quote:

Originally posted by Woodman:
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.

I was at RIR for a NASCAR race one year, and a guy had a tent set up in the vendor area,

he had a huge (YUGE) griddle set up and was tossing out thin sliced ribeyes like a poker player dealing out cards,

as soon as one stack was tossed, he flipped them ,,

after he flipped, he would put a couple on a bun and sell them for $7,,


A1 sauce and other condiments on the table,

they were damn tasty

Kosher salt and keep them patted dry with paper towels. Throw in hot smoking butter for 2 minutes per side. Done.

So, here's the results. This is a 1.5 inch thick 2.2 pound top sirloin from Publix. Inexpensive at $4.99/pound.

Salted Saturday Night:


Board Sauce Ingredients:


Ready to grill at 600 degrees:


Board sauce made:


Cooked 2 minutes a side, 4 turns:


Served:

That looks great, Artie!

That looks really good Artie.
Mine turned out really good also. I salted it at noon on Saturday.
It was a really nice day so I went for a ride on the Harley. Stayed out for a few hours riding around N.E. Ohio and Western PA.
Came home about 4pm and turned on the oven to 275°
Put the steak in, cooked until I got to 125° internal temp and then pulled it out to rest.
Got the cast iron skillet out and set to medium heat on the stove. Threw it in and did 2 minutes per side. Only thing on the steak was salt and pepper.
Came out perfectly medium rare. A few Yuengling Oktoberfest beverages and I was GTG. Good cigar after sitting outside on the patio wrapped up an awesome day.

Thanks! I'm glad your's came out well also.

This steak was delicious, and the left-overs will be the protein in a steak salad for lunch today.

I don't really think of "salting" as a method. I don't think salting and letting it sit for more than a couple of hours or so will add much, but I do think the salting does help with preparing a nicely grilled or pan-fried steak. (Plus salt and meat go together.)

I will not get the science right (some website like America's Test Kitchen can explain it), but it has to do with keeping the juices in the steak, but not having so much moisture on the outside of the steak that you end up steaming the outermost surface of the steak. Salt helps with that. Patting the steak dry before cooking also helps.

quote:

Originally posted by jhe888:
I don't really think of "salting" as a method. I don't think salting and letting it sit for more than a couple of hours or so will add much, but I do think the salting does help with preparing a nicely grilled or pan-fried steak. (Plus salt and meat go together.)

I will not get the science right (some website like America's Test Kitchen can explain it), but it has to do with keeping the juices in the steak, but not having so much moisture on the outside of the steak that you end up steaming the outermost surface of the steak. Salt helps with that. Patting the steak dry before cooking also helps.

I got a better than average crust doing the salting a few hours before cooking.
Sometimes I will use my coffee rub, which is darker, and I get a really nice crust.
This was just salt and pepper so I was pleased.
This weekend is pork shoulder for pulled pork and that is a rub cooked low and slow.
I really need to get a smoker.

Generously peppered and (kosher) salted. Piping hot cast iron pan, two minutes per side (get the edges as well) and then straight into the 375° oven for about 5 minutes.

Perfect steak. Every single time.

Thank you all for this thread.
Going to take this and that from it and apply to my next steak venture.
I salt and pepper, toss it on a hot grill and stand by with a thermapen.
Going to try a reverse sear next time..

Not sure my wife will understand a salted steak in the fridge for a couple days.

She certainly doesn't understand when I brine a whole or cut up chicken for 24 hours.
But she has no problem eating the juicy result....

quote:

Originally posted by 1lowlife:
Thank you all for this thread.
Going to take this and that from it and apply to my next steak venture.
I salt and pepper, toss it on a hot grill and stand by with a thermapen.
Going to try a reverse sear next time..

Not sure my wife will understand a salted steak in the fridge for a couple days.

She certainly doesn't understand when I brine a whole or cut up chicken for 24 hours.
But she has no problem eating the juicy result....

your wife reminds me a bit of mine,


we did home cooked Gluten Free (she is celiac) Calamari a few nights ago,

I buy a bag of frozen precut squid,
leave it in a bowl (Still in bag) in the fridge a day to slack out
then put it (out of bag)in a bowl and soak in milk overnight

then fry the next evening,

'OMG, what is that in that bag,, gross'
to
'OMG what is that soaking in the milk and why, gross'

to 'OMG this is awesome,, when are we having it again?'


well, maybe not that many OMG's ,

Up top

All my life a ribeye with liberal black pepper and garlic salt grilled to medium rare was my favorite. But we recently discovered sous vide and I'm having a hard time putting a steak back on the grill. We'll sous vide to a perfect medium rare then flash both sides on a cast iron skillet with butter to put a little crust on it. The steak (Costco) turns out absolutely perfect. I had no idea you could get a steak to retain that much juice.

quote:

Originally posted by joatmonv:

Came home about 4pm and turned on the oven to 275°
Put the steak in, cooked until I got to 125° internal temp and then pulled it out to rest.
Got the cast iron skillet out and set to medium heat on the stove. Threw it in and did 2 minutes per side. Only thing on the steak was salt and pepper.
Came out perfectly medium rare.

Used this again today for the first steak of the grilling season.
Turned out great.

This method is quickly be coming my preferred choice for cooking steak.

I do however, pull the steak from the grill, turn it to high. And after its good and hot, place it back on the grill for final sear.

quote:

Originally posted by joatmonv:

quote:

Originally posted by lyman:
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

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.

Website for meat company?

I’ve been using the Gordon Ramsay method in cast iron and basting with butter and garlic. I like it but I definitely want to try the Artie method. That looks really good.

quote:

Originally posted by joatmonv:
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?

a lot of folks, here on Sigforum , like to flavor up a Steak,

board sauces
spices
reverse sear with XYZ added to to the Sous Vide bag,

etc
etc
etc


and it's all good, to each his/her own,



I'm may be a little jaded cause I used to cut the stuff up for a living vs being a chef, but to me the best way to eat a steak is as you described,

raw steak, out the package, grilled to Rare or just barely med rare, and served,

just maybe add a small pat of butter to the top and let it melt,

I also take them sometimes and splash some Worchestire sauce on them for a few minutes as the sit waiting on the charcoal, but not often



wife does like A1 with her steak, (on the side, dipped just a bit)

but I still think a good steak, (Ribeye, Strip, Chuckeye etc) needs nothing

I am going to get some eye rolls for this, but instead of salt, i have been using Red Boat Fish Sauce for my salty element. The fact that it is from the fist pressing of anchovies gives it a nice umami angle.

My Flat Iron steak from last night:

S&P, garlic powder, touch of Lawry's Season Salt. Three hours prior to cooking. Removed from fridge 45 min from cooking. Patted dry on both sides with paper towel. Grilled at 600°F for about five minutes on first side and ~3 minutes second side.

Plop on grill 2-3 minutes, 45° rotation put on new section that hasn't transfered heat to steak already cook 2 min. Flip to new fresh section of grill cook 2 minutes, turn 45° put on area I know to be a hot spot on the grill cooked for another 60-90 seconds.

Brought steak in and tented for a couple of minutes. Probably should have let it rest another 2 minutes as the cut of meat was a little thicker in the middle and heat didn't transfer as well in my short rest. I'm fine with it on the rarer side so I ate the middle and gave the wifey the outer parts which were a perfect med rare.

If you've never tried a Flat Iron steak. I highly recommend trying one. Used to be trash, then the butchers strated taking them home to eat, then cheap meat at grocery store, then started being served at restaurants. Now it's a known cut and it's not $4-5 a pound anymore, but still can be had at $8-10lb (half the cost of Ribeyes in my area). Great beefy flavor. Due to the grain of the beef you NEED to cut across the grain when slicing it to achieve best tenderness. Mine last night was about $6 for about 3/4 pound. Best value steak you can buy, besides cheap, it's really good.

quote:

Originally posted by Edmond:
I’ve been using the Gordon Ramsay method in cast iron and basting with butter and garlic. I like it but I definitely want to try the Artie method. That looks really good.

Basting is one of the steps that a lot of people over-look...Baste your meat!

For steak aficionados, basting should be a part of the standard method.

Learning certain sauces, like chimichurri takes beef eating to another level, I keep a jar of it in the fridge and add more ingredients when it gets low, great pics ArtieS!