Salt Crusted Steak Thread?

Mayberry

I was reading a thread on here the other day where salt crusting steak was discussed in a lot of detail. Now I can't find that thread to save my life. I meant to bookmark it, but forgot. Can someone point me in the right direction? I want refresh myself on the details before throwing these bone in ribeyes on to cook. They're coated in kosher salt and resting in the fridge right now. Thanks to anyone who knows what in the world I'm talking about.

Little Steven

Do you want a salt crust or seasoning? Salt crusting is usually done by burying the meat in salt mixed in with egg whites.

Mayberry

I guess seasoning, then. It had to do with thoroughly coating with salt, letting rest in the fridge for about an hour per inch of thickness, until puddles of liquid form on the surface of the steak. then, rubbing the salt off, and grilling.

Little Steven

Chefs in Europe heavily coat beef with a lot of salt and let it sit in the fridge for 24 hours or more. The salt crust technique is used to seal the meat in a casing of salt. Salmon is often done this way. Either way the salt doesn't impart a lot of flavour but tends to draw the water out of the meat. With salt crust you break the crust away to get to it.

Little Steven

This is a really good example of salt crust

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=756720&catid=1

rtt121

I can't find the thread I think you are talking about but I think it references this article.

http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Mayberry

@rtt121: That's it! Thanks! I looked everywhere and couldn't find it. Tonight's cook was a little overdone, but I want to give it another shot with a thicker ribeye. The cuts I had tonight were only about an inch thick

Mayberry

Little Steven, thanks for your help. I actually plan to do the crusted rib roast sometime soon, too. That looks awesome.

rtt121

Glad to help!

pwg56

In case it matters this was the thread http://eggheadforum.com/discussion/1147556

jlsm

If you leave the steak long enough, the liquid leeched by the salt gets re-asorbed, at least according to Cook's Illustrated.

Mayberry

That's where I went wrong. Timing really is everything. If you don't let it sit long enough, you get a dry piece of roast beef. If I try that again, I'll definitely let it sit over an hour and not cut it short, even by a few minutes.