Lifestyle

Watch: How to Salt Your Steak for a Perfectly Seared & Tender Cut

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Those looking to have their steak and eat it too (see how we did that?) are truly reading the right article! Here in Texas, we’re known for producing top-quality beef products. Steak is something for which many of our restaurants have become renowned. Although it’s often more fun to go out to eat, the current social circumstances have made that a little more of a planned experience as opposed to something spontaneous. In that respect, you can always look to recreate that with some serious cooking habits you can acquire online. Keeping it simple yet allowing for the best end result, the BBQ and Bottles YouTube channel has recently shared a video on how to salt your steak, and it’s getting a lot of uptake!

Shared on February 15, 2020, the video below has been viewed more than 112,000 times. It runs for just over 10 minutes, but that’s a short amount of time which you definitely will not feel was wasted once you put it into practice. In effect, the makers of the video ran an experiment to see the effect that salting a steak for an hour prior to grilling made a difference in comparison to a “longer dry brine.” In a side-by-side review, they compared taste, tenderness, and crusts.

Video: YouTube/BBQ and Bottles

The BBQ and Bottles YouTube channel is dedicated to creating a community around the dinner table, which they see as the last vestige of human connection. They feel that the effort of creating a delicious meal for family and friends is justified by the moments spent experiencing it, and it shows people true appreciation and love. To inspire others to slow down a little and barbecue or grill at home, the BBQ and Bottles channel was born.

If your first question is “Why should I salt my steak?” then the response is this: salting a steak is considered one of the best ways to create a perfectly seared as well as tender cut. Who doesn’t want that? With respect to the best time in advance of cooking your steak for you to salt it, the video above compares a 48-hour version versus a one-hour in advance version. This is because if you salt it even as little as 10 minutes in advance of cooking, the salt will start to draw out the juices from the cut via osmosis and the meat won’t have time enough to reabsorb them. Subsequently, it loses moisture which means you’ll have a harder time achieving a nicely crisped crust. Trying this experiment at home can help you to gauge your preference, and the taste-testing certainly wouldn’t be hard to take!