SALT YOUR STEAKS?

mikensallyt wrote:
I must be spoiled. I've got to have my red meat (steak) at least once a week. To each their own thing on how they prepare it. I just don't have the patience for letting it sit in a salt brine and staring at it every time I open the fridge. Maybe we're talking different steaks. I've never seen or eaten a tough cut of rib eye. My fav is still a thick 1" T-bone. Throw that baby on the grill and get those "rack streaks" in it in a square type of burning on both sides then use indirect heat for it. I always use a "fajita" type of seasoning on mine. It has just the right amount of seasoning for me.

4X4Dodger wrote:
I think this is a Solution in search of a problem.

Try Chuck Eye steaks about 1 1/2 inches thick. They are tender, incredibly beefy tasting really nice little steaks and are about 1/2 the price of a Rib Eye.

I put a wet Rub on my steaks that contains the following:

2 Cloves of garlic. (thru a press)
Sea Salt the large grain stuff to taste
Ground or cracked peppercorns (Lots)
Tsp of Worcestershire Sauce
one or two tsp of FINELY GROUND COFFEE
Olive oil (enough to make ingredients into a thick paste)

Not a good solution, lots of myths in your solution.

Rub on both sides and edges of the steaks. Leave for at least one hour before cooking.

Not only will you have a perfect looking grilled steak. But it tastes great. and it tenderizes it.

AJBert wrote:
All I use is some sea salt and plain old black pepper for seasoning. Usually let the steaks sit for 30-60 minutes while I get the grill heated up.

I've tried everything under the sun over many years to find what I like best only to go back to salt and pepper.

Less can be more every now and then.

AJBert wrote:
All I use is some sea salt and plain old black pepper for seasoning. Usually let the steaks sit for 30-60 minutes while I get the grill heated up.

I've tried everything under the sun over many years to find what I like best only to go back to salt and pepper.

Less can be more every now and then.

DutchmenSport wrote:

NYCgrrl wrote:
I only eat steak about twice a year so I always go for thick Porterhouses and ribeyes to savour the flavour until next year, LOL.

Wow! Lifestyles can be worlds apart! We ALWAYS have good meats when camping. Our first evening after arriving at our first camp site for the year, we always have some nice cheese and a good wine. It's just been a tradition after about 30 years or so!

First morning of the camping season is always T-bone steak and Eggs, with homemade hash browns.

After that, it's always a mix of beef, chicken, and pork. But always "good stuff". I don't think we've had hamburgers or hot-dogs camping in the last 15 years. (we also don't have kids with us any more).

We have a local small independent grocery store that still cuts their own meat and it's GOOD stuff! All of it, even the cheaper cuts. No need to salt anything like that! I cook with a bit of margarine (instead of grease) on a flat griddle, covered with a lid. I keep basting the meat from the drip pan over and over and over until cooked to perfection. There's enough salt in the margarine to season the meat. So we eat VERY GOOD, every meal... T-bone, Porterhouse, Ribeye, center cut pork chops, ribs, ham steak (great for breakfast), and bulk bacon (Not that pre-packaged stuff that's so salty you gag!)

Salt... nah! Start with good meat and you don't need to do this step!

Um ... we do eat hamburgers! But usually when on the road when traveling!

If anyone has ever followed my posts in the past, for us camping is all about the food! Cooking well, and eating well! We don't do hiking any more! We eat!