Tips & Techniques: Salting your Steak
Fry: Egh, that’s the saltiest thing I’ve ever tasted! And I once ate a big heaping bowl of salt!”
Amy: “Bender, is this salt water?”
Bender: “It’s salt with water in it, if that’s what you mean.”
Fry: “My vision’s fading, I think I’m gonna die!”
Bender: “There was nothing wrong with that food! The salt level was 10% less than a lethal dose.”
Dr. Zoidberg: Uh oh. I shouldn’t have had seconds.
Name that show! If you don’t know the answer, go watch Futurama right now (S: 1, E: 7). I’ll wait.
Ok, lets get back to what we’re here for. Me eating a heaping bowl of salt. Not really though. I mean I used a heaping bowl of salt to prepare a steak, I expected it to taste like I used a heaping bowl of salt, but it wasn’t the saltiest thing I ever ate. Not by a long shot. It was, actually, one of the best steaks I’ve ever had.
Here’s the deal, basically there is a newish technique of salting your steaks to the max, letting them rest, and rinsing the salt off before you grill. This breaks down the protein in the steak to give you all the tender flavor and texture of a expensive steak (even though you bought a cheap “grill steak”).
The process is simple.
- Take your steak out of the fridge and heavily salt, using kosher or sea salt. This is important; don’t try to use table salt – it won’t turn out well and will ruin your steaks.
- Rub the salt on both sides of the steak and leave it sit on the counter for one hour for every inch of thickness. So, my steaks were roughly an inch and a quarter to an inch and a half; so I let them sit with salt on them on the counter for an hour and a half.
- Once the time was up I thoroughly rinsed them off; making sure all of the salt crystals were rinsed off.
Now – don’t skip this step – using a paper towel pat the steaks dry. Leaving moisture on the steaks will cause them to steam, voiding all the work you just did!
- Grill them as usual.
That’s it! Take a big sip of that wine in your hand and give yourself a pat on the back. Nice work.
So, why does this work and why isn’t this super salty? Well I won’t belabor the answer to that by recreating the wheel, Jaden already goes into great detail on it here. Her best graphic pretty much sums it up though:
The result was phenomenal. I’m not a big red meat girl, but I would have steak like this every day of the week. It was so simple to do, with no extra clean up. Plus you don’t have to spend the big bucks to get a great steak, and I’m all for that!