Salting your steaks...
- Thread starter randomshenans
- Start date
How about trying it for yourself, before listening to someone else's opinion?
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!
Ohhh really, I could do that, on my own??????
No, I just blindly believed the shop chef and his youtube vid...............
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
Debatable.
Man of Honour
- Joined
- 16 May 2005
- Posts
- 31,297
- Location
- Manchester
Given your general tone in these last two posts it's quite hard to take anything you're saying seriously.
But hey, if you enjoy your badly seasoned steaks then that's fine.
I've (kind of) tried the Heston Blumenthal method of...
1) Salt on both sides.
2) Leave on a wire rack in the fridge for 2 days.
3) Take out of the fridge a good hour or 2 before cooking.
4) Cook in a hot pan for a few minutes on each side.
I'm really not a great cook, and here's where I think I went wrong with his method, at each step:
1) I think I used to little salt.
2) I unfortunately didn't actually have a wire rack at the time, and ended up just leaving it on a plate and flipping it at the 24 hour point. I think this allowed a lot of moisture to build up on the outside of the once slightly dried side when I flipped it.
3) I see some of you in the thread saying this isn't necessary.
4) I think I left it slightly too long on each side.
It ended up a little bland. I'll have to try again
1) Salt on both sides.
2) Leave on a wire rack in the fridge for 2 days.
3) Take out of the fridge a good hour or 2 before cooking.
4) Cook in a hot pan for a few minutes on each side.
I'm really not a great cook, and here's where I think I went wrong with his method, at each step:
1) I think I used to little salt.
2) I unfortunately didn't actually have a wire rack at the time, and ended up just leaving it on a plate and flipping it at the 24 hour point. I think this allowed a lot of moisture to build up on the outside of the once slightly dried side when I flipped it.
3) I see some of you in the thread saying this isn't necessary.
4) I think I left it slightly too long on each side.
It ended up a little bland. I'll have to try again
Man of Honour
- Joined
- 16 May 2005
- Posts
- 31,297
- Location
- Manchester
I've (kind of) tried the Heston Blumenthal method of...
1) Salt on both sides.
2) Leave on a wire rack in the fridge for 2 days.
3) Take out of the fridge a good hour or 2 before cooking.
4) Cook in a hot pan for a few minutes on each side.
I'm really not a great cook, and here's where I think I went wrong with his method, at each step:
1) I think I used to little salt.
2) I unfortunately didn't actually have a wire rack at the time, and ended up just leaving it on a plate and flipping it at the 24 hour point. I think this allowed a lot of moisture to build up on the outside of the once slightly dried side when I flipped it.
3) I see some of you in the thread saying this isn't necessary.
4) I think I left it slightly too long on each side.
It ended up a little bland. I'll have to try again
Your main issue is probably just the too little salt thing to be honest
I have done this method without a wire rack and it worked okay but took a bit longer to fully dry out.How much salt does everyone actual use?
Is randomshenans coverage pretty typical?
Is randomshenans coverage pretty typical?
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.
Last edited:
Man of Honour
- Joined
- 16 May 2005
- Posts
- 31,297
- Location
- Manchester
I probably use a little less than that, though not much less.
- Joined
- 3 May 2004
- Posts
- 17,705
- Location
- Kapitalist Republik of Surrey
This
Soldato
- Joined
- 23 Dec 2009
- Posts
- 18,219
- Location
- RG8 9
Well I have a nice freshly cut rib-eye for my dinner tonight. Will salt it now (and try to remember to take pictures of the beading etc.
Going to cook it for about 8pm with some pan fried new potatoes (pre-poached in stock), some honey glazed carrots, a little sauteed spinach and a diane sauce.
Going to cook it for about 8pm with some pan fried new potatoes (pre-poached in stock), some honey glazed carrots, a little sauteed spinach and a diane sauce.
I (or should i say my gf) usually add a very small amount of salt to both sides before chucking it in the fridge, then when it comes to cooking add salt to the pan and dry fry it. I'm a bit of a philistine in that i prefer my steak reasonably cooked (minimal pinkness) so can understand this wont work for everyone but its personally the best way for my tastes
Associate
- Joined
- 22 Sep 2010
- Posts
- 2,227
- Location
- Torbay
What is the UK equivalent of a New York strip steak?
Soldato
- Joined
- 23 Dec 2009
- Posts
- 18,219
- Location
- RG8 9
So, I salted my steak for 3 hours.
Before -
Fifteen minutes in (ook how much juice has been drawn out) -
Cooked -
Closer -
Well my first impressions are very good. The cut was good in the first place but I did not need to season the steak at all. You can definitely taste the salt inside it, though it just makes the meat taste better.
Going to try it next time. I could be a convert to long salting.
Before -
Fifteen minutes in (ook how much juice has been drawn out) -
Cooked -
Closer -
Well my first impressions are very good. The cut was good in the first place but I did not need to season the steak at all. You can definitely taste the salt inside it, though it just makes the meat taste better.
Going to try it next time. I could be a convert to long salting.
Yeah i gotta admit, i wasnt sure what it was gonna taste like, but friday night i had a steak and salted both sides about 30 mins before cooking and it was possibly the best steak ive ever had haha. so the next one will be getting done the night before.
Soldato
- Joined
- 20 Oct 2002
- Posts
- 11,786
- Location
- Derby
I normally oil/season an hour before cooking. I use garlic salt and ground black pepper. 1.15 seconds a side(about an inch thick rump steak) and rest for 5 mins for an awesomely cooked and seasoned steak.
Best steak I had was Dexter done by a local farmer (that unfortunately doesn't do it anymore, he used to sell us 1/4 cow to go in the freezer, was superb meat.
I always salt, sea salt if possible but haven' tried salting for long beforehand.
I always salt, sea salt if possible but haven' tried salting for long beforehand.
So as an experiment, I did the salting thing on Saturday.
I bought a cheap cut of Rump from Tesco as it was on special at £9/kg which was a ridiculously cheap price. I got myself a really quite large steak, cut it it two and salted both. I used approx 2/3 of a teaspoon of Maldon Sea salt on both sides of the steak and left from approx 11am till cooking at around 8pm.
I cooked in my usual way: Slight rub of Rapeseed Oil on steaks, then smoking hot cast iron griddle just over a minute on each side turning twice to give cross-hatching effect.
The difference was unreal! Very tender, very well seasoned (perhaps too much for some) and noticably more jucy, tender and more flavoursome.
I bought a cheap cut of Rump from Tesco as it was on special at £9/kg which was a ridiculously cheap price. I got myself a really quite large steak, cut it it two and salted both. I used approx 2/3 of a teaspoon of Maldon Sea salt on both sides of the steak and left from approx 11am till cooking at around 8pm.
I cooked in my usual way: Slight rub of Rapeseed Oil on steaks, then smoking hot cast iron griddle just over a minute on each side turning twice to give cross-hatching effect.
The difference was unreal! Very tender, very well seasoned (perhaps too much for some) and noticably more jucy, tender and more flavoursome.