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Started By
Message
re: Salt on a steak
Posted on 5/11/11 at 1:55 pm to BlackenedOut
Posted on 5/11/11 at 1:55 pm to BlackenedOut
quote:
No offense but if you are getting a skillet to 1000 degrees as you say you are, the oil you put it on it would immediately smoke or burn giving your steak a very unpleasant taste.
1000 does seem pretty high for a skillet in a kitchen and I agree that it would throw off some bad flavors with any type of oil. I get mine to about 500 and it's plenty hot to give the steak a nice crust.
That said, I salt the steak liberally with kosher salt and rub it with sunflower oil right before I throw it on the skillet.
0
Posted on 5/11/11 at 1:59 pm to gutenberg
quote:
•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. Try to sear at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid. Your pan temperature drops, your sear is not as hard, and crust development and flavor-building Maillard 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.
Indeed, the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered.
I've always marinated them for min of 18 hours, ideally 24 hours, or right before I cook. Marinate night before, stick in fridge, ready when you get home from work.
This post was edited on 5/11/11 at 2:01 pm
Posted on 5/11/11 at 2:00 pm to BlackenedOut
quote:
I am however not disagreeing that a cast iron skillet is a very effective tool for cooking steaks at home. I am doubting you can get it to 1000 degrees on a typical stove top.
I am not doing it on a stove top. As far as the oil, just have to find oils with a lot higher smoke point.
Posted on 5/11/11 at 2:07 pm to BayouBlitz
quote:
Salt on a steak
NEVER
EVER
EVER
EVER
EVER
EVER
EVER
did I mention E V E R?!?!
my steaks are freaking awesome right off the grill..fat is crispy and the middle is pink and extremely rare.
i dont put a damn thing on them before, during or after the grilling.
can't understand people who do..ribeyes are so freaking delicious as is why you gotta mess with perfection?
eta i eat at least 4 ribeyes a week..have been for the better part of a year..so i've got the grilling down to an exact science.
This post was edited on 5/11/11 at 2:08 pm
Posted on 5/11/11 at 2:33 pm to CAD703X
quote:
CAD703X
I guess you've never heard of the proverb about the daughter of the king who told her father "I love you like a meat loves salt"
Posted on 5/11/11 at 2:35 pm to CAD703X
quote:
can't understand people who do.
really??
cmon i mean REALLY?
Posted on 5/11/11 at 2:39 pm to CAD703X
quote:
can't understand people who do
I can understand people who don't. Why is it so hard for you the other way around. Only thing I don't understand is how some people like ketchup on thier steak.
Posted on 5/11/11 at 2:41 pm to msu202020
quote:
I am not doing it on a stove top. As far as the oil, just have to find oils with a lot higher smoke point.
Valvoline? What conventional cooking oil has a smoke point over 500 degrees?
Not trying to be difficult, just never have run across an oil that wont burn at 1000 degrees.
Posted on 5/11/11 at 2:46 pm to BlackenedOut
quote:
just never have run across an oil that wont burn at 1000 degrees.
Doesn't like there is one.
smoke points of various cooking oils
Posted on 5/11/11 at 2:49 pm to msu202020
quote:
I am not doing it on a stove top. As far as the oil, just have to find oils with a lot higher smoke point.
You'd have to have a cast iron skillet over a jet burner but it is possible I guess. Keep in mind that cast iron starts to weaken at 700° and you burn your cure off at 500°. However, there isn't a cooking oil known to man with a smoke point higher than 520°. The oil would just about burn instantaneously.
Posted on 5/11/11 at 2:50 pm to HideChaKidz
I used sesame oil a few times and I think it messed with the flavor. I was not a fan.
Posted on 5/11/11 at 2:51 pm to CAD703X
quote:
i eat at least 4 ribeyes a week..have been for the better part of a year..so i've got the grilling down to an exact science.
Good Lord how have you not had a massive heart attack?
Posted on 5/11/11 at 2:55 pm to Glock17
quote:
Good Lord how have you not had a massive heart attack?
o u dun did it now
Posted on 5/11/11 at 2:56 pm to Glock17
quote:
Good Lord how have you not had a massive heart attack?
The first time I read it I didn't catch that he ate 4 a week. Good God, man!
Posted on 5/11/11 at 2:57 pm to BottomlandBrew
Well without salt on the ribeye it has to be at least more healthy and less tasty.
Posted on 5/11/11 at 3:00 pm to Glock17
I also am one who never salts meat before cooking. I don't add salt to anything I cook except boiling things. That's what salt shakers on the table are for. People have different toleranceas for salt. I have refused to eat meals when someone adds salt before cooking.
Posted on 5/11/11 at 3:01 pm to Nawlens Gator
quote:
I have refused to eat meals when someone adds salt before cooking.
So I guess you don't eat out. At all.
Posted on 5/11/11 at 3:04 pm to Nawlens Gator
quote:
Nawlens Gator
You do realize that adding salt to food does more than just add salt to food right?
It tenderizes, can add moisture, draw out moisture, create crusts, etc...Salt is the most important rock in the world. And anything you have ever eaten (not prepared by you) has had at least a minimal amount of salt added.
Posted on 5/11/11 at 3:30 pm to BlackenedOut
quote:
Salt is the most important rock in the world
My wife would disagree with this.
Posted on 5/11/11 at 3:39 pm to CAD703X
quote:
NEVER
EVER
EVER
EVER
EVER
EVER
EVER
did I mention E V E R?!?!
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