The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › question
- This topic has 6 replies, 3 voices, and was last updated 12 years, 3 months ago by Anonymous.
February 24, 2011 at 6:50 am #1222AnonymousGuest
Ive noticed that when I have a chance to mow down on one of these steaks, its good, but it needs a bit of help in the salt dept sometimes, and im wondering if this is maybe because there is less water in the meat to help dissolve the salt. Should I maybe salt a little sooner and let sit for a while. Ive run across this page and did give it a try….seems to work, anybodies thoughts?
Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” SteakFebruary 24, 2011 at 2:04 pm #4569Daniel laraMember
Well are you using kosher salt…….. What I do is salt library with kosher salt and pepper then let the steaks sit on the counter for at least an hour you can pat the salt and pepper into the steaks then cook and at the very end take a tab of butter drop into the pan when melted spoon over streak then let streak rest for about 10 min…….
Hope I was some helpFebruary 24, 2011 at 8:48 pm #4573AnonymousGuest
Yes I tried the salting method, I sprinkled sea salt heavily on each side so much that I couldn’t really see the red meat anymore, and left it for 1/2 hour, then rinsed and patted dry. I then BBQ until it was medium well, and then brushed with a little anchovy butter, and ground pepper. Absolutely the best steak I have had to date, the salting lightly seasoned the steak throughout bring out it’s fantastic flavor. Give this one a try.February 25, 2011 at 1:22 am #4574AnonymousGuest
You two (2) appear to be a pair of “old salts”. 😉 And I think your both on to a excellent seasoning method. For those that like and can take that much salt.
The Kosher box at one time had a very good heavy salt roast that when done, you had to break off the salt exterior coating.
Thanks for the report (s)..!~!
“C~W”February 25, 2011 at 2:56 am #4575Ron PrattMember
A few years back the respected mag Cook’s Illustrated tested the salting method and concluded that the salt needed to be applied at least 4 hours in advance in order to have the salt pull out the water in the meat, but then have the meat reverse that and draw the water with the dissolved salt back into the beef thus seasoning it. Many times I have tried and I have used coarse Kosher salt as well as powdery fine canning salt all with mixed results. On Saturday I’m grilling some more aged NY strips after hot tubbing them but my salt application will be Kosher applied right before the sear and salted, melted butter will be poured over the seared steaks when served.February 25, 2011 at 3:40 am #4578AnonymousGuest
Sounds great Ron.. have you thought of adding some fresh ground capricorn or Black/red or white pepper to the salt seasoning?
My favorite commercial steak seasoning lately has been Webers Chicago Steak seasoning.
I saved both end cuts for my dinnah Saturday night. I bagged 12 16 oz or better steak in the freezer.
Chow.. enjoy the cookout..February 25, 2011 at 7:11 am #4580AnonymousGuest
not too sure about any tests done, but ill tell you it seasoned the steak throughout, and my taste buds aint lyin……..the way to go for sure
- The forum ‘General Dry Aging Steak Questions’ is closed to new topics and replies.