If you're enjoying our steak videos consider checking out our Steak Experiment series that we've been working on over the last year and a half. It's like myth busters but for steaks and we hope you enjoy it as much as we have enjoyed filming it. Here's a link to the complete playlist. ruclips.net/p/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O
Awesome video. I’m the exact same way with steak experiments. I have a steak journal lol. There is an experiment I want you to try if you see this. It’s because I noticed you took the steaks off at 128, you were shooting for medium rare, but they ended up more like Medium. This is what I want you to try if you would because I’ve found it to work perfect. Take two similar steaks as these and dry Brine both of them. Medium rare is 135. So the end goal is to get the steaks to end at 135. Ive found the let the steaks come to room temp philosophy to be completely a myth. So instead of letting them come to room temp. Cook them both directly out of the fridge straight to hot cast iron. Flip every two minutes. The cold internal temp will give you the extra time you need to get the crust you need. Now, take one out as soon as it hits 102 degrees. And take The other one out at 128 or whatever you usually would do. You will find that the time it took the steak to go from around 38 degrees internal to 102, it gained enough momentum to raise to 135 after coming off, you will also have a crazy crust and your steak will be a perfect medium rare. Also it will prove that the whole room temp before cooking thing is pointless and ends up hurting you more than helping because you can’t get the crust you need before overcooking it.
Great video! When I put Kosher on a steak salt they come out really salty when all the salt is absorbed. I also tried large grain salt in quality and quantity, like you did. What's am I doing wrong? What's the secret?! is it that the steak is too thin?
@@PhillipCummingsUSA Yeah that was a medium steak, not medium rare. Also leaving the steak and turning once is not the way. Flipping every 30s ish will get an evenly cooked steak, not this where the first side cooked the steak halfway through.
Yep. I've had that issue multiple times. It's really hard to get medium rare on a thick steak like than without doing something like a reverse sear or sous vide.
Yes some of the moisture was for sure reabsorbed into the steak, but lets not forget Fridges are very dry environments, a lot of that moisture would have also evaporated, which is also why the dry brined one is darker, from moisture loss, hence why when you dry brine a steak like that in your fridge it makes the whole fridge smell like Steak lol.But what does get reabsorbed is wonderfully salty. I always saly my steak the day before i cook it to get that wonderful salt into it fully.
Yet another great experiment Jared! On the plus side, you win either way since both of those steaks look amazing. Makes sense the dry brine was better and if I have the time and fridge space, I’ll do it. Awesome job!
As a few others have mentioned; these are overdone. Way too much grey, especially on the non-48 hr. one. If you removed them at 128 -129 degrees the carry over cooking turned them into medium done. I have switched over to the "reverse sear" method. I end up with perfect medium rare throughout and just the exterior nicely charred. The difference in taste is amazing.
he took it off too late. The steak will continue cooking and the heat will continue increasing after its out of the pan. Thats why i take my steak out a few degrees below my desired temperature and rest it 10-15 minutes. I noticed that in some cases, the temperature continues rising even 7 minutes after its out of the pan.
Fluorescent and natural light are much cooler lights, so it could be affecting how they look. Incandescent light is much warmer and more accurately reflects the doneness color of a steak. Studio and camera lights are often florescent. That’s why steakhouses have old timey lighting and very little natural light / windows
Awesome Video ... salted my steaks exactly how did in the video ... They Were NY’s and pretty thick... Came out so salty ... I’m willing to try again ... is there a certain thickness needed not to have them so salty ?
Great video, I’m going to pick up some of that salt you used in this video. I’m glad yt has the ability to play at 2x speed. Much easier to enjoy quickly.
I would like to see you do an experiment where you cook a steak on a gas and also on an electric stove. Use a steel pan and also a cast iron to see what does the best cook.
Great video team! I loved the tip about the water and the avocado oil. I also like how you added butter, garlic and rosemary to the pan then used those juices to base the steaks. I’m going to try this tonight. It’s too late for the 48 salting but I might try that next time.
Jonathan, just make sure you only use as much salt as you would normally put on a steak for your dry bring. You don’t want it to be saltier than you’re used to
We tried this, and we want to now what we did wrong. We had two "twin NY strip steaks", and we grilled the "worst" of these two steaks (salted just prior grilling) the day we got them. That steak was incredibly good - tender, juicy , and flavorful! We had salted that first steak just prior to grilling it as we usually do. We salted the "better" of the 2 steaks per your video (this technique is recommended by many other videos as well) and allowed it to rest in the fridge for the specified 48-hour period. We used sea salt, and we used less than is shown in your video. We pan-fried the steak as is shown. The end result was VERY tough (the muscle fiber bundles were distinct - somewhat stringy). The steak was so salty that we could not taste the meat, and our tongues are now burning from too much salt! (We love salt and eat way too much of it!) My wife and I split the steak, and we couldn't even finish eating it. We love salt and eat way too much of it - What did we do wrong? Has anyone else had this experience?
Sorry to hear it didn’t turn out. It sounds like you used to much salt for your flavor profiles. For dry brining, I’d only use as much salt as you would normally season your steaks with. That way you know it won’t be too salty. As for the toughness, not sure about that. Was the steak resting on a cooling rack in the fridge the whole time?
My dude, that is medium bordering on on medium well. Three minutes per side (half of the time covered), then low heat for your butter baste for 2-3 minutes, then into foil to rest for 5-6 minutes. Then check temp with thermo pen. If you are 128-132 you are good.
Yes. I'm so sick of steak "experts" overcooking their steak, cutting it open, then saying "There! A perfect medium rare!" It's like they're all blind. If there's no red in the center and all pink, that is medium or worse. It's not hard to tell the difference, yet I've just watched 3 videos in a row where they get the temp wrong. I did like the actual experiment though.
Lil follow up...in a previous post you turned us on to Maldon Sea Salt. I bought a pkg of the "smoked" and it is really good. Actually my favorite so far. Thank you. Nuff' said.
The grey band is from only flipping once. If you flip every 30 seconds or so you won’t get a grey band. It will be more uniformly medium rare though out. Flip regularly to avoid this.
I'm new to cooking steak in a cast iron pan and have questions. 1) whats the best oil to use and how hot should the pan be? 2) do only season select or choice steaks like this and not prime? 3) everytime I put the steak on the pan the salt and pepper rub/seasoning gets burnt and sometimes the steak can taste salty. How do I keep the seasoning from burning? 4) when do I add butter? Does it go on the top only or also in the pan? Won't it burn
Medium rare? Seriously? Come on. That is medium - easily. Not even close to medium rare. The cast iron was too hot. You do not need to blast the heat that high on a cast iron. Medium heat is fine and it will still give steak a great crust without over cooking. And...no pepper???
Pepper is in the compound butter. The more videos I see using cast iron, the more I'm convinced it's for dumb dumbs. My first steak in a clad pan was edge to edge medium, but burned on the outside.
This was recommended by YT. I had my butcher cut me up a couple of Prime Beef steaks, pricey, but worth it! I patted them with paper towels, then sprinkled sea salt, put them in zipped lock freezer bag, put them in the fridge, took them out, after 24 hours, let them rest for at least 2 hours, (couldn't wait 48 hours), my mouth was drooling. It was so delicious! I made steak quesadillas, nachos, steak and eggs. I am single, so I can eat off of a steak for 3 days, or so. Thanks for the tips.
This is a good way to go if you have salted your steak and got rained out and dont want to have all this smoke and vapor indoors. I salted mine yesterday and got rained out. Then looked around on the web and found letting it sit for a couple days until the weather clears is preferable!
Follow up report: So, I had salted my steak and had it ready in the fridge on a plate covered in plastic for grilling that night. Then the rain came and I dont have an area I can grill that is protected from rain and I didn't want to pan fry inside because of the smoke and smell (I dont have a good range hood). I thought, wonder if it would hurt the steak to just sit in the fridge for a day? That's when I looked on the web and stumbled across this video and conversation. Turns out, it was going to rain the next night too. So the next day, early-on I moved the steak to a rack in a pan uncovered in the fridge. It dry brined like that about 36 hours I guess. I let it rest for an hour at room temp, got the grill maxed out on temp and grilled the steak 3 minutes, turned 45 degrees, another three minutes then flipped. After 3 more minutes I turned 45 degrees again (this was a 1-1/4" thick steak) and started temp probing. It just wasn't getting up to that 130 degrees and I knew that was weird, so I squeezed it and knew it had to come off the heat. Sure enough, my Thermapen was wrong...or something. That steak came out just like in this video, a significant gray border with a medium core to the meat. Not a nice even fading from edge to center like we want. The steak was still good. Not melt in your mouth tender but not tough. It could be the quality of the meat, it was purchased on-sale (NY Strip) and cut for me to the thickness I wanted and was foodsavered in the freezer for some time. I dont think I will do this salt and cure for 48 hours intentionally in the future. I've cooked the perfect steak a "few" times in my day and it was always salt and pepper, maybe rest that way for a few hours, bring to room temp then grill the way I describe above and I've always been able to count on my Thermapen to pull the steak at 130 degrees. I dont know how, but this dry brined steak fooled my Thermapen and I nearly overcooked the steak.
There's another series on you tube, they did a test and didn't recommend more than 48. They did 24, 48, maybe 72, and then i know one was like a month.
A friend sent me this video and it had me drooling. I never cooked steaks in a cast iron skillet like this before. I ran out and bought prime NY steaks 1.5" thick. I followed the directions, salted them and put them on the drying rack for 48 hours. The only difference was I used Mortons course ground sea salt and applied it exactly like the video. The finished steaks looked and smelled great. When I sliced them they were very tender. Then I tasted it and the steaks was so "F"ing salty they were not even edible and I threw them out.. I will never brine or salt a steak like that again.
Michael sorry to hear about the outcome. If you try it again, just use however much salt as you normally would. There's no magic to the amount of salt being used here.
I think the problem might have been I used Morton's Mediterranean Course Sea Salt and you used Maldon Sea Salt Flakes which must be much milder than the Mortons. I recently ordered Maldon Sea Salt Flakes.
That could very well be it. If you try it again, I’d love to hear how it goes. Maybe dial the salt way back so you know you won’t ruin the steak and then if you like it you can gradually increase the level of salt until you find what works for you.
The moisture on the dry brine didn't get absorbed back into the steak, the fridge dried out the steak. Any time you leave a product uncovered in a fridge it loses moisture. The process of refrigeration dries the air. That's why there is a drip pan under your fridge!
Maybe we should do an experiment where we weight the steak before and after it comes out of the fridge to see if you’re right. The steak definitely absorbs moisture back in - you can tell a difference in the tenderness of the steak from the brine and tell that it’s evenly seasoned throughout.
I think you are both right; the dry brined stake is more tender than the control steak for sure because of the salt added. But it is also dryer due to refrigerator air being much dryer environment than house air. Research heat transfer and fluid dynamics. Or talk to a heating and air conditioning engineer. Or do a test: put a cup of water in the frig and cup of water on the counter and see which one loses more. Or 2 cups of water in the frig one covered one not.
What drip pan are you talking about??? You mean the one underneath the refrigerator itself??? Because if you are, that is for the coil defrost cycle for the freezer.
I did the 48 hour brine. Flipped it every minute in a cold pan and finished it off in the oven for 3 mins to get to 50c. Really the best steak I’ve ever eaten. The wife thought so too and she is very difficult to please
Agreed with the other comments... far more on the medium to medium well end. Not close to medium rare. Still a good comparison of salting techniques though.
Man I love this! I always dry brine on a rack for a long while! I thought you should know I'm getting the 'Grillgun' by Grillblazer in a few weeks! Heard of it? That will make starting my charcoal and even searing steaks a dream! 400,000 BTU
I am new to cooking. Apparently I missed something in the video. I put sea salt around steaks. I cooked them on skillet and they came out way too salty like the ocean. Was I supposed to scrape salt off or just apply way less? I put salt in my hands and rubbed them all around steaks.
I would just put as much salt on as you would normally season your steak with. It’s all going to absorb into the steak so don’t you too much. Sorry to hear it didn’t turn out the first time.
Right, I am so confused. I've tried this twice. With sea salt first, then smaller grain salt. It just makes it ridiculously salty. As a result I will be seasoning with salt and pepper in just a tiny quantity, like I do normally, but I will be letting it rest for an hour. Not covering the thing in Salt top to bottom.
@@staypositive4358 I don't have an infrared thermometer but tried it really hot like the vid. I see his smoking also but he might have a strong extractor fan, I have a window. Never had problems cooking my usual way but my usual way didn't make the best steak, not like the ones here. I'm on gas using a seasoned de Buyer steel pan and peanut oil. Just picked up some avo oil so will try that, and turn it down a bit. Advice welcome.
Have you considered constantly turning the steak (like every 30 seconds to a minute) instead of leaving it in for 4 minutes straight, to minimize the amount of the brown ring? It would be interesting to see a comparison between turning often vs leaving it alone. I wonder if there would be a difference in how the crust forms.
He cooked it too long to 128°. If he did it to 120 and tinted it then it would not have the greatness. You need to do it 2 minutes a side without touching it. If you turned it every 30 seconds it does not develop the crust. If the steak is thick put it in the oven at400° for 2-3 minutes until it reaches 120 then tint it. (Loosely putting tinfoil over it for 5-10 minutes)
@@1969tss that's not accurate. Turning every 30 seconds absolutely creates a good crust. In addition, it gives you better control of the overall cooking (and the crust) because you get to see the crust develop. I used to leave the steak for 2 minutes on each side, but for the last 2 years I've been turning every 30 seconds and then finishing by butter basting. I get reactively small bands and really good crusts. Also (in my experience), removing from heat at 120 will leave you kind of rare after it rests. Steaks don't usually cook 15 degrees when taken off the heat. You're better off cooking it to at least 125, but between 125 and 130 and then removing from the heat ti let it rest. But either way...give constant turning a try. Let me know if it works out for you.
@@stupidrules1000 watch all the videos of these salted aged beef. The longer you age it the more of a grey ring they develop. I just watched one that went from 1hour to 30 days. They cooked them all at the same time. So the ring is from the aging in this case.
@@1969tss these weren't dry aged. They were dry brined. Dry brining a steak overnight doesn't generally give you a thicker gray band (for much longer than that, I don't know what the effect will be).
Hey:) I think me and you have similar idea:) I like to cook my steak with low temperature but cook it precisely to meet your juicy tasty soft tenderness :)
On the 48 hour dry brine, did you scrape or rinse off the salt or was it all absorbed into the meat? Sorry it wasn't clear to me in the video. Thanks and great video.
Some people have different preferences and don't require pepper on their steak. It's a medium, no need to overreact and say he overcooked it, there's pink in the middle, calm down.
“You don’t have to worry about over seasoning a steak this thick.” FALSE: if you put this much salt on a steak, you’ll ruin it. Following this video absolutely trashed a couple $30 ribeyes.
Because he dry brined. I never do that. I generously season my steaks with a lot of salt then cook them right away. And you need to make sure that your using really thick steaks when dry brining. The thinner they are, the more salty they will be.
Make sure you only use as much salt as you would normally season your steak with. Seems like the most common problem here is people over salting their steaks.
More like medium by the time the carryover heat did its thing while they rested. Pull them out at 118F and they will likely reach 130F at the end of the rest (but experiment). They still look really tasty, though!
To add to this I never check wellness of steak by temp. I do it by taste.. the old palm test . Perfect for tell you how rare or well done you want your steak . The steaks in the video we just over medium
I'd recommend 1.25-1.5 inches thick. Just use the normal amount of salt you'd use on a steak. There's not specific amount of salt that's required for this.
Yeah, it makes me fucking cringe whenever people do that. Don't add the butter until after you've cut the heat. The cast iron has more that enough heat retention.
I use webers Chicago steak seasoning, coat the steak and seal in a ziplock bag while pushing out all the air and steak comes out of bag next day very moist still, not dry. Ive read ziplock is better than tinfoil or wrap paper and will keep the steak fresher longer.
Also the 2 day stake was dry you could tell it had less juice to it. Salting a stake for 2 days will pull the natural moisture from the meat. In culinary they told us you only want to season your steak 2 hours before cooking not 2 days. You can dry age it for 2 days but you're not supposed to Salt it for 2 days.
We’re doing an experiment right now to test how much moisture gets lost by doing this. We’ve got the scales out and everything. Anyway, this is going to be one of our best experiments yet. Stay tuned - I think it might be a different outcome than you expect.
Hi. I age my steaks. Usually a 1.5" ribeye. I salt heavily(not extreme), then wrap in paper towels and put on rack in fridge for 24-36 hours. Then I change paper towels and put back on rack in fridge for 3-5 days. It's like butter, if go 5 days might have to trim a tiny bit of fat sometimes
Need to take them off 3-6 degrees (depending on ambient temp) before they are perfect medium rare. You will get carryover cooking while resting. Your steaks are more cooked medium.
I'm wondering if the steak that you left unwrapped in the refrigerator is redder because it has oxidized. That seems likely to me. What if you salted it and wrapped it just like the other one. I bet it would be the same color then.
You said that you prefer the “minerality” of sea salt over kosher salt for seasoning. What do you mean by that? Also, I’m not sure if searing a steak in a cast iron skillet counts as barbecuing.
I’d eat it, however, my and my families preference is garlic salt and lemon pepper about 2 hours before cook time, 1st hour fridge 2nd hour on the counter, why? I don’t know, just how my dad did it and I do it also, then preferably cooked on a grill (gas for me, charcoal is great but if I’m only doing steaks I only need a few minutes) or on the black stone
Thanks Aaron. You can adapt this process however you want so if you just want to grill the steaks and not focus on the crust then go for it. The important thing is you make it the way you want it 👍
BBQ and Bottles it definitely looks good how you’ve done it, I will try it first. Norm I’m not a fan with a crust but I maybe with this process so will try, it had my mouth watering so have to try it
Maybe you haven't had a properly cooked steak with the crust? I never understood people's love for steak growing up as a kid. As I became an adult on my own and had the fortune to land a job that included traveling and eating in restaurants I would have never otherwise been able to afford, I finally had a good steak. Turns out nobody ever cooked me a good steak. I know now, all the steaks I saw as a kid were cut way too thin and subsequently overcooked. It's no wonder I didn't care for them. I could eat them if I was hungry but never raved about having a steak like other people seemed to do...especially for breakfast. I still dont get steak for breakfast to this day, even cooked properly. But now I know and have the skills to cook both a steak and a hamburger correctly. Nice and hot cooking temps because you WANT a crust and using an instant red thermometer (HAS to read in only a few seconds) to hit medium rare almost every time perfectly. The crust on both a steak and hamburger adds so much to the flavor.
@@SimplyRedVirginia I disagree. I follow Ramsey's way of cooking a steak. Doesn't have to have a crust in terms of Charing etc. But everyone enjoys steak their own way. Else you wouldn't have the question "how do you like your steak"
@@Azjayfox I have done the pan fry with butter finish method and it is very good, but I dont know how anyone can do that without developing a crust. I think we may be thinking of the term "crust" differently. I'm not talking burnt, I'm talking about a firm outside sear whether in a pan or on a grill with grill marks (still sears from the heat of the flame or coals). Gordon talks about using the hot pan so we are searing, not boiling or steaming, but I'm not sure I agree with using olive oil which has a fairly low smoke point. The funniest thing about that video is he doesn't show us the doneness of the steak. He said early on he prefers rare, but when cutting the steak mumbles something about med-rare and the camera never proves either! It took me a long time to not think pan frying a steak was a thing of my hillbilly extended family. Steaks were always supposed to be grilled in my mind. But that has changed over time as I learned a good cast iron pan is a great surface for getting a good sear (crust). A flat cast iron griddle is the only way I do hamburgers now, and we love that robust "crust"!...And a burger that is pink on the inside...but I grind all my own burger meat from a single chuck roast, to a coarse 1/4" grind and barely squeeze them together so they are tender, juicy and I dont worry about the meat coming from everywhere (chop house floor?...who knows where packaged ground beef comes from sometimes!?), so a med-rare burger doesn't scare me.
I followed your instructions but I had 1” cut ribeyes. They came out delicious & very tender but they were very salty. I guess next time I’ll use a thicker cut or less salt.
@4:40 The moisture from the steak was absorbed by the refrigerators evaporator then turned into condensation and dripped out of the refrigerator via the drain. The steak will not regain moisture in a refrigerator.... it will continue to dry due to the refrigeration cycle.
@@BBQandBottles in the video you say the meat reabsorbed the water from the drip tray... Im telling you that the refrigeration system removed the water from the drip tray and it did not get reabsorbed. Use a scale to check the weight throughout the process and let me know what you learn about thermodynamics
Thanks Kurt. We actually said the moisture the salt draws out from the STEAK primarily gets reabsorbed. There's no way anything that hits the drip tray can get reabsorbed into the steak because it's on a raised cooling rack. This weekend's video has scales so I'd suggest you watch that one so you can see what we're talking about here.
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If you're enjoying our steak videos consider checking out our Steak Experiment series that we've been working on over the last year and a half. It's like myth busters but for steaks and we hope you enjoy it as much as we have enjoyed filming it. Here's a link to the complete playlist. ruclips.net/p/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O
Awesome video. I’m the exact same way with steak experiments. I have a steak journal lol. There is an experiment I want you to try if you see this. It’s because I noticed you took the steaks off at 128, you were shooting for medium rare, but they ended up more like
Medium. This is what I want you to try if you would because I’ve found it to work perfect. Take two similar steaks as these and dry Brine both of them. Medium rare is 135. So the end goal is to get the steaks to end at 135. Ive found the let the steaks come to room temp philosophy to be completely a myth. So instead of letting them come to room temp. Cook them both directly out of the fridge straight to hot cast iron. Flip every two minutes. The cold internal temp will give you the extra time you need to get the crust you need. Now, take one out as soon as it hits 102 degrees. And take
The other one out at 128 or whatever you usually would do. You will find that the time it took the steak to go from around 38 degrees internal to 102, it gained enough momentum to raise to 135 after coming off, you will also have a crazy crust and your steak will be a perfect medium rare. Also it will prove that the whole room temp before cooking thing is pointless and ends up hurting you more than helping because you can’t get the crust you need before overcooking it.
Subbed in a second, love this!
Great video! When I put Kosher on a steak salt they come out really salty when all the salt is absorbed. I also tried large grain salt in quality and quantity, like you did. What's am I doing wrong? What's the secret?! is it that the steak is too thin?
Totally trying this
If you turn the steak more often, you'll get less of that grey border and you'll still get just as good a crust.
i love how you explain well without saying too much... and thanks for no music.
Thanks Mark.
Holy shit underrated channel. I loved the intro, simple, smooth and you got my attention. Thank you for your work.
He's a troll
I’d say medium rare is 130 degrees. While resting, the temp can still go up 5-10 degrees so I’d pull it off at about 120
I'm not sure if it was the camera but the color looked very overcooked IMO. I cook to 120-125 myself.
@nothingbutaname........ Because of thermodynamic
Degrees Celsius . . .
@@TRPGpilot it’s not degrees Celsius or you would have a hockey puck
@@PhillipCummingsUSA Yeah that was a medium steak, not medium rare.
Also leaving the steak and turning once is not the way. Flipping every 30s ish will get an evenly cooked steak, not this where the first side cooked the steak halfway through.
Those steaks are medium in my neck of the woods bud....great video...I’m drooling 🤤
Yeah, in retrospect these were a little overdone
Agreed...those were medium to medium-well...medium rare should be reddish-pink in the center...i wonder what cut that was
Hey I’d still be horking those down 😀
@@thehonesttruth8808 ny strip
Yep. I've had that issue multiple times. It's really hard to get medium rare on a thick steak like than without doing something like a reverse sear or sous vide.
Yes some of the moisture was for sure reabsorbed into the steak, but lets not forget Fridges are very dry environments, a lot of that moisture would have also evaporated, which is also why the dry brined one is darker, from moisture loss, hence why when you dry brine a steak like that in your fridge it makes the whole fridge smell like Steak lol.But what does get reabsorbed is wonderfully salty. I always saly my steak the day before i cook it to get that wonderful salt into it fully.
Agreed.
Yes only 24 hours needed.
Yet another great experiment Jared! On the plus side, you win either way since both of those steaks look amazing. Makes sense the dry brine was better and if I have the time and fridge space, I’ll do it. Awesome job!
As a few others have mentioned; these are overdone. Way too much grey, especially on the non-48 hr. one. If you removed them at 128 -129 degrees the carry over cooking turned them into medium done. I have switched over to the "reverse sear" method. I end up with perfect medium rare throughout and just the exterior nicely charred. The difference in taste is amazing.
Could be the camera and lighting. They do appear to be only "medium" in the video.
dude, that looks medium well, not medium rare
should be more like 125 not 128
Yes, it is medium well.
he took it off too late. The steak will continue cooking and the heat will continue increasing after its out of the pan. Thats why i take my steak out a few degrees below my desired temperature and rest it 10-15 minutes. I noticed that in some cases, the temperature continues rising even 7 minutes after its out of the pan.
Fluorescent and natural light are much cooler lights, so it could be affecting how they look. Incandescent light is much warmer and more accurately reflects the doneness color of a steak. Studio and camera lights are often florescent. That’s why steakhouses have old timey lighting and very little natural light / windows
The second side should be just 3 minutes max
Oh man!! I know what I’m eating today and then again in 48 more hours 👏🏼👏🏼
Awesome Video ... salted my steaks exactly how did in the video ... They Were NY’s and pretty thick... Came out so salty ... I’m willing to try again ... is there a certain thickness needed not to have them so salty ?
Just use as much salt as you would normally season your steaks with. There isn’t a specific amount of salt required for the dry brine process.
Steaks turned out great, I love making my steaks both ways. Like you said if you have time do it if not don't. Keep up the great work
Great video, I’m going to pick up some of that salt you used in this video. I’m glad yt has the ability to play at 2x speed. Much easier to enjoy quickly.
I would like to see you do an experiment where you cook a steak on a gas and also on an electric stove. Use a steel pan and also a cast iron to see what does the best cook.
Great video team! I loved the tip about the water and the avocado oil. I also like how you added butter, garlic and rosemary to the pan then used those juices to base the steaks. I’m going to try this tonight. It’s too late for the 48 salting but I might try that next time.
Jonathan, just make sure you only use as much salt as you would normally put on a steak for your dry bring. You don’t want it to be saltier than you’re used to
What we have here is two fine looking Medium steaks.
Way too much gray.
medium well
closer to med well than med rare for certain
Yep agreed
Very fine looking, I'm hungry!
We tried this, and we want to now what we did wrong. We had two "twin NY strip steaks", and we grilled the "worst" of these two steaks (salted just prior grilling) the day we got them. That steak was incredibly good - tender, juicy , and flavorful! We had salted that first steak just prior to grilling it as we usually do. We salted the "better" of the 2 steaks per your video (this technique is recommended by many other videos as well) and allowed it to rest in the fridge for the specified 48-hour period. We used sea salt, and we used less than is shown in your video. We pan-fried the steak as is shown. The end result was VERY tough (the muscle fiber bundles were distinct - somewhat stringy). The steak was so salty that we could not taste the meat, and our tongues are now burning from too much salt! (We love salt and eat way too much of it!) My wife and I split the steak, and we couldn't even finish eating it. We love salt and eat way too much of it - What did we do wrong? Has anyone else had this experience?
Sorry to hear it didn’t turn out. It sounds like you used to much salt for your flavor profiles. For dry brining, I’d only use as much salt as you would normally season your steaks with. That way you know it won’t be too salty. As for the toughness, not sure about that. Was the steak resting on a cooling rack in the fridge the whole time?
My dude, that is medium bordering on on medium well. Three minutes per side (half of the time covered), then low heat for your butter baste for 2-3 minutes, then into foil to rest for 5-6 minutes. Then check temp with thermo pen. If you are 128-132 you are good.
Yes. I'm so sick of steak "experts" overcooking their steak, cutting it open, then saying "There! A perfect medium rare!" It's like they're all blind. If there's no red in the center and all pink, that is medium or worse. It's not hard to tell the difference, yet I've just watched 3 videos in a row where they get the temp wrong. I did like the actual experiment though.
True words. Same thoughts at first side.
Lil follow up...in a previous post you turned us on to Maldon Sea Salt. I bought a pkg of the "smoked" and it is really good. Actually my favorite so far. Thank you. Nuff' said.
Yeah, it’s great stuff isn’t it. That smoked salt is really good.
The grey band is from only flipping once. If you flip every 30 seconds or so you won’t get a grey band. It will be more uniformly medium rare though out. Flip regularly to avoid this.
I appreciate the no nonsense, unpretentious approach. You slightly overcooked the steaks but I'm sure they were tasty anyway.
👍👍👍👍
Note to Self:
When designing a kitchen make sure to include an industrial exhaust fan.
I'm new to cooking steak in a cast iron pan and have questions.
1) whats the best oil to use and how hot should the pan be?
2) do only season select or choice steaks like this and not prime?
3) everytime I put the steak on the pan the salt and pepper rub/seasoning gets burnt and sometimes the steak can taste salty. How do I keep the seasoning from burning?
4) when do I add butter? Does it go on the top only or also in the pan? Won't it burn
Watch this video. We go through all of the answers to your questions. ruclips.net/video/O5m2bfZ8AVs/видео.html
Medium rare? Seriously? Come on. That is medium - easily. Not even close to medium rare. The cast iron was too hot. You do not need to blast the heat that high on a cast iron. Medium heat is fine and it will still give steak a great crust without over cooking. And...no pepper???
I was also wondering the same thing...medium to medium well depending on what part of the cut.
Pretty sure the fridge evaporated the moisture away. It wasn’t all reabsorbed
Pepper is in the compound butter. The more videos I see using cast iron, the more I'm convinced it's for dumb dumbs. My first steak in a clad pan was edge to edge medium, but burned on the outside.
The cast iron was not too hot. The time was too long.
Practically medium well lol
This was recommended by YT. I had my butcher cut me up a couple of Prime Beef steaks, pricey, but worth it! I patted them with paper towels, then sprinkled sea salt, put them in zipped lock freezer bag, put them in the fridge, took them out, after 24 hours, let them rest for at least 2 hours, (couldn't wait 48 hours), my mouth was drooling. It was so delicious! I made steak quesadillas, nachos, steak and eggs. I am single, so I can eat off of a steak for 3 days, or so. Thanks for the tips.
I just subscribed.
Wow I just did this and it came out amazing
Awesome. Glad you enjoyed it.
This is a good way to go if you have salted your steak and got rained out and dont want to have all this smoke and vapor indoors. I salted mine yesterday and got rained out. Then looked around on the web and found letting it sit for a couple days until the weather clears is preferable!
Follow up report:
So, I had salted my steak and had it ready in the fridge on a plate covered in plastic for grilling that night. Then the rain came and I dont have an area I can grill that is protected from rain and I didn't want to pan fry inside because of the smoke and smell (I dont have a good range hood). I thought, wonder if it would hurt the steak to just sit in the fridge for a day? That's when I looked on the web and stumbled across this video and conversation.
Turns out, it was going to rain the next night too. So the next day, early-on I moved the steak to a rack in a pan uncovered in the fridge. It dry brined like that about 36 hours I guess.
I let it rest for an hour at room temp, got the grill maxed out on temp and grilled the steak 3 minutes, turned 45 degrees, another three minutes then flipped. After 3 more minutes I turned 45 degrees again (this was a 1-1/4" thick steak) and started temp probing. It just wasn't getting up to that 130 degrees and I knew that was weird, so I squeezed it and knew it had to come off the heat. Sure enough, my Thermapen was wrong...or something. That steak came out just like in this video, a significant gray border with a medium core to the meat. Not a nice even fading from edge to center like we want.
The steak was still good. Not melt in your mouth tender but not tough. It could be the quality of the meat, it was purchased on-sale (NY Strip) and cut for me to the thickness I wanted and was foodsavered in the freezer for some time.
I dont think I will do this salt and cure for 48 hours intentionally in the future. I've cooked the perfect steak a "few" times in my day and it was always salt and pepper, maybe rest that way for a few hours, bring to room temp then grill the way I describe above and I've always been able to count on my Thermapen to pull the steak at 130 degrees. I dont know how, but this dry brined steak fooled my Thermapen and I nearly overcooked the steak.
I thought about salt my stakes for 48-72 hrs, now that i saw this video im going to do it ...cant wait for the results !!!
Thank you for the video !!!
There's another series on you tube, they did a test and didn't recommend more than 48. They did 24, 48, maybe 72, and then i know one was like a month.
I did 24 hours and the steaks looked similar to a 48 hr dry brine. I’m sticking with 24hrs
A friend sent me this video and it had me drooling. I never cooked steaks in a cast iron skillet like this before. I ran out and bought prime NY steaks 1.5" thick. I followed the directions, salted them and put them on the drying rack for 48 hours. The only difference was I used Mortons course ground sea salt and applied it exactly like the video. The finished steaks looked and smelled great. When I sliced them they were very tender. Then I tasted it and the steaks was so "F"ing salty they were not even edible and I threw them out.. I will never brine or salt a steak like that again.
Michael sorry to hear about the outcome. If you try it again, just use however much salt as you normally would. There's no magic to the amount of salt being used here.
I think the problem might have been I used Morton's Mediterranean Course Sea Salt and you used Maldon Sea Salt Flakes which must be much milder than the Mortons. I recently ordered Maldon Sea Salt Flakes.
That could very well be it. If you try it again, I’d love to hear how it goes. Maybe dial the salt way back so you know you won’t ruin the steak and then if you like it you can gradually increase the level of salt until you find what works for you.
Love the tips and the steaks look incredible. But those are medium at best
I would have thought a 3 minute / 3 minute cook would have been better
Just an FYI: basting actually increases the resting cook. So if you’re going to do it, start basting earlier and pull at like 110 or 115.
The moisture on the dry brine didn't get absorbed back into the steak, the fridge dried out the steak. Any time you leave a product uncovered in a fridge it loses moisture. The process of refrigeration dries the air. That's why there is a drip pan under your fridge!
Maybe we should do an experiment where we weight the steak before and after it comes out of the fridge to see if you’re right. The steak definitely absorbs moisture back in - you can tell a difference in the tenderness of the steak from the brine and tell that it’s evenly seasoned throughout.
I think you are both right; the dry brined stake is more tender than the control steak for sure because of the salt added. But it is also dryer due to refrigerator air being much dryer environment than house air. Research heat transfer and fluid dynamics. Or talk to a heating and air conditioning engineer. Or do a test: put a cup of water in the frig and cup of water on the counter and see which one loses more. Or 2 cups of water in the frig one covered one not.
What drip pan are you talking about??? You mean the one underneath the refrigerator itself??? Because if you are, that is for the coil defrost cycle for the freezer.
Cedar Ridgen I agree with you. But I don’t know about the refrigerator drip pan part.
I did the 48 hour brine. Flipped it every minute in a cold pan and finished it off in the oven for 3 mins to get to 50c. Really the best steak I’ve ever eaten. The wife thought so too and she is very difficult to please
Looks great
Thanks 🙏
What
Agreed with the other comments... far more on the medium to medium well end. Not close to medium rare. Still a good comparison of salting techniques though.
How about an expensive cut dry aged for 28-32 days vs a cheap cut dry aged for 28-32 days?
have you ever looked at a dry aged steak before they trim and cook it? grossssssssssssssss
@@s.b.4242 haha yea, I guess the end result is what matters the most!
I think that's a different process altogether.
I finally got my Question regarding salt answered. Thank you
What goes into your “compound butter”?
Garlic, chives, salt and pepper. Here’s our video on how to make it if you’re interested. ruclips.net/video/ZviL3enCICk/видео.html
Give marrow butter a try if you haven't already.
BBQ and Bottles try adding thyme, oregano, and basil also. Delicious looking!
I like what you did there. 😉
Who’s asking?
I may have to try that 48hr dry brine man! That crust looks really good. Great video! 🙏🏾
Thanks 🙏
Man I love this! I always dry brine on a rack for a long while!
I thought you should know I'm getting the 'Grillgun' by Grillblazer in a few weeks! Heard of it? That will make starting my charcoal and even searing steaks a dream! 400,000 BTU
Thanks Matt. I’ll have to check out the Grillgun.
I am new to cooking. Apparently I missed something in the video. I put sea salt around steaks. I cooked them on skillet and they came out way too salty like the ocean. Was I supposed to scrape salt off or just apply way less? I put salt in my hands and rubbed them all around steaks.
I would just put as much salt on as you would normally season your steak with. It’s all going to absorb into the steak so don’t you too much. Sorry to hear it didn’t turn out the first time.
outstanding tutorial, thanx.
Glad you liked it!
Beautiful work I'm going to try this
Thanks for posting
Right, I am so confused. I've tried this twice. With sea salt first, then smaller grain salt. It just makes it ridiculously salty. As a result I will be seasoning with salt and pepper in just a tiny quantity, like I do normally, but I will be letting it rest for an hour. Not covering the thing in Salt top to bottom.
Just use the amount of salt you’d normally season your steak with for the dry brine. No need to over season if you prefer less salt.
Yeah same with me Tom Putnam. I also smoked out the kitchen and I was using peanut oil which is high smoke point.
How hot do you cook/grill your steak?
@@staypositive4358 I don't have an infrared thermometer but tried it really hot like the vid. I see his smoking also but he might have a strong extractor fan, I have a window. Never had problems cooking my usual way but my usual way didn't make the best steak, not like the ones here. I'm on gas using a seasoned de Buyer steel pan and peanut oil. Just picked up some avo oil so will try that, and turn it down a bit. Advice welcome.
@@davidcooper5790 . Thanks for the information!
Hey! This video is jam packed with great information! Great job 👏🏼 ⭐️⭐️⭐️⭐️⭐️
Have you considered constantly turning the steak (like every 30 seconds to a minute) instead of leaving it in for 4 minutes straight, to minimize the amount of the brown ring?
It would be interesting to see a comparison between turning often vs leaving it alone. I wonder if there would be a difference in how the crust forms.
He cooked it too long to 128°. If he did it to 120 and tinted it then it would not have the greatness. You need to do it 2 minutes a side without touching it. If you turned it every 30 seconds it does not develop the crust. If the steak is thick put it in the oven at400° for 2-3 minutes until it reaches 120 then tint it. (Loosely putting tinfoil over it for 5-10 minutes)
@@1969tss that's not accurate. Turning every 30 seconds absolutely creates a good crust. In addition, it gives you better control of the overall cooking (and the crust) because you get to see the crust develop. I used to leave the steak for 2 minutes on each side, but for the last 2 years I've been turning every 30 seconds and then finishing by butter basting. I get reactively small bands and really good crusts.
Also (in my experience), removing from heat at 120 will leave you kind of rare after it rests. Steaks don't usually cook 15 degrees when taken off the heat. You're better off cooking it to at least 125, but between 125 and 130 and then removing from the heat ti let it rest.
But either way...give constant turning a try. Let me know if it works out for you.
@@stupidrules1000 watch all the videos of these salted aged beef. The longer you age it the more of a grey ring they develop. I just watched one that went from 1hour to 30 days. They cooked them all at the same time. So the ring is from the aging in this case.
@@1969tss these weren't dry aged. They were dry brined. Dry brining a steak overnight doesn't generally give you a thicker gray band (for much longer than that, I don't know what the effect will be).
It looks scrumptious
Thanks!!
after the cast iron reaches temp, what do you do with the heat? did you lower it down or keep it on high?
I still keep it on high but you can lower it to medium high if you prefer.
Way too much fuckin salt
Can I get the same results on a charcoal grill? Great vid...thanks
You bet Barry... the crust just won’t be the same but you’ll get that beautiful charcoal taste instead
@@BBQandBottles Thanks my friend. Will do.
A little over done but look amazing would eat both no worries 🤙🏻
Wrong to watch this around midnight!! 😋😉😂wonderful video thank you for making
Would be interested to see a frozen steak taste test - thawed vs cooked frozen
We just got our freezer setup in the basement so get ready for it!
Do you think some types of fridge might dry it out?
Do you the type of fridge that you used in this video?
Static cold, ventilated cold, ...?
I could eat that every day and die happy at age 55
Same here.
Why 55? Steak is healthy. Duh.
The steak looks great!
But the watch....extraordinary!!!
Great show!!!👍
Call 911!!!! I'm starving to death watching this video...but some how tasteing the love..🤟👍😜the only thing keeping my alive🕺
I’m drooling 🤤 Great video!
Looks great! What’s in the compound butter?
Thanks! here's a link to our compound butter video - ruclips.net/video/ZviL3enCICk/видео.html
Damascus blade is what caught my eye tbh tho lol
Here's the link on Amazon if you want your own - amzn.to/2NYyC6D
No pepper???
It's in the compound butter.
Always love to find new ways to cook steak
Steaks smelled great while I cooked them. Then I served it for my family and they almost threw the streaks at me. They came out SALTY!! Never again 🤢
What did you expect with that much salt holy shit
He's gotta be a troll, or he has no taste buds
Excellent video! I liked and subscribed!
That at medium rare champ. They are over cooked my friend
Hey:) I think me and you have similar idea:) I like to cook my steak with low temperature but cook it precisely to meet your juicy tasty soft tenderness :)
On the 48 hour dry brine, did you scrape or rinse off the salt or was it all absorbed into the meat? Sorry it wasn't clear to me in the video. Thanks and great video.
It was all absorbed into the meat so make sure you use the amount of salt you would normally put on a steak so that it doesn't taste too salty.
He used too much salt. The steak was way too salty.
I mean that definitely looks more like a medium, than a medium rare
It looks freakin' deleacious in whatever way those steaks were made, but I must agree with you. Gettin' an cast iron pan soon and looking forward.
Perfect. I'll try it. Thanks.
He sounds like he knows what he’s saying but then took his steak out at 128
What is the temperature of your fridge? Won’t steaks go bad in it after 48 hours?
No pepper? And looks like you either dont know whats a medium rare, or you’re in denial. Cus you over cooked it.
Some people have different preferences and don't require pepper on their steak. It's a medium, no need to overreact and say he overcooked it, there's pink in the middle, calm down.
Down here in Sonora, we only add SALT to our meet too, that´s enough but the matter of timing is interesting, greeting to Canada!
“You don’t have to worry about over seasoning a steak this thick.” FALSE: if you put this much salt on a steak, you’ll ruin it. Following this video absolutely trashed a couple $30 ribeyes.
Us too. Four New York strips here and they came out way way way too salty.
Same here
Yes I salted two New York strip steaks with sea salt. For 4 hrs. Then rinsed off and grilled. They were so salty, I threw them in the trash.
Same. That exact line. Destroyed our dinner. Couldn't eat a bite.
Because he dry brined. I never do that. I generously season my steaks with a lot of salt then cook them right away. And you need to make sure that your using really thick steaks when dry brining. The thinner they are, the more salty they will be.
Going to try a dry brine now. Thanks.
Make sure you only use as much salt as you would normally season your steak with. Seems like the most common problem here is people over salting their steaks.
@@BBQandBottles Thanks, yep.... I tend to do that from time to time. Appreciated.
Good luck! Hope it turns out well!!
Those steaks are clearly medium well... looked nice though.
More like medium by the time the carryover heat did its thing while they rested. Pull them out at 118F and they will likely reach 130F at the end of the rest (but experiment). They still look really tasty, though!
To add to this I never check wellness of steak by temp. I do it by taste.. the old palm test . Perfect for tell you how rare or well done you want your steak . The steaks in the video we just over medium
Got to say bro....the steak you cooked looked like a medium.
What size and thickness do you recommend. Tried a dry brine on a twelve ounce and was way to salty.
I'd recommend 1.25-1.5 inches thick. Just use the normal amount of salt you'd use on a steak. There's not specific amount of salt that's required for this.
1. Steak looks overcooked 2. You burnt the butter.
Yeah, it makes me fucking cringe whenever people do that. Don't add the butter until after you've cut the heat. The cast iron has more that enough heat retention.
Yum...fantastically cooked perfect...I'll use your dry brine method next time 👍
I use webers Chicago steak seasoning, coat the steak and seal in a ziplock bag while pushing out all the air and steak comes out of bag next day very moist still, not dry. Ive read ziplock is better than tinfoil or wrap paper and will keep the steak fresher longer.
Also the 2 day stake was dry you could tell it had less juice to it. Salting a stake for 2 days will pull the natural moisture from the meat. In culinary they told us you only want to season your steak 2 hours before cooking not 2 days. You can dry age it for 2 days but you're not supposed to Salt it for 2 days.
We’re doing an experiment right now to test how much moisture gets lost by doing this. We’ve got the scales out and everything. Anyway, this is going to be one of our best experiments yet. Stay tuned - I think it might be a different outcome than you expect.
Have you considered doing the same prep technique but cook as a reverse sear? Kind Regards David
Hi. I age my steaks. Usually a 1.5" ribeye. I salt heavily(not extreme), then wrap in paper towels and put on rack in fridge for 24-36 hours. Then I change paper towels and put back on rack in fridge for 3-5 days. It's like butter, if go 5 days might have to trim a tiny bit of fat sometimes
Great video, and nice watch! I also wear a 16610
Need to take them off 3-6 degrees (depending on ambient temp) before they are perfect medium rare. You will get carryover cooking while resting. Your steaks are more cooked medium.
What if you take a salt block and a saw and make criss crosses on it so it makes 'jagged' spikes to rest the steak on it?
Can you do a sous vide prime rib vs traditional method? Sous vide finished in the oven.
When putting in butter, aren’t you afraid it will get burned? Im pretty new to this!
Use clarified butter because the smoke point is increased significantly so you don’t have to worry about burning. I think it’s increased to 520F
@@BBQandBottles but if i use regular butter do i need to lower the heat?
Yep, the smoke point for butter is 300F. So you shouldn’t go over that
I'm wondering if the steak that you left unwrapped in the refrigerator is redder because it has oxidized. That seems likely to me. What if you salted it and wrapped it just like the other one. I bet it would be the same color then.
Really nice video. Thanks
You said that you prefer the “minerality” of sea salt over kosher salt for seasoning. What do you mean by that? Also, I’m not sure if searing a steak in a cast iron skillet counts as barbecuing.
I’d eat it, however, my and my families preference is garlic salt and lemon pepper about 2 hours before cook time, 1st hour fridge 2nd hour on the counter, why? I don’t know, just how my dad did it and I do it also, then preferably cooked on a grill (gas for me, charcoal is great but if I’m only doing steaks I only need a few minutes) or on the black stone
Looks nice! but I’m not a fan of the crust element, but it does look insanely tasty 😋
Thanks Aaron. You can adapt this process however you want so if you just want to grill the steaks and not focus on the crust then go for it. The important thing is you make it the way you want it 👍
BBQ and Bottles it definitely looks good how you’ve done it, I will try it first. Norm I’m not a fan with a crust but I maybe with this process so will try, it had my mouth watering so have to try it
Maybe you haven't had a properly cooked steak with the crust? I never understood people's love for steak growing up as a kid. As I became an adult on my own and had the fortune to land a job that included traveling and eating in restaurants I would have never otherwise been able to afford, I finally had a good steak. Turns out nobody ever cooked me a good steak. I know now, all the steaks I saw as a kid were cut way too thin and subsequently overcooked. It's no wonder I didn't care for them. I could eat them if I was hungry but never raved about having a steak like other people seemed to do...especially for breakfast. I still dont get steak for breakfast to this day, even cooked properly.
But now I know and have the skills to cook both a steak and a hamburger correctly. Nice and hot cooking temps because you WANT a crust and using an instant red thermometer (HAS to read in only a few seconds) to hit medium rare almost every time perfectly. The crust on both a steak and hamburger adds so much to the flavor.
@@SimplyRedVirginia I disagree. I follow Ramsey's way of cooking a steak. Doesn't have to have a crust in terms of Charing etc. But everyone enjoys steak their own way. Else you wouldn't have the question "how do you like your steak"
@@Azjayfox I have done the pan fry with butter finish method and it is very good, but I dont know how anyone can do that without developing a crust. I think we may be thinking of the term "crust" differently. I'm not talking burnt, I'm talking about a firm outside sear whether in a pan or on a grill with grill marks (still sears from the heat of the flame or coals). Gordon talks about using the hot pan so we are searing, not boiling or steaming, but I'm not sure I agree with using olive oil which has a fairly low smoke point. The funniest thing about that video is he doesn't show us the doneness of the steak. He said early on he prefers rare, but when cutting the steak mumbles something about med-rare and the camera never proves either!
It took me a long time to not think pan frying a steak was a thing of my hillbilly extended family. Steaks were always supposed to be grilled in my mind. But that has changed over time as I learned a good cast iron pan is a great surface for getting a good sear (crust). A flat cast iron griddle is the only way I do hamburgers now, and we love that robust "crust"!...And a burger that is pink on the inside...but I grind all my own burger meat from a single chuck roast, to a coarse 1/4" grind and barely squeeze them together so they are tender, juicy and I dont worry about the meat coming from everywhere (chop house floor?...who knows where packaged ground beef comes from sometimes!?), so a med-rare burger doesn't scare me.
I followed your instructions but I had 1” cut ribeyes. They came out delicious & very tender but they were very salty. I guess next time I’ll use a thicker cut or less salt.
Yep, just season them with the normal amount of salt you’d put on a steak. No magic to the amount being used
BBQ and Bottles you were very generous with the “magic” you used on your steaks.
We also had 1.5” thick NY strips which are a lot thicker than the 1” ribeyes you used. Sorry to hear the first cook didn’t workout.
Is there an alternative to salt? I’m KIND of new to cooking steak. But I have to keep salt of the menu for my mom who I care for.
Great video! Informative and easy to follow. Thank you. Well done.
Thanks Shane! Appreciate the kind words and welcome to the channel 🙏🙏
BBQ and Bottles Happy to be here. 😋
@4:40
The moisture from the steak was absorbed by the refrigerators evaporator then turned into condensation and dripped out of the refrigerator via the drain.
The steak will not regain moisture in a refrigerator.... it will continue to dry due to the refrigeration cycle.
Kurt - next weekend we'll be posting a video that will show you the evaporation is negligible.
@@BBQandBottles in the video you say the meat reabsorbed the water from the drip tray...
Im telling you that the refrigeration system removed the water from the drip tray and it did not get reabsorbed.
Use a scale to check the weight throughout the process and let me know what you learn about thermodynamics
Thanks Kurt. We actually said the moisture the salt draws out from the STEAK primarily gets reabsorbed. There's no way anything that hits the drip tray can get reabsorbed into the steak because it's on a raised cooling rack. This weekend's video has scales so I'd suggest you watch that one so you can see what we're talking about here.
@@BBQandBottles sounds good
Can you open the fridge while the stakes are drying? Or does it affect the drying process if we are constantly opening/closing the fridge?
Yeah, you can open and close the fridge. It’s fine.
Have you tried beef tallow instead of butter?
What surface am I dragging my steak across?