This is a Very good question. I use to marinade all the time 30 years ago or so. Now I just dry brine and or season it. I never really gave much thought to which was a better method for taste I just stopped marinading because clean up for dry brine was faster.
Overmarinating definitely can give a mealy/dry texture, I think due to the acid effects on the protein. Shorter marinades (4-8hrs) also do this, but less so and have their own benefits. I prefer to just pre salt and add surface flavors (garlic, herbs) when I want something different that a simple salt and grill.
This is a Very good question. I use to marinade all the time 30 years ago or so. Now I just dry brine and or season it. I never really gave much thought to which was a better method for taste I just stopped marinading because clean up for dry brine was faster.
Overmarinating definitely can give a mealy/dry texture, I think due to the acid effects on the protein. Shorter marinades (4-8hrs) also do this, but less so and have their own benefits. I prefer to just pre salt and add surface flavors (garlic, herbs) when I want something different that a simple salt and grill.
I’m sticking with the dry brine.
Great tip on overnight dry rub salt… going to do this!
I dry brine only 6 to 12 hours, 3 hours works well on week day sirloin.
That’s what I was gonna ask. It’s 4pm trying to eat by 7 lol
Nice presentation. Please start roasting other RUclipsrs for their bad cooking methods 🤣
6-7 minutes each side or in total for dry brine ?
What type of Thermometer do you use?
Welcome to the dry brine club.
I feel like I get great flavor with a marinade but can never get a good sear
Salt brine 2-4 hours is my go to and pepper to taste
@@aaronsutton4086awesome that’s all I have time for today
That cut, It´s not a nice marbled sirloin steak.
Yummm 122 best e.coli! lol
I bet you wear a mask while driving alone in your car.
@@jcfitch3194 Enjoy your TDS when he wins and puts more money in your pocket lol.