Steak recipe?

[dave]

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.

[CamoFlogged]

Originally Posted by dave

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.

Bingo, but I leave the salt on. Sea salt is "saltier" than Kosher cause it is more dense, thus the reasoning but it is sort of trial and error until I got it where my family likes it. If I used sea salt I would probably do exactly what you said. Either salt will work great though, you just need to find your balance point. Not many people pre-salt and rest their steaks, but it is the key for sure.

[sevans105]

Originally Posted by dave

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.

One note on this....salting is awesome...rinsing is critical, but pat the steaks dry with a paper towel before grilling/searing. Much better "crust" that way.

(Obviously I'm a steak fan...three posts!)

[cjhalbrooks]

Wow y'all are making me hungry. I may have steak for a long time. Thanks