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Salted encrusted steak. Do you do this

MickeyMickey Posts: 17,800
edited July 2014 in EggHead Forum
Was just watching tv and a steak cooking team heavy coats both sides of a steak heavy with salt before cooking. Now they run water over steak to knock off all salt before cooking. This is (so they say) to make it very tender. Anyone do this???
Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

Comments

  • hapsterhapster Posts: 7,431
    I don't. Why take a chance of rinsing off good flavor?
  • MickeyMickey Posts: 17,800
    hapster said:
    I don't. Why take a chance of rinsing off good flavor?

    Sorry. They rinse it before cooking
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DMWDMW Posts: 9,715
    I've been wanting to try this, just haven't yet.

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • Nope. I try and salt a steak 4-6 hours before cooking so that it penetrates. But I don't rince.


    1 LBGE in Chapel Hill, NC - Go Heels!
  • SGHSGH Posts: 22,210
    @Mickey‌
    We have ran lots of experiments with it. I will PM you our findings later when I have time if you are interested sir. It will take a lot of explaining.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • EggSpinnerEggSpinner Posts: 69
    Have done a salt crust on a rib roast but that stays on during the cook. Never seen anything like this but
    would definitely try it
    Michael 

    Winston Salem, NC


  • DMWDMW Posts: 9,715
    @Mickey
    I missed the part of your post where you mention they rinse the salt off before the cook.
    They are dry brining it. I don't know the exact science (or just can't recall it) but it is similar to equilibrium, the meat will only draw in so much salt.

    This makes sense to me that it would  make the meat more tender, but no I haven't tried it on steak. I have dry brined pork ribs, but did the salt lightly and didn't rinse them.

    When I have wet-brined (traditional brining) I always rinse before drying for a pellicle (if time permits) or grilling.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • CowdogsCowdogs Posts: 491
    I do it.  The salt extracts water from steak which concentrates the flavor.  It is generally agreed that water does not really add flavor, which is 50% of the reason people dry-age steaks. Rinse the salt off really well, and dry the steak, and does not really taste salty after cooking.  
  • FoghornFoghorn Posts: 4,215
    DMW said:
    I've been wanting to try this, just haven't yet.

    I haven't done what Mickey asked about, but I have done beef tenderloin in salt and a towel many times.  It is great.

    http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo


     

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Doc_EggertonDoc_Eggerton Posts: 5,060
    I go pretty heavy on Montreal when doing caveman.  It melts off under the heat.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Dyal_SCDyal_SC Posts: 4,266
    I've done salt crusted tri tip before, but the technique was different. Same concept though I think. The beefiness was nice and rich. You knock the salt off while it's still on the grill.

    image
  • RRPRRP Posts: 19,498
    I have done a similar salt encrusted Rib Eye twice and used an egg white as the secret necessary bonding agent. Both times were more for "show than go" with guests, but never felt it was worth the effort - NOR the results - to try it again! PASS and save yourself!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • calikingcaliking Posts: 8,510
    @Dyal_SC‌ - what type of salt is that? And do you just pack it on for the cook, then shake it off?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TjcoleyTjcoley Posts: 3,507
    __________________________________________
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  • Dyal_SCDyal_SC Posts: 4,266
    @caliking‌ , that was Steven Raichlen's recipe. He advised to grill direct with wood chunks. You place large amounts of rock salt on the fat cap of the tri tip, then grill it meat side down at first. Then flip and grill fat/salt side down to finish. Then take a heavy knife and knock off the salt while on the grill and before slicing.

    image
  • JRWhiteeJRWhitee Posts: 3,128
    I heavily salt my ribeyes with kosher salt right before I sear it, mostly because i love salt.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • calikingcaliking Posts: 8,510
    Thanks, @Dyal_SC‌. I've been looking for rock salt with bigger crystals/rocks, but don't think I've seen salt like that. Will keep looking. . Salt with even larger rocks is used to grill some cuts in Brazilian cooking.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ThatgrimguyThatgrimguy Posts: 3,464
    I have heard of doing this for cheap meat. I watched an obnoxious video the other night.


    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
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