I was wondering why pretty much every chef in every restaurant in the country (and I'd guess most of the western world) uses it...

Room temp -> Kosher Salt -> clean it off -> season it and press it in there -> sear with butter in a cast iron skillet 1-2 minutes a side -> oven if it's a really thick steak for 3-4 minutes-> wrap it in foil for 5-7 minutes.


That's how I do it and it works great. I'm sure there are better ways, but I don't get to eat steak that often, so I do it this way and it has yet to dissapoint.

Medium rare, preferably just got at the store never frozen and bring out of fridge about 30 minutes before cooking. I use a little salt and pepper along with a steak seasoning then I go for medium rare but don't overcook the thing unless you want to ruin the quality of it..

Depends on the steak and cooking method but I know on my stove I'll cook it between medium and hot settings for like 3 or 4 minutes on each side for a Porterhouse and usually it will come out to my liking.

Oh, and let it sit at least 5 minutes before cutting it for best tasting results as the juices will settle in better through the entire steak.

Eat, enjoy, and send a picture of your creation to Daniel Negreanu before you eat it or while your eating it.

I'm certain that if you take a recipe that calls for kosher salt and make it with table salt instead that almost no one could tell the difference. Even people who consider themselves foodies would almost certainly not be able to distinguish between the two.

Chefs mostly use it because they can obtain a more consistent pinch since it has a courser texture. I don't know about you, but I usually do my salting with a shaker.

lol at you imo

this is by far the most important part of cooking a steak.

sear it at a high temp, then let it sit. if you cut right away it wont be cooked. let it sit and it will be perfectly medium rare.

squeek, yeah, you suck at salt, sorry.

Uh, yeah, kosher salt isn't meant to be an expensive alternative to table salt. I'm pretty sure it's exactly the same as table salt chemically, just a coarser grain. Most chefs use it because-

Oh right, so you understand why people use it. Then why would you say it's "for suckers"? It was just a really inane thing to say.

I don't. I have a little container of kosher salt that I pinch from.

Sometimes when I'm feeling really gourmet I shake it straight from the box or even onto my palm. On a related note, if you close your eyes, tilt your head back, and pretend that you are shaking salt on your tongue you can actually taste salt. Must be some kind of psychological deal. Try it.

kosher salt can run upwards of a dollar a pound though that is like five hundred dollars a month you retards are throwing away on trendy grabby salt

Yeah, that was mostly aimed at the pretentious type that will argue that kosher salt is higher quality and tastes different, which is ridiculous.

My roommate likes his with "no red" LOL. Well-done/no salt/adding barbecue sauce (that is supposed to be meant for ribs)/gross seasonings and he eats it WITH ketchup. Sometimes I wonder how he can even eat steak like that. I mean the ketchup part just puts it over the top HAHA.

I can imagine him eating a expensive steak then asking for ketchup...how insulted would the chef feel. hahaha I just can't stop laughing.

I mean my dad uses A1 sauce and I almost have to laugh at him for it too. But its not as bad as KETCHUP.

Please tell me I'm not crazy one.

Flashlight,

Did you try the salt trick?

I did but all I could taste was beer because I was chugging beer while doing it

lol, it's a really immature but fun party trick. Think about what you looked like while you were trying it.