How to Season Steak Experiment - When to Salt Your Steaks, INCREDIBLE!
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- Опубліковано 19 бер 2020
- In this video, we'll explore how to season steak experiment using salt and applying at different times - 1 min, 1 hour, and 1 DAY before cooking. The results were surprising!
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The color change is from the oxidization and curing of the meat. The extra tenderness is caused by the fact that the meat was allowed to evaporate all the extra liquids. This means that all the time it was cooking it was rendering those fats in the steak. The other two had to evaporate the liquids first before starting to render their fats. Hope this helps.
Yes it did. I am
A fan.
And thank you for that addition- I enjoy learning and I follow ya! Personally, I think he could have put the other two on the rack in the fridge to keep everything equal?
When he salted the first steak and put it in the fridge uncovered for 24 hours while the other steaks were wrapped, he not only salted it but also started drying it. Should have left the other two steaks uncovered too for 24 hours to zero out that effect.
Not a scientist.
Its amazing how much knowledge people have about cooking steaks. Never thought about baking a steak and then pan searing it, might have to give it a try.
I grew up on a cattle ranch. We initially had all Hereford cattle. If you don’t know the breeds, it’s a red with white face often curled hair on the face medium to large (for cattle breed) animal. They were gentle and often could become pet like animals that put on a lot of good marbling and fat.
In the mid 80’s the media began telling everyone “fat is bad” so the packing houses started asking for Brangus and Angus characteristics. So we began transitioning to the Angus breed with some Brangus. These were not gentile, docile animals. They were incredibly muscular and far more high spirited. We had a lot of cows who would literally do all they could to kill you once we separated them from their calves.... and they would do this with long memories. Anyway, I noticed a massive change in the quality of the meat and fat content from the two breeds. I call it the dark years of meat production. Seemingly over a period of 10 years steaks went from heavily marbled, lots of fat to lean and mean. The Angus netted us more money as a producer but at a cost of needing more feedlot prep to get a good steak. This had two effects on the market. First the average stake house saw a decline in quality while the higher end steak houses saw a large increase in the cost of a properly fatted steer. We found it took 3-4x longer feeding and pampering during the early years of Angus/Brangus breeds to get deep rich marveling and flavor.
That’s been 40+ years. Today the selective breeding and years of careful selection has made for a better Angus / Brangus steak. However, I recently ate some prime Hereford steaks and was reminded that it’s hard to beat the gentle and naturally fat generating Hereford. I’ll say this, Europe farmers never really bought into this “fat is bad” campaign as far as beef production goes. They ignored the media and kept producing what they had perfected long ago.
Most of the cattle ranches, where I grew up, have a mix herd these days. Their cattle, genetically are a mix of Hereford, Angus, Brangus and Lemoisin. It’s interesting, the females are smaller than Hereford and most Angus cows. In general, their hornless. You’ll see a mix of colors with a lot of white faces. Most of the ranchers are using Angus Bulls and occasionally bringing in other breeds to “see what happens”.
Our ranch (sold it in 1992) was in the mountains of NM where the Guadalupe and Sacramento Mountains collide. We found the largest breeds struggled, especially bulls like Lemoisin. Their extreme size and weight made it difficult for them to walk on the loose rocks and stratified outcrops.
So much goes into a great steak even before it hits the grill. Fortunately, packing houses and ranchers have learned a lot from their mistakes.
I tend to buy stakes from two places. Costco and a local butcher. The butchers steaks are more expensive but I love to support their business.
I’ve tried the same experiment. If frozen, I like to thaw the stakes the day before by letting them thaw at room temperature. Then l salt, seal in plastic and then place in the fridge. The next day I’ll pull them out around 1 pm for a 5:30 pm cook time. I’ll season “to order” then either pan fry/sear then throw on the pellet grill until internal temp is 130-135. I’ll then set on table covered for 5-10 minutes prior to serving.
Seems to work. Sorry for all the typos. The more I use auto correct the more stupid I become.
Thank you for a good story and some stellar advise on steak cooking ;)
Great info! Maybe you should start a youtube channel 👍
@@joedart2932 for a short time when Apple was a young company, I worked for it in sales. Should have stayed, long story.
Anyway I could easily learn new things. Now, I can’t learn anything new but rather make small improvements to things I already know.
I’ve been trying to develop a web site for my company and after thousand and thousands of dollars ..... paying experts who don’t know my industry, I end up with a lousy site. So I can’t even manage this simple task. Lol 😂
Wow! I didn’t even have to watch the video, thanks!
You can thank the sugar industry. There was a war going on with what was causing our health issues. We knew it was the food we ate. Research showed and continues to show that it is related to our extremely high sugar intake. The sugar industry was not going to lie down and take that bit of information so their marketing paid off some researchers and ratcheted up the marketing for a full on war on fat. They won at the time and we went into this downward spiral of 'fat is bad'. You take fat out of something you have to put flavor back and they did it with more sugar and more salt. Health has continued to decline. In the last few years, people have started to realize the number the sugar industry has done on us and our health. I love sweets and I have a large sweet tooth but cutting them out will do the furthest to improve health. Bring back the fat!
Great results, salting the steak 24 hours before and letting it sit uncovered in the fridge is the exact same way Kenji does it and he's a master
I tried salting my sirloin steak the day before I was going to cook it, and it turned out awesome. BEST steak I have had in a long time. Definitely will do this again. Thanks for the seasoning tip.
The cool part of this is I went to 13 minutes in, 1½ minute left, and learned to salt at least an hour before and preferably a day before.
I did the same
The best part to me was when I read this comment and skipped the video entirely.
good way to skip all the BS
I had to search your comment.
The best way to cook a NY Strip steak is to give it a dose of lime juice (both sides), season liberally with garlic powder and pepper 3-4 hours before you throw out the skillet, grow a pair of functioning testes and fire up a charcoal grill (preferably a Weber) using mesquite hardwood charcoal. Once the coals are ready, add a few chunks of mesquite wood around the edges (for smoke), add Lawry's Season Salt literally immediately as you put the meat onto the oiled grill, close the lid, go clean off the dish you brought the steak out on (3-4 mins), open the grill lid, flip the meat, salt it and reclose the lid for 3-4 mins. Use the second 3-4 mins to finish off your beer (or in my case, neat bourbon) and once the time has elapsed, pull the meat off the grill onto the newly cleaned plate and cover with foil for 5-10 mins before serving.
The lime juice adds zero taste but does help to break down the muscle fiber some and since salt CAN dry meat out and since you're using it as flavoring and not as a long term preservative medium, you add it at the very end (zero reason to add it any earlier). Garlic powder and pepper are there just because they taste good and the mesquite charcoal and wood chunks give you that steakhouse smoked flavor.
Try it this way once and then come back and thank me after.
This video is 10 minutes longer than it needs to be.
But, then you can’t fit in as many ads and monetize as much. Ever wonder ‘why’ 1-3 minute videos are drawn out to the 10 minute mark? Now you know why...it’s more profitable.
Yup ... there are minimum time requirements for monetization, and ranking algos also tend to favor 10m vids over shorter ones ....
Exactly.
15 minutes too long.
Yeah and the music loop gets really fuckin' annoying after a couple of mins.
Good stuff! I've been a 1-hour guy for years, get it out and let it get to room temp. Then season and set aside, prep grill and whatever sides you're having, then cook. I also prefer open flame to skillet, but that's another discussion...
Glad I found your channel.
Very well done, and yes salting the day before is the way to go. As a 40 plus year meat cutter and part time grill cook i say great video. Another thing to consider, we used to let a whole ribeye sit in the walk- in cooler for 1 week. They were so much more tender than ribeyes that were cut the same day. I always sold those ribeyes to myself only because of inspectors, i didn't think they would approve of the practice but the difference was unbelievable. Ty for the video
So you aged them a week? We’re they cut already or did you have the whole cut sit for a week? Also we’re they just resting flat? Did you wrap the steaks at all? Any brown oxidation? If so did you leave it or cut it off?
@@niko-7417 most whole ribeyes are put in a vac sealed plastic, so i would take the plastic off and let in set in the cooler, 33degrees, for 1 week and i didn't cut anything off, i used to buy meat from a local packer, he would let them set for 3 to 4 weeks, i don't know if he cut anything off but to me it was too long to do this. One week did very well ,also after they are cut, let them set out in room temp to warm up then put them on the grill. As i said, i did this just for myself, i would guess letting a quarter of beef set in the cooler would or should have the same effect. I believe letting a steak warm at room temp activates a chemical process that makes it more tender. I always use choice beef or prime, the small pockets of fat in the steak is called marbling, if the whole steak is completely red with no visible fat pockets it will be a little chewy, the fat pockets help make it tender and juicy, do not overcook, remember a steak will continue to cook even after you take it off the grill. Happy grilling!
I just re -read your post, buy it whole, if you buy a couple of steaks keep them flat and exposed, look at them daily , everyone's refrigerator is different, if may not take as long as a week, experiment with different times, maybe go several days at first but always remember to let them set at room temp, i usually did around an hour , again try different times. Try 30 min to an hour, cold muscle fibers tense up when put in a hot pan or grill but i believe there is more to it then that, i believe a process starts to break down tissue to make it more tender.
Thank you for the detailed responses!
Immediately after salting the steak, the salt rests on the surface of the meat, undissolved. All the steak's juices are still inside the muscle fibers.
Within 3 or 4 minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef. This liquid beads up on the surface of the meat. Cooking at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid and flavor-building browning reactions are inhibited.
Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat.
By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor. That is way it is always recommended to salt at least 40 minutes in advance either for standard or reverse searing.
This is good advice if you're just searing it, but he's reverse searing these; they're all going to have around the same surface moisture after 45 minutes in the oven.
I once learned this in a grill seminar, where the instructor literally buried the steaks in salt and left them so for about one hour. After that he complete removed the salt and started the reverse grilling process. The result was fantastic as we had very tender meat.
Great. Very concise and informative. I've always lightly salted and I use a small amount of fresh ground garlic pepper and occasionally a little blackening seasoning. I have a friend who always marinades his steaks and personally I think it ruins the 🥩.
Robert Bear. Don’t be so crude and vulgar! You Americans........
This is exactly what I do. Turns out perfect every time!
Finally I can prove to my wife that salting and ageing meat makes a huge difference. Thanks n keep up the quality work.
Yes! 🙌🏻
I've been salting my steaks a day ahead of time for years! I use a coarse salt and cover them for 24 hours. Remove. Pat dry. Then soak in a mix of worcestershire and soy sauce for another 24 hours. Remove. Pat dry. Get to room temp. Season with cracked peppers. Sear all sides in a pan with butter, garlic and rosemary. Into the over to finish off. Down the hatch! 🤤
I learned this from a chef at a nice country club. Never looked back lol
When you salt it a leave it over night, it’s called dry brining, and in my opinion is the best way to salt meat.
SALT
yup
Hey, one thing I noticed you should try experiment again:
The 1 day steak had a different process than the other outside of the salting timeline. By stashing in the refrigerator exposed, salted or not, meat will be dried out, concentrating the flavor. It's kind of home done dry aging. I would suggest doing this again, keeping all 3 pieces on the same tray at all times, and only vary salting time. This would even out testing parameters such as temperature and moisture differences since all would be subject to the same movements at all times.
Salt 1 steak 1 day prior
Stash all 3 open shelf in refrigerator.
Pull all 3, salt 1 hour prior on second steak
Let all rest room temp together.
Salt last steak 1 minute prior.
Bonus for you... MORE STEAK!!!!
I was thinking the same thing.
Yup. So nice
Yep, totally agree!
The salt won’t stick as well to the once they are dried out.
@@sameter3 likely true, but as performed this experiment has two variables, one of which is not controlled. So the improvement in the 24 hour steak may be due to the salt time. And it may be due to the drying time. And it might be due to both. It is impossible to tell with the design of the experiment. What we learned is that if you salt early, then dry in the fridge overnight it is better than salting later and not drying overnight. That's a nice thing. Related to salting? Only maybe so far.
Omg, thank you for doing this experiment! I bought some steaks on Thursday and didn’t get around to cooking them that night, I remembered your video and decided to salt them so they would be ready to go. I wound up leaving them salted for 48 hours and they were probably one of the most flavorful and tender steaks I’ve had in a while. This will now be my new method and your channel has move to my top favorites. Thank you for doing what you do!
I once got a brine recipe off the Food Network for Thanksgiving. Soaked that bird in brine overnight. It was the juciest turkey I ever had! Sorry, mom!
I wasn't even looking for this video, but it was straight forward and informative without all the fluff. Thanks for this.
You had me very anxiously waiting to see what you thought of the taste. I will definitely start salting more than one minute before which is how I've always done it.
Steak 1: “great steak”
Steak 2: “great steak”
Steak 3: “great steak”
Fantastic analysis lol
Your comment needs to be highlighted. Lmfao
Obviously he is a meatetarian!! I’m sure I would say the same thing as i slam back the steaks.
Hilarious
It probably taste the same. Guy's a goon.
Lmao considering its all subjective opinions...
I tried this method tonight - the one hour salt version - with a 3/4 inch porterhouse steak. It came out just great. My wife and I each had half of the filet and half of the rest (I got to gnaw the bone). Thanks so much for helping me create this great meal!
I've started seasoning my steaks right when I take them out to warm up to room temp - about an hour, give or take. Glad to see my method is sound. Thanks for the experiment!
Dry brining has been my go to method ever since discovering it. It works extremely well for thicker steaks.
I’ve always salted at least 1hr, pat dry, add seasoning (no more salt), sear on grill for 3-5min per side...perfect rare/mid-rare. Turns out fantastic; flavorful & tender every time.
Great job on the video. I have been salting steaks at least 45 minutes before cooking for years. Once you try it you will never go back. The flavor is better, the tenderness is better, and the outside sear is better. It just works. Cheers!
Well done. Excellent video. I really enjoyed the honest expert analysis. 10/10!
Well crafted experiment. I’ve researched this subject a fair amount. Preference is of course the rule of thumb, but I agree with Mr. Brisket’s final conclusion. As an addition, when it comes to salting, one should either salt one minute prior to cook or wait at least 45 minutes, in between that time frame is not recommended. The explanation is that salt on meat triggers the moisture inside to rise to the surface, that begins to happen after about a minute of salting. That salted moisture then gets drawn back inside the meat and diffuses through the inside until about 45 minutes after salting. So if you cook in between that time frame you’ll end up cooking off a lot of that seasoned moisture before it has a chance to make its way back inside and you’ll end up with a dryer steak. At the minute mark you’re still good because that moisture is still inside, though you’ll end up with a blander inside with a saltier crust, nothing wrong with that, but my preference is definitely at least an hour to a day. Hope that might help any curious cooks out there.
Thanks for information because I did NOT know how important salting steak was but now I DO. Thanks again!
I have been retired for one year now and have since been learning more and more on how to improve my cooking/grilling skills. I just discovered your channel today,where have you been lol, and like your style and have hit the like, subscribed along with the notification bell. I learned something today, always a good thing.
Thank you for the nice comment, much appreciated and glad we can help you along your journey, cook on! 🤟
I'm retired too and love to cook and grill and learn. The problem is, my 3 sons moved away and If I'm going to a lot of trouble, I like to cook a large amount to make it worth the effort. My wife and I don't eat a lot. So, I only show off on holidays.
@@smokeystriper ditch the carbs.
More steak.
Waist will shrink.
I'm not sure where I picked it up, seasoning my steaks a day before cooking, but I've been doing this for years. That little bit for prep goes a long way in putting love into the food!
I think I have always known this, but I appreciate seeing the experiment. Well done
We had kind of figured this out on our own a few months ago. But it is nice to see that it's not just our imagination. And, great taste in beer!
Great video. New suscriber.
I once did a pork tomahawk with this dry brine method, although I used a rub of spices as well (I keep my salt and spices separated). Once it was ready, I cooked it on a charcoal grill with indirect heat at 400 °F, until it reached a core temperature of 138 °F, then rested it so carryover cooking rised the internal temperature all the way to 145 °F. At the end, I decided to sear it, although it was not necesary at all. If anything, it developed something between a steak crust and a BBQ bark. It was crunchy, smokey and delicious.
Greetings from Sonora, México.
Great video. Loved the detail and concept. Thanks for sharing.
Thanks, very good video and the results are pretty much what I expected. I subscribed to your channel.
I agree with a lot of the comments, me specifically I wasn't even looking for food. This salt idea came up in conversation the other day and your title was spot on for sparking my interest and i watched the entire video not realizing 14 minutes just passed by. Great video! Great test! Will be trying and recommending this video to people in my future conversations! :)
Thanks for your comment and very nice feedback. Sharing our content is the very best compliment we can receive, thank you!
Me, too!
I really like the salt crystals on the surface, and pepper too. I would like to try seasoning for hours and then with kosher or fleur-de-sel right prior to cooking, but I wonder what the risk of over-salting is. I'd have to experiment with quantities.
It's fascinating because I worked in a high(ish)-end French bistro for a year and sold thousands of steaks; The procedure was to take out the steaks and salt/pepper them as the appetizers were ordered, and usually cook them at least one hour, sometimes two hours later. I NEVER knew that this was making much of a difference or why I was doing it, and my sous-chef and the head chef never mentioned it so I doubt they did either. They were just doing it the way the original French chef from the 80s had been doing it-the guy who made the place famous.
Some knowledge has been around for a long time, it just needs to be shared more widely.
I am going to try this over the weekend. Looks fantastic.
I always treat my meats with their seasoning, rubs, or marinades the day prior, and refrigerate overnight. It makes a huge difference in flavor and tenderness, especially on wild game.
Such a great comparison video! I used to dry brine(salting) over night in the fridge often.
When I succeed the dry brine properly, the finished product is far superior than "salted one minute before steak"
However, I failed couple times because I over salted and made the steak super salty and dry as a cardboard.
After those couple failures, I stopped dry brining it.
But when I watched your video, I wanna do that again.
Can a bitch get a scallop up in this house?
So I only started cooking a few months ago at 28. I also am an ex-vegan as of a month ago. I have to say, this was the perfect way to eat red meat for the first time all over again. I did a 20 hour brine (missed for a few hours but we couldn’t wait lol). I seared it in cultured butter rather than avocado oil. It has a high smoke point and adds a bit of tang. No other seasonings. It’s also the first time I’ve made something in my new cast iron pan. Just awesome. If my boyfriend doesn’t propose to me now, I don’t know if anything will work. You’re the best, thank you so much.
Ex vegan here too...0 carb Carnivore for the last year....Awesome results in health!
Butter has a very low smoke point actually
Ex vegan here too. After ruining my health I'm now carnivore and the heathiest, leanest and happiest in my life!
Smart AND can cook a steak!.... if that doesn't get a ring on your finger I don't what will!! Lol ...try ketchup!
Cheers!
We tried this method for the first time today. Only did the 1 hour, then added garlic pepper and onion powder about 30 minutes prior to grilling. OMG.. haven’t had a ribeye that delicious in quite some time. I’m sold.. you got me. Thanks for the info and happy grilling.
I sometimes put my favorite rub the day before and set it in the forage for twenty four hours, always comes out good. Awesome video everyone should watch this video.
In Sweden we eat gravlax as some of you might know. But you can do the same with tenderloin and just rub salt and sugar into it and keep it in the fridge for three days - comes out wonderful without any cooking at all!
The salt denatures the proteins within the meat, making it a lot juicier. Salt, Acid, Fat, Heat is a great book to read
its honestly the best cook book ever created !
Yep, I accurately predicted the outcome of this video based on that book!
Ill have to look that book up and get a copy. I was always taught that salt draws moisture to the surface then you just cook it away, so don't salt the meat until AFTER its cooked. How do so many people get this wrong? Turns out I need to salt the meat at least a day before I cook it? Mind blown.
@@jamesmerritt5562 , you're kind of correct. Salt does draw moisture out of the meat, but primarily only near the surface. A nice dry surface allows for the Maillard reaction (browning/carmelization) to take place more easily. This enhances the flavor and texture. General rule: Salt it, rest it, dry it off with a paper towel, cook it.
I just realized that when you got to 1 hour steak testing I was already drooling ...:) on my way to butcher shop!
Pavlov is smiling somewhere in heaven.
Dude, conditioned and non-conditioned reflexes ..it’s not about me! I love steaks with me whole heart! :)
Love it! Great video, keep em coming.
Dry aged meat usually cooks a bit faster than not. When you’re salting it and putting it in the fridge, you’re doing a bit of dry aging for that steak. It wouldn’t really have any impact if you did it with a roast and then cut the steak from that roast, but individual steaks dry age very quickly.
I typically cook to a lower temp when I cook dry aged meat or a steak that I’ve salted the day before. If I’m doing a sous video it’s probably 2-4 degrees lower before going and searing it.
What kind of salt do you use?
@@chriseagle7231 The salty kind.
This is lit. I tried a 48hrs salt and pepper marinade vs. 3 hrs, and the result are evident The 48 hrs has more flavor and tastier compared to the latter. This is really amazing. Thanks for sharing.
Yes... I just started doing this... omg what a difference... I only dry brined for an hour... next time I will try for a day! Thanks for the vids!
12 to 24 hours is amazing. I’ve got my strips in my fridge right now for dinner tomorrow, can’t wait!
Awsome experiment.
Red meat prepared perfectly is a thing of beauty.
I always salt my steaks ahead of time. at least 15 minutes per quarter inch of thickness to give it time to soak in and help tenderize also.
Great video thanks, really enjoyed the experiment. There's an easy 'steak hack' that we use in competitive steak competitions that your subscribers might find of interest. Get a big cheap box of coarse kosher or pickling salt ( no iodine in either) and pour a cup or so in a glass or ceramic tray lay the steak on top with full contact then pour a cup on top so it's fully covered. Leave it for one hour then thoroughly rinse it off with cold water, dry well with paper towels, lightly coat it with any high-heat oil, and season as usual (but just a little less salt if that's all you are using). Grill as you like and let rest for 15 min under tented foil. This technique has wins a ton of comps and is great at home to super-tenderize your beef in only an hour. Someone here will no doubt know the organic chemistry on this but I forgot the little chem knowledge I had back in the 80s lol
Interesting! Never knew they had competitive state competitions but it sounds delicious Haha
Do you leave it on the counter with the salt or put it in the fridge? I usually take steaks out 20-30min prior to cooking but ive never done an hour.
Thank you for keeping it honest! Night before marinade or rubs give time for more FUSION/flavor to permeate. Analogy: It's like the staying power difference between body paint vs tattoo
I learned something new. I was always under the impression that salting meat before cooking it made it tougher. Great video. New Sub.
same.
Pretty glad you liked the 24 hour method. I've been sticking to that as much as I can whenever cooking steaks and I've even noticed the big difference in flavor impact throughout the steak for years. My most recent steak was only 1 hour, but like you said, that 1 hour makes an enormous difference. Cheers!
Great video. I will try salting an hour out and as I have time a day out. I was trained to salt just the top side, sear the steak, flip - now the salt is on the bottom, it pulls the juices back through the steak.
Danny & Lynn
New to your channel! This is AWESOME!!
Oh yum. I'm making steak this weekend for sure! I honestly like the way you did the reverse sear method, never tried it that way before. They looked perfect! Thanks!
Gave you a thumbs up for the show!
Alton Brown did a Good Eats show explaining salts effect on meat. And in his Good Eats norm, it went to the molecular level of how it breaks down proteins to provide a better meet.
Meat
I agree 100% with the results of your test. The only thing I would add is that the process of salting draws some of the juices out of the meat. If the steak is allowed to sit for an hour or overnight (my favorite), the extracted juices are allowed to retract back into the steak. Salting just before cooking lets the extracted juices cook off into the pan (or other cooking medium) thereby making the steak less juicy, less tender and less tasty. I'm amazed at how many good cooks don't know this. Good work!
Man, I am so glad I found your channel. Trying the reverse sear method for the 1st time. I have typically been salting and letting the meat sit for many hours but I'll have to try at a full day the next round of steaks.
The salt draw out some of the moisture from the outer layer of the steak and creates a seal locking in the moisture. Less moisture escapes the steak when it's cooked.
That moment you realise the effect this channel has on your love of meat when you realise you can no longer watch during work hours, in fear of possibly drooling without realising it.
Interesting! I'm having tenderloins for dinner and had them sitting in the fridge unsalted until I watched this video. I just went and salted and seasoned them and put them back in the fridge. Four hours to cook time so I get to try out this pre-seasoning technique. I might even post sear them for good measure. Thanks for the tips! Worst part of watching was seeing you taste each steak.
how did it come out?
I always try to age my steaks a couple weeks then while bringing them to room temperature I add the seasons... with the kosher salt I add black pepper and garlic powder... makes for really happy steaks!
Good stuff, I’m trying this experiment also!
All I watched was the intro. Instant subscribe. You had me at RED MEAT LOVER 😂😂
Yeah, I started salivating also. Back to my roots I guess.
Doing this for years and 4 hours is sweet spot and 24hrs is usually the max. So sit the steak to defrost after breakfast. Dry pat and salted. By 4 hours it absorbs enough salt and evaporates enough air it dries out the surface moisture. This develops a better crust, taste better, and tender, and salts evenly.
It gets better at 24 hours, the steak gets really solid and firm before cooking but IMO I don't like waiting that long, the difference is slight.
💯🔥 Great steak grilling info, presentation and definitely will try the 24hr salted method. Look forward to looking up your other vids, subbed up here and notifications are on. Keep this good energy going • Be well
Good video. Might try the 1 day, 1 hour, 1 min test next time. Sometimes I do reverse sear, others, 2 1/2 min each side high heat on grill. Love them all. Thanks.
I've never managed to own a steak for 24 hours.
😂
Nice. I've been doing this for a few years. I thought it was common knowledge :)
LOVE the music in the background!!! I was moshing around my house listening to it while I was watching!!!!!
About 4 years back, I bought a prime rib from a meat shop. The guy behind the counter recommended that I season it and let it "dry age" in the fridge for a week prior to cooking. It was by far the best prime rib I have ever experienced.
One thing I noticed that might throw the results off a bit: The 1 Day Salted Steak was put unwrapped into the fridge, while the other two were wrapped and pulled out the next day for cooking.
I would think that would allow the outside of that steak to dry more than the others and thus increase the Millard Reaction to allow more browning of that steak over the other two.
Perhaps you could re-do the experiment and put all three steaks on the wire rack over-night.
Also, I recently saw a video that said to get the proper reaction from salting a steak, it must be allowed to rest for a minimum of 40 minutes before cooking, otherwise, you've just wasted the salt.
@@PizzaBoyHero Resting outside the fridge is not what he's talking about. A dry surface increases the millard reaction and what the post above was saying, and I agree with, is that the 24 hours uncovered vs covered caused a much drier surface and that is the difference in the steaks. A better test would have had all three steaks uncovered.
Ok so the resting outside the fridge is not to raise the internal temperature to above refrigerated? Good points op
Yes, the better exercise would have been to salt all three steaks on the rack at the same time. Cook one after one minute, cook one after one hour, cook the last 24 hours later.
Guys, you're missing the point. It wasn't about being 100 percent scientifically accurate: it was about what real people will usually do with their steaks and to just see which tastes better.
*Maillard.
I already commented halfway through but after finishing I really have to say....man this is really well produced. Outstanding.
Salivating through this entire video.
Great vid. Just time all of your processes to finish at the same time :)
Read “Salt, Acid, Fat, Heat” if you want to understand about salting. The author does a great job of explaining the science behind why the salted stuff is juicier and more tender.
Agree! S A F H is an awesome series to study
These steaks looks SO good
As an American and a huge fan of steaks, I can honestly say that this has truly been a video.
Glad I found your video. I only had some T-bone steaks and I salted them this morning before work. 10 hours later, I wasn't sure if I should wipe off all the salt and re-season or just use what was still on from this morning. Well, I ended up wiping just a little off and added black pepper...Mind you, my steaks were only like 1-1/2 inches. Thanks for teaching me the reverse sear!
I was taught to marinate overnight or at least 30-60 minutes before. Thanks for the comparison. The Italian Chef Marcella Hazan says not to be afraid of using salt and to use it not for the salty flavor, but to bring out the flavor of the food, thus you see the moisture coming out of the steak while marinating. The steak that was salted just before cooking had some surface spice taste. Here's a thought. For the marinated steaks, sprinkle some spice just before cooking and you'll get the best of both worlds, inside and outside taste!
Starting with a good dry surface of the meat in the pan will greatly increase the sear in my experience at any rate
Great video, very interesting results.... following as of now
Great info, thanks man.
8:42 And now its time for my favourite part. (Obviously, like most UA-cam vids,this is where the advert kicks in.)
Once I forgot I had steaks on the grill. They had been on the grill for at least 10 minutes without being turned. To my surprise they were incredible. Since then I never flip my strip steaks.
Going to try your method with an hour salting and oven. Thanks for publishing this video.
Great video! Very educational. Guess I will have to try it out this weekend. :)
I'd absolutely recommend using ghee as it's butter still but with a much higher smoke point. I'm from a butcher family, my father hipped me to this. For me, it's better than any oil.
Pork lard is even better than that
@@josephlombardo4825 If you want that taste, sure.
for ribeye: dry brine four hours before, reverse sear cooked to internal temp. of 100F (130F seems far too high), the taken off and blotted dry so the meat doesn't steam on the grill or frying pan. Then sear so that the exterior is very seared, final internal temp. around 120 - 125F, take off, let sit for another ten minutes as the internal temp. continues to rise. if this is on the grill, I'd add a handful of hickory smoke pellets directly on the briquets.
it's actually because he did a short term dry aging process to the 24 hour steak, been doing it for years. When I do a prime rib, i let it sit uncovered in the fridge for 3 days, works great
My wife loves blue rare steak, but when she was pregnant she wasn't supposed to eat beef that rare (or so they say). Anyway after months of neither of us having steak, we were both like "this is stupid". Tried Sous vide, worked well. Then I learned about the dry aging/reverse sear method. Needless to say every couple of weeks we had 3 day aged steak and fell in love with it. Definitely a worthwhile endeavor for any beef lover, and super easy too.
We wrap ours in cheese cloth. The salt tenderizes and pulls out moisture which allows for a better maillard reaction when seared.
Can't wait to try this on my next steak. Thanks!
New drinking game: take a shot every time he says “candidly”
Caleb Erosa I drink 94 proof bourbon. I would be passed out if I did that. You sip bourbon any way.
Where's your spirit of adventure!?
This randomly popped up in my recommendations today. Earned a sub. Nice work and I look forward to exploring your content.
Same! Yeah man, this is cool. Now I’m gonna have to salt at least a couple hours before I cook a steak 🥩
"But i say enough talking and more cooking, So Let's Do'It!"
Less dooit
Wrong channel 😂
I was waiting for him to say "Cheers everybody!"
I know ffs?!
Guga lol
I tried the 1 day dry brine on a prime ribeye and a prime New York. It turned out pretty good. I used a little too much salt though, next time I think it will be better.
I'm rarely one to say this bc I don't think channels "deserve" followers, but your production quality is so incredible. I assumed you'd have at least a million subs.
Where have you been all my life? You just got yourself one new subscriber.
In culinary arts food is often seasoned in stages. Salt and marinate the day before. Then after your meat is seared pour on the juices and sprinkle with seasoning to finish. This gives you a lot of flavor when it goes in the mouth and also more subtle, complex flavors as you chew.
I was told by an Italian Chef that I should always oil my steaks before salting them so that the the salt doesn't draw any moisture from the meat but helps create a great crust. You may intensify the flavour but you will dry the steak out too.
That’s true if you season it within a half hour or so of cooking it, but after the salt draws the moisture out of the meat, it dissolves and then is absorbed back in, so no moisture is lost as long as you get past that point.