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| Member |
I grill or use cast iron every weekend and then usually go see a local band. I've tried new recipes and glazes but I came across something on YouTube that piqued my interest. I can't remember the channel but the person salted their steak lightly with coarse kosher salt and let it sit overnight in the refrigerator. Grilled it and only added fresh ground pepper to it. I just went shopping and bought a 24 oz. Black Angus ribeye steak. My question is, has anyone tried this method? Did you grill it? Cast iron? I'd rather be hated for who I am than loved for who I'm not. | ||
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| Member |
I've tried putting salt on it overnight and then grilled it. IMO the salt dried out the steak a bit, so now when I salt it, I do it 20 minutes before I throw it on the grill. | |||
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quarter MOA visionary |
So what really is the question? How to grille? Answer: reverse sear Use of salt? Answer: salt needs to penetrate and takes time and it is the only spice that does penetrate. How to properly season? Answer: it varies but I prefer to salt and pepper only, let sit then grille. THEN: I add enhanced butter with fresh garlic, sage (or rosemary), bit more salt and pepper > mix it up and refreeze > then apply in sear stage at the end. YMMV | |||
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| quarter MOA visionary |
It doesn't dry it out and even if it did it would be an improvement. The Science of Salt (for cooking meat). | |||
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Member |
Serious Eats: 7 steak myths I respect Serious Eats cooking advice. "Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface" "Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way." | |||
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Age Quod Agis |
I do mine that way. I salt generously with coarse kosher salt about 24 hours in advance of cooking, and leave the steak in the fridge. I remove the steak from the fridge a good 5 or 6 hours before I intend to cook it and leave it (uncovered) in the microwave until I'm ready to cook. This lets the internal temp of the steak come up to room temp, so that when I cook it, I'm trying to get it from 75-80 degrees up to 115 or 120 instead of from 34 degrees up to the same temp. This means I don't have to cook the outside as much to get the heat to the inside. When cooking a 1.5 to 2 inch thick steak, I coat it with a thin coat of olive oil just before dropping on the grill. I give it 2 minutes each side, turning 4 times, for a total cook time of 8 to 8.5 minutes. I try to keep the grill between 550 and 650 during the cook. I make a board sauce of fresh chopped basil, rosemary, garlic and olive oil on the cutting board, and splash the hot steak down in the sauce, turn it once to cover both sides, and let it rest about 5 minutes. I then coarse grind black pepper over it, julienne, and serve with some of the board sauce. Even relatively inexpensive steak, such as top sirloin, is excellent when done this way. Note that I like my steak rare, and if you want medium, go 2.5 minutes for each turn on the grill for a total of 10 minutes. "I vowed to myself to fight against evil more completely and more wholeheartedly than I ever did before. . . . That’s the only way to pay back part of that vast debt, to live up to and try to fulfill that tremendous obligation." Alfred Hornik, Sunday, December 2, 1945 to his family, on his continuing duty to others for surviving WW II. | |||
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Irksome Whirling Dervish |
I believe a lot of people on the forum are falling in love with you. | |||
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| Member |
Gonna try this. I like rare also up to medium rare. I've told friends that come over, "My steak can be overcooked but can never be undercooked". Reverse sear is probably what I'm going to do. Cast iron for the sear and I use the gas oven first to get it to 120 degrees. I will normally add salted butter, fresh rosemary or thyme at the end and baste the steak. Should be interesting. I'll salt Friday night when I get home from work and cook Saturday night. I'd rather be hated for who I am than loved for who I'm not. | |||
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Info Guru |
“Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passions, they cannot alter the state of facts and evidence.” - John Adams | |||
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| quarter MOA visionary |
Proof of concept from this weekend (Ribeye from Costco).   | |||
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Hop head  |
as a former Butcher, it always amazes me how folks say they like a nice steak then try to season the everlovingcrap out of it, ArtieS is doing it right, a good steak will taste great with just a bit of salt, pepper, and maybe some herbs in butter melted across it, all the other seasonings while cooking are just (IMHO) not needed, since they mask the taste of the steak https://chandlersfirearms.com/chesterfield-armament/ | |||
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semi-reformed sailor |
Once I get em, I salt and pepper them, Pop em in the fridge until an hour before dinner, Then they wait on the counter while the coals heat up, and Mike has imbibed, Then I push all the coals over to the edge of the Weber, Chuck in a chunk of hickory, Flop said steaks onto the cool side and put the lid on 20 minutes later (or less) steak is done If you want grill marks, nows the time. "Violence, naked force, has settled more issues in history than has any other factor.” Robert A. Heinlein “You may beat me, but you will never win.” sigmonkey-2020 “A single round of buckshot to the torso almost always results in an immediate change of behavior.” Chris Baker | |||
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| Member |
Looking good. I'd rather be hated for who I am than loved for who I'm not. | |||
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Ammoholic |
smschulz, looks a little light on the marbling for Costco, even the Choice cuts usually has more. Camera or angle of pic, or is it light on marbling? Finished product looks great! Jesse Sic Semper Tyrannis | |||
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| Shit don't mean shit |
I do the same as Artie, sans the 2 flips. I like 1 flip, grill marks be damned! | |||
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| Member |
Former butcher here also and still own a meat company. I agree on the over seasoning but I also like a few rubs I use namely a coffee rub. Doesn't need much and makes an awesome crust. I have used just salt and pepper too and things have turned out great. I'd rather be hated for who I am than loved for who I'm not. | |||
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Nosce te ipsum |
When I steak'd, and it was 3-4x a week, I'd buy thin steaks and toss them on a smoking hot cast iron skillet (this was outside, and billows of greasy smoke would permeate the air). Literally a couple minutes tops per side. Salt and pepper only. Eat immediately, usually standing while the next one cooked. So in answer to your question, not 24 hours. I salt 30-40 minutes prior to cooking; the steak acclimates with the s/p upon it. | |||
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| quarter MOA visionary |
I used to over-season mine too prior to cooking. But I have learned that when you pre-season pretty much the only thing that get through to the meat is salt (see Science of Salt above) so I don't even use olive oil any more. If I use a herbs I make an "enhanced" butter concoction with some garlic and maybe rosemary and let it melt in the sear stage. No need to pre-season as it doesn't do much good except salt. But to each their own - and let your personal preferences prevail. YMMV | |||
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| Ammoholic |
I use many methods. Sous vide Reverse sear Cook on high as balls (thinner cuts) Sear in skillet, place skillet in oven. They all work as long as you cook to temp. There is an ATK or similar video explaining salting. Short of it is there are two methods to prevent drying out. 1) salt 20min or less before cooking. 2) Salt many hours to 24 hours before cooking. #1 is short enough that it doesn't draw liquids out. #2 is long enough that it draws liquids out, but they reabsorb into meat. Salt & Pepper is all you need. I will often half salt and make other half Adobo or Lawry's. If sous viding I will put fresh garlic and thyme in the vac bag. Jesse Sic Semper Tyrannis | |||
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| Member |
Have never done Sous vide. Have to try sometime as I've heard all good things. Love reverse sear and I'll probably do that Saturday night. Have cooked really hot with like flank steak. Skillet sear and oven is how I do filet mignon. I've done other meat this way but the filet turns out better than most restaurants. I'd rather be hated for who I am than loved for who I'm not. | |||
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