If you’re going to dry brine, don’t salt it like he did unless you want a steak that tastes like beef jerky. If you have a scale, aim for 1-1.5% of the steak’s weight in salt. If you don’t, just a light dusting on each side will work.
I've been working in restaurants for 13-years and that is not at all how you sear a steak, you do want the steak to be dry that is why you patted dry with a clean paper towel. You do not want any moisture on the outside of the steak because it will cause little steam pockets to form and mess up the sear. Do not over salt your steak like this it will ruin the meat
For people that want more science around the reason for salting well before:
Water moves from a low to high concentration of salt, through osmosis, so it moves to the surface where you've put it. Then it flows back into the steak through diffusion (high liquid concentration moving to lower concentration areas.) This brings the salty "brine" liquid mixture back through to the middle of the meat, seasoning it.
Additionally, not all of the liquid actually returns to inside the meat. Due to the arid conditions of your fridge, liquid readily evaporates off the surface of the meat towards the end of the diffusion process. This results in that desiccation of the meat, which we observe with that darker red and rough texture on the surface after 12-24 hours.
It is that desiccation that creates the ideal surface area/condition and (lower) surface liquid content that results in an amazing crust.
Wrong on the salt time. 1-24 is not quite accurate . you do not need or want a dry steak unless you want shoe leather. So Salt wait time of 10 min to 4 hours after salt will dry it to shoe leather. Either salt and cook immediately so moisture stays in steak, or salt and moistures will be pulled out then wait at least 5+ hours for moisture to be pulled back into steak, wait up to 24 hours is best.
21 Comments
Great crust but undercooked imo
If you’re going to dry brine, don’t salt it like he did unless you want a steak that tastes like beef jerky. If you have a scale, aim for 1-1.5% of the steak’s weight in salt. If you don’t, just a light dusting on each side will work.
Nice cook
U shouldnt salt your meat before grilling cus salt realeases moist, but all you noob dumb youtubers are not ready for real cooking
Fun fact any steak looks gray in natural sunlight that’s why steakhouses usually don’t have windows
Remember people. You want to use real fire wood. Not that plastic stuff! 😂
Salting 24 hours before will pull moisture out but then absorb it making the inner meat salted.
2" thick minimum, 24 Hour salt brine , smoke at low temp, then sear. But those looked good AF too.
How do restaurants sear their steaks? Same as you do apparently
Can we get the dislike button back? 😊
Goga approved
That’s the most steak looking steak I’ve ever seen
I've been working in restaurants for 13-years and that is not at all how you sear a steak, you do want the steak to be dry that is why you patted dry with a clean paper towel. You do not want any moisture on the outside of the steak because it will cause little steam pockets to form and mess up the sear. Do not over salt your steak like this it will ruin the meat
make sure to point the logo of the jar at the camera dont forget to say the name of the product
I prefer fake firewood
For people that want more science around the reason for salting well before:
Water moves from a low to high concentration of salt, through osmosis, so it moves to the surface where you've put it. Then it flows back into the steak through diffusion (high liquid concentration moving to lower concentration areas.) This brings the salty "brine" liquid mixture back through to the middle of the meat, seasoning it.
Additionally, not all of the liquid actually returns to inside the meat. Due to the arid conditions of your fridge, liquid readily evaporates off the surface of the meat towards the end of the diffusion process. This results in that desiccation of the meat, which we observe with that darker red and rough texture on the surface after 12-24 hours.
It is that desiccation that creates the ideal surface area/condition and (lower) surface liquid content that results in an amazing crust.
The science of cooking is truly awesome.
Restaurant steaks are forduhgays😊
Restaurants don’t sear their steaks.
Wrong on the salt time. 1-24 is not quite accurate . you do not need or want a dry steak unless you want shoe leather. So Salt wait time of 10 min to 4 hours after salt will dry it to shoe leather. Either salt and cook immediately so moisture stays in steak, or salt and moistures will be pulled out then wait at least 5+ hours for moisture to be pulled back into steak, wait up to 24 hours is best.
Cooked to perfection 🔥🔥 OMG
Can you infuse a brisket with garlic butter