SALT YOUR STEAKS?

Happytraveler wrote:
HOW TO TURN CHEAP STEAK INTO TENDER, JUICY STEAK!

SALT YOUR STEAKS for at least one hour prior to grilling!

I tried this method, but left the salt on too long, LOL. The steak was very tender, good and a little on the salty side. Next time I won't leave the salt on too long. :B

I don't recommend rinsing the steak. We just brush off the excess and it comes out nicely.

It's not how long you salt the rather how much salt you use. 1/2 teaspoon per pound of steak is the rule of thumb. I always dry brine 2 or more hours prior to grilling. Also I recommend the reverse sear method for your steaks. This site will explain and goes into the science of better cooking and debunks many myths.

Doesn't all that salt ruin the grill?

The salt never touches the grill. It is absorbed into the meat during the dry brining process.

Bob/Olallawa wrote:
Doesn't all that salt ruin the grill?

You remove the salt on the steaks before grilling.

Happytraveler wrote:

Bob/Olallawa wrote:
Doesn't all that salt ruin the grill?

You remove the salt on the steaks before grilling.

If you have to remove salt your not dry brining properly.

No salt on my steaks. BLECH!!!

romore wrote:
No salt on my steaks. BLECH!!!

I just checked a bunch of grill goodies for various flavors and mfrs. all of them listed salt as the first ingredient. no thanks.
bumpy

I did get a chuckle that the first article used a Rib Eye while talking about how to make cheap steaks juicy. Lost credibility at that point.

I'd never rinse a steak off, if you want less salt you can rub it off, this is the plus to using course salt instead of table salt.

The salt that comes off during cooking shouldn't harm your grill, I've got a Weber from 1996 that has cooked hundreds of dry brined steaks and it's still going strong.

Y-Guy wrote:
I did get a chuckle that the first article used a Rib Eye while talking about how to make cheap steaks juicy. Lost credibility at that point.

I'd never rinse a steak off, if you want less salt you can rub it off, this is the plus to using course salt instead of table salt.

The salt that comes off during cooking shouldn't harm your grill, I've got a Weber from 1996 that has cooked hundreds of dry brined steaks and it's still going strong.

In California you can buy a horribly tough rib eye steak, especially on sell at Ralph's, LOL. Costco you can't go wrong, but you're going to pay full price.