The color change is from the oxidization and curing of the meat. The extra tenderness is caused by the fact that the meat was allowed to evaporate all the extra liquids. This means that all the time it was cooking it was rendering those fats in the steak. The other two had to evaporate the liquids first before starting to render their fats. Hope this helps.

@kawythowy867

Жыл бұрын

Yes it did. I am A fan.

@robmiller2556

Жыл бұрын

And thank you for that addition- I enjoy learning and I follow ya! Personally, I think he could have put the other two on the rack in the fridge to keep everything equal?

@Phyrre56

Жыл бұрын

When he salted the first steak and put it in the fridge uncovered for 24 hours while the other steaks were wrapped, he not only salted it but also started drying it. Should have left the other two steaks uncovered too for 24 hours to zero out that effect.

@josefigueroa7035

Жыл бұрын

That kinda reminds me of when they dry age a steak...same result...ish???

@barry4967

Жыл бұрын

Not a scientist.

I grew up on a cattle ranch. We initially had all Hereford cattle. If you don’t know the breeds, it’s a red with white face often curled hair on the face medium to large (for cattle breed) animal. They were gentle and often could become pet like animals that put on a lot of good marbling and fat. In the mid 80’s the media began telling everyone “fat is bad” so the packing houses started asking for Brangus and Angus characteristics. So we began transitioning to the Angus breed with some Brangus. These were not gentile, docile animals. They were incredibly muscular and far more high spirited. We had a lot of cows who would literally do all they could to kill you once we separated them from their calves.... and they would do this with long memories. Anyway, I noticed a massive change in the quality of the meat and fat content from the two breeds. I call it the dark years of meat production. Seemingly over a period of 10 years steaks went from heavily marbled, lots of fat to lean and mean. The Angus netted us more money as a producer but at a cost of needing more feedlot prep to get a good steak. This had two effects on the market. First the average stake house saw a decline in quality while the higher end steak houses saw a large increase in the cost of a properly fatted steer. We found it took 3-4x longer feeding and pampering during the early years of Angus/Brangus breeds to get deep rich marveling and flavor. That’s been 40+ years. Today the selective breeding and years of careful selection has made for a better Angus / Brangus steak. However, I recently ate some prime Hereford steaks and was reminded that it’s hard to beat the gentle and naturally fat generating Hereford. I’ll say this, Europe farmers never really bought into this “fat is bad” campaign as far as beef production goes. They ignored the media and kept producing what they had perfected long ago. Most of the cattle ranches, where I grew up, have a mix herd these days. Their cattle, genetically are a mix of Hereford, Angus, Brangus and Lemoisin. It’s interesting, the females are smaller than Hereford and most Angus cows. In general, their hornless. You’ll see a mix of colors with a lot of white faces. Most of the ranchers are using Angus Bulls and occasionally bringing in other breeds to “see what happens”. Our ranch (sold it in 1992) was in the mountains of NM where the Guadalupe and Sacramento Mountains collide. We found the largest breeds struggled, especially bulls like Lemoisin. Their extreme size and weight made it difficult for them to walk on the loose rocks and stratified outcrops. So much goes into a great steak even before it hits the grill. Fortunately, packing houses and ranchers have learned a lot from their mistakes. I tend to buy stakes from two places. Costco and a local butcher. The butchers steaks are more expensive but I love to support their business. I’ve tried the same experiment. If frozen, I like to thaw the stakes the day before by letting them thaw at room temperature. Then l salt, seal in plastic and then place in the fridge. The next day I’ll pull them out around 1 pm for a 5:30 pm cook time. I’ll season “to order” then either pan fry/sear then throw on the pellet grill until internal temp is 130-135. I’ll then set on table covered for 5-10 minutes prior to serving. Seems to work. Sorry for all the typos. The more I use auto correct the more stupid I become.

@MonochromeChromosome

3 жыл бұрын

Thank you for a good story and some stellar advise on steak cooking ;)

@joedart2932

3 жыл бұрын

Great info! Maybe you should start a youtube channel 👍

@bret9741

3 жыл бұрын

@@joedart2932 for a short time when Apple was a young company, I worked for it in sales. Should have stayed, long story. Anyway I could easily learn new things. Now, I can’t learn anything new but rather make small improvements to things I already know. I’ve been trying to develop a web site for my company and after thousand and thousands of dollars ..... paying experts who don’t know my industry, I end up with a lousy site. So I can’t even manage this simple task. Lol 😂

@foodog3026

3 жыл бұрын

Wow! I didn’t even have to watch the video, thanks!

@thezfunk

3 жыл бұрын

You can thank the sugar industry. There was a war going on with what was causing our health issues. We knew it was the food we ate. Research showed and continues to show that it is related to our extremely high sugar intake. The sugar industry was not going to lie down and take that bit of information so their marketing paid off some researchers and ratcheted up the marketing for a full on war on fat. They won at the time and we went into this downward spiral of 'fat is bad'. You take fat out of something you have to put flavor back and they did it with more sugar and more salt. Health has continued to decline. In the last few years, people have started to realize the number the sugar industry has done on us and our health. I love sweets and I have a large sweet tooth but cutting them out will do the furthest to improve health. Bring back the fat!

I tried salting my sirloin steak the day before I was going to cook it, and it turned out awesome. BEST steak I have had in a long time. Definitely will do this again. Thanks for the seasoning tip.

Good stuff! I've been a 1-hour guy for years, get it out and let it get to room temp. Then season and set aside, prep grill and whatever sides you're having, then cook. I also prefer open flame to skillet, but that's another discussion... Glad I found your channel.

If you want to learn more about how we season our steaks, check out our other steak experiments videos here! How Long Should you Dry Brine Steak: kzread.info/dash/bejne/nXacp9uzfJucncY.html Which Salt is the Best on Steak: kzread.info/dash/bejne/eWl5sNGDeKq3faQ.html Big Tasty Steak Rub Recipe With 5 Steak Recipes: kzread.info/dash/bejne/a5yJxaptYNG9ZaQ.html

Immediately after salting the steak, the salt rests on the surface of the meat, undissolved. All the steak's juices are still inside the muscle fibers. Within 3 or 4 minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef. This liquid beads up on the surface of the meat. Cooking at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid and flavor-building browning reactions are inhibited. Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat. By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor. That is way it is always recommended to salt at least 40 minutes in advance either for standard or reverse searing.

@SpaceCowboy57

3 жыл бұрын

This is good advice if you're just searing it, but he's reverse searing these; they're all going to have around the same surface moisture after 45 minutes in the oven.

@holwu

3 жыл бұрын

I once learned this in a grill seminar, where the instructor literally buried the steaks in salt and left them so for about one hour. After that he complete removed the salt and started the reverse grilling process. The result was fantastic as we had very tender meat.

@DanF707

3 жыл бұрын

Great. Very concise and informative. I've always lightly salted and I use a small amount of fresh ground garlic pepper and occasionally a little blackening seasoning. I have a friend who always marinades his steaks and personally I think it ruins the 🥩.

@margaretlavender4418

3 жыл бұрын

Robert Bear. Don’t be so crude and vulgar! You Americans........

@aliceatomshine9181

3 жыл бұрын

This is exactly what I do. Turns out perfect every time!

Great results, salting the steak 24 hours before and letting it sit uncovered in the fridge is the exact same way Kenji does it and he's a master

When you salt it a leave it over night, it’s called dry brining, and in my opinion is the best way to salt meat.

@RG-mw9wj

2 жыл бұрын

SALT

@brandon7219

2 жыл бұрын

yup

The cool part of this is I went to 13 minutes in, 1½ minute left, and learned to salt at least an hour before and preferably a day before.

@jking83

3 жыл бұрын

I did the same

@captglasspac

3 жыл бұрын

The best part to me was when I read this comment and skipped the video entirely.

@azure6392

3 жыл бұрын

good way to skip all the BS

@pauldailey4477

3 жыл бұрын

I had to search your comment.

@craig328

3 жыл бұрын

The best way to cook a NY Strip steak is to give it a dose of lime juice (both sides), season liberally with garlic powder and pepper 3-4 hours before you throw out the skillet, grow a pair of functioning testes and fire up a charcoal grill (preferably a Weber) using mesquite hardwood charcoal. Once the coals are ready, add a few chunks of mesquite wood around the edges (for smoke), add Lawry's Season Salt literally immediately as you put the meat onto the oiled grill, close the lid, go clean off the dish you brought the steak out on (3-4 mins), open the grill lid, flip the meat, salt it and reclose the lid for 3-4 mins. Use the second 3-4 mins to finish off your beer (or in my case, neat bourbon) and once the time has elapsed, pull the meat off the grill onto the newly cleaned plate and cover with foil for 5-10 mins before serving. The lime juice adds zero taste but does help to break down the muscle fiber some and since salt CAN dry meat out and since you're using it as flavoring and not as a long term preservative medium, you add it at the very end (zero reason to add it any earlier). Garlic powder and pepper are there just because they taste good and the mesquite charcoal and wood chunks give you that steakhouse smoked flavor. Try it this way once and then come back and thank me after.

Hey, one thing I noticed you should try experiment again: The 1 day steak had a different process than the other outside of the salting timeline. By stashing in the refrigerator exposed, salted or not, meat will be dried out, concentrating the flavor. It's kind of home done dry aging. I would suggest doing this again, keeping all 3 pieces on the same tray at all times, and only vary salting time. This would even out testing parameters such as temperature and moisture differences since all would be subject to the same movements at all times. Salt 1 steak 1 day prior Stash all 3 open shelf in refrigerator. Pull all 3, salt 1 hour prior on second steak Let all rest room temp together. Salt last steak 1 minute prior. Bonus for you... MORE STEAK!!!!

@zonacrs

3 жыл бұрын

I was thinking the same thing.

@jacquesdr4570

3 жыл бұрын

Yup. So nice

@kenspackman7402

3 жыл бұрын

Yep, totally agree!

@sameter3

3 жыл бұрын

The salt won’t stick as well to the once they are dried out.

@landseer18

3 жыл бұрын

@@sameter3 likely true, but as performed this experiment has two variables, one of which is not controlled. So the improvement in the 24 hour steak may be due to the salt time. And it may be due to the drying time. And it might be due to both. It is impossible to tell with the design of the experiment. What we learned is that if you salt early, then dry in the fridge overnight it is better than salting later and not drying overnight. That's a nice thing. Related to salting? Only maybe so far.

You had me very anxiously waiting to see what you thought of the taste. I will definitely start salting more than one minute before which is how I've always done it.

Very well done, and yes salting the day before is the way to go. As a 40 plus year meat cutter and part time grill cook i say great video. Another thing to consider, we used to let a whole ribeye sit in the walk- in cooler for 1 week. They were so much more tender than ribeyes that were cut the same day. I always sold those ribeyes to myself only because of inspectors, i didn't think they would approve of the practice but the difference was unbelievable. Ty for the video

@niko-7417

Жыл бұрын

So you aged them a week? We’re they cut already or did you have the whole cut sit for a week? Also we’re they just resting flat? Did you wrap the steaks at all? Any brown oxidation? If so did you leave it or cut it off?

@ag358

Жыл бұрын

@@niko-7417 most whole ribeyes are put in a vac sealed plastic, so i would take the plastic off and let in set in the cooler, 33degrees, for 1 week and i didn't cut anything off, i used to buy meat from a local packer, he would let them set for 3 to 4 weeks, i don't know if he cut anything off but to me it was too long to do this. One week did very well ,also after they are cut, let them set out in room temp to warm up then put them on the grill. As i said, i did this just for myself, i would guess letting a quarter of beef set in the cooler would or should have the same effect. I believe letting a steak warm at room temp activates a chemical process that makes it more tender. I always use choice beef or prime, the small pockets of fat in the steak is called marbling, if the whole steak is completely red with no visible fat pockets it will be a little chewy, the fat pockets help make it tender and juicy, do not overcook, remember a steak will continue to cook even after you take it off the grill. Happy grilling!

@ag358

Жыл бұрын

I just re -read your post, buy it whole, if you buy a couple of steaks keep them flat and exposed, look at them daily , everyone's refrigerator is different, if may not take as long as a week, experiment with different times, maybe go several days at first but always remember to let them set at room temp, i usually did around an hour , again try different times. Try 30 min to an hour, cold muscle fibers tense up when put in a hot pan or grill but i believe there is more to it then that, i believe a process starts to break down tissue to make it more tender.

@niko-7417

Жыл бұрын

Thank you for the detailed responses!

Finally I can prove to my wife that salting and ageing meat makes a huge difference. Thanks n keep up the quality work.

Omg, thank you for doing this experiment! I bought some steaks on Thursday and didn’t get around to cooking them that night, I remembered your video and decided to salt them so they would be ready to go. I wound up leaving them salted for 48 hours and they were probably one of the most flavorful and tender steaks I’ve had in a while. This will now be my new method and your channel has move to my top favorites. Thank you for doing what you do!

@phlushphish793

Жыл бұрын

I once got a brine recipe off the Food Network for Thanksgiving. Soaked that bird in brine overnight. It was the juciest turkey I ever had! Sorry, mom!

I think I have always known this, but I appreciate seeing the experiment. Well done

Just stumbled across this. Great test. I have never done a side x side. The one thing I have noticed about doing 24hrs is that you need to sear the sides as well as the top bottom otherwise that harder rubber texture stays. Have you been doing more salting since this? Have you noticed what I did?

I tried this method tonight - the one hour salt version - with a 3/4 inch porterhouse steak. It came out just great. My wife and I each had half of the filet and half of the rest (I got to gnaw the bone). Thanks so much for helping me create this great meal!

I’ve always salted at least 1hr, pat dry, add seasoning (no more salt), sear on grill for 3-5min per side...perfect rare/mid-rare. Turns out fantastic; flavorful & tender every time.

I've started seasoning my steaks right when I take them out to warm up to room temp - about an hour, give or take. Glad to see my method is sound. Thanks for the experiment!

I just realized that when you got to 1 hour steak testing I was already drooling ...:) on my way to butcher shop!

@vendomnu

3 жыл бұрын

Pavlov is smiling somewhere in heaven.

@edlauren9434

3 жыл бұрын

Dude, conditioned and non-conditioned reflexes ..it’s not about me! I love steaks with me whole heart! :)

Great job on the video. I have been salting steaks at least 45 minutes before cooking for years. Once you try it you will never go back. The flavor is better, the tenderness is better, and the outside sear is better. It just works. Cheers!

Such a great comparison video! I used to dry brine(salting) over night in the fridge often. When I succeed the dry brine properly, the finished product is far superior than "salted one minute before steak" However, I failed couple times because I over salted and made the steak super salty and dry as a cardboard. After those couple failures, I stopped dry brining it. But when I watched your video, I wanna do that again.

@monetbeck7015

2 жыл бұрын

Can a bitch get a scallop up in this house?

Dry brining has been my go to method ever since discovering it. It works extremely well for thicker steaks.

Well done. Excellent video. I really enjoyed the honest expert analysis. 10/10!

I agree with a lot of the comments, me specifically I wasn't even looking for food. This salt idea came up in conversation the other day and your title was spot on for sparking my interest and i watched the entire video not realizing 14 minutes just passed by. Great video! Great test! Will be trying and recommending this video to people in my future conversations! :)

@Redmeatlover

3 жыл бұрын

Thanks for your comment and very nice feedback. Sharing our content is the very best compliment we can receive, thank you!

@ryanddowns3375

3 жыл бұрын

Me, too!

This video is 10 minutes longer than it needs to be.

@joesandstrom4111

3 жыл бұрын

But, then you can’t fit in as many ads and monetize as much. Ever wonder ‘why’ 1-3 minute videos are drawn out to the 10 minute mark? Now you know why...it’s more profitable.

@renaissongsman

3 жыл бұрын

Yup ... there are minimum time requirements for monetization, and ranking algos also tend to favor 10m vids over shorter ones ....

@PeterMaleitzke

3 жыл бұрын

Exactly.

@Tom-uw2ok

3 жыл бұрын

15 minutes too long.

@ColonelSandersLite

3 жыл бұрын

Yeah and the music loop gets really fuckin' annoying after a couple of mins.

Interesting! I'm having tenderloins for dinner and had them sitting in the fridge unsalted until I watched this video. I just went and salted and seasoned them and put them back in the fridge. Four hours to cook time so I get to try out this pre-seasoning technique. I might even post sear them for good measure. Thanks for the tips! Worst part of watching was seeing you taste each steak.

@dora.linhares5580

Жыл бұрын

how did it come out?

Thank you for keeping it honest! Night before marinade or rubs give time for more FUSION/flavor to permeate. Analogy: It's like the staying power difference between body paint vs tattoo

We had kind of figured this out on our own a few months ago. But it is nice to see that it's not just our imagination. And, great taste in beer!

I have been retired for one year now and have since been learning more and more on how to improve my cooking/grilling skills. I just discovered your channel today,where have you been lol, and like your style and have hit the like, subscribed along with the notification bell. I learned something today, always a good thing.

@Redmeatlover

3 жыл бұрын

Thank you for the nice comment, much appreciated and glad we can help you along your journey, cook on! 🤟

@markgigiel2722

3 жыл бұрын

I'm retired too and love to cook and grill and learn. The problem is, my 3 sons moved away and If I'm going to a lot of trouble, I like to cook a large amount to make it worth the effort. My wife and I don't eat a lot. So, I only show off on holidays.

@xmachine7003

2 жыл бұрын

@@smokeystriper ditch the carbs. More steak. Waist will shrink.

💯🔥 Great steak grilling info, presentation and definitely will try the 24hr salted method. Look forward to looking up your other vids, subbed up here and notifications are on. Keep this good energy going • Be well

I wasn't even looking for this video, but it was straight forward and informative without all the fluff. Thanks for this.

Thanks for information because I did NOT know how important salting steak was but now I DO. Thanks again!

I really like the salt crystals on the surface, and pepper too. I would like to try seasoning for hours and then with kosher or fleur-de-sel right prior to cooking, but I wonder what the risk of over-salting is. I'd have to experiment with quantities. It's fascinating because I worked in a high(ish)-end French bistro for a year and sold thousands of steaks; The procedure was to take out the steaks and salt/pepper them as the appetizers were ordered, and usually cook them at least one hour, sometimes two hours later. I NEVER knew that this was making much of a difference or why I was doing it, and my sous-chef and the head chef never mentioned it so I doubt they did either. They were just doing it the way the original French chef from the 80s had been doing it-the guy who made the place famous. Some knowledge has been around for a long time, it just needs to be shared more widely.

Well crafted experiment. I’ve researched this subject a fair amount. Preference is of course the rule of thumb, but I agree with Mr. Brisket’s final conclusion. As an addition, when it comes to salting, one should either salt one minute prior to cook or wait at least 45 minutes, in between that time frame is not recommended. The explanation is that salt on meat triggers the moisture inside to rise to the surface, that begins to happen after about a minute of salting. That salted moisture then gets drawn back inside the meat and diffuses through the inside until about 45 minutes after salting. So if you cook in between that time frame you’ll end up cooking off a lot of that seasoned moisture before it has a chance to make its way back inside and you’ll end up with a dryer steak. At the minute mark you’re still good because that moisture is still inside, though you’ll end up with a blander inside with a saltier crust, nothing wrong with that, but my preference is definitely at least an hour to a day. Hope that might help any curious cooks out there.

We tried this method for the first time today. Only did the 1 hour, then added garlic pepper and onion powder about 30 minutes prior to grilling. OMG.. haven’t had a ribeye that delicious in quite some time. I’m sold.. you got me. Thanks for the info and happy grilling.

Steak 1: “great steak” Steak 2: “great steak” Steak 3: “great steak” Fantastic analysis lol

@CenobiteBeldar

3 жыл бұрын

Your comment needs to be highlighted. Lmfao

@jrthemaverick2361

3 жыл бұрын

Obviously he is a meatetarian!! I’m sure I would say the same thing as i slam back the steaks.

@davidrishtakov1

3 жыл бұрын

Hilarious

@yeliabnoj

3 жыл бұрын

It probably taste the same. Guy's a goon.

@maplejames6992

3 жыл бұрын

Lmao considering its all subjective opinions...

So I only started cooking a few months ago at 28. I also am an ex-vegan as of a month ago. I have to say, this was the perfect way to eat red meat for the first time all over again. I did a 20 hour brine (missed for a few hours but we couldn’t wait lol). I seared it in cultured butter rather than avocado oil. It has a high smoke point and adds a bit of tang. No other seasonings. It’s also the first time I’ve made something in my new cast iron pan. Just awesome. If my boyfriend doesn’t propose to me now, I don’t know if anything will work. You’re the best, thank you so much.

@clintonhurst7810

3 жыл бұрын

Ex vegan here too...0 carb Carnivore for the last year....Awesome results in health!

@keeleyschulz7174

3 жыл бұрын

Butter has a very low smoke point actually

@semrushall-in-onemarketing3500

3 жыл бұрын

Ex vegan here too. After ruining my health I'm now carnivore and the heathiest, leanest and happiest in my life!

@subgod

3 жыл бұрын

Smart AND can cook a steak!.... if that doesn't get a ring on your finger I don't what will!! Lol ...try ketchup! Cheers!

Yes! 🙌🏻 I've been salting my steaks a day ahead of time for years! I use a coarse salt and cover them for 24 hours. Remove. Pat dry. Then soak in a mix of worcestershire and soy sauce for another 24 hours. Remove. Pat dry. Get to room temp. Season with cracked peppers. Sear all sides in a pan with butter, garlic and rosemary. Into the over to finish off. Down the hatch! 🤤 I learned this from a chef at a nice country club. Never looked back lol

I always treat my meats with their seasoning, rubs, or marinades the day prior, and refrigerate overnight. It makes a huge difference in flavor and tenderness, especially on wild game.

I always salt my steaks ahead of time. at least 15 minutes per quarter inch of thickness to give it time to soak in and help tenderize also.

Dry aged meat usually cooks a bit faster than not. When you’re salting it and putting it in the fridge, you’re doing a bit of dry aging for that steak. It wouldn’t really have any impact if you did it with a roast and then cut the steak from that roast, but individual steaks dry age very quickly. I typically cook to a lower temp when I cook dry aged meat or a steak that I’ve salted the day before. If I’m doing a sous video it’s probably 2-4 degrees lower before going and searing it.

@chriseagle7231

3 жыл бұрын

What kind of salt do you use?

@peterrocan2542

2 жыл бұрын

@@chriseagle7231 The salty kind.

12 to 24 hours is amazing. I’ve got my strips in my fridge right now for dinner tomorrow, can’t wait!

I'm not sure where I picked it up, seasoning my steaks a day before cooking, but I've been doing this for years. That little bit for prep goes a long way in putting love into the food!

Great video. New suscriber. I once did a pork tomahawk with this dry brine method, although I used a rub of spices as well (I keep my salt and spices separated). Once it was ready, I cooked it on a charcoal grill with indirect heat at 400 °F, until it reached a core temperature of 138 °F, then rested it so carryover cooking rised the internal temperature all the way to 145 °F. At the end, I decided to sear it, although it was not necesary at all. If anything, it developed something between a steak crust and a BBQ bark. It was crunchy, smokey and delicious. Greetings from Sonora, México.

This is lit. I tried a 48hrs salt and pepper marinade vs. 3 hrs, and the result are evident The 48 hrs has more flavor and tastier compared to the latter. This is really amazing. Thanks for sharing.

Man, I am so glad I found your channel. Trying the reverse sear method for the 1st time. I have typically been salting and letting the meat sit for many hours but I'll have to try at a full day the next round of steaks.

@calm1047

2 жыл бұрын

The salt draw out some of the moisture from the outer layer of the steak and creates a seal locking in the moisture. Less moisture escapes the steak when it's cooked.

Great video. I really enjoy the scientific approach to cooking. The only thing I'd do differently is to cook a steak that wasn't salted. That would answer the question of whether or not leaving the steak in the fridge uncovered is responsible for any differences.

@ew3612

Жыл бұрын

leaving meat uncovered in the fridge for a day will dry it out which contributed to the changed colour of his first one. I have not done a side by side so im assuming that the salt changed the colour too.

@ew3612

Жыл бұрын

leaving meat uncovered in the fridge for a day will dry it out which contributed to the changed colour of his first one. I have not done a side by side so im assuming that the salt changed the colour too.

I learned something new. I was always under the impression that salting meat before cooking it made it tougher. Great video. New Sub.

@jamesmerritt5562

3 жыл бұрын

same.

Starting with a good dry surface of the meat in the pan will greatly increase the sear in my experience at any rate

I sometimes put my favorite rub the day before and set it in the forage for twenty four hours, always comes out good. Awesome video everyone should watch this video.

Yes... I just started doing this... omg what a difference... I only dry brined for an hour... next time I will try for a day! Thanks for the vids!

In Sweden we eat gravlax as some of you might know. But you can do the same with tenderloin and just rub salt and sugar into it and keep it in the fridge for three days - comes out wonderful without any cooking at all!

The salt denatures the proteins within the meat, making it a lot juicier. Salt, Acid, Fat, Heat is a great book to read

@JosBTG

3 жыл бұрын

its honestly the best cook book ever created !

@jonathancangelosi2439

3 жыл бұрын

Yep, I accurately predicted the outcome of this video based on that book!

@jamesmerritt5562

3 жыл бұрын

Ill have to look that book up and get a copy. I was always taught that salt draws moisture to the surface then you just cook it away, so don't salt the meat until AFTER its cooked. How do so many people get this wrong? Turns out I need to salt the meat at least a day before I cook it? Mind blown.

@31415936536

3 жыл бұрын

@@jamesmerritt5562 , you're kind of correct. Salt does draw moisture out of the meat, but primarily only near the surface. A nice dry surface allows for the Maillard reaction (browning/carmelization) to take place more easily. This enhances the flavor and texture. General rule: Salt it, rest it, dry it off with a paper towel, cook it.

Great video thanks, really enjoyed the experiment. There's an easy 'steak hack' that we use in competitive steak competitions that your subscribers might find of interest. Get a big cheap box of coarse kosher or pickling salt ( no iodine in either) and pour a cup or so in a glass or ceramic tray lay the steak on top with full contact then pour a cup on top so it's fully covered. Leave it for one hour then thoroughly rinse it off with cold water, dry well with paper towels, lightly coat it with any high-heat oil, and season as usual (but just a little less salt if that's all you are using). Grill as you like and let rest for 15 min under tented foil. This technique has wins a ton of comps and is great at home to super-tenderize your beef in only an hour. Someone here will no doubt know the organic chemistry on this but I forgot the little chem knowledge I had back in the 80s lol

@911st22

28 күн бұрын

Interesting! Never knew they had competitive state competitions but it sounds delicious Haha Do you leave it on the counter with the salt or put it in the fridge? I usually take steaks out 20-30min prior to cooking but ive never done an hour.

Pretty glad you liked the 24 hour method. I've been sticking to that as much as I can whenever cooking steaks and I've even noticed the big difference in flavor impact throughout the steak for years. My most recent steak was only 1 hour, but like you said, that 1 hour makes an enormous difference. Cheers!

Awsome experiment. Red meat prepared perfectly is a thing of beauty.

Gave you a thumbs up for the show! Alton Brown did a Good Eats show explaining salts effect on meat. And in his Good Eats norm, it went to the molecular level of how it breaks down proteins to provide a better meet.

@alantrumbly2992

3 жыл бұрын

Meat

I agree 100% with the results of your test. The only thing I would add is that the process of salting draws some of the juices out of the meat. If the steak is allowed to sit for an hour or overnight (my favorite), the extracted juices are allowed to retract back into the steak. Salting just before cooking lets the extracted juices cook off into the pan (or other cooking medium) thereby making the steak less juicy, less tender and less tasty. I'm amazed at how many good cooks don't know this. Good work!

Great video. I will try salting an hour out and as I have time a day out. I was trained to salt just the top side, sear the steak, flip - now the salt is on the bottom, it pulls the juices back through the steak. Danny & Lynn

I have to agree with alchwarrior. I cannot believe how good this was. KZread suggested it to me I believe because I have been investigating a Komado style grill. Good call, you are awesome... now to catch up.

@supermills03

3 жыл бұрын

I have a komado style, it's excellent. You can get it unbelievably hot, or you can keep it at 250 for smoking. Mine is a Vision.

@Redmeatlover

3 жыл бұрын

Thx Todd, we appreciate the nice comment!

@markmelton8676

3 жыл бұрын

I’ve got two 1-1/2 ribeyes in the fridge now... salt brined after watching this. Going to throw them on tomorrow night (18 hours from now) CAN’T WAIT!!

@dierandomdie

3 жыл бұрын

I got here from a video about foxes in captivity. Watched the whole video anyway though.

Oh yum. I'm making steak this weekend for sure! I honestly like the way you did the reverse sear method, never tried it that way before. They looked perfect! Thanks!

I tried the 1 day dry brine on a prime ribeye and a prime New York. It turned out pretty good. I used a little too much salt though, next time I think it will be better.

I always try to age my steaks a couple weeks then while bringing them to room temperature I add the seasons... with the kosher salt I add black pepper and garlic powder... makes for really happy steaks!

These steaks looks SO good

One thing I noticed that might throw the results off a bit: The 1 Day Salted Steak was put unwrapped into the fridge, while the other two were wrapped and pulled out the next day for cooking. I would think that would allow the outside of that steak to dry more than the others and thus increase the Millard Reaction to allow more browning of that steak over the other two. Perhaps you could re-do the experiment and put all three steaks on the wire rack over-night. Also, I recently saw a video that said to get the proper reaction from salting a steak, it must be allowed to rest for a minimum of 40 minutes before cooking, otherwise, you've just wasted the salt.

@terryevans1976

3 жыл бұрын

@@PizzaBoyHero Resting outside the fridge is not what he's talking about. A dry surface increases the millard reaction and what the post above was saying, and I agree with, is that the 24 hours uncovered vs covered caused a much drier surface and that is the difference in the steaks. A better test would have had all three steaks uncovered.

@ThesexyMrX

3 жыл бұрын

Ok so the resting outside the fridge is not to raise the internal temperature to above refrigerated? Good points op

@troyjesse7833

3 жыл бұрын

Yes, the better exercise would have been to salt all three steaks on the rack at the same time. Cook one after one minute, cook one after one hour, cook the last 24 hours later.

@TimeConsumingInc

3 жыл бұрын

Guys, you're missing the point. It wasn't about being 100 percent scientifically accurate: it was about what real people will usually do with their steaks and to just see which tastes better.

@Win7ermu7e

3 жыл бұрын

*Maillard.

Good video. Might try the 1 day, 1 hour, 1 min test next time. Sometimes I do reverse sear, others, 2 1/2 min each side high heat on grill. Love them all. Thanks.

Love it! Great video, keep em coming.

Doing this for years and 4 hours is sweet spot and 24hrs is usually the max. So sit the steak to defrost after breakfast. Dry pat and salted. By 4 hours it absorbs enough salt and evaporates enough air it dries out the surface moisture. This develops a better crust, taste better, and tender, and salts evenly. It gets better at 24 hours, the steak gets really solid and firm before cooking but IMO I don't like waiting that long, the difference is slight.

Nice. I've been doing this for a few years. I thought it was common knowledge :)

When I reverse sear I only heat to an internal temp of about 105 and then sear the outside for about 2 minutes a side, depending on the thickness of the meat. I think it gets a little bit better crust that way and the fat cap gets a little more crispy. Just my two cents.

it's actually because he did a short term dry aging process to the 24 hour steak, been doing it for years. When I do a prime rib, i let it sit uncovered in the fridge for 3 days, works great

@sebastiannock942

3 жыл бұрын

My wife loves blue rare steak, but when she was pregnant she wasn't supposed to eat beef that rare (or so they say). Anyway after months of neither of us having steak, we were both like "this is stupid". Tried Sous vide, worked well. Then I learned about the dry aging/reverse sear method. Needless to say every couple of weeks we had 3 day aged steak and fell in love with it. Definitely a worthwhile endeavor for any beef lover, and super easy too.

@thezfunk

3 жыл бұрын

We wrap ours in cheese cloth. The salt tenderizes and pulls out moisture which allows for a better maillard reaction when seared.

This randomly popped up in my recommendations today. Earned a sub. Nice work and I look forward to exploring your content.

@modestomouso1234

3 жыл бұрын

Same! Yeah man, this is cool. Now I’m gonna have to salt at least a couple hours before I cook a steak 🥩

When you came around the at the end of the video to "give us a bite" it made my mouth water. That is really not fair! ; )

@connorfile

3 жыл бұрын

Agreed!

@randomcheese1719

3 жыл бұрын

i know right, you 'thilly goose you

Salting/Dry Brining the day before is awesome, the salt permeates throughout and the enzymes of the steak breaks down making it more tender. Great experment, thank you. 😊

@brittanydoucet2961

2 жыл бұрын

Do you rinse the salt off before cooking?

@dadssmokehouse

2 жыл бұрын

@@brittanydoucet2961 No, most of the salt dissolves and is pulled back into the meat with the moisture as it sits over a 12-24 hour period. I have actually gone as long as 3 days, 72 hours, on a dry brine. You want to use the coarse kosher salt, NOT the fine table salt, and I usually use some coarse ground black pepper as well. For dry brining you want your steak to be at least 1.5", mine are usually 2"+, this not only gives you a great piece of meat to work with but its pretty much impossible to over salt a thicker piece of meat vs a 1" piece. You do want to cover it through the brining process and then uncover it in the fridge the morning of the day you're going to cook the steak/s. Uncovering the meat will allow the air in the fridge to dry the surface, so you get a better sear, a better crust and a better, more accurate cook, instead of the heat having to boil away the surface moisture at first. I will usually salt and pepper both sides and the edges, lay it in the bottom of a baking pan and cover it, then the morning of the cook I will place it on a cooling rack in the same pan, uncovered. I put it on the bottom of the pan at first so that it soaks up as much of the juice as possible and then raise it that morning so the surface dries all the way around. Works awesome!!!

@kaiyaguidry9785

2 жыл бұрын

If you were going to freeze steaks, you salt before freezing? And if so how would you defrost?

@dadssmokehouse

2 жыл бұрын

@@kaiyaguidry9785 No, you always want to brine after thawing the meat. The best way, and the longest, is to simply place it in the fridge, you will want to put it in a bowl, or baking/casserole dish or pie pan, anything that will catch and contain any blood that may leak through. If the meat is in a leak proof bag or container you can submerge the meat in a sink filled with cool water, not warm or hot water, as those higher temps with encourage the growth of bacteria. Thawing in a microwave should be an absolute last result as this can partially cook some of the meat and if not cook soon after can cause bacteria to grow. I rarely use a microwave and when I do its only to partially thaw, to start the thawing process, if I'm planning to cook the meat immediately. Leaving food out on the counter for a quick thaw requires certain safety measures: dont leave it exposed long to the air - ensure it is in its package or a ziplock or plastic wrap or something - not foil, the and strict observation of the danger zone - 40-140 degrees. Food left in the danger zone for more than 6 hours will start to develop bacteria. My usual method of thawing is either the fridge, if I have several days before brining/cooking, or counter top for 2-4 hours and then into the fridge, if I want to start prep that night or the next day, or for a fast thaw submerssion in cool water in a ziplock, leaving the top of the bag out of the water. Note: if its shrimp or crawfish or scallops you can dump these directly into cool water - in the sink or in a bowl - with no packaging, this is the way many restaurants and grocerers safetly thaw these types of meat its works well and fast.

@brittanydoucet2961

2 жыл бұрын

@@dadssmokehouse thanks so much! Found steaks but wasn't gonna cook them till he was back in-shore. Considered dry brine, then freezing it like maybe will be better like an aged steak. But knew the defrosting process would make the meat sweat so much. I was guessing all that water on the meat from defrosting would ruin any good the salt brine would have done. Thanks so much for the help

Great video. Loved the detail and concept. Thanks for sharing.

8:42 And now its time for my favourite part. (Obviously, like most KZread vids,this is where the advert kicks in.)

I'm rarely one to say this bc I don't think channels "deserve" followers, but your production quality is so incredible. I assumed you'd have at least a million subs.

About 4 years back, I bought a prime rib from a meat shop. The guy behind the counter recommended that I season it and let it "dry age" in the fridge for a week prior to cooking. It was by far the best prime rib I have ever experienced.

First time I've viewed a video of yours, but seeing you're a Read Meat Lover, have you ever cooked sous vide, followed by a reverse sear? We love (especially) steaks cooked sous vide, it would be interesting to hear your thoughts. Great video, I'll catch more of yours.

New drinking game: take a shot every time he says “candidly”

@JohnThomas-lr9ec

3 жыл бұрын

Caleb Erosa I drink 94 proof bourbon. I would be passed out if I did that. You sip bourbon any way.

@michaelcorleone9458

3 жыл бұрын

Where's your spirit of adventure!?

I already commented halfway through but after finishing I really have to say....man this is really well produced. Outstanding.

I am going to try this over the weekend. Looks fantastic.

As an American and a huge fan of steaks, I can honestly say that this has truly been a video.

As 'alchwarrior' stated " I can’t believe it took me so long to finally come across your channel. New subscriber! Awesome content". Fantastic video and now I gotta go get me some steaks...

A few minutes ago; I salted my four pieces of lion of lamb @10:25 pm. I’m going to cook them in my induction frying pan sometime early tomorrow afternoon ; and see if I can taste the difference as compared to salting them a few minutes before cooking them!

@robinali2857

3 жыл бұрын

Lion?? hahahah

Thanks, very good video and the results are pretty much what I expected. I subscribed to your channel.

That moment you realise the effect this channel has on your love of meat when you realise you can no longer watch during work hours, in fear of possibly drooling without realising it.

I was waiting for him to bring in his cousin Sean Evans to give the meat a bit of kick. I swear it took me a while to find out who he reminded me of.

I'd absolutely recommend using ghee as it's butter still but with a much higher smoke point. I'm from a butcher family, my father hipped me to this. For me, it's better than any oil.

@josephlombardo4825

3 жыл бұрын

Pork lard is even better than that

@jacobpetersen5662

3 жыл бұрын

@@josephlombardo4825 If you want that taste, sure.

Glad I found your video. I only had some T-bone steaks and I salted them this morning before work. 10 hours later, I wasn't sure if I should wipe off all the salt and re-season or just use what was still on from this morning. Well, I ended up wiping just a little off and added black pepper...Mind you, my steaks were only like 1-1/2 inches. Thanks for teaching me the reverse sear!

Read “Salt, Acid, Fat, Heat” if you want to understand about salting. The author does a great job of explaining the science behind why the salted stuff is juicier and more tender.

@stephenmorton6180

2 жыл бұрын

Agree! S A F H is an awesome series to study

All I watched was the intro. Instant subscribe. You had me at RED MEAT LOVER 😂😂

@richwilson7619

3 жыл бұрын

Yeah, I started salivating also. Back to my roots I guess.

Where have you been all my life? You just got yourself one new subscriber.

I salted early once on a fillet mignon and it was dryer around the perimeter and more juicy in the center. I preferred the center so I now salt within 20 minute of putting them in the pan or on the grill.

I was told by an Italian Chef that I should always oil my steaks before salting them so that the the salt doesn't draw any moisture from the meat but helps create a great crust. You may intensify the flavour but you will dry the steak out too.

@Abelhawk

Жыл бұрын

That’s true if you season it within a half hour or so of cooking it, but after the salt draws the moisture out of the meat, it dissolves and then is absorbed back in, so no moisture is lost as long as you get past that point.

I always dry age my steaks for 1-2 days in the fridge before bringing them to room temp & cooking them. May want to try aging all of them in the open part of the fridge rather than 2 being covered. Will be much more of an apples to apples comparison

Celtic sea salt or Mediterranean sea salt are amazing on steaks, I have a morter and pestil so I crush mine a little

Once I forgot I had steaks on the grill. They had been on the grill for at least 10 minutes without being turned. To my surprise they were incredible. Since then I never flip my strip steaks.

yeah like you said if I think of it ahead of time then I will do a full day, but if not I aim for about an hour or longer if possible