Steak Experiments - When Should You Salt Your Steak (S1.E4)
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- Опубликовано: 2 ноя 2018
- Ever wondered when you should salt your steak before searing or grilling them? Find out in this video as we experiment with different approaches to salting your steaks. We've set out on a journey to figure out how to sear the perfect steak in cast iron. We get asked this question more than anything else here on social media and there seems to be a lot of confusion around it. So we're creating a series that tests things like how frequently should you flip your steak, when should you salt your steak, what oil should you use, should you let a steak rest, should you tent a steak, etc.
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We now have 20 videos in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. ruclips.net/p/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O
What does “broughing” up rosemary mean?
A lot of high end Chefs recommend seasoning with salt at least 12 if not 24 hours before you cook. I do it as well. The idea makes sense. The salt initially pulls water out of the meat, dissolves in it and then diffuses back into the flesh to season deeply. Pepper will not dissolve or penetrate the meat so it is added after cooking which also avoids scorching it.
Man oh man that looks GOOD!! Cast iron is my favorite pan or whatever you wanna call it. I always try to sear up all the edges as well. Ive always wondered how much of a difference seasoning before cooking made. I will take your word for it and keep on keeping on. Thanks.
We really need to appreciate these things.. awesome work dude, keep it up.
Nice I add the salt and garlic and rosemary onto a cutting board and mash them into a paste ( I add the pepper after they cook as it burns easily at searing temps) which I rub onto the steaks(rib eyes) and let them sit for an hour or two so their room temp b4 they hit the pan. pull at 125 and let it coast to 130 of so. Perfection!!!
Late to your videos, but this one is super helpful. It's a test I've always wondered about. Thanks for taking the time to do this and share!
Finally an honest video!
Avocado or olive oil for the start.
And season the meat before frying!
This video is very well done! This is a two thumbs up production. Cooked to perfection!
Thanks bro - coming from you that means a lot 👊👊👊
Your videos are so helpful, thank you for doing all this!
Thanks for being part of the community here!
Just cooked a steak where I seasoned right before throwing it in the cast iron. I agree - it doesn't allow enough time for the flavor to seep into the meat.
6:44
Ah man even the chef is drooling
I can't believe i have not seen more of your videos!! Great quality on food and filming!! inspiration brother!! Thanks for putting this out!
Thanks James. Also appreciate you hanging in there through the whole thing last night.
your videos are very informative and fun, thanks for supplying us with your knowledge sir!
Very nice sir . Usually people in cooking videos show thr faces more than meat but this was the perfect video all about cooking .
Thank you for the interesting experiment! Now I know what to do,
Enjoyed your video thanks!
Great video. This would help.
GAARRLICK. Love these videos. Thanks for making them and experimenting!,
thanks! Appreciate it. There are more coming!
That crust looks amazing!
Thank you.
That looks so darn good!
Great video. All my life I've heard, "Don't add salt until just before cooking," and it's bad advice. The first time I tried meat that was salted the night before I was blown away. The salt evenly penetrated the meat and It was not dry at all. Thanks for showing the wisdom of pre-salting.
Right on Henry!!!
Salting ahead of time is proper... over cooking it is not. That was way over cooked.
@@JJE2709 Words from a true chef!
Great One!
Thanks!!
A benefit of pre salting a while before cooking is that salt draws out moisture giving a better sear and condensing the flavor of the steak. I always pat dry first, salt heavily and wrap tightly in a paper towel at least an hour before hand, that towel starts dry and by cook time is soaked through.
I agree, best to season an hour or more ahead of time. I see you have the thermapen. I have a hard time with mine knowing I am getting the temp at the very center of the meat. Is the sensor at the very end of the probe or further up?
It's supposed to be right at the end of the probe
Seasoned before putting on to the pan ,the best yesss
Great video, but which one was the most Tender?
the heat protected glove is so nice,
Thank you... good idea‼️
Great video.
When you initially put the pepper on the steak - always rub and press it into the meat - instead of just letting it sit on top - and then let it rest...
Do you prefer adding butter or clarified butter in the last couple minutes cooking in the pan? Can you do the whole cook with clarified butter instead of using avocado oil or do you think it will burn?
Good job
THANK YOU
Great Video!
Thanks Ricardo
Good video. Would of liked to see if salting the last one right after it came out of the pan and then left to rest. Maybe next time.
Yeah, that’s a good idea.
I think believe I was at ExacTLy 10 seconds and my ass subscribed and liked🤦🤦🤦😂😂😂, it looks amazing!!
Why did i watch this now!? Looks great.
Very Nice and good Recipe ❤️🙏
ya did the hour one, turned out amazing! Time to see Mary now lol.
Good experiment..
Thank you! Cheers!
Great comparison Jarred ! Beautiful steaks ! I wouldn’t turn any of them down ! 👍
You raise a good point my man... we are talking about marginal differences in a lot of these comparisons - all of these steaks so far have been edible! See you on Monday in the Hot Seat 👊🔥 💺 🔥
I made the ypur butter pain fried my stakes with the garlic and rosemary and butter my husband was amazed. Thanks 😚
Awesome - Thanks for trying out one of our steaks. Email us a pic or DM it to us on Instagram and we’ll give you a shoutout.
Chef the 3RD piece salted in the end is before you taken out the piece because the meet is sealed and you doesn't lose the juice from the steak, of course if you cut the steak you have a strong salty tasting...Now I need try your way chef
Good video. Im looking to buy a wok and a cast iron set after i buy my wife emeril's pressure cooker air fryer.... hey compare a test using cast iron and an air fryer
What to do if you want to steaks done to medium well without overcooking them or burning them please let me know
Susan Spencer You could heat the steaks to medium well temp in the oven and then sear them at the end in the cast iron skillet with the butter, garlic, and rosemary. They shouldn't get burned that way. Look up "reverse searing" to see how others do it.
thank you chef
I know what to do now
I’ve been seasoning for a full 12 hours before and leaving in the fridge uncovered on a cooling rack. World of a difference.
Totally agree about a long dry brine. Here’s a video we made with our suggested salt brining method.
Steak Experiments - Should You Dry Brine Your Steaks (S1.E5) ruclips.net/video/y-mktLc6Vpc/видео.html
I’m
@@gerritwolfaardt7027 you’re what, Gerrit?
Awesome video really helped me out 😜
Thanks man - send us some pictures of how it turns out and we'll give you a shout out on our Instagram feed.
Thanks for the awesome tip
Yes, I'll have what he's cooking. Thank you....
looks so bomb. perfectly seared.
👊👊👊
But dry as hell, damn
Little joke yall
But dry as hell, damn
Little joke yall
Am salivating and am supposed to fall asleep. Why did I watch this ? Yum
I thought he was going to season the last one while it was still in the pan right before he took it out and maybe flipped it a couple of times
How much time to take fully cooked and what's temperature of pan because whenever I tried to cook I failed it's always undercooked I don't know why it's happening meat became so hard so please help me
Pan needs to be at least 400F and you should cook for four minutes a side if you have steaks of a similar thickness.
Steak newbie here. Why add the butter after the flip and not in the beginning? Can you fry em with just butter and no oil?
I just don’t want the butter to burn. Because I’m using clarified butter I could add it earlier given the smoke point is 480F, but most people are using regular butter which has a considerably lower smoke point around 300F so it would burn if it’s in the pan too long.
Another very interesting comparison. I have started seasoning a while before cooking based on hearing it here on youtube so i am all with your findings.
Looking forward to your next video. Cheers Jarred
I salt my meat an hour before cooking it and apply pepper. Herbs, other seasonings, and butter as they're cooking. Don't use pepper too early because it makes the meat tuff. I also do this for reverse seared meat.
So what about the lower smokingpoint issue with the butter you throw in later on? The pan is still 400 degrees or so at that time, i assume..
Great question - it’s why we throw it on at the end with about two minutes left in the cook so that there isn’t enough time for the milk solids in the butter to burn.
I think bating steaks in butter is gross but if you pike it do it. The higher temp oil tempers the butter so it does not burn as much as it would on its own. Lots of joints mix butter and canola 50/50 and use that for sauteing and pan frying as a "best of both worlds" approach although I see no best in butter at all.
@@richardrichardsen6611 what's with the disgust for butter 😆
I guess the one which has seasoned an hour a head has the most tenderness
The pepper I put on the steak (fairly course mix, not whole corns but not finely ground) always burns really badly in the pan and causes plumes of white smoke. Am I not using enough oil or cooking too hot? And is Canola Oil significantly worse than Avocado for this?
I’d just suggest adding the pepper after if you’re getting that kind of burning result. Avocado should be slightly better than canola in its smoke point but that’s on the margin.
Nice watch.
What can we use instead of rosemary?
Delicious i just bought an iron pan with the lines inside.
Good stuff. What pan has the lines in it?
my best 🍜
Anyone else freaking out as he's pulling them out? lol. I'm all "OMG get um out, get um out" lol :-)
I invite you to see in this Playlist: n9.cl/7mct different ways of roasting bifes.
The video you are watching is included.
Gordon Ramsey Has left the chat
Nice watch
Also, I would like to see someone as a guest like a blind taste test... just to choose which one they prefer... and someone who doesn't have much of cooking experience for unbiased opinions on what they like
What’s with that single black glove?? Last one?
why didn't you dry brine (salt it over night) ?
What the name of that vegetable
I've watched a lot of cooking channels on youtube. This is at least top 3, possibly the best. This series is so cool and informative, if you watch all the videos you'll learn everything you need to know through the best method possible: Trial & error.
Thanks so much Kyle. If you ever put these videos to use, send us a email with the pic or video and we’ll give you a shout out.
@@BBQandBottles Awesome! I have a NY strip resting on the counter right now, and a fresh bottle of Avocado oil ready to go. Even bought some fresh Thyme because you used it in one of these videos lol
I agree
Nice i try this. 😋😋😋😋
Let's eat !!!👍👍👍
Your burner igniter doesn’t work? Why use a match lol
Presalted steaks defiantly look more appealing , my eye. as opposed to one salted ltr
看起來不錯👍👍👍👍👍
That watch is nice bro
Cannot wait for the next time i can make a filet jejejejee
I knew straightaway at the beginning that ‘ adding salt after cooking ‘ piece is not going to make it , just by looking at the size of the piece you granted , what a waste 😂 😍
Nice 1
Nice watch..
I think your test was good, but with that said, you had a lot of runoff on the butter. I would recommend the same test, but each steak to its own pan. Otherwise, you had me drooling. was a great video
Watching this video whilst eating steaks mmmm
When resting after cooking, is it better to add fresh butter or why not wash the melted butter from the cast iron on top?
Great question. I’d go with fresh butter just in case you burnt any of the milk solids in the cast iron pan... you don’t want that bitter taste on your steaks
Makes sense, thanks for the reply!
PeteC75 also, you don’t want to add the avocado oil that has no flavor except maybe burnt at this point.
i can hear him salivating
What kind of cut is this beef? I like how it turned out cuz most of the steak I see online videos have some blood in it. This one you made is what I am aiming to do this weekend. 😇
These are New York Strip Steaks
Seasoning where?
The problem with cooking it all in same pan is all the salts with the pre-seasoned salt sort of “melted” with the oil & butter so all of the steak got roughly same amount of salt there. That’s the last stick became extra salty coz it was already salted before inside the pan
I could never rough up rosemary, I'm not a brute.
nice sub
Do we have to wash the Streak after taking it out of Freezer
These weren’t out of the freezer. I wouldn’t think you’ve have to anyway.
Good comparison Me thinks your right
Next experiment, to baste or not to baste? Thank you!
Good one.
Very nice comparison, I will definitely try seasoning an hour before- it seems to be the most evenly flavored steak.
You bet - let me know how it goes!
I want to make one now...oh wait it's 2am and -20 outside
There’s always tomorrow.
We have no avocado oil, what other oil is recommendable?
Use any oil with a high smoke point. Canola is a more common one
You can Use EVOO as well.
Don’t use extra Virgin Olive oil. It has the lowest smoke point of all oils.
Use these:
Avocado
Canola
Vegetable
Olive