Sweet video! Thanks for posting

*Red Meat Lover* Bravo well done, you don't know until you try it. Thank-you sir for taking the time to bring us along. GOD Bless.

@Redmeatlover

5 ай бұрын

Thank you so much for your support of this channel!

I dry brine mine for 24 hours. Its a huge difference vs 5-8 hours. I don't pat them down either. There isn't anything to. If you've never done your steaks this way,youre in for a nice surprisd. I've done wet drines also. There is no comparing the 2. Dry brining will even make a cheaper cut a better steak.

What a great experiment. I've never brined a steak, i usually just do a dry rub, wrap it and refrigerate it for at least an hour BUT!!! now I'm going to try a brine 😊😊😊 yours are cooked to perfection 🥰 😊😊 perfect amount of rare for me 😊 thanks for sharing chef 😊😊 ❤Annie

@Makeit101

6 ай бұрын

Best not to wrap it Annie as then the environment present in the refrigerator will create a drier surface, thereby enhancing its ability to obtain a nice sear.

@anniessmokingpot

6 ай бұрын

@@Makeit101 oh sweet OK... thanks for the tip 👍 😀

Good idea for a salting technique comparison, and I think that I have a way that you can remove some variables from your testing as I notice that you are sometimes mentioning a concern for how certain variables might have at least a minor affect on the results of a comparison that you are conducting. For grilling tests wouldn't it be better to just cut one piece of meat in half, rather than using two separate cuts, in order to eliminate any variables (like thickness and tenderness) that might be present in the product(s) being cooked? And if cooking in a pan, would not then placing both pieces of meat in the same pan in this test have pretty much eliminated the heat variable that could be present when using two different pans and burners? And if doing a test to compare the effect of cooking in different types of pans, and when trying to season the meat identically, I would suggest using teaspoons to measure the amount of seasoning to be used on each piece of meat in addition to measuring the amounts of oil placed in each pan. I am pretty sure that if these easily available steps were taken you would probably be more confident that you are getting a more definitive and useful result in your comparison testing.

@Redmeatlover

5 ай бұрын

Thanks so much for taking the time to leave this great feedback and thoughtful tips, much appreciated 🙌

1.5" thick filet in iron skillet on high with plenty of butter. 4 mins on each side whole scooping but over it continuously. Steak will be perfectly cooked too a med rare and outside will not be burnt!!!

I'm gonna take your advice just for the fact that you are drinking a good beer that's saids it all dry brine is better than wet brine thanks.

@Redmeatlover

5 ай бұрын

we got you 🙌

You btine for tenderness. I'd prefer a mild saltiness, and I mean mild, and I tender steak. And I do like crust in a mildly salted steak. Intense saltiness is a turn-off because it takes away from the flavor of the steak. If you can sear the sides more then you would have a perfect steak. Also, wet brining too long can make a mushy texture add , to me, it's a turn-off. Thank you for your video and experiment.

Maybe your brine didn't have enough salt for the situation so it was less seasoned. It doesn't matter really, presalting ("dry brine") is a simpler process with no downsides. I'd never brine a steak like that. The water really isn't necessary

@Redmeatlover

5 ай бұрын

Dry brine turns out consistently great results

This guy just wants to listen to himself