Steak Experiment


 
John Sp

John Sp

TVWBB All-Star
Hello All,

I'm sorry I haven't been around much lately. We have been crazy busy with life and even though I have been grilling, I have not had time to post about it. A couple of weeks ago I was playing around on Youtube and found a series of food videos. One of the videos was on using salt to tenderize tough cuts of meat. I found myself alone that next weekend because the family took off for spring break but I could not get off work. Anyway I decided to give the technique a try and went to the store to pick up a cheap steak. I don't remember what cut I got but it cost about $4 so it wasn't tenderloin or anything like that. Anyway the technique has you covering the steak with Kosher salt - I big honkin' pile of it - and letting it sit 15 minutes for every 1/4 inch thick the steak is. Mine was about an inch thick so I let it sit for one hour. Below are some pics and the result of the experiment.


Streak Dry Brined in KS for One Hour


Rinsed and Sprinkled with Pepper


Prepped a Choke


Firing Up the Rocket (My Chimney with a Grate from the WhoDat Mini)


Steak On


Grilling the Chokes


Plated with some Garlic Butter for the Choke


First Bite
​

OK I am happy to report that the steak was very tender. Impressively tender for a cheap cut of meat. On the other hand it was very very salty (go figure). I did not rinse it nearly enough and will probably soak it for 15 minutes or so next time I do this (and I will do it again). Fortunately, I like salty and it did not ruin the meal for me. Anyway any experiment that teaches you something is a good experiment as far as I'm concerned...

Regards,

John
 
I would love to give that a try but I’m on the Cardiologist Diet. No salt and if it tastes good spit it out.
 
Rich Dahl said:
I would love to give that a try but I’m on the Cardiologist Diet. No salt and if it tastes good spit it out.
Click to expand...

Rich, by chance have you tried these no salt spices and rubs from The Spiceman? They are made right here locally in Eugene, Oregon and they are the just the ticket for us no salters. If you'd like, I can send you a sample of the "Garlic Lovers Garlic" as I just bought a new bottle and have plenty to share. It's sold here in the grocery stores meat dept. Here in Oregon.
 
Steak looks perfect. The salt would be a hit in this house. Kim and kids are salt nuts. I would soak mine. Nice tip. Thanks.
 
Rich Dahl said:
I would love to give that a try but I’m on the Cardiologist Diet. No salt and if it tastes good spit it out.
Click to expand...

i feel your pain Rich. Docs just changed my diet due t kidney stones. Not as strict as you but can't add salt to anything and have to go on weightwatchers. It will be a good change and keep me around longer.
 
People have been doing that around here for at least a few years....off and on anyway - that steak looks mouthwatering. I just wondered if this is essentially a dry brine
 
I'm shocked that it was salty LOL
Looks great though, nice cook & photos
Did you pre-cook the chokes or did they go on as so?
 
ChuckO said:
I'm shocked that it was salty LOL
Looks great though, nice cook & photos
Did you pre-cook the chokes or did they go on as so?
Click to expand...

Chuck,

I steamed them for about 25 minutes and then rubbed them down with some EVOO and KS before finishing on the grill direct. Served them with some garlic butter (butter, minced garlic, EVOO, lemon zest and KS)...

Regards,

John
 
Clint said:
People have been doing that around here for at least a few years....off and on anyway - that steak looks mouthwatering. I just wondered if this is essentially a dry brine
Click to expand...

Clint - I think you could call it a dry brine. I failed to show the after pic - the salt really pulled a lot of juice out of the meat (the salt was pretty wet all over the steak and plate). It is hard to tell in my pics above but after rinsing you could see that the meat fibers were much 'looser' and the meat was much softer and more pliant. I am going to try smoking a pot roast in the next few weeks and I think I will try this technique before putting it on the WhoDat mini.

Regards,

John
 
I tried that once before and I do recall good results. Don't think I salted mine for an hour though....either way I think I might find that old recipe and give it another shot. I have to admit I have never tried cooking a steak over the chimney before, might have to give that a go.
 
Steak looks good, I remember introducing that Alton Brown method of Steak cooking a couple of years ago on this site. Glad guys are still using it. Works great
 
Super looking cook John!
Member LarryR and others have used the chimney method for many years now, always with great results.
 
John, very interesting way to do the steak. It sure looks good and with the chokes great plate.
 
You must log in or register to reply here.

 

Back
Top