Salting your steaks...

FrenchTart said:
My method these days tends to be to apply a liberal amount of salt to the outside of the steak as soon as I get home and put it in the fridge (in an open container). I'll turn it once a day until I eventually eat it (having brought it up to room temperature first obviously).

End result is well seasoned and partially dry-aged. Nom.

edit: I see you pretty much do the same in your article :)
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I have just read this http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html?ref=thumb

Which dispelled the myth about bringing the steak to room temp too. Which is a learn for me as well. I love the food lab on there. :D
 
-Ad- said:
Season after cooking.

The head chef @ Donald Russell states this very clearly.
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How about trying it for yourself, before listening to someone else's opinion? :p

Proof is in the results. Say what you like about what other people have said, but do one side by side and you'll taste the difference!
 
As above; normal salt I used, I figured that the smaller grains would dissolve quicker.

So it's visible over the surface, you know? but not coated like snow!

If you leave it like, an hour? It should have a dry surface to your steak. Mine, left after 4/5 hours was totally dry on the top. Looked a bit questionable, but it's all good. The way it's supposed to be.
 
Nah, you're not curing it. Don't cover the thing in salt. You're talking less than a tsp over the whole thing. Depending on the thickness of your steak too.



Par example.
 
King4aDay said:
Interesting thread. Wonder if this would work well with venison pave (I've got a load in the freezer).
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Be interested in seeing the result if you try!

Glad some people have tested it out. For me it was a surprise result too, hence the post, but it was a noticeable difference.

What to test out next... :)
 
What's in it?

I generally use my BBQ rub on a bucket load of things. Chicken, pork, beef, whatever...

I was going to put together a couple of rubs though, as we keep using this and I fancied a change so will dig out some recipes and give some more a bash I think. I have a ton of those empty spice containers knocking about.
 
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