How to Salt Your Steaks - Steak Experiments (Part 3)

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We experimented with grilling three steaks using three different salting techniques and times to see which one we liked best in this side by side comparison. One was salted using our standard 48 hour dry brine, another we did a 24 hour dry brine and the last we salted an hour before the cook. I have never been more surprised with the results from one of our experiments.
#Salt #Steak #HowTo
Videos referenced in this video:
► Compound Butter - • How to Make Compound B...
► First Salt Experiment - • Steak Experiments - Wh...
► Second Salt Experiment - • How to Salt Your Steak
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► My go to Salt (Fleur de Sel) - amzn.to/2poRRbC
► Digital Scale - amzn.to/2LIqOmV
► Vacuum Sealer - amzn.to/2U8U1uO
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► Blow Torch - amzn.to/2Ecjg7F
► Bluetooth Thermometer - amzn.to/2HcLZdU
► Kamado grill - amzn.to/2Cu8glH
Our Cookers:
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► Black disposable BBQ gloves - amzn.to/2xoyJPd
► My go to salt (Kosher) - amzn.to/2RFN83S
► My go to salt (Fleur de Sel) - amzn.to/2poRRbC
► Cast iron skillet - amzn.to/2xctTIg
► Cooling Racks - amzn.to/2D4bP30
► Aluminum Baking Tray - amzn.to/3bSwepV
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Опубликовано:

26 июн 2020

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Комментарии : 288

@BBQandBottles 3 года назад

If you want to watch more videos in this steak experiment series here's a link to the complete playlist. We have been working on this for nearly two years and we have over 20 experiments to check out. ru-vid.com/group/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O

@marcussugg6767 3 года назад

Why didn’t you start with the 48 hr the. 24hr , then the 1 hr at the end. Looks like you did opposite. Makes no sense how you did it.

@siebe3507 3 года назад

Hi from the netherlands, im new to your channel and love the content. I hope you can try this test with "smoked" maldon sea salt to see if you get a nice smokey flavor.

@BBQandBottles 3 года назад

Welcome Smet and great idea!

@DanKuGaVideos 2 года назад

I just had to leave this comment to tell you how awesome you are. We have people (famous chefs like Gordon Ramsay and other youtubers) telling, “Do X, not Y” and “No it’s Y not X!”. You’re probably the only one to tests all theories and come out with a proven conclusion, keep em coming! 👍

@jameszimmerman6430 Год назад

I have 2 complaints. 1) You used metric, which very few people understand. We only know pounds and ounces. 2) You used the weight of the salt. Whether grams or ounces, most of us don't understand weights for seasoning. We always think in terms of measurements like tsp or tbsp.

@PeKan310 3 года назад

You need a blind tester for these experiments to be legit. I am willing to sacrifice my time to be a volunteer.

@chris.eskimo Год назад

Pete...You're my hero!!! I couldn't IMAGINE being tortured by such a taste test ! Delicious, bovine flesh ??? Oh HELL no ! Lmao!!!!

@taimurrizwan93 3 года назад

The steaks that were dry brined for longer had a drier surface than the other ones in sequence. A drier surface meant that less energy was needed to evaporate any and all moisture on the surface(s), and more energy converted into directly cooking the steak. Hence the more pronounced gray band on the 48 and 24 hrs dry brined steaks.

@BBQandBottles 3 года назад

I think you're exactly right. It occurred to me when we were working on our brisket experiments and just consistently hitting the stall. As you say, I think it's the same concept where there isn't any moisture to evaporate and absorb the energy from the grill so it goes straight into cooking the exterior.

@Laughing_Chinaman 3 года назад

yeah i was going to say water has a huge thermal capacity, 'protecting' the meat

@pieryese 3 года назад

There is a great article on amazingribs.com about the effects of dry brining, I think they also had an scientific explanation for the grey band. It has something to do with the salt reacting with the proteins, but surely the lack of surface moisture will play a (big) role as well.

@lsch837 3 года назад

Looks like the steaks dry brined longer simply received more heat on the grill. During the sear the 1 h steak is situated above a less hot part of the grill. If you want this to be scientific, each steak should have been seared under exactly the same conditions.

@anneli1735 3 года назад

🤔 maybe you want to adjust the cooking time after treating the steaks differently to reach an equivalent result in doneness?

@2Wheels_NYC 2 года назад

Interesting! I've never done 48, but definitely 24 or 1 hour depending on circumstances. What I have done for 48-72 is just wrap in paper towels, changing every 12 hours. It essentially is a quick dry aging, and helps concentrate the flavor of the cut!

@Jjones24680 3 года назад

This was such a cool and more statistical experiment with actual measurements. LOVE IT. Subbed a few days ago.

@bigmaclooiee2 2 года назад

Next level video, sir. Your dedication to your craft does not go unnoticed!

@BigTastyBBQ 3 года назад

Great video series! Love the side by side experiments. Thanks!

@BBQandBottles 3 года назад

Glad you like them Big Tasty!

@aey1061 2 года назад

Just subbed, I'm learning how to grill my meat better and what you just showed us is amazing. Thank you so much for sharing 😋❤️

@GyulaJentetics 3 года назад

Absolutely perfect way to make it 🤩🥰😃👍

@anthonyv3732 3 года назад

Great job... answered a lot of questions ... perfect doneness on all three steaks 👌🏻

@roccoreid2842 3 года назад

I appreciate the information. Thank you so much. Now off to cook my 24 hour brine stakes.

@wook1750 3 года назад

Subbed you and Guga. You guys got me into steaks.

@BBQandBottles 3 года назад

Right on Russel 👍👍

@profwilliams2772 3 года назад

Great video! I could watch you eat and talk about the taste all day-- you have a wonderfully infectious quality to your descriptions. Probably because you really LOVE steak. This experiment was a surprise. My usual 2-5 hour dry rub works well. I was considering longer, but maybe not. Guess I'll have to keep experimenting!

@BBQandBottles 3 года назад

Thank you so much 🤗

@toriless 7 месяцев назад

If you are not using a BBQ you will get more significant results. The crust also comes out more even in a pan.

@ji.a.1400 3 года назад

Another great one!

@BBQandBottles 3 года назад

Thank you! Cheers!

@Sola_Scriptura_1.618 Год назад

Love this test! I am a sous vid affectionato and find that a 24 hr dry brine has a significant advantage over the 1 hr brine. I don't notice the banding because I pan fry for no more than 2 min per side for color and crust formation. I am happy you did a 48 hr test. This is good info to have. I love your approach and look forward to watching other videos you produce!

@toriless 7 месяцев назад

I just pan sear, I try to let them sit out but you can just leave it in the oven an extra minute instead. I always do 1 day. He should have let it rest on a grate as well. You have less loss of moisture. Personally I found his sear too uneven.

@bitmasterb 3 года назад

great video once again! always done overnight dry brines - didn't realize i could get similar results with a 1 hr brine so thank you!

@BBQandBottles 3 года назад

Thanks Brian. Appreciate the support my man.

@bitmasterb 3 года назад

BBQ and Bottles will you go back to the cast iron on gas grill after that cook?

@toriless 7 месяцев назад

@@bitmasterb I find you get a more even sear when doing a dry brine.

@Zeldahol 3 года назад

I always do the one or two hour salt brine. Great video, great information. Love the channel. See ya.

@BBQandBottles 3 года назад

Thanks Stuart 👊👊👍👍

@pmalone46 3 года назад

Very interesting experiment and it is consistent with my own dry brining experience. I dry brine using a ratio of 1:1 kosher salt and granulated garlic and have tried a 1 hour, ~4 hour, 1 day, 2 day and 3 day dry brine on both ribeye and strip prime grade beef steaks. It’s clear that the longer you dry brine the more the steak "cooks" while brining. I have used both reverse sear in an oven and sous vide with the final target temp after searing of 127 - 131. I mainly cook steaks that are 1½ - 2” thick and using a 3 day brine I get little to no pink center even with an extra thick steak. There is a direct correlation between the amount of pink and the length of the brine. A longer brine always results in a larger gray band and less pink meat. Interesting that the flavor of the “overcooked” long brine steak was still great and nearly as moist as the shorter brines. However, after trying different dry brine durations, I now brine for ~4 hours tops because the flavor is nearly as good as a 1 day brine and I get edge to edge pink meat. Thanks again for a well executed experiment. BTW, a blind taste test was unnecessary because they all tasted good. Besides, if the tasters were blind they wouldn’t have seen the difference in gray meat and the pink meat!

@staticxtreme 2 года назад

Will try the 4 hour brine. I tried a 2 day brine and the pink medium rare band is missing. It looks overcooked but still tender ish to my surprise. Do you measure how much salt you dry brine in comparison to the steak weight?

@carolinacoins Год назад

Thank you for taking the time to video you're experiment and share it with us. The results confirm my long time belief, one hour is long enough to dry brine a steak.

@BBQandBottles Год назад

Yeah and you get a more even doneness on your steaks that way. I’ve gone back to 1 hour after having done 24 hour dry brines for a long time.

@thefingerofgod69 3 года назад

My damn mouth was watering at the end!

@MogamatNur 3 года назад

Absolutely the best channel on what you need to know about steaks etc ! Awesome content as always

@BBQandBottles 3 года назад

🙏🙏🙏🙏 Thanks Nur

@MogamatNur 3 года назад

Best steak channel hands down boss man 😀

@octavio3839 3 года назад

nice. i love these experiments

@BBQandBottles 3 года назад

Appreciate the kind words

@uherrera2137 Год назад

that looks delicious

@jjimywoods1363 3 года назад

Top quality steaks . All look fantastic . I think where you might notice a difference is on cheap cut's of 'steak' . Tenderness wise. Really enjoyed vid

@toriless 7 месяцев назад

Yeah, it is pretty hard to mess up any cut of rib.

@0.l.d.S.o.u.l 2 года назад

This was so informative! Just dryer NY's for 35 minutes and they came out so on point!

@BrianJacobson 3 года назад

I recently did a similar experiment on Father's Day here in the US. My results were similar to yours. I was puzzled at how overdone my dry brined steaks appeared even though the temp read the same as the recently seasoned. Flavor and juiciness was still there but the color was not as appealing. I think it convinced me to not bother with the effort of dry brining.

@BBQandBottles 3 года назад

Yeah, I’m with you Brian. If you want that wall to wall medium rare just like sous vide then go with the 1 hour salting.

@BrianJacobson 3 года назад

@@BBQandBottles did you feel like the dry brining gave you extra flavor? I couldn't tell if the slight richness in flavor was from the dry brine or just the differences in steak or wishful thinking on my part.

@captainhydra4291 Год назад

@@BrianJacobsonsounds like you just don't know how to cook

@stevenhershman2660 10 месяцев назад

Excellent Video . I just subscribed too.

@MeatyMike 3 года назад

great tips and those have to be some of the best steaks ive seen! amazing.

@BBQandBottles 3 года назад

Yeah, grass fed and grain finished. They were a little pricy though at $38/lbs.

@MeatyMike 3 года назад

BBQ and Bottles pricy indeed lol but for the quality I’d give it a go!

@toriless 7 месяцев назад

A little burnt for me, I like a more even sear.

@jimburns1927 3 года назад

Wow what a shocker not what I expected! You opened my eyes 👀! Was wondering if you used your cast iron pans and ran the same experiment if the results would be the same! Thank you for your wonderful experiments 👍🔪👨🏻‍🍳🙏

@BBQandBottles 3 года назад

Yeah, it was a real eye opener to me too. I bet you'd get the same result with cast iron but maybe we should try that.

@BantheDan 3 года назад

@@BBQandBottles same results of doneness I'd say but the crunchy exterior may be a bigger factor making it a tougher choice. So maybe 24hr will be the best of both worlds

@owenhey3187 3 года назад

lovely

@BBQandBottles 3 года назад

Thanks Owen!

@CripSilkwalker 3 года назад

I got a steak sitting in the fridge dry brining right now thanks the the other video. I’m hoping it comes out as good as you say. I’ll find out tomorrow night lol

@BBQandBottles 3 года назад

Awesome! You’ll love it. The steaks will be fantastic. Let us know.

@CripSilkwalker 3 года назад

BBQ and Bottles my god you weren’t kidding. It was by far the most tender steak I’ve ever cooked. My four year old daughter even loved it and she’s the pickiest eater on the planet. Thank you so much!!!

@SteliosNickMamatis 3 года назад

You have one heck of a program there . Being Greek we have learnt the Mediterranean way to eat. We use Olive Oil. You have mentioned Tallow to fry chicken in. I am sure you know that Tallow is 100 % Triglicerides although it should be extremely yummy to fry chicken in there , it is very bad for the health. I would like your thoughts on that thank you.

@toriless 7 месяцев назад

I trim mine as eating it when done.

@Yayanese 3 года назад

24 hour dry brine is the best imo. 48 had a little funk to it like dry aged. Best steak i ever has 24 hour brine hands down

@BBQandBottles 3 года назад

The beauty of cooking at home is you can do it however you like. The 24 hr dry brine is pretty awesome

@toriless 7 месяцев назад

Yeah, but you need an even cook. Use a pan instead.

@lamondaforestry 3 года назад

Very nice video, excellent channel. When I bought my gas grill I subscribed to a dozen channels. Now I have only yours and Guga's. Your content is on an other level. I have a question though. Should you dry brine dry aged meat? Once I dry brined for 48 hours a 2cm dry aged sirloin, seared it for 3 minutes each side, and the meat was weird. It had a texture like jerky... Soft but dried out.

@BBQandBottles 3 года назад

Wow - thanks for the kind words Dins. I really appreciate it. I wouldn’t suggest dry brining dry aged beef if you’re getting that result. Just season an hour before your cook. Thanks for being part of this community!

@toriless 7 месяцев назад

I use aged beef, it cooks faster and brining adds to that. I think I will try 8 hours but 24 is probably too long unless rib or something that can be cooked quickly and still be pink. I would also try closer to 2 minutes. 3 minutes if for unbrined, as soon as it releases flip it. Do NOT wait.

@jetcitysinatra7300 3 года назад

I would think that the steaks you salted a day or two before would actually taste better because you are able to get the salt into the actual meat. The steak opens up up and the fibers absorb the salt. When you salt a steak an hour before it mainly stays on the surface of the steaks. That is why a lot of chefs have to re-salt their steaks after they are cooked.

@FC2ESWS 9 месяцев назад

Yeah but you lose alot of that juice and tenderness.

@toriless 7 месяцев назад

I just do it once.

@toriless 7 месяцев назад

@@FC2ESWS He should also rest on a grid. Did you see all that liquid in the cutting board. You loose less if it rests on a grill/grid. The surface wicks out the juices.

@PicklesBBQandCooking 3 года назад

Definitely interesting experiment Jared, I’ve never done them side by side but 12 hours seems to work. Next time maybe I’ll compare a couple and see, a lot of times I’ll do an hour as well given time constraint. I always like these comparisons.

@BBQandBottles 3 года назад

Thanks Pickles!! Hope you’re doing well bro

@toriless 7 месяцев назад

Anything over 8 hours is the same as 24, by then the surface brine is absorbed. You will get a firmer crust but the flavor in pretty much the same. It also depends what size your salt crystals are. Some cuts also require different times than others.

@hookinwithheine Год назад

Smashed the like button, cracked my screen 🫠

@fre4409 3 года назад

This is excellent! I am a huge fan of adding kosher salt one hour prior to cooking.

@BBQandBottles 3 года назад

😊

@carolinacoins Год назад

Same here.

@gregchin6456 Год назад

I minimize my sodium intake so it's not like I prefer more salt, but I find the longer I dry brine for, the better the flavor. the best I have found is about the 48 hr mark.

@procinctu1 Год назад

That is also my experience.

@free2rhyme14 2 года назад

Leaving a like and comment just for the effort to make this video alone

@Trevlee74 Год назад

For a steak under 2” one hour is the way to go. This is the conclusion I’ve come to personally. It’s odd that people forget about the time between 1hr and 24hr. You could easily salt your steak before you leave for work and enjoy them that evening.

@toriless 7 месяцев назад

I think that is actually the target zone. Probably do it in the morning. I will try that next time.

@heathencat5236 Год назад

I put butter pats on top of my 24 hr dry brines. Not once have I had a tough steak and moisture was spot on after cooking.

@toriless 7 месяцев назад

I just cook in a pan with clarified butter. The steak is bathed in it.

@1ronhall 3 года назад

Real nice review ..... I’m a fan!

@meat_loves_wasabi 3 года назад

Love that consistent pink throughout the 1hr steak ... looks like a sous vide steak

@BBQandBottles 3 года назад

Yep - who needs sous vide when you can just cook reverse sear like this?

@taimurrizwan93 3 года назад

Could you link me to the kitchen scale you used in this video? Looks cool!

@BBQandBottles 3 года назад

You bet. Here it is - amzn.to/2LIqOmV

@PaulLadendorf Год назад

Wow 3 videos on how to salt steak with the last one being 20 mins. Some people must have way more time on their hands than me lol

@zenonkolacz3004 3 года назад

I like the vac sealer. Never seen that type in Australia. What is the brand please and who makes it?

@BBQandBottles 3 года назад

Here’s the link to the exact one amzn.to/2U8U1uO

@iseefourlights 5 месяцев назад

Could the gray band on the 48 hour be more like the smoke ring on a brisket? Salt draws moisture out at first and then sucks it back in and starts altering the proteins (curing as said below). The one our dry brine may not even be enough time to draw moisture out, so it is just salt on the surface. 2 days is partially cured and with that much fire/smoke may actually have a smoke ring. wonder if it tasted well done or smoked?

@liahfox5840 Год назад

I mix a course salt with a fine salt. It gives me a more consistent flavor and crust. I find that 8-18 hours is perfect, 24+ is all downhill. The science for this is that we only want the outside of the steak dry. Once the inside starts to dry you lose the brine that soaked into the steak. 🤓

@toriless 7 месяцев назад

After 24 hours the surface get a bit too dry if mounted on a grill in the fridge.

@hermei8828 3 года назад

Today I also tested dry brining and I dry brined one steak for 24 hours and the other one I just salted one hour before grilling. Both looked exactly the same from the inside(not like your steaks) and my whole family agreed that the dry brined steak tasted better.

@BBQandBottles 3 года назад

Was the outside of the 24 hr dry brine perfectly dry?

@hermei8828 3 года назад

@@BBQandBottles yes

@al1410 Год назад

Same here

@toriless 7 месяцев назад

I think it was his searing. A pan would have had more even heating. Brined steaks do cook faster, not much but just enough to easily overcook.

@selinanguyenofficial7343 3 года назад

Miếng ngon quá ạ

@GENECARP 3 года назад

Holy shit, after getting home from work, your technique is like having a second job, lol

@toriless 7 месяцев назад

Just do it in the morning or before going to bed the day before depending on the cut.

@BillHimmel 8 месяцев назад

Would to love to brining in combination with wet aging! Could you brine them longer if they are vacum-sealed??

@toriless 7 месяцев назад

It will not work as well, I tried it. The surface remains wet and the salt does not get absorbed.

@kesodabul 2 года назад

It has that brown wall because the salt that was Absorbed into the meet cooked

@Moshbearpig 11 месяцев назад

Exactly. He basically made cured ham

@jackwebb5917 2 года назад

What brand were the gloves you used? The link is for completely different ones

@robertpapier7220 3 года назад

What make are your gloves, they look really good. Also do you know if they would be available in the UK?

@BBQandBottles 3 года назад

Here’s the link if you wanted to check them out - amzn.to/2xoyJPd

@robertpapier7220 3 года назад

@@BBQandBottles Thanks for the reply, however, the link took me to GlovePlus Industrial Black Nitrile Gloves, Box of 100, 5 mil, Size Small, Latex Free, Powder Free, Textured, Disposable, GPNB42100-BX!

@davecastillo6438 Год назад

Sodium is a heat conductor and will speed up the penetration of heat through the meat down to the area that the salt didn't infuse into the steak, that's causing that band to show up- the steak would have had a uniform cook if it had been cooked 5 degrees less and rested 8-10 minutes, then given a quick blast on the grill (with the grill actually resting on the coals). Just give them a "kiss" of the heat instead of "nuking " them as hard at the end. The steaks have been rested BEFORE the intense, quick sear, so plate them up and eat!

@tonyfusilli7914 Год назад

After I dry age steak using your method of 48hrs in fridge can the steak be frozen and thawed later. Appreciate your view Thanks Tony

@toriless 7 месяцев назад

Yeesh, why? I use aged beef I get from a farm. It is carved down and vacuum sealed.

@Datttsnake 3 года назад

What if you dry brine it and then season it?

@suleymanserbest6233 3 года назад

Hi,Will the melted meat be frozen again after exiting the freezer? Is the meat decay?

@toriless 7 месяцев назад

Vacuum sealed meat will not decay like wrapped meat can when frozen.

@waynehoffman456 2 года назад

My Wife LOVES Steak. The more I learn, the better I can cook them. So far, Sous Vide is her favorite. I need to try dry brine…

@BBQandBottles 2 года назад

Yeah, try a 24 hour dry brine. She’ll love it. All about earning those brownie points.

@toriless 7 месяцев назад

It works with Sous Vide if you brine it suspended on a grill since it will form a crust.

@arcovanzanten6006 3 года назад

When you vacuum your meat is it possible to salt it first 24 hour and then vacuum ? Or is that not possible ?

@toriless 7 месяцев назад

It is but to no benefit. The salt remains on the surface since there is plastic next to it creating surface tension.

@manosprotonotarios5187 3 года назад

their initial size is different, their placement on the grill is different, so maybe the grilling may have affected the % of water in them in the end

@whitneyayala95 3 года назад

Salt and pineapple juice really does break down the meat and gives it great flavor as well

@jamesjulson9710 Год назад

Don't leave that pineapple juice for more than 20-30 Mins. You'll ruin your steak really fast.

@toriless 7 месяцев назад

I have heard of the pineapple trick but not tried it

@toriless 7 месяцев назад

@@jamesjulson9710 Do you rinse after 20 minutes or what?

@YouTob. 3 года назад

Hi. I'm new here. Can you do regular vs another types of salt experiments? regards from Argentina.

@BBQandBottles 3 года назад

Like salt one hour before vs anything else?

@YouTob. 3 года назад

@@BBQandBottles hi! no. I was talking about different types of salt, like "hymalaya salt" "kosher salt" "sea salt" "cheapest salt" 1 hour I think is fine. Great your channel by the way.

@BBQandBottles 3 года назад

Thanks for the kind words and the suggestions.

@toriless 7 месяцев назад

The coarser the salt the longer it takes.

@bryanmayes9234 2 года назад

Liled and subb'd up bud

@johnfincher9218 Год назад

I think you need to try putting more kosher salt on one side. Try to put 2 tablespoonsfull of Kosher salt on one side of steak and let it sit on it for 30 minutes per half inch thickness of steak . You have inch and I/2 inch steak have so you would leave it on for one hour and 1/2. Then totally rinse salt off and dry it with a paper towel. Then put fresh salt, and pepper, and other spices on and cook. Steak comes out more tender,

@jernigan007 3 года назад

I salt at night before i go to bed, then grill the next afternoon. so maybe 12hrs?

@NANGSGARAGE 3 года назад

9:53 Whoa 😮 I thought that was Ratsak 😂

@theRevVA32 3 года назад

That Maldon looking like Crystal Meth. Yummy steaks. Haha

@jamesjulson9710 Год назад

I just did a 48 hour dry brine on Ribeyes for Valentine's day. You have to sear them in a cast iron pan. Grilling them will not get that sear like you will get from the pan. You can tell the difference from 1 hr-24hr-48 hr. mine wasn't gray like his . To each their own.

@toriless 7 месяцев назад

I agree, pans are more consistent. He is also reverse searing so he probably need to heat the brined ones less so they overcooked.

@nairdajun 3 года назад

My attempt at a 'scientific explanation' would be: Having more of the moisture /water in the meat might help it cook more evenly since water isn't a good heat conductor. As we would expect the 24 and 48 hour steaks surfaces to be drier due to the salt penetration and drying out, the protein layers that have more moisture dried out would likely cook faster (higher oil to water ratio), the middle being where the remaining brine has yet to wick moisture away. It makes sense since in steak (just like pork belly) you want a dried out skin/fat to get it crispy, but you want the protein layer to be moist as possible. Dry brining for up to 6 hours is going to give you about 2mm of "dried out" crust which is probably what you want. Its a fine balance since you want as much moisture as possible in the interior to slow it cooking and keep the moisture in. Having a "too dried out" steak might make it taste extremely beefy, but youll cook it to well-done when the crust is formed.

@toriless 7 месяцев назад

Not if you pan is hot enough. It takes 2 minutes vs 3 for the 1 hour steak.

@OUTLETJERSEY 3 года назад

I love the gloves where can I get them?

@BBQandBottles 3 года назад

The links are in the description of the video if you’re interested in checking them out.

@4fortune1984 2 года назад

This is probably a dumb question but is there a way to maybe save a steak if you salted it for longer than 48 hours?

@toriless 7 месяцев назад

Not much, I have done it. Your best hope is to set it out an hour (or heat in an oven) and cook it with clarified butter to keep the surface moist. It will cook VERY fast. Do NOT go much over 100 before searing. Let is rest longer too.

@Splagnate 2 года назад

Can you do one that is vacuumed sealed and salted?

@BBQandBottles 2 года назад

Good question. I have tried that before - maybe we’ll have to try that one day

@adamhutton4165 Год назад

I appreciate this video but this guy left out what I consider the most critical step in grilling steaks. You MUST remove all surface moisture before grilling. Otherwise you are not grilling, you are steaming. I dry brine for 48 hours THEN an hour before grill time, I put the steak inside of tea towel and STEP on it will all my might. Not stomp, just my full 240 lb body weight. i then add a thin coating of ghee (fully clarified butter) before grilling. What I'd like to see is this exact experiment done using this technique WITH a blind taste test. I think you will find that the 48 hour wins.

@sportsbros1232 Год назад

I’m pretty sure the science behind the heat band being thicker on the 48 hours steak is b/c the exterior was drier. Maybe also b/c the heat under the steak closer to the center was higher on that grill.

@toriless 7 месяцев назад

yep

@stevepisel5609 3 года назад

How about doing a comparison on prime beef grass feed beef and Bison?

@BBQandBottles 3 года назад

Sounds like a great idea.

@MrJoshcc600 2 года назад

What is the point of the cast iron grate if you play with it so much

@rushmuzik 2 года назад

I would love to see this experiment replicated with a Sirloin or top sirloin...

@toriless 7 месяцев назад

It is much harder to cook tender.

@martell203 3 года назад

What is the difference between a dry brine and dry aged?

@adamhutton4165 Год назад

Night and day. Dry brine is just adding salt then letting the steak hang out for an hour on the counter or up to 48 hours in the fridge. Dry aging is a complicated process of drying and "controlled molding" the steak at a very precise temperature, ambiant moisture level and time. You then have to cut away the outside moldy part (it tastes and IS rancid) and eat what's inside. Expensive as you lose a good amount of the actual meat and very difficult to do at home.

@toriless 7 месяцев назад

@@adamhutton4165 Dry aging takes weeks not hours as well.

@toriless 7 месяцев назад

Dry aging takes weeks not hours it breaks down the fibers and does not involve salt at all, they are completely different. I think he has a hacked version that is confusing you.

@jasonbarrientez1052 3 года назад

I did a dry brine tomahawk 48hrs n salted every 12 hours. The salt tasted throughout n my gray band was way smaller I did a reverse sear so tht may be why

@justinlemons5261 2 года назад

I just put a 2.67# tomahawk in the fridge to brine for 48hr. I used smoke falk salt and texas blackgold garlic seasalt. I plan to reverse sear it on my ok joe Sunday. What type of salt did you use?

@jasonbarrientez1052 2 года назад

@@justinlemons5261 sea salt, let me know how it turned out, when I salted every 12 hours also flipped it then salted the other side

@jasonbarrientez1052 2 года назад

@@justinlemons5261 how it turn out?

@toriless 7 месяцев назад

You probably had better control of your cooking temperature.

@ng3473 2 года назад

The heat distribution didn’t look precisely even when cooking the three steaks. I’m thinking that you actually overcooked the steaks on the longer brines. I think you should repeat the experiment with probes in all three steaks all through the process to ensure they were evenly cooked. All looks very tasty though and like you said, I’d be happy to eat any one of them!

@LLCOOLJARED1 2 года назад

100%, was thinking the exact same thing. That's also why the char was much better on the other 2, they were getting way more flame exposure. Surprised he didn't move them around a few times to even it out.

@toriless 7 месяцев назад

I tend to agree, or start them at a lower temp. I use a pan since I can get even heating.

@toriless 7 месяцев назад

@@LLCOOLJARED1 Heck, I even move burgers around when grilling, you have to do that for a consistent cook.

@slshusker 11 месяцев назад

If any of those steaks were cooked beyond medium rare, I'm calling The Hague.

@pietekoo5559 3 года назад

I would like to know how the steak loses moisture when vacuum packed.

@BBQandBottles 3 года назад

It didn’t lose moisture while vacuum packed. Only when it was pre-salted an exposed to the air.

@davidstainton7201 Год назад

The grey line on the longest salted steak is probably due to loss of moisture, the wetter steak was expelling moisture and not absorbing as much heat. .?

@toriless 7 месяцев назад

You just have to cook it less.

@MoneyDad 3 года назад

Dude does not mess around with his bite sizes!

@BBQandBottles 3 года назад

All or nothing.

@MoneyDad 3 года назад

@@BBQandBottles salting a steak today. watched your entire video. good stuff!

@BBQandBottles 3 года назад

Good luck! Hope it turns out well. Just make sure you only use as much salt as you normally would season your steak with so it’s not overly salty for you.

@gmfagundes 3 года назад

So salting after is out of question or you just didn't include in this experiment?

@BBQandBottles 3 года назад

We have already done that below (in the first video we did in this series). I wasn't a fan.

@gmfagundes 3 года назад

@@BBQandBottles Nice, I will check it out. Tks!

@edisonjohnson8638 Год назад

I question this wisdom/need for dry brining at all a steak that is already quite tender such as a rib-eye. Brisket is tough as can be so it makes sense.

@toriless 7 месяцев назад

You slow cook brisket.

@paulgrossman8830 Год назад

the 1 hr steak is so much less marbled than the rest. wonder if that effects flavor, tenderness, etc.

@lonnietodd7420 Год назад

Personally i use only lump charcoal, same as in video but instead of using Traeger pellets, which have binders, etc. i would use real wood chips just to keep it totally clean.

@toriless 7 месяцев назад

Home Depot is the best source for real BBQ wood that is not expensive either. I store mine in those Homer Buckets with a lid not the bags they come in. Other sources are often too fine and designed for a gas grills smoker box.

@Waisonian 3 года назад

So, would you still dry brine your steaks or just do it an hour before? Would you say the lower quality of crust for better flavour be worth it (in the 1 hr salt steak)? Or do you find all of this to be quite minimal and comes down to preference?

@BBQandBottles 3 года назад

I think if I’m searing a steak in cast iron I’ll still do the dry brine. I find with a dry exterior you can get a great crust. If I’m grilling the steaks, I’ll just season an hour before.

@Waisonian 3 года назад

@@BBQandBottles awesome. I have tried the dry brine technique and have noticed the crust to be better. I primarily use the cast iron searing so that's helpful to know how you would go about it. Thanks!

@toriless 7 месяцев назад

@@BBQandBottles Seems about right.

@Physicsnerd1 11 месяцев назад

Well done for being medium rare!

@Billy_B 3 года назад

Fyi it’s pronounced Mall-dun. It’s from a town near me in the UK

@jimmyc451 5 месяцев назад

You allowed regular evaporation unrelated to salting. Should have checked how much the 1hr one lost out of a bag

@giangnguyen4689 3 года назад

I like the shoutout to guda 👍🏼

@BBQandBottles 3 года назад

👍👍👍

@giangnguyen4689 3 года назад

Keep up the great work and videos 👍🏼

@Lumpy007 2 года назад

Link wrong for knife fyi

@procinctu1 Год назад

This test result in the exact opposite of my experience with dry aging. I find dry aged steaks for a few days are much better than salted an hour before cooking.

@MrAlec78uk 3 года назад

I live near Maldon where your sea salt comes from its the best salt, but your pronouncing it wrong its not Meldon? You need to put more in the A like Mall-don 😊