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Just a couple of steaks

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Post Wed Nov 13, 2013 12:37 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
Last week I grilled a couple of rib steaks and while there wasn't anything really different or unusual about them I did notice something that was kind of interesting.

Before leaving for work I generously seasoned the steaks with some coarse gray sea salt, and put them uncovered in the fridge.
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If you've ever wondered if those big salt crystals ever do dissolve, here's proof that they do. After about 9 hours there were no traces of them!
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Things were pretty straightforward after that; I grilled them over a hot lump charcoal fire and we had them with beans and mushrooms. The dissolved salt did a nice job of seasoning the meat and didn't toughen it at all.
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Post Fri Nov 15, 2013 7:36 am
beercuer User avatar
well done
well done

Posts: 2288
Location: Southern Californy
Oh yummy! Image
I see the salt corns gave the meat a nice, rich color. :D
Got beer???

Post Fri Nov 15, 2013 11:11 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
I think leaving them uncovered in the fridge helped, too. Evaporation and oxidation!

Post Sat Nov 16, 2013 1:52 pm
phillyjazz well done
well done

Posts: 2980
Location: Philly

This is a good article on what salt does for steaks : http://www.steamykitchen.com/163-how-to ... teaks.html
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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