Tenderizing Steak

SQWIB · Newbie Joined: 14 Dec 2009 Posts: 80

I know this has nothing to do with smoking meat, but I really trust the expertise of this forum

What does everyone think about salting the steaks with kosher salt for up to an hour then rinsing and patting dry before searing?

Has anyone tried this?

Chef · Posted: May 14 2010 Post subject:

many people will not salt their meat till after it is off the pit to protect it from drying the meat. I do use kosher salt on my steaks. I dont leave it on there for a long time but I do grill them with it. I have never had anyone throw one back at me because it s to dry. I have a pump grinder that i use to put in on them so that I dont have those big salt granules on my steak.

Soybomb · BBQ Fan Joined: 10 Nov 2009 Posts: 373

Sounds like it would draw a lot of moisture out to me. If I did try it, I'd probably weigh the steak before and after and try to determine how much. Sometimes I'm surprised.

Have you been letting your steaks come up to room temp for an hour before cooking anyway? That was probably the single biggest thing I did that helped my steaks.

BigOrson · Posted: May 14 2010 Post subject:

Cooks illustrated in the January issue had a complete guide for salting meats. THey recommend salting a steak with Kosher salt an hour before grilling. Their reasoning was that it draws moisture to the surface and taht draws the seasoning into the meat when grilled.

SQWIB · Newbie Joined: 14 Dec 2009 Posts: 80

SQWIB · Newbie Joined: 14 Dec 2009 Posts: 80

Boombotty · Posted: May 14 2010 Post subject:

I just kosher salted a prime ribeye I got from Sams 2 nights ago and it was wonderful. It was about 1.5" thick and let the salt sit on there for about 45 min. After that, I rinsed and seasoned as usual. I had the other steak from that pack a couple nights before that and it wasn't nearly as tender. I believe salting makes a huge difference.
Scott
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Jarhead · Posted: May 14 2010 Post subject:

This was from the Steak throwdown, it was a 1# T-Bone ~2" thick. I done the salt pack for about an hour and rinsed under cold water, patted dry, sprinkled butcher grind black pepper on it and grilled to 120. It was the best tasting steak I have ever eaten, moist and tender too.

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BigOrson · Posted: May 14 2010 Post subject:

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

SQWIB · Newbie Joined: 14 Dec 2009 Posts: 80

Do you rinse the salt, I see you did not post that?

When you salt, if the meat is already wet, do you pat dry then add salt or does it matter?

Boombotty · Posted: May 14 2010 Post subject:

Yes, rinse and make sure you use kosher salt.
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Inner10 · Posted: May 15 2010 Post subject:

Salt draws moisture and other elements out which help with the caramelization when you sear the steak.

My steak gets a decent coating of kosher salt and pepper an hour before cooking. Then I grill it over high heat turning once.

I do not wash off the salt for it does not crisp up as nice on the grill.

Salt does not tenderize anything. Nor does marinading. You would have to marinade something for a seriously long time to actually break down any connective tissue. It does how ever make meat more flavorful and juicy.