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In Reply to: Judy Rogers of Zuni Café Popularized It posted by Don, Dueling Bubbas on January 24, 2011 at 15:55:29:
Dinner tonight included a Sirloin steak cooked by the salt method. I'm here to tell you it is great. This is the second one I've grilled. The following post is how I learned about it (be sure to copy and paste onto your address line the website below "Steamy Kitchen" and read it also.)
Posted by Ron_L on December 28, 2010 at 06:50:55:
In Reply to: Steak posted by Fisher1 on December 27, 2010 at 22:03:26:
I've been heavily salting my steaks prior to cooking for a few months now. It works best with a thick steak, and imparts a nice flavor throughout the meat.
I take the steak out of the fridge 60 - 75 minutes (depending on the thickness) before cooking and coat each side with some granulated onion, granulated garlic and with a Heavy coat of Kosher salt. I use about a tablespoon of salt per side for a typical New York strip. Then I let the steak rest on the counter for 45 - 60 minutes. As you look at it you will see the salt draw moisture out of the steak and then the meat tries to equalize the moisture level and pulls the moisture and flavor back into the meat. After the 45 - 60 minutes I rinse off the salt, dry thoroughly and let the steak sit for another 15 minutes. Immediately before cooking I give it a coat of freshly ground pepper.
For cooking, I prefer to sear over a very hot fire for a couple of minutes per side and then finish indirect until the desired degree of done (for me, that's medium rare).
I first read about this on the Steamy kitchen blog. There is more info there.
• Steamy Kitchen
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