When To Salt A Steak - Right Before or After Cooking?
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- Опубликовано: 15 сен 2024
- In this video we want to find out when to salt a steak for the BEST results - should you salt a steak right before or right after cooking?
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There is a science to salting beef, I salt (plus pepper) and fridge my steaks 12 to 24 hours before grilling. During this time, the salt changes the structure of the proteins which allows the steak to hold on to more moisture during the cook.
Ooh, I usually pepper afterwards. I read/heard somewhere that since pepper is a dry berry you can burn it? I don't know but that stuck in my head, lol.
@@bucky6391Yea, some people claim that the coarser the grind, the more likely it is to burn, which can result in a charred flavor depending on how you cook the steak. IMO, it works both ways for me, before or after the cook when it comes to pepper.
Ok I'm arguing with my lodger who happens to be a 60 yr old classically trained french chef. He tells me you should never salt meat before you cook it as it drys it out.
I'm arguing that it helps dry out the surface to create a butter crust.
So where did your info come from?
@@tmarritt He doesnt know what he is talking about then. Thats the problem with many (especially old) chefs, they think they "know" something because when they were apprentices someone told them something, who heard it from their chef, who heard it from their chef and so on. And so this chain of bullshit information goes back decades. And nobody in the chain ever bothered to actually do a taste test. One of the more popular myths is the notion that you can "seal the juices in" by searing the steak. You cant, if you could the steak would turn into a pressure bomb. How that ever profilirated I have no idea, an elementary schooler could tell you its impossible.
Thats why I like Adam Ragusea's channel, he actually tests these things out and doesnt take them for granted. Like the dude in the video said, salt draws moisture out, but then it goes back in if given sufficient time. I dont know about 1 hour but 1 day is plenty time for that to happen. Like have you ever brined chicken overnight? (a few hours is good too) It doesnt become dry, it becomes the juiciest chicken youve ever had and I refuse to cook unbrined chicken nowadays. It'll change your life.
If you want a dry surface, and you really do, pat the meat down with paper towels. Thats what I and many others do.
I salt before, pepper after. I agreed with your mention of the pre salted steak tasting saltier, as I've noticed the same thing.
Great vid, just tried steak salted for an hour with celtic grey salt, best taste yet. Going to try this next time 👍
I like to salt mine after I grill my steak. But I’m always putting something else on my steak!! lol I can’t remember ever grilling a stake with nothing but salt. But I will say this!! That’s about too change!! ASAP!!! Thank you!!
I always salt one hour before cooking. This is simplified because I grill potatoes and onions for 45 min. So, salt steak, prep veg (15 min), grill 45 min, then steaks on for about 3 min a side ... pull everything off.
I would say if you're salting just before grilling, you'd need to use less salt since the salt isn't going to infuse into the meat. So, you're probably getting too much "surface salt" on your tongue.
Since you mentioned umami, you should try "salting" a steak with just MSG 1 hour and 1 day before grilling. It might change your life.
I heard rumour that salting your steak approximately 51.9 years beforehand is the best way to go. A nice 11# beef jerky hits the spot every time! 🤤
the Italians are known for salting steaks after. Thought it was a little odd, but if you don’t have all time in the world, it may be the way to go
It’s either or for me, but, the thickness and quality of the steak determines when I salt it… thin steaks, salt after for example.
I usually do a dry rub at least an hour before cooking but like you said we don't always plan what we want to cook until it's time to eat lol... then I will salt during cooking and then a little after as well 😊😊 maybe that's why I have high blood pressure 😆 🤣 😂 thanks for sharing your comparison 😀 have a great weekend 😀 👍
❤Annie
I salt mine the night before. It was AMAZING the next day
Don’t toy with me: I’D KILL FOR REAL STEAK RIGHT NOW!!! 🥩
Agree - or at least 2 hours ahead of cooking......
I have always salted mine beforehand, but I’m going to try afterwards next time. Excellent video, Joey Pageviews!!
Joey Pageviews is here for you! Thx for the comment and please share your feedback here with our audience after trying it for yourself 🙌
Do both.! Before and after
Meat simply isn't something that can be cooked on a whim. I buy when on sale so it's frozen and planning is necessary. This neither method here is acceptable because I would pull in the morning and at night dry, salt, and put it on a rack in the fridge for the next day.
Does this apply to chicken and pork?
Another video from Joey Brisket 🙌going to try this experiment at home!
Salt, overnight, take it out.Wash it off.Paper towel , dry it Then cook it
Do it again with half a tablespoon on both
I use fine table salt for an even coat a couple of hours before cooking and then a bit more salt after cooking just to make sure.
Please quote centigrade as well
What brand of pallet cleanser are you using in this video?
Maybe a beer of some type? Beer and steak are eternal lovers after all…
LOL this "pallet cleanser" is a Coors Banquet brewed in Golden, Colorado.
Salting just before cooking will affect the sear you get on the steak. Never salt just before cooking.