When to season steak experiment. Cooking over wood coals in the Alfa forni One pizza oven

I cooked 3 steaks over wood coals, seasoning each steak a different amount of time before hitting the flames.
First steak = 24 hours before cooking
Second steak = 2 hours before cooking
Third steak = immediately before cooking
The results were worth testing.

[@PoonYuKhut]

Nice, always wanted to do this experiment!

[@firedfoodexperiments3900]

I'd say try it. Everyone has different tastes!

[@kab5053]

Lovely

[@firedfoodexperiments3900]

Thanks mate

[@CalmDreamsMedia]

Nice Subscribed

[@firedfoodexperiments3900]

Thanks and welcome

[@dspada67]

Nice work mate. What about the tenderness? I always worry that the salt draws water and can partially cook the stake and potentially dry it out more? Did you notice that aspect at all? Thanks.

[@firedfoodexperiments3900]

You are right, the tenderness was worse in the one salted overnight. I usually attribute the tenderness to how quickly the steak came up to temperature. The quicker it goes from cold to cooker, the more tough. Let it come up slowly, very tender.

[@steve2theworld]

The wine looks really dark. Is that a Shiraz, Cab Sav or a blend?

[@firedfoodexperiments3900]

I'm pretty sure that was a 2018 shiraz from Mr.Mick's Clare valley. Great with a steak

[@steve2theworld]

Clare Valley Shiraz with those amazing, juicy steaks. It doesn't get much better than that. Looking forward to the next videos!

[@firedfoodexperiments3900]

@@steve2theworld steak - good. Shiraz- good. Steak and Shiraz- gooooood