Showing posts with label Technique. Show all posts
Showing posts with label Technique. Show all posts

Wednesday, August 14, 2013

Salt your steaks

To salt or not to salt.

Definitely do it, if you have at least an hour before you need to cook the steak. Salt it moderately with Kosher Salt, you want to make a brine with the liquid that comes out. Yes, the salt does draw moisture out of the steak for the first half hour and will give very poor results if you cook it in this first 30 minute period.

After this time though, the liquid from the steak and salt on the exterior from a very strong brine and will get reabsorbed into the meat through osmosis (Grade 11 Biology I think?) This occurs over the next 20 minutes or so until after an hour there is next to no liquid remaining on the surface of the meat. The salt has entered the meat. For a thin cut like flank steak you're ready to go. For a 2" cut, the longer you let it sit, the deeper will penetrate giving the best possible taste.



Sciency stuff here: When salt is place on the steak, the meat's cell fluids are less concentrated than the salt on the surface. Water flows out of the steak and salt flows in. The salt then dissolves some of the fiber proteins in the steak (tenderizing as well), and the steak's cell fluids become more concentrated, thus drawing water back in. And Done

The steak to the right has salted for 65 minutes. The paper towel absorbed almost no liquid. I dab the liquid from the top before cooking to get a good sear, otherwise the liquid turns to steam and you don't get that great crust.

When ready to cook; remove from fridge and let come to room temperature, pat dry, season with salt, and cook.

When I cook a thin flank steak (like above), I let it salt on the counter and come to room temperature all at the same time (1 hour)

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