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dave · 05-23-2013, 08:38 AM

Camo is right about salting them first. Since I've started doing this, I've been extremely happy with my steaks. Couple of points:

-I know nothing about kosher salt. I use sea salt.
-One hour is too long for me. I've cut it to 40 min. It does depend on how thick the steaks are and how much salt you use, but I cover thoroughly and use timer to quit at 40 min. One hour and the meat tastes too salty for me.
-He doesn't mention it, but after you've let them sit with the salt, rinse them off very well with running room-temp water. Don't rinse well enough and you'll find them too salty.

I have been doing this for a couple years now and I am still amazed. I've always preferred Sirloin - I think the flavor is better .....and maybe I'm influenced by price more than I admit to myself. It was just that the meat was so much denser and often tougher. Pre-salting a decent sirloin and then grilling it well will give you a better steak than not-pre-salting a ribeye or strip, IMHO.

05-23-2013, 08:38 AM	#9
dave Have My Own Room Join Date: May 2011 First Name: Dave Location: Northern VA Posts: 1,180 Trading: (15)	Re: Steak recipe? Camo is right about salting them first. Since I've started doing this, I've been extremely happy with my steaks. Couple of points: -I know nothing about kosher salt. I use sea salt. -One hour is too long for me. I've cut it to 40 min. It does depend on how thick the steaks are and how much salt you use, but I cover thoroughly and use timer to quit at 40 min. One hour and the meat tastes too salty for me. -He doesn't mention it, but after you've let them sit with the salt, rinse them off very well with running room-temp water. Don't rinse well enough and you'll find them too salty. I have been doing this for a couple years now and I am still amazed. I've always preferred Sirloin - I think the flavor is better .....and maybe I'm influenced by price more than I admit to myself. It was just that the meat was so much denser and often tougher. Pre-salting a decent sirloin and then grilling it well will give you a better steak than not-pre-salting a ribeye or strip, IMHO.