I made this experiment by salting one steak before 24 hours and another before 30 mins. Yes, the 24 hours have more flavor and beefy but it was a little bit dry against the 30 mins. As a conclusion, I will keep on my way which is 20-30 mins before grilling. Thank you.
Ninja I like how you are very personal with your public, I think it’s awesome how you go out of your way to respond to comments! Not to mention your cooking skills!! A+++
In my house, the family's favorite cut of meat is tri-tip. What I do is that I put the seasoning about 1 hour before the cooking, sometimes 2, and turns out good. However, for good measure, after the initial cook and then cutting into steaks, I put more salt again and finish them in the grill for less than a minute each side.
I think you are doing it good as tri-tip is a thick cut but give the 24 hours a try and then salt it again as you do. I think you'll love it that way! Thank you so much!
Hi Ninja & Mrs. Ninja. The 24 hour dry brine is definitely the way to go. I do already do that. You know what I don't know? When should I put the spices on? What I do is dry brine everything together and then put fresh pepper on again at the very end after searing. But maybe I should do something different.
That experiment is coming brother! As you I have the same question. Sometimes, depending on the spices, they burn and give the meat a weird undesirable flavor... Coming up with that video! 😀😀
Salt is a funny thing because it has diminishing returns: once you have something salty, everything else tastes like it doesn't have enough salt. For this reason, I apply salt directly to my tongue before each bite.
Great video, i enjoyed it alot. I have been cooking steaks for many years and I definitely find that either salting them immediately before placing on the grill, or salting after it's cooked brings the best results. Osmosis is the word, and understanding the process is important. If you let salt rest on a steak between 10 minutes and 50 minutes, all it has done usually, at that point in time, is just draw out the moisture inside the steak, to the surface of the steak. Cooking it at that point is a waste. Might as well just give it a steam bath. But if you let the salt sit for 24 hours or so, the process of osmosis is able to complete and the salt and water molecules are able to permeate and lock themselves all throughout the fibers of the steak, including the center. It's all about timing. Also, i fully agree that the taste of the steak that sits in its salt treatment for 24 hours or so tastes fantastic. Most restaurants just find it easier overall with schedules, timing and profitability to just season the steak after cooking usually, applying a brushed layer of butter, salt and pepper.
For me, the 24 dry brine with Kosher salt is the sweet spot. The salt has enough time to work it's way into the meat and tenderize. It also dries out the surface layer of the meat which allows for a better sear. That's for a decent steak, though. If it were a really cheap cut, I would leave it on 48 hours or maybe longer depending on the thickness...and it really works magic on cheap cuts.
@@SaltyTales I've dry brined 1 inch steaks for 3 days and they turned out decently tender. They were on cooling racks and uncovered in the fridge. They were cheap choice grade. I've not gone that long with better quality steaks as they don't need the extra tenderizing.
Salt and heat is the perfect recipe to rust out your grill. If A and F are a tie than that's perfect justification for salting AFTER every time. However.. DAMN #A looks so good before cooking!!
Hello everybody!! Don't forget to help a ninja in need and share the video with your friends and family! If you want to check those awesome steaks use this link bit.ly/2NLToVI and don't forget to use the coupon code *Salty10* for 10% discount!
What a great experiment video!! Very interesting on the results... I am definitely gonna try the 24 hr salt!!! Great Job my brother!! And Mrs Ninja... cutie as usual!! : ) Cheers to you both 🍻 Kristopher- La Famiglia
I have started salting my steaks after they are cooked on the grill. It seems to be better than seasoning right before it goes on the grill. I like the idea of a 24 hours before hand might have to start doing that.
Antonio, I think that the best combination will be the 24 ours and then salt after cooked. That will bring the best flavors on... my theory! HAHAH Thank you so much brother!
Looks like my next test will be to dot he 24 hours and salt after I grill it. Seems like these got the best results, thanks for doing the test my friend! Best Greg
Appreciate how much work you guys are putting into the channel. Replying to and liking comments. Banging out quality content 2x week. Inviting over subscribers. And just being fun in general
why did you leave the sousvideeverything channel? have you explained this in any video? can you point me to the link? the guga's ideas with you analyzing was what made it work. separate it seems that something is missing. but ok, now there are more videos ...
Paulo Eduardo Costa Oliveira Ninja did not leave, location of the office change and since then Ninja has not been invited to that channel.....Welcome to the Ninja family Paulo and thanks for your support! 👊🏻🙋🏻♀️
@@SaltyTales sad that things went that way. anyway, I’ll support your channel. I hope that in the future you will produce videos together again. thanks
Try putting the pepper on after cooking so most of it doesn’t burn off. Started doing this recently and makes a big difference! Salting after is great too with the sea salt flakes for extra texture. But nothing beats it when that salt penetrates all the way through.
Hey Ninja, awesome channel man, and your videos are getting better and better! Here's a suggestion for you: many of us buy meat in bulk from like Costco etc, so we take the meat, we cut it and put it in the freezer. What do you think it's best, season before freezing and then simply bbq/sous vide, or after? That's a nice experiment to do!
Ninja, I was inspired by this video. I have some pretty cheap sirloin steaks and I'm gonna see if I can make them taste really good by salting them 24 hours earlier. Before I cook them, I'm gonna add some coffee rub for extra flavor.
I’m a little bit curious about liquid smoke? When and how should it be applied! I imagine that most people would be against ever using it, I just wanted to get your opinion. Should It be used as a brine or should it be thrown out?
If ya'll aint doing the 24 hrs dry brine you are missing out. It completely intensifies everything! Try different infused salts to find what hits home for you. My fav is Black truffle. Also herb infused.
Curious to hear your verdict ......... personally I only use course sea salt about 20 minutes before and the a little fine salt after its cooked, also I don't put pepper on till after the side has been seared as fresh pepper will burn and make it acrid tasting. Tell Mrs. Ninja another great choice on music
Well ninja you manage to make me really hungry again good video by you and misses Ninja but I have to say something I think those very underrated in your videos and that is it is absolutely outstanding how you pick the background music in the different music you do just brilliant keep the great videos coming look forward to the next one
Nice salting test. And it confirmed my own opinion as far as salting a day before hand being best. Thing is with salting if you don’t give it a minimum time to rest you’re hurting it by salting first, so it was no surprise to me your 20 minute salt wait didn’t work out. You need to give salt a minimum of 1 to 2 hours to do its thing, if not you need to salt directly before grilling and not 20 minutes.
Yep, I was surprised by the results too. but I think the best thing will be to salt 24 hours before and then adding a bit of salt after cooked. That will be awesome! 😀😀
What a good experiment. Really interesting how some of the ones in the middle were bad but the 2h and the “after” were delicious again. So funny. I’m gonna test number A and number F next time.
Why does my steak come out so salty? I tried to mimic the amount of salt you put on the steaks but they come out extremely salty, does pan searing (which I do) vs bbq dull the saltiness?
I’m going to leave the same comment here I left on the last SVE video. SVE just isn’t the same without Ninja. And it’s also super weird to see Ninjas channel without Guga and MauMau. You guys were the big 3 of food when you were together. With all that said I will remain and fan of all of you and I just hope in your personal lives everything is ok between all of you. Thank you for all the hard work Ninja wishing you nothing but the best to you and your family I will continue to hope for a Big 3 reunion someday in the future!
Salty Tales we are hooked on the new salt. Picked it up and a cool wooden container to leave on the counter. Thanks Ninja’s! Keep the videos coming. Deeelicious!
I use flor de sal on my steaks and salt just before cooking and a little more flor de sal after the steaks are finished. I’m going to try 24 hours before cooking!
Andrew Wolfson it’s called blooming from where I am watching they all look medium. The videos have not been color graded so might be the reason you don’t see it properly.
mmm you are getting yourself ready by watching all these videos to make you as hungry as possible so you can devour that ribeye ah! I know your strategy! 😂😂😂
Next test 24, 48, 72 & 96 for the people that season the meat & cant get around to grilling right away because of the weather, work or other life situations.
I think that is you add salt for more that 24 hours it'll start cooking the meat itself (I'm sure there is a scientific name for it)... But it is a matter of trying! 😀😀
@@SaltyTales de acuerdo 100% aunque yo lo voy a intentar en casa ejemplo de 48 lo hago medium rare, aunque si creo q pierden jugos. en cuanto lo haga te dejo saber cual es el resultado. saludos
Now that you know 24 hours is the best, maybe try to do that with all kinds of salt and see if there is a difference. I'm sure there will be, as some types of salt may penetrate faster into the steak!
Dear Mr. Ninja (if indeed that is your real name), this was a great video, and something I have wondered about. So under normal conditions I always choose number ' D' however now I must try your number ' A'. ......
![4 Best Salts For Cooking and Grilling & What to Avoid [Steak Experiment] | Salty Tales](http://i.ytimg.com/vi/ND1DbgphELU/mqdefault.jpg)
I made this experiment by salting one steak before 24 hours and another before 30 mins. Yes, the 24 hours have more flavor and beefy but it was a little bit dry against the 30 mins. As a conclusion, I will keep on my way which is 20-30 mins before grilling. Thank you.
WHAT???!!! There's Ninja. I missed you from that other channel. Sorry it took a year to Discover this. I'm a new Sub and a big fan.
Ninja I like how you are very personal with your public, I think it’s awesome how you go out of your way to respond to comments! Not to mention your cooking skills!! A+++
A big thank you to mrs Ninja as well!!
Thank you so much brother! I think that is the idea of a community! We can all talk, give opinions and share ideas and experiences... I love it bro!
In my house, the family's favorite cut of meat is tri-tip. What I do is that I put the seasoning about 1 hour before the cooking, sometimes 2, and turns out good. However, for good measure, after the initial cook and then cutting into steaks, I put more salt again and finish them in the grill for less than a minute each side.
I think you are doing it good as tri-tip is a thick cut but give the 24 hours a try and then salt it again as you do. I think you'll love it that way! Thank you so much!
The reaction from A told us EVERYTHING. Another great experiment from the Ninja and Mrs
Number A was good! AHHAH Thank you so much brother!
I really liked this video, do you think that you can do a tutorial about how to grill? How to start the coals? And how to cook from there?
I never thought about that because I thought it was common knowledge but I'll definitely make it happen!
Hi Ninja & Mrs. Ninja. The 24 hour dry brine is definitely the way to go. I do already do that. You know what I don't know? When should I put the spices on? What I do is dry brine everything together and then put fresh pepper on again at the very end after searing. But maybe I should do something different.
That experiment is coming brother! As you I have the same question. Sometimes, depending on the spices, they burn and give the meat a weird undesirable flavor... Coming up with that video! 😀😀
Salt is a funny thing because it has diminishing returns: once you have something salty, everything else tastes like it doesn't have enough salt.
For this reason, I apply salt directly to my tongue before each bite.
HAHAHA Thats a way to do it... I guess! 😀😀 Thank you for the comment!
You salt your tongue? That's just weird.
I don’t ever salt my steaks. I just get sweaty and use the sweat from my hands to salt the steak. People always say it’s seasoned so well lol
Roman Duran 🤣🤣🤣🤣.......you got some Salty hands there 👊🏻🙋🏻♀️
HAHAHAHH MAN! AHAHAHAHA
Oh my lord!! Lol
Yeah...or just stick it under your armpit for a few seconds. Watch out for hairs though.
Great video, i enjoyed it alot.
I have been cooking steaks for many years and I definitely find that either salting them immediately before placing on the grill, or salting after it's cooked brings the best results.
Osmosis is the word, and understanding the process is important. If you let salt rest on a steak between 10 minutes and 50 minutes, all it has done usually, at that point in time, is just draw out the moisture inside the steak, to the surface of the steak. Cooking it at that point is a waste. Might as well just give it a steam bath. But if you let the salt sit for 24 hours or so, the process of osmosis is able to complete and the salt and water molecules are able to permeate and lock themselves all throughout the fibers of the steak, including the center. It's all about timing.
Also, i fully agree that the taste of the steak that sits in its salt treatment for 24 hours or so tastes fantastic. Most restaurants just find it easier overall with schedules, timing and profitability to just season the steak after cooking usually, applying a brushed layer of butter, salt and pepper.
Thank you so much for all that info! Really appreciate it! 😀
Kelly Ziolkowski Great info Kelly! and yeah A was Deeeeeelicious (agree with you restaurants are all about time and $$$) ......Thanks 👊🏻
For me, the 24 dry brine with Kosher salt is the sweet spot. The salt has enough time to work it's way into the meat and tenderize. It also dries out the surface layer of the meat which allows for a better sear. That's for a decent steak, though. If it were a really cheap cut, I would leave it on 48 hours or maybe longer depending on the thickness...and it really works magic on cheap cuts.
Im afraid 48 hours or longer will kind of cook the meat inside the steak... Not sure tho... Something to test? 😀😀
@@SaltyTales I've dry brined 1 inch steaks for 3 days and they turned out decently tender. They were on cooling racks and uncovered in the fridge. They were cheap choice grade. I've not gone that long with better quality steaks as they don't need the extra tenderizing.
Salt and heat is the perfect recipe to rust out your grill. If A and F are a tie than that's perfect justification for salting AFTER every time. However.. DAMN #A looks so good before cooking!!
Those colors on Number A where amazing!! 😀😀
Hello everybody!! Don't forget to help a ninja in need and share the video with your friends and family! If you want to check those awesome steaks use this link bit.ly/2NLToVI and don't forget to use the coupon code *Salty10* for 10% discount!
What a great experiment video!! Very interesting on the results... I am definitely gonna try the 24 hr salt!!!
Great Job my brother!! And Mrs Ninja... cutie as usual!! : ) Cheers to you both 🍻
Kristopher- La Famiglia
La Famiglia Thank you La Famiglia 🥰👊🏻
Thank you so much Kris! You are the man!
Thanks so much for this video! I never knew that a salting at the right time makes the difference between good food and DEEEEELICIOUS food!
Hahah learning together brother! Thank you so much! 😀😀
I can tell a big difference in the quality of your videos man. Everything is on point now!
Thank you so much brother! It’s been a long trip but I think we are getting there! 😀😀
I have started salting my steaks after they are cooked on the grill. It seems to be better than seasoning right before it goes on the grill. I like the idea of a 24 hours before hand might have to start doing that.
Antonio, I think that the best combination will be the 24 ours and then salt after cooked. That will bring the best flavors on... my theory! HAHAH Thank you so much brother!
@@SaltyTales yum!
Hi Ninja! Thanks for doing an experiment like this. This experiment just helped confirmed something I have already been doing for my roasts.
Glad to help brother!! 😀😀
Looks like my next test will be to dot he 24 hours and salt after I grill it. Seems like these got the best results, thanks for doing the test my friend!
Best Greg
That is the winner combination for sure! Let me know how it comes out!! 😀😀
Appreciate how much work you guys are putting into the channel. Replying to and liking comments. Banging out quality content 2x week. Inviting over subscribers. And just being fun in general
Thank you so much brother! It is always great to see your appreciation! 😀😀
Solid Snake Thank you so much Solid Snake and your support is really appreciated! 🙋🏻♀️
why did you leave the sousvideeverything channel? have you explained this in any video? can you point me to the link? the guga's ideas with you analyzing was what made it work. separate it seems that something is missing. but ok, now there are more videos ...
Paulo Eduardo Costa Oliveira Ninja did not leave, location of the office change and since then Ninja has not been invited to that channel.....Welcome to the Ninja family Paulo and thanks for your support! 👊🏻🙋🏻♀️
Mrs Ninja said it all! Welcome to the family baby! 😀😀
@@SaltyTales
sad that things went that way. anyway, I’ll support your channel. I hope that in the future you will produce videos together again. thanks
Thank you for the next wonderful experiment - like it 👍👍👍
Thank you so much brother! 😀😀 Glad you like it!
after 24 salt brime
do you rinse before seasoning and grilling. or just take out frig season and grill?
Well done, with the comparison.
Try putting the pepper on after cooking so most of it doesn’t burn off. Started doing this recently and makes a big difference! Salting after is great too with the sea salt flakes for extra texture. But nothing beats it when that salt penetrates all the way through.
Thats really interesting lovely content Ninja...Keep going
Thank you so much Thomas! 😀😀😀
i’m a simple man.... i see ninja, i click.
HAHAHAH Thank you so much brother!!
isaiah walton 👊🏻✌🏻
I love your energy Mrs Ninja
I just got an Idea: How long can you push the salt before ruining the steak? 48hours before cooking? 1 week? 1 month?
I was thinking about that too and I believe that more than 48 hours it'll kind of start cooking the steaks inside... Something to test! 😀😀
Tony Tornado Thank you so much Tony 👊🏻💕
This is definitely a great experiment awesome steaks.
Thank you so much Ray!
Ray Mack's Kitchen and Grill yeahhhh those steaks were beauuuuuutiful and it was a LOT! Thanks Ray 👊🏻
Great.. I wilk start to do 24 hrs before or just after... did u use like Maldon salt?
Maldon salt baby! 😀😀
Buenísimos los experimentos.
Nicolas Valenzuela Gracias Nicolas 👊🏻🙋🏻♀️
Muchas gracias Nicolas!! 😀😀
Hey Ninja, awesome channel man, and your videos are getting better and better! Here's a suggestion for you: many of us buy meat in bulk from like Costco etc, so we take the meat, we cut it and put it in the freezer. What do you think it's best, season before freezing and then simply bbq/sous vide, or after? That's a nice experiment to do!
That is a GREAT idea! Man! I'm adding it to the list! Thank you so much! 😀😀
Ninja, I was inspired by this video. I have some pretty cheap sirloin steaks and I'm gonna see if I can make them taste really good by salting them 24 hours earlier. Before I cook them, I'm gonna add some coffee rub for extra flavor.
Awesome test Ninja. I love it!!! This will change when I salt my steaks. Thanks brother!
Thank you so much Paul! 😀😀
I’m a little bit curious about liquid smoke? When and how should it be applied! I imagine that most people would be against ever using it, I just wanted to get your opinion. Should It be used as a brine or should it be thrown out?
He always cracks me up with the number A thing.....my ninja
If ya'll aint doing the 24 hrs dry brine you are missing out. It completely intensifies everything! Try different infused salts to find what hits home for you. My fav is Black truffle. Also herb infused.
Go Fish with you a 100% 👊🏻
Curious to hear your verdict ......... personally I only use course sea salt about 20 minutes before and the a little fine salt after its cooked, also I don't put pepper on till after the side has been seared as fresh pepper will burn and make it acrid tasting. Tell Mrs. Ninja another great choice on music
HAHAHA Thank you so much Randy! 😀😀
You have changing my salt use so please brother try the pepper after the sear ..... I found a big difference myself
Well ninja you manage to make me really hungry again good video by you and misses Ninja but I have to say something I think those very underrated in your videos and that is it is absolutely outstanding how you pick the background music in the different music you do just brilliant keep the great videos coming look forward to the next one
Thank you so much brother! As always your support is greatly appreciated!! 😀😀
Thank you for sharing the great things ninja!!!
Thank you so much for your support brother!!! 😀😀😀
Do2 Puntos your welcome Do2 Puntos and thanks for your support! 👊🏻
Nice salting test. And it confirmed my own opinion as far as salting a day before hand being best. Thing is with salting if you don’t give it a minimum time to rest you’re hurting it by salting first, so it was no surprise to me your 20 minute salt wait didn’t work out. You need to give salt a minimum of 1 to 2 hours to do its thing, if not you need to salt directly before grilling and not 20 minutes.
Yep, I was surprised by the results too. but I think the best thing will be to salt 24 hours before and then adding a bit of salt after cooked. That will be awesome! 😀😀
Salty Tales 👍🏻 yup, totally
What a good experiment. Really interesting how some of the ones in the middle were bad but the 2h and the “after” were delicious again. So funny. I’m gonna test number A and number F next time.
Timothy!! Man you are like me, I think Number A combined with a little of number F is the answer to the perfect flavor!! 😀😀 Thank you so much brother!
Great experiment love it good info to know 👍🏻
Thank you so much brother! 😀
The 24-hour salted steak, did you put it in the fridge covered, wrapped, or??? Makes a difference...
No, no covered, I was worry that any cover would take the salt away from the steak...
Interesting! I personally like cutting the steak and then adding flaky salt on top
Yep, but based on this if you add some more salt after cooking it'll be awesome!
@@SaltyTales Oh I realized I meant to say I prefer adding the salt after cooking and cutting 😂
Glad to know im doing it right. Always season my chicken, pork and beef the night before. DEEEEEEELICIOUS BROTHER!
HAHAH DEEELICIOUS brother!!! 😀😀
h4c johnny 24 hours TEAM! 😂👊🏻
@@mrsninja3783 yessss!!!
Why does my steak come out so salty? I tried to mimic the amount of salt you put on the steaks but they come out extremely salty, does pan searing (which I do) vs bbq dull the saltiness?
Could be, also the salt type you put in it can make a difference. Please tell me more about what you did
Salty Tales I use the Maldon brand salt! You and guga seem to nearly completely cover the steaks with it
It’s probably the thickness of your steaks the thicker the steak the more salt you use
It's either the thickness, the source of the steak, or you just flat out over salted.
Essentially you dry brined number A and number B love that stuff. Awesome video.
Yep, 24 and 12 hours each. Did you see those colors on those steaks! MAN! Thank you so much brother!
Nick Cutler Thank you Nick 👊🏻🙋🏻♀️
Im so salting my steaks 24hrs before. Then using Ninjas rub. Which is awesome! Great video Ninja. The shoutout chair! Love it.
that is the way brother! And I'm glad you like that Ninja rub! I use it too often too! HAHAHA
David Amaro Thank you David! 👊🏻🙋🏻♀️
My kind of experiment 👏
HAHAH I know! That one still on the wait! You know what I mean! 😀😀😀
Did you have to cover the 24hr meat? or you just salt it and threw it in the fridge uncovered?
Just left it uncovered
@@SaltyTales Awesome thanks! I will try it now! I always salt it after
I’m going to leave the same comment here I left on the last SVE video. SVE just isn’t the same without Ninja. And it’s also super weird to see Ninjas channel without Guga and MauMau. You guys were the big 3 of food when you were together. With all that said I will remain and fan of all of you and I just hope in your personal lives everything is ok between all of you. Thank you for all the hard work Ninja wishing you nothing but the best to you and your family I will continue to hope for a Big 3 reunion someday in the future!
Thank you so much Professor! 😀 You are a gentleman!
Salty Tales thank you for the years of entertainment Ninja
Thanks for your time ... will do a 6 hours and salt after .... with butter etc
Hawaiian salt is pretty awesome as well! Interesting video!
I have to give that one a try! Thank you so much brother!
Awesome video hermano 🔥🔥
Thank you so much brother!
nice information ninja. still counting days to see the ninja's version of short rib soup. hope that little stove arrive soon :D
HAHAHA That soup is coming... don't know when yet but it is in the list! 😀😀
si juki cominnnnng! 😉👊🏻
This is a great experiment. I'm definitely gonna have to give the 24 hr salting a try. Thanks for putting your time into it!
Jeremy Kilbourn me too!
Thank you so much Jeremy! Let me know how you like it!
Pretty sure every time you come out with a new video we all feel a little less SALTY.
HAHAHAHA That's a good one!
Another successful segment! Ima go buy a pack a steaks and give it a try with the 24hr dry brine! Love it! 😍
You'll love it brother! The flavors are intensified and I feel it was more tender too. Let me know how you like it! 😀😀
Salty Tales I will definitely let you know how it goes! 😆
If I sous vide my steak, could I season it 24hrs before or just before sealing?
Where is the Love button😀👍 tha k you for the info and all the work you do
Alejandro Verduzco Thank you so much Alejandro 👊🏻💕
Thank you so much Alejandro!!!
Pro tips, my Ninja!
😀😀 thanks brother!
@@SaltyTales I'm trying this on the next steak, brother!
Great experiment I'm learning a lot from you my brother
Thank you so much James!! I'm learning a lot from these experiments too!
Will have to try the 24 hour salt. I do it overnight and I love it.
I felt stronger flavors on the 24 hours. Give it a try and let me know!
Love the video 😍 can I have the leftovers. Why are you not on sous vide everything videos anymore. PS channel is way better
Thank you so much! The left over are gone already! HAHAHA I haven't been invited back to SVE.
I wish he would identify which steak was which when they tested them. If you can't remember the order what good is the tasting?
I will try this soon! Thanks Ninjas!!
Let us know how it comes out Mike!
Salty Tales we are hooked on the new salt. Picked it up and a cool wooden container to leave on the counter. Thanks Ninja’s! Keep the videos coming. Deeelicious!
Number A, love it!
Carey Johnson me too Carey! 😍
HAHHAH
Ninja you are LETTER 1 in my book!
HAHAHAH Thank you so much brother!!! 😂😂😂
Some amazing steaks right there! You guys are the best!! Can't wait till I get to sit in the chair with Yas! Love yas
Man That would be AWESOME!! Thank you so much brother!!
What happened to the crust?
The crust was very similar on all of them to the point that it didn't make a lot of a difference.
I use flor de sal on my steaks and salt just before cooking and a little more flor de sal after the steaks are finished. I’m going to try 24 hours before cooking!
Give it a try and let me know! I also recommend that salt just before serving the meat... It is incredible! 😀😀
I'll just be lazy and do it afterwards only haha. Plus I use half the salt!
Dry brining and then salting afterwards with flakey salt is the best.
Mihai Alin Oh yeahhh! 👊🏻
When you salted then you put in fridge did you cover or uncover steak in fridge for 24 hours
Ninja! Why is this just now in my recommended videos?! I'm late to the party...
heath ashley 😂😂 Welcome to the party heath ashley and welcome to the family! 🙋🏻♀️✌🏻
@@mrsninja3783 Subbed! Good to see you again!
heath ashley 👊🏻💕
How many minutes did u cook all of them
not sure but the fire was low so I'll say about 7 to 8 mins.
Still waiting for wagyu a5 picanha bro!
HAHAHA me too!! 😀😀
this was such a good review! hugzz
Take a shot every time a letter is called a number
Guga must be really proud of you my friend!
Combine A and F, salt 24 hours in advance and then after cooking, put a light sprinkle of finishing salt. 😁
I agree with you 100% baby!! 😀😀😀
Ninja, love your style and quality of production! But my god man, invest in a thermometer! No one wants to look at medium or above steaks!
HAHAHA there was none over medium there brother... guaranteed! Thanks for the support!
@@SaltyTales can you do a dry brining experiment with different salts at 24 hours, like pink salt, maldon, and regular table salt
@@SaltyTales ninja i love you but steak number 3 look medium well
He claims none was over medium yet the shots where he’s cutting them, they’re ALL medium or over. Gotta take notes from Guga
Andrew Wolfson it’s called blooming from where I am watching they all look medium.
The videos have not been color graded so might be the reason you don’t see it properly.
I still gotta cook up my grass fed ribeye steak I got in the fridge. Yummy.
mmm you are getting yourself ready by watching all these videos to make you as hungry as possible so you can devour that ribeye ah! I know your strategy! 😂😂😂
@@SaltyTales lol yeah it's a excellent one too.
Next test 24, 48, 72 & 96 for the people that season the meat & cant get around to grilling right away because of the weather, work or other life situations.
I think that is you add salt for more that 24 hours it'll start cooking the meat itself (I'm sure there is a scientific name for it)... But it is a matter of trying! 😀😀
How come you're no longer in gugas videos?
I’m slightly concerned they don’t know what numbers are… lol either way, I loved their charisma and the video!
Ninja family in the house baby!!! 🙌
subisci Family in the houseeeee! 👊🏻
Ricky!!! No gym today? 😀😀
@@SaltyTales Mondays, Wednesdays and Fridays babe ❤️
What happened with guga?
Why are u no longer hanging with Guga ?
Location changed and I haven't been invited back since.
Go figure Ninja just wants salt flavor
very good!
You are the man ninja;)
HAHAHHA Thank you so much Jacob!!!
ninja porque no tratas la salt 24h vs 48h o algo asi para ver q es mejor. los steak de 24 y 12h parecian dry aged.
saludos
SI, los colores eran bellos en esos! 48 horas yo creo que este bien pero mas que eso la sal comensaria a cocinar la carne.
@@SaltyTales de acuerdo 100% aunque yo lo voy a intentar en casa ejemplo de 48 lo hago medium rare, aunque si creo q pierden jugos. en cuanto lo haga te dejo saber cual es el resultado.
saludos
Ninja, why are you not with guga again?
Kristoforus Ranandia Sulisetyo Ninja has not been invited back to SVE 🤷🏻♀️
Now that you know 24 hours is the best, maybe try to do that with all kinds of salt and see if there is a difference. I'm sure there will be, as some types of salt may penetrate faster into the steak!
That is a great idea Ricky! Adding it to the list! Thank you brother! 😀😀😀
Two to three day salting works even better still. If not only improved the juiciness, it tenderizes the meat.
I love this channel for the Entertainment factor, but this may be the first time they didn’t decide on a winner before even tasting the food.
when doing experiments we always go open mind into it, never deciding before... otherwise it is not a testing video.
Salty Tales 👌🏻
Make the Dino Beef Ribs. That would be good
HEHEEH That's on the way baby!! 😀😀
Dear Mr. Ninja (if indeed that is your real name), this was a great video, and something I have wondered about. So under normal conditions I always choose number ' D' however now I must try your number ' A'. ......
HAHAHA Number A was the one in this experiment! Glad you like it!
spacedoutcowboy Number A was Deeeeeelicious! 👊🏻
Pour some salt on me. Come on salt me up that’s the words to your new intro song
HAHAHAHAH man! HAHAHAHAH Love it! 😂😂😂
Fed Leppard
YOOOO Why did no one tell me that ninja has his own channel!
HAHAH Welcome to the family brother!