Oiling a Steak


 
Mike P.

Mike P.

TVWBB All-Star
Well, the more I watch, read and research, the more confused I become.

If your doing good steaks or a bigger cut of beef on a gasser or over coal, I see some put a little oil on them first then add K-salt pepper and/or their favorite rub. Others put the rub S&P etc. on and then add a little oil.

For a HH steak sear, does anyone know which works best? Any advantage to either?

I've been adding the oil after the rub because I think it gives the rub a better chance to penetrate the meat at room temp. On the other hand, I've seen guys who know alot more than me oil first then rub. (Bad sentence, I know
icon_rolleyes.gif
)

May seem like a small difference butt inquiring minds want to know.

Thanks for any and all input.
 
I oil first. In my mind, it helps hold the salt n pepper on. I oiled after once, and the seasoning kind of smeared around.
 
I just cook steaks as they come with no oil. Add a little pepper and onion flakes to hamburger but mix it in the meat and don't oil. Often (when I remember too) lightly oil the grill grates to help prevent sticking.

I lightly oil pork and chicken before applying rub. Oil first because I feel the rub adheres better.
 
Thanks for the replies Guys. All make good sense. I'll be experimenting with this in the future. What with the cost of good steak and all, I've got to get it right the 1st time
icon_smile.gif
 
You got that right. About a month ago I bought two choice ribeyes at Kroger. They were slightly over a lb each and I paid around $26 (including sales tax). Got Boston butt for $1.99/lb last week.
 
I always oil the grates regardless of what I'm cooking.

Steaks - used to oil them but haven't lately. I've been simply letting set out longer to come up to room or close to it before cooking. Salting first for a minute or so which will start to pull moisture out, then adding what ever rub ingredients to each side. I just cover with plastic wrap and let them sit out, flipping maybe halfway through.

The rub and moisture combines and sticks nicely. I've found I don't need to use oil at all when prepping this way.

I also have moved to reverse sear or no sear at all depending on how it looks after the indirect treatment. If I want to I sear a bit right before pulling.

If I am using the salt marinate prep I rinse pat dry then use no salt in the final prep. When I do that I may wipe with oil to help things stick but I find if I just let it set out as above after applying the other ingredients I don't have to oil the steak at all. And I still get a nice sear.

BTW salting steaks has been mentioned a bunch of times on forums here but here's another reference:

Salting Steaks

I rarely go past 20-30 minutes depending on thickness. I rinse off the salt, pat dry and let it sit out for minimum 60 minutes including time in the salt. Often longer. It does amazing things to choice and select. I don't bother with higher grades and not always with select.
 
I have yet to try salting, but next time I find some decent steaks on sale, I will give it a try.

For now, I salt(kosher) and crack some Tellicherry pepper on the steaks for around 30 minutes, then spritz with spray canola oil. I go v-e-r-y lightly with the oil just before putting on the grill for a reverse sear. If salting for an hour before cooking does as well as others say it does, this will change how I have done steaks for years.
 
Thanks for the Great replies to All. And r, thanks for that great link.

I've "Read" oiling the grates instead of only the meat will cause it to leave an undesirable flavor on food the next time it's used. I've never oiled the grate so I can't speak to that.

As far as the salt gig goes, I've learned just recently about it. After experimenting a lot, I like to let the steak get to close to room temp. Then add oil, S&P, rub OR S&P, rub then oil. (Thats why this post). The biggest thing I've learned (so far) is that the longer the salt stays on, the saltier the taste on average. The link r provides lays it out very well.

One big lesson learned is that when buying pre-packaged bone-in steaks from the supermarket is to scrape both side of the steak with a butter knife or the like. You will be surprised at how much sinew comes off due to a blade saw used to cut the steaks. Bone and cartridge residue say on. Ever grill a bone-in and noticed a greyish color? By scraping both sides before seasoning, the difference is night and day. Now for folks that have butcher cuts, a knife is used or they pre-scrape the cuts.

I'll be doing oil on 1st next time by reading the input here.

Again, Thanks to All.
 
Interesting - never noticed that oiling the grates caused any off flavor at all. Wire style or cast iron or enameled wire styles.

Not sure where that advice came from but in my experience never created a problem. I do only wipe them with a paper towel not sure if that has anything to do with it but it only leaves a light film.

I also wire brush after each use.
 
I salt steaks, and think it does a tremendous job tenderizing and flavoring. I usually do it one of two ways. Sometimes I heavily salt, let sit on the counter for 2ish hours, then rinse, dry and (sometimes) rub. Or I might rub/salt moderately, and let sit 1-2 hours without rinsing.

I apply olive oil right before the reverse sear, at the end of the cook.

Two advantages to oil. One, it helps with the sear, and two (if you oil while it sits) some herbs are oil soluble, so they've provide more flavor if the steak is oiled.
 
Thanks for the replies Guys. Ray, Darn if I can remember where I read that about oiling the grates but I think they were talking about olive oil. (It's tuff getting older
icon_confused.gif
)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Hey Mike - no worries just a curiosity is all. I'm sure context had something to do with it. </div></BLOCKQUOTE>

Thanks Buddy!
icon_biggrin.gif
 
You must log in or register to reply here.

 

Back
Top