Salting your steaks...

randomshenans · 24 Jul 2013 at 17:17

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.

Ciphon · 24 Jul 2013 at 17:54

It has...

Salt
Sugar
Paprika
Pepper
Dehydrated Garlic
Soy Sauce Powder
Cellulose Gel
Citric Acid

D.P. · 24 Jul 2013 at 18:24

Rojin said:
You're doing something seriously wrong if you're drying out the centre of your steak. Thicker steaks are a different eating experience, I keep them at most an inch thick when getting them cut.

It is basic physics, volume to surface area, heat conduction etc

Glaucus · 24 Jul 2013 at 19:01

Glaucus said:
looks awesome, steak and calamari omg yes

Now in the fridge, going to BBQ it with some creamed collard greens and a slice or two of butternut or similar.

60day aged bone in sirloin with SPG rubbed in

Several hours later

2mins each side on the BBQ, so nice, rich and tender.
I want to get the other steak out and go cook that now, must resist.

Will be buying from ELSco again.

Genoma · 24 Jul 2013 at 23:20

Jesus that looks like good beef!

If anyone is in Brum, I can' recommend Anderson's Bar & Grill enough for a good steak!

ZXSpectrum · 25 Jul 2013 at 09:41

Ciphon said:
Last time I was out in the states, my aunt cooked a steak dinner and used this stuff on the steaks before BBQing them:

They were so awesome I bought myself this massive tub to bring home. I've yet to actually cook myself a steak with it, but have used it on other meats. Next time I have a steak, I'll use this and report back with pictures etc..

Anyone else used it, or tried any other seasoning salts or rubs?

They sell that on the bay. Not cheap at £13.50 delivered but the tub is massive.

d_brennen · 25 Jul 2013 at 20:02

Got a couple of steaks in the fridge, salted this morning, putting them on in a mo

FrenchTart · 25 Jul 2013 at 23:18

d_brennen said:
Got a couple of steaks in the fridge, salted this morning, putting them on in a mo

How did they go?

d_brennen · 25 Jul 2013 at 23:22

Amazing really. I usually salt + pepper my steaks, but just before cooking. There was a marked reduction of juices coming from the steak, it was tender and moist on eating. All in all, very impressed. Will do all steaks like this from now on and will probably eat a few more than usual

FrenchTart · 25 Jul 2013 at 23:33

d_brennen said:
Amazing really. I usually salt + pepper my steaks, but just before cooking. There was a marked reduction of juices coming from the steak, it was tender and moist on eating. All in all, very impressed. Will do all steaks like this from now on and will probably eat a few more than usual

Awesome

When I tried this for the first time I was similarly impressed. It's definitely a great way to make the most of your steaks - be they awesome expensive ones or cheaper supermarket ones (which are mostly the kind I eat tbh).

Rojin · 26 Jul 2013 at 11:32

D.P. said:
It is basic physics, volume to surface area, heat conduction etc

No it's poor cooking technique if you're drying a steak out. I've never dried a steak out cooking it that's for sure.

randomshenans · 26 Jul 2013 at 12:35

Over 400 hits on the site, which is probably a best for me. Top bobbing!

molinari · 26 Jul 2013 at 12:37

Got me some lovely steaks coming from The East London Steak Company for the BBQ tomorrow evening

. I'll be seasoning them with the East London Classic Steak rub in the morning then leaving them in the fridge before cooking them around 7pm. Once they've been seasoned, is it still necessary to oil them prior to cooking or should the BBQ grate be oiled instead?

Glaucus · 26 Jul 2013 at 12:40

Don't oil the steak, can oil the grill if you want, but with high heat it shouldn't be needed.

Just don't leave it on there long, and you'll love the steak, is it the 60day bone in sirloin?
So nice cooking steak on a bbq, even a smoking hot pan is no where near hot enough. It's a joy.

randomshenans · 26 Jul 2013 at 12:48

Yea, if I really need to, I'll oil the pan/bbq grille rather than the steak.

HazardO · 26 Jul 2013 at 13:16

I tend to oil the steak not the griddle or pan. I thought this also helped with sealing in the moisture while avoiding having too much smoking oil.

krooton · 8 Aug 2013 at 09:15

I've had a nice bit of rump salted and drying out in my fridge since yesterday evening, should be good for tonight's dinner.

FrenchTart · 8 Aug 2013 at 09:16

HazardO said:
I tend to oil the steak not the griddle or pan. I thought this also helped with sealing in the moisture while avoiding having too much smoking oil.

The sealing in moisture thing is a myth though the other point about smoking oil is a fair one.

Martynt74 · 8 Aug 2013 at 09:27

Heres a couple pics from my recent effort. My wifes Fillet was cooked superbly, sadly mine was a little overdone

As they came from the farm shop

After a couple hours

And cooked, sadly a little overdone but still damn tasty.

Made my wifes look a little nicer but presentation has never been my strong point! It looks a little dry from the outside but inside it was excellent.

krooton · 9 Aug 2013 at 13:09

Mine was very tasty, but the salting and drying seemed to speed up the cooking process!

I only did 2 minutes a side as per normal, but I ended up with medium well rather than medium rare!