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Salted encrusted steak. Do you do this
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Mickey
Posts: 19,674
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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I don't. Why take a chance of rinsing off good flavor?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
hapster said:I don't. Why take a chance of rinsing off good flavor?
Sorry. They rinse it before cookingSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I've been wanting to try this, just haven't yet.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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
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@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.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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 itMichaelWinston Salem, NC -
@MickeyI 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.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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.
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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.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I go pretty heavy on Montreal when doing caveman. It melts off under the heat.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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.
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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!Re-gasketing America one yard at a time.
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@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 2013A happy BGE family in Houston, TX.
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I've done chicken, and want to try beef soon. http://eggheadforum.com/discussion/1142517/9-pounds-of-salt-1-chicken-moist-juicy-goodness-pics#latest__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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@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.
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I heavily salt my ribeyes with kosher salt right before I sear it, mostly because i love salt._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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 2013A happy BGE family in Houston, TX.
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I have heard of doing this for cheap meat. I watched an obnoxious video the other night.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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