A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hour, washing all the salt off, patting it dry with a paper towel, then grilling it.

True? Plan on trying my next day off (on Monday). Anyone else know how to get a good tender steak?

Edit: Some notable posts you should check out before cooking or asking questions

Gobbo's rating system from 1-10

How to cook a prime rib. Results.

The reverse sear, 2p2's preferred cooking method:
Cook the interior of the steak first using a lower heat source (you can use an oven, pan or grill). Let it rest for 5-10 minutes. Then sear it at a higher heat. The steak will still cook once it's removed from the initial heat source that was used to cook the interior, so remove it 5-10 degrees below what you want the final internal temperature to be.

Some examples:

• El D explains the reverse sear for the 800th time
• Reverse sear explained again
• And again
• ninetynine99's reverse sear with pics
• Reverse searing on a grill; detailed instructions here.
• See ninetynine99's links below for reverse sear using an oven to cook the interior.

ninetynine99's epic TR of oven + reverse sear of 7 rib, 40-day dry-aged beef

• bids on some dry-aged steak and wins
• picks it up
• prepares it
• brings it to desired internal temperature in the oven: into the oven; 40 min; 60 min; 75 min
• finishes with reverse sear

Malice's Attorney does filet

Suggestions for more posts to include here are welcome.

BBQ

ainec

I use kosher salt but I put it on right before I throw the steaks on the grill, that way the salt doesn't dry the meat out.

I also drench it in Lea and Perrins Worcestershire sauce.

Overnight marinades work well too. I use a wine marinade, stick it on the grill and voila.

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This definitely works, though I wouldn't let it sit quite that long because it will make the steak a bit saltier than you want it. 30 minutes is probably better.

If it's already a good cut of meat, I wouldn't bother with the salting thing. That's more for making a cheaper cut taste like a better cut.

Buy a nice piece of steak. Put lots of salt and pepper on it. Grill or sear at a very high temperature for a short amount of time. Butter can also be added.

+1 to buying a good cut. filets are best for tenderness, ribeyes are the tastiest imo. season with whatever you like, i prefer worchestershire sauce, kosher salt, black pepper, garlic and onion powder. grill at high heat (make sure you let the grill heat up for 10+ minutes for proper searing) until desired doneness. +1000000 adding butter prior to serving.

The most important thing by far is letting the steak come up to room temperature before you cook it


I am a fan, also, of salting the meat an hour before before cooking it. However, just use your normal amount of salt and don't rinse. That way you don't have to worry about timing it right.

The poster above who said that salting in advance dries out meat is wrong. Salt initially draws moisture out of meats but then draws that moisture back in, as well as acting to denature protiens and aid tenderness.

http://steamykitchen.com/163-how-to-...me-steaks.html


/thread

interesting

Anyone tried a Jaccard tenderizer?

I've heard they work really well and have been thinking about buying one.

Here's a post about them on Egullet.

I hear the best way to do X is to do Y. Lets make a long thread where everyone says their own personal Y and nothing much is achieved.

old thread on steak started by dids is pretty good

This is exactly what I do. The salt does miracles.

http://www.redisetgo.com/

/thread

I've heard to really do it right you're supposed to sear it in a pan on crazy high heat then stick it in the oven.

yeah you can, i don't think it's really necessary unless your steaks are pretty thick though.

here's two good vids :

gordon ramsay - http://www.youtube.com/watch?v=MtIiR...eature=related

alton brown (uses oven) - http://www.youtube.com/watch?v=3yX1Q3x9Cs4

I've heard you're supposed to do it over lower heat with lots of butter

i think i might like steaks on the stove top better than on the grill. its really close though. usually i get a porterhouse or a ribeye and salt and pepper it. in the pan i start to fry a bunch of chopped garlic in a mixture of butter and olive oil. put the steak in and when it comes out its pretty awesome iyam.

A few simple things:

Let the steak come up to room temperature.

Use as much salt as a normal person would deem appropriate...then double it.

Let a cast iron skillet heat on a gas stove to about as hot as it can get. Sear steak for about 1-2 minutes on each side. Stick whole skillet into oven for 4-6 minutes at about 375*.

Take steak off of heat and let it sit for a few minutes before cutting into it. Eat.

Kosher salt is for suckers.

Very excited to try this. Will report back with results.

Ginger+water (1 hr marinade) then add butter and salt while on the grill.....trust me

use salt and sit method here...


...follow up with cooking method hurr...