put half that for dry brines beyond an hour.
@teddythodo33024 жыл бұрын
Really good results, though!! how do you feel about doing a reverse sear?
@BBQandBottles4 жыл бұрын
One of my favorite ways to do steaks. I put them in the pellet grill until you hit an internal temp of 105F and then sear them off on the gas grill. Great way to do steaks and they’re packed full of flavor.
@teddythodo33024 жыл бұрын
BBQ and Bottles reverse sear saved my entire cooking confidence lol. The steak is stupid tender.
@thegrindizreal44013 жыл бұрын
Do you rinse the salt off of the dry brined one? Does it come out too salty if not?
@gmoops89864 жыл бұрын
Great steaks. Peanut oil v avocado? Add a little gran garlic with salt rub?
@richtungmeer5 жыл бұрын
Love your style of analysing every factor, that's my usual approach too. Two questions that came up on that episode, why don't you cover it with some cling film? Usually raw meat would absorb smells in the fridge, especially given the long duration of 48 hours. And does the better crust come with the cost of a slightly less juicy meat? The salt clearly drains the meat from a lot of moisture which is tripping on the tray underneath?
@supernoobsmith57185 жыл бұрын
The salt helps the meat retain moisture once it seeps into the meat. At first a small amount of liquid will form because the salt hasn't seeped in yet, so it leaches moisture out a bit. This small amount that comes out before the salt has melted is a small compromise compared to the retained moisture in the cooked meat. The cook mentions a tenderizing effect, but I think it's more about the salt's ability to retain moisture.
@richtungmeer5 жыл бұрын
@@supernoobsmith5718 When you leave it on a regular flat plate doesn"t the moisture you loose at the beginning go back into the steak?
@richtungmeer5 жыл бұрын
By the way, when I make a stir-fry I tenderize my chopped flank steak with natron for about half a day before I chuck it into the wok or pan. I think it's sold as baking soda in the US, might be worth trying to apply on a whole steak as well.
@dtape4 жыл бұрын
That was a cool comparison to see carried out. Only 1 thing that kept it from being a perfect video was you pulled the steaks off the pan a little late. You had the right idea with using a instant read thermometer, you just had to pull the steaks off at around 120-125 so the carry over heat would take the steaks to 130-135 after resting. My guess is that you ended up closer to 140 than 130 after the carry over heat because you said that you were pulling the steaks off at 130. They still looked like tasty steaks though and I would be totally happy, especially with the crust and butter and herb baste. Looking forward to blowing through the other videos you have in this steak series.
@BBQandBottles4 жыл бұрын
Good feedback and welcome to the channel 👊👍
@owenconnolly30413 жыл бұрын
Wow I am going to dry this dry Brining method for sure !!!
@gazookerman13285 жыл бұрын
I heard that salting meat for long periods (before cooking) might reduce moisture content, resulting in a dried out texture....? Is this why you baste with butter?
@KevinMphotography3 жыл бұрын
Why did you add salt to it after the dry brine? After dry brining it doesn’t need any more. I’d have to take a blood pressure medication having that one lol.
@airbrat3 жыл бұрын
One day is fine. The difference between a 1 and 2 day dry brine is negligible. If anything you're only drying it out especially when uncovered in the fridge. Stick to 1 day and enjoy your cow faster.
@dimmacommunication3 жыл бұрын
So is it safe to keep it in the fridge open ? Will it absorb the fridge odor ?
@Jacebeaner4 жыл бұрын
Black pepper oxidizes at high heat and becomes bitter. Ground black pepper should be added after cooking
@geekcommentator85674 жыл бұрын
Great idea and a great experiment. But won’t the fat that renders out of each stake mingle with one another, combining the flavors from each making it difficult to tell differences in taste? Obviously texture will come through which was interesting to see.
@LEGIONOFKNICKSPODCAST4 жыл бұрын
JUst cooked a brined steak and i think i overcooked it. Came out more medium vs medium rare. Cooked a non-brined steak about a month ago and it came out perfect. I think the issue is that you cant cooked a brine steak as long as you would a non-brined steak? is that true?
@Abbbb2254 жыл бұрын
I want to see you do searing with no grease (dry skillet) vs various oils (at least evoo and avocado oil) vs butter (whole and clarified). Make a pan sauce for each case, comparing fond and the flavor/mouth feel of the various greases, or lack thereof. Since you like to finish with whole butter, you could do a second set of trials starting with the above and then finishing with butter as well.
@Abbbb2254 жыл бұрын
That would be great! If you want to be really complete, do lard and tallow too (but all of them as the only sear oil, not starting with avocado oil and then just adding them for basting). I know common wisdom is to only use high smoke point oils, but I saw an interesting video recently confirming what I already thought, based on traditional use, that an oil smoking doesn't necessarily mean it's degrading much in terms of health or flavor, and the anti-oxidants in high anti-oxidant oils (like quality EVOO) counteract the oxidative breakdown at high heat.
@johnsheehan9773 жыл бұрын
I'm not a reverse sear kind of guy but I do always dry brine my steaks at least 2 hours ahead of time. Or longer if I have time. I did this last night with chuck eye steaks AKA Poor Man's ribeye. I patted them dry after 2 or 3 hours, finished seasoning them with ancho chili powder and black pepper and drizzle of canola Oil I steered them on both sides put some dry wood chips on the Fire and covered for just five minutes to get a hint of smoke flavor. Best damn steak I've ever had!
@joeberrntsen71395 жыл бұрын
Have you done video between fresh and previously frozen?
@BBQandBottles5 жыл бұрын
We haven’t done a direct comparison, but we have done a frozen steak experiment before. kzbin.info/www/bejne/lXTVf3Vod6-ie5Y
@KetoMama7775 жыл бұрын
Oh yea Im doing that next time thanks !!
@BBQandBottles5 жыл бұрын
Send us a picture or video of it and we'll give you a shout out on Instagram
@MrAJB2225 жыл бұрын
do you rinse the steak off before you cook it and can you cook it on a BBQ grill
@dannyvu83045 жыл бұрын
Wouldn’t leaving them unwrapped in fridge for 2 days affect the freshness?
@BBQandBottles5 жыл бұрын
No, the salt keeps them nice and fresh. It’s like a two day dry age.
@nokoolaid5 жыл бұрын
Surprised you don't use your range for this. It looks like a nice one.
@BBQandBottles5 жыл бұрын
I was up at the cottage for this one so I didn't have the range at hand.
@nokoolaid5 жыл бұрын
@@BBQandBottles You should hook up with Ken Domik.
@patrickquimmel70325 жыл бұрын
hi, can you dry brine a meat over 2days until someone order it, i worked at a restaurant?
@BBQandBottles5 жыл бұрын
You bet. I always dry brine for 48 hrs if I have the time. After you season your steaks generously, put them on a cooling rack and then keep them in the fridge.
@patrickquimmel70325 жыл бұрын
@@BBQandBottles thank you very much for your reply.. very helpful
@mikecorvasce70745 жыл бұрын
Great video... your watch is beautiful can you do a review on it..
@daddydutchbbq5 жыл бұрын
Awesome looking steaks ! The sear was amazing and the center looked perfect ! I would find it hard to leave the steak in the fridge for 2 days, taunting me ! Great job !
@binky11354 жыл бұрын
The first time I did this I nearly submerged my NY strip in salt and waited 3 days. I took it out of the fridge, rinsed with cold water, patted dry and cooked. My steak was so so so salty I couldn’t eat it. So don’t salt too much.
@BBQandBottles4 жыл бұрын
Yep, only use as much salt as you would normally season your steak with.
@binky11354 жыл бұрын
BBQ and Bottles Fo shizzle my nizzle
@tommydavis26965 жыл бұрын
I cant like this enough! I have been dreaming about doing these kind of videos
@emanuelaudry4 жыл бұрын
hey newbie here. can we do dry brine use plate instead of drying rack? what's the benefit of using drying rack?
@BBQandBottles4 жыл бұрын
The drying rack helps you get airflow all the way around the steak. I’m not sure you’ll get the desired outcome on a plate.
@emanuelaudry4 жыл бұрын
@@BBQandBottles maybe it can be a topic for your next video lol i got another question, what u think about cooking steak with frying pan? the main issue is uneven heat?
@emanuelaudry4 жыл бұрын
And i have issue with oil splatter as well, i already wipe the meat with tissue towel before i put salt on it. Should i wipe it one more time after i put salt on it? Or the pan is too hot?
@BBQandBottles4 жыл бұрын
We have oil that splatters too. Not as badly as cooking bacon, but it still splatters. We just clean it up afterwards with a paper towel.
@emanuelaudry4 жыл бұрын
BBQ and Bottles i mean the oil bursting to my hand when i put the meat on the pan, any suggestion?
@listennowbreath Жыл бұрын
Medium Rare has left the building 😅
@jamesmaruca34375 жыл бұрын
Does it matter to use kosher salt? Pink sea salt ok too?
@BBQandBottles5 жыл бұрын
Any salt should be fine as long as you're not going over a 48 hour brine. Thanks for the question James!
@jamesmaruca34375 жыл бұрын
BBQ and Bottles awesome. Thank you. Love your channel!!
@mcneg67064 жыл бұрын
Helloo!! If i’m defrosting a vacuum sealed beef on the fridge do I need to remove in the plastic or can I defrost without the plastic? Can i dry brine while defrosting?
@CarolinaDragonEye014 жыл бұрын
No you shouldn’t. I do cooking vids too.
@Layarion4 жыл бұрын
what could I do to infuse rosemarry flavor during the brine process without over doing it and without having leaf in your mouth?
@BBQandBottles4 жыл бұрын
You could try to dry brine it on a bed of rosemary during the dry cure/brine process. That might help.
@diegambling3 жыл бұрын
Nice! But doesn’t the butter burn when you drop it in when it’s searing?
@BBQandBottles3 жыл бұрын
You have about two minutes before the butter will burn so add it in after the flip... or clarify your butter (we have a video on that) and it ups the smoke point so it won’t burn.
@js09884 жыл бұрын
Yes! Next question!
@comptonopolis5 жыл бұрын
Looks kind of thin on camera but are you wearing a Sea Dweller?
@BBQandBottles5 жыл бұрын
No, submariner.
@comptonopolis5 жыл бұрын
@@BBQandBottles Oh, great watch. Also, great steaks, subbed!
@ucdbnxt73184 жыл бұрын
I only cook dry aged ribeye sous vide. Would never HIDE the flavor I wait for by dry brining... Gee, where's the Heinz 57?!?!?! 🤣🤣🤣🤣🤣
@dailywando66972 жыл бұрын
have you tried packing your beef in Rosemary leaves for a week?
@hiimtummy4 жыл бұрын
What happens when you leave steak with salt covered with saran wrap vs without.
@BBQandBottles4 жыл бұрын
The air will circulate around it without saran and give you a drier surface on your steak for a better resulting crust.
@hubertastegood3 жыл бұрын
Where in canada are you from?!
@boogieloo18315 жыл бұрын
Looks medium not medium rare. But everything else is spectacular.
@mirofski12804 жыл бұрын
I once did a 1 day dry brine, followed by a 20min kiwi bath and OH boy. Them steaks were like butter.
@BBQandBottles4 жыл бұрын
Yeah, I’ve heard good things about kiwi 🥝 and pineapple 🍍 baths.
@daniel1c5 жыл бұрын
Wow, more and more I notice how many KZbinrs out of Canada! Costco AAA baby
@HarishVaithy5 жыл бұрын
I use the same steaks, same cast iron pan, same oil and same pink salt container lmfao, all from Costco
@BBQandBottles5 жыл бұрын
Great minds think alike 👊👊
@bag3lmonst3r722 жыл бұрын
"Should you dry brine your steak?" In short, yes my good man. Yes you jolly well should.
@Layarion4 жыл бұрын
should i wash the steak before cooking to keep it from being overly salty?
@BBQandBottles4 жыл бұрын
No need to do that
@1movista5 жыл бұрын
Those are some biggazz tweezers! I want one!
@boogieloo18315 жыл бұрын
Street_King - lol. I noticed them too. Thought they were giant chopsticks at first.
@fredbergloff61195 жыл бұрын
Culinary myth busters?
@BBQandBottles5 жыл бұрын
You got it!!
@Threedog19632 жыл бұрын
You're cast iron is at 600f? Isn't that about the point the seasoning burns off and leaves you with raw cast iron?
@ExMNL3 жыл бұрын
Say its done dry brining for 48 hours. Should i still wait for the steaks to reach room temperature before searing it? Hope you’ll see this. Thanks!
@BBQandBottles3 жыл бұрын
No need, that’s a myth
@xander19805 жыл бұрын
Awesome idea about Mythbusters
@robertbenson60184 жыл бұрын
Do you rinse the steak after the salt dry brine?
@BBQandBottles4 жыл бұрын
No, not at all. It will already be perfectly dry after the 48 hr dry brine.
@neodrumz4 жыл бұрын
@@BBQandBottles but do you need to remove any excess or remaining salt crystals on the steak?
@BBQandBottles4 жыл бұрын
You have used too much salt if it hasn’t fully dissolved. Just use as much salt as you would normally season your steak with.
@neodrumz4 жыл бұрын
@@BBQandBottles I just wasted a perfectly good wagyu steak with this method... the steak became way too salty to consume
@Nillaferilla3 жыл бұрын
Any steak I ever made right I couldn't bring myself to adding garlic and butter. Just takes away from the original beef flavor I go for.
@romans8forging1813 жыл бұрын
I tried to dry brine with salt for 24 hours. Apparently I put to much salt on because the steaks were awful. So salty. Approximately how much salt do you use?
@BBQandBottles3 жыл бұрын
Just put on as much salt as you would normally season your steaks with. Too bad it didn’t turn out the first time.
@romans8forging1813 жыл бұрын
@@BBQandBottles I over did it apparently...lol we couldn’t even eat them. Maybe like 1/4 of what I did will be right.