Myth Busting - Is Dry Brining Steak All Hype?

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You might be surprised at the result of my latest salt brined steak test! Next watch How Far in Advance Should You Salt a Steak? • How Far in Advance Sho... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
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Опубликовано:

20 апр 2023

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Комментарии : 105

@ChristyVaughn Год назад

Thanks for doing all the work Al! Very informative and interesting

@EatMoreVegans Год назад

I'm happy to do the work when I get paid in steak, Christy! Thanks for the support!

@liahfox5840 9 месяцев назад

I've done this a few times on my own, and for me a 1-12 hour brine works better than a 24 hour brine. 24+ hours seems to make the steak a bit too dry no matter how much marbling it's got. At least for me. Plus, I'm always adding a finishing salt. If it's a good tender cut of meat cooked right (aka pitsburgh) it's going to fall apart.

@EatMoreVegans 9 месяцев назад

Hi Liah! If you’re cooking rare (e.g. Pittsburgh style) you’re right not to let it go as long. You’re not getting the center of the steak warm enough to render the intramuscular fat - so you won’t get that moisture out. But if you’re going to 130 or higher it’s a different story. BTW - did you see my Pittsburgh style steak video a few weeks ago? If not…..ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EPWbo701EFw.html

@gmanGman12007 Месяц назад

Thats a clever test! Love the approach and this unusual grilling method.

@EatMoreVegans Месяц назад

Thanks!

@bobbicatton Год назад

This was a great comparison test! Nicely done, Al👍😊

@EatMoreVegans Год назад

Thanks Bobbi!

@Moshbearpig 8 месяцев назад

my issue with dry brining steaks for longer than a few hours is i notice a "cured" flavor reminiscent of ham. wonder if i'm just more sensitive to that flavor?

@ewoutpols9017 Год назад

Great video, clear instructions. What size Joe did you use there. Classic 3? What’s your take on the different sizes and which one to pick?

@EatMoreVegans Год назад

Thanks! That's a Big Joe 2. I really like the flexibility of the Big Joe, even if I'm not doing a huge cook. The 3 has some advantages for bigger cooks, but if you don't need the extra capacity of the 3-tier divide and conquer, save your money.

@bigbird5090 Год назад

Nice video. My Z-grill pellet smoker has a skillet that I can put on after I smoke a ribeye. I usually run it on the smoke setting - 160° F until it hits about 115° internal. Then take the steak off like you did and crank it up to 11. Same process and it works great. I often use a Spicehouse Hawaiian smoked salt for the fridge time. At least 8 hours works but over night is gooder IMO. Sometimes I add a little compound butter at the end too.

@EatMoreVegans Год назад

Oooooh Hawaiian smoked salt for the dry brine - now that sounds like it could make an interesting flavor profile!

@JakeLovesSteak Год назад

Awesome! I always thought dry brining made a difference. It's great to see some evidence. Great video, as usual!

@EatMoreVegans Год назад

Thanks, Jake. I have a couple of videos coming in the next few weeks that I know you're going to like!

@Keith80027 Год назад

I agree with you Al that overnight salt brining makes a difference too. I use coarse rock salt that I grind;

@EatMoreVegans Год назад

Thanks Keith. Do you find a difference with the home-grind? I've never tried it.

@AndreaShink Год назад

you taught me to dry brine and I love the results. I can totally tell when meat hasn't been, if nothing else, the lack of complexity in the flavor. thanks, Al!

@EatMoreVegans Год назад

Hi Andrea! I'm so proud of how far you and Sam have come over these few years!

@jimalafogianis9513 Год назад

Great video Al. Very informative. I always salt brine my steaks now, but, only the thicker cuts of meat. I found that if I do it to thinner cuts it does dry them out a bit too much. By the way, I have also tried the soap stone and found that I much prefer finishing the steak off on the grill grates. You get a better flavour profile when the flames kiss the steak. Sometimes I just throw them straight on the charcoal, caveman style. Anyway great to see that you have embraced team red and keep up the great work.

@EatMoreVegans Год назад

Thanks, Jim. I do agree that flame-kissed searing produces unreal flavor. I continue exploring all options though - someone has to eat all this steak right?!?!?!

@absoz Год назад

I’d help with the end result of these videos - except for the “as per Google” 15508 kms to Raleigh from here ;) - gobble gobble yum yum

@jimalafogianis9513 Год назад

@@EatMoreVegans Taking one for the team hahahahahahah

@absoz Год назад

A direct flame inferno gives the best results for me when doing the sear Maybe that semi circular block hadn’t heated up properly ? Coz normally you use your heat blaster gun to finish off anything reverse seared

@EatMoreVegans Год назад

Direct flame also makes the best video........ B-)

@hughiemg2 Год назад

Tip - if you sre going to use the soapstone its a good idea to support the weight on the xring or the unused other grill grate. Otherwise you risk it cracking

@EatMoreVegans Год назад

That's a great tip - thanks! I wonder if the X Accessory ring might do the same. Appreciate you tuning in!

@hughiemg2 Год назад

@@EatMoreVegans yup that's what I meant by the X ring. Be careful with smash burgers as well as you will be putting more downwards force through the support

@koryweaver5868 Год назад

Do you have an opinion on rotisserie with weber kettle versus kamado joe? I can afford a weber now but need to wait until next year for a big joe.

@EatMoreVegans Год назад

Hi Kory. If you’re not doing long low and slow cooks the kettle is just fine. The only catch on the rotisserie on the kettle is to make sure balance is right. Kettles are so light that they can tip over if the weight is wrong. Otherwise enjoy the Que!

@daddydutchbbq Год назад

Nicely done Al! I agree with ya 100% ! Any cut of beef over an inch thick should be “ dry brined “ in my opinion! Cheers Al and Thanks!

@EatMoreVegans Год назад

Thanks man! Appreciate you tuning in!

@CarnivoreKipp Год назад

Dalstrong needs to send me some stuff brother. That cutting board looks sweet

@EatMoreVegans Год назад

Happy to make an intro Kipp. DM me on FB or IG.

@danielwolman Год назад

I find that soapstone needs to go on bottom level and should have a grate underneath for support as they can break

@EatMoreVegans Год назад

Thanks Daniel. I will try those both to see how big of a difference I can make!

@rupman27isback Год назад

Great video. I need to dry brine my steaks more lol

@EatMoreVegans Год назад

Thanks man!

@soumynonareverse7807 Год назад

Totally agree that Scotch peated whiskey goes best with Texas BBQ. Try the Lagavulin 16 or an Ardbeg. I bought myself an Ardbeg Uigedal last week. Unfortunately I didn't have the opportunity to try it but according to the whiskey tribe, it's very smokey. Sounds great with Beef ribs

@EatMoreVegans Год назад

Had a nice Macallan 18 with Beef Ribs tonight in fact!

@CheerwineGuy Год назад

I still don't believe it works. You need a test across multiple cuts of beef with a sampling size of at least 30 to make sure you have normal data based on a meat temp found using a temp probe on each one. You also must test each steak across on all cooking options (the santa maria, kamado joe, the wood fired oven, and offset smoker). In addition, I will need to be brought in along with multiple subscribers to have a true blind taste test and ranking. This must be done during multiple times during the year to ensure weather has no influence on the outcome. Seriously though, great work on the channel as always. 🤣😂🤣😂

@EatMoreVegans Год назад

Lol I think you’re right!

@dmac7403 Год назад

Stone was a bad Idea.

@EatMoreVegans Год назад

I need to spend more time on it - I've seen friends use it successfully - maybe I just needed it closer to the fire. On the bright side it gives me an excuse to make more steaks!

@hughiemg2 Год назад

@@EatMoreVegans when I use it I don't use the bowl divider. I put the soapstone lower on one side with a half moon deflector plate next to it. I then put the grill higher above the deflector plate. That means the soapstone is closer to the fire and gets good and hot, but you still have the two zone lower temp on the grill above the deflector plate.

@fladder1 Год назад

I'm 90% sure the quote comes from bad Santa with Billy Bob Thornton🤔 As for adding spices, wouldn't it be better to add those after the high temp grilling right before resting as those can burn?

@victorbenner539 Год назад

Dry brine? How about we just say salting. To many things to comment so ill keep it simple. The salting and placing the steaks in the fridge is aging. I believe New York strip benefits from this more then Ribeye. Place meat in the fridge with the rack setup you used for about a week. Or salt and leave in fridge 1 or two days. Both work great. Have a great day buddy.😂

@EatMoreVegans Год назад

Hi Victor! Great to see your name here I hope all is well! #teamdrybrine B-)

@ericg649 7 месяцев назад

Technically, since brining involves water and salt, removing the water would be dry brining 🤷‍♂️🤷‍♂️🤷‍♂️

@randyshifter Год назад

I'm still not happy Al.. I'm gunna need to try those steaks and decide for myself 😂😂.. just kidding they looked great. Fantastic video!..

@EatMoreVegans Год назад

You need to be sure, Randy. I guess you'd better pack up Christy and head up here to NC for a taste of your own!

@mikeoreilly4020 Год назад

Don't worry about using the soapstone to sear the meat. You already have the absolutely best meat searer in existence - your Sous V gun. Takes less than a minute and you don't have to worry about busting through your desired final temp. Try it, you'll like it.

@EatMoreVegans Год назад

The Su-V gun is in fact the most fun a person can legally have searing a steak!

@absoz Год назад

Such simple but highly enjoyable pleasure 🤣

@SmokingDadBBQ Год назад

I can recommend a few how to videos for your soapstone issues 😂… looks good

@EatMoreVegans Год назад

I heard there's some guy named Darrin who has a video I should watch.......... B-)

@SmokingDadBBQ Год назад

@@EatMoreVegans hahahahaha 😂 cheers you genius you

@nickm5381 Год назад

Next time try to use the soapstone on the lower level as the heat deflector…steaks look good either way! 👍🏼

@EatMoreVegans Год назад

Thanks, Nick sounds like a plan!

@brian2359 Год назад

That’s some pretty amazing results just from a simple salt brine! Both steaks look great! Inferno mode made me laugh!

@EatMoreVegans Год назад

People keep doubting. I think I need to start testing this on other meats. What do you think - pork chops next?

@brian2359 Год назад

@@EatMoreVegans Yes! I’m not a pork chop guy as they tend to be dry, so please try it so I can see you the master makes some killer chops!

@EatMoreVegans Год назад

Deal. If they come out juicy you will have something new to cook!

@brian2359 Год назад

@@EatMoreVegans Awesome

@absoz Год назад

Brian, only dry if you overcook them in my experience - they should be juicy, slightly pink in the middle - same with a roast pork - people say leftovers are dry the next day. Again, overcooked - especially when trying to finish off the crackle at the end rather than doing it properly at the start … love good cuts of pork here

@retiredfire2013 10 месяцев назад

Dry aging needs longer so salt flavors the beef in a shorter amount of time

@NelsonWin Год назад

That Vegan needs a bunch of "Salt Spa"

@EatMoreVegans Год назад

😂 hope all is well Nelson!

@NelsonWin Год назад

@@EatMoreVegans "well" salted.

@dankasper8255 Год назад

Salt is not fat soluble. By using tallow as a binder, you created a barrier preventing the salt from actually absorbing into the surface of the meat. Experiment ruined, gonna have to do another one next year!

@EatMoreVegans Год назад

Great. Now I have eat more steak. Darn it! 😂

@NovelKitchen Год назад

Useful share

@EatMoreVegans Год назад

Thanks!

@smokingtarheel3003 Год назад

Salt them steaks and let them hang out in the fridge. I enjoyed this one.

@EatMoreVegans Год назад

Thanks man! Appreciate you tuning in!

@MrMorganca Год назад

“You sit on a throne of lies.” 😂 I find that dry brining with salt makes a big difference in flavor and texture…especially when I am doing a reverse sear. When I am just employing the JKF method, not so much. Great video, Al.

@EatMoreVegans Год назад

Finally someone gets the reference!!!!!! Interesting thought with JKF vs reverse searing. Sounds like another good test topic!

@jimshackelford_icu812 Год назад

I alwsys dry brine just like you did. And it’s day and night difference in my opinion. But you know someone gonna say it ain’t right you gotta do it again. You had your soap stone to crooked that why it didn’t work right 😂

@EatMoreVegans Год назад

Time to make 2 more steaks with a flat soapstone! Thanks for watching Jim!

@TexasNationalist1836 Год назад

the movie is ELF

@EatMoreVegans Год назад

You are correct!

@adellis24 Год назад

You Got a new Sub bru... Just a tip, Salt & Spice your steaks from a higher arm height (as you seem to do in prior videos), you are barely an inch or two over the meat when salting these cuts. Also, the less hand patting the meat the better & there should be no rubbing on the meat before it is cooked (the fat cap is ok though), this isn't a joke it is common grilling sense as it creates a thin enzyme. Those are beautiful cuts of beef, to me they need at absolute bare minimum a 90m dry brine prior to cooking if prepared this way although I would likely give them a 2hr sealed chilled dry brine followed by a 2hr room temp seasoning period.

@adellis24 Год назад

You also grilled backwards. Steaks on stone to temp to start, finish with an inferno grill on either side. It looks much better and you catch more of the juices on the stone for an Au Jus.

@EatMoreVegans Год назад

Welcome to the channel! Interesting idea smoking on the stone. Do you flip it to get smoke on top and bottom?

@AditiHubbyCookingVlogs Год назад

I will try this with pork😋😋

@EatMoreVegans Год назад

Yes! I'm going to test this with pork chops next! Thanks for watching Aditi!

@Maplecook Год назад

Let's get our NaCl on!

@EatMoreVegans Год назад

NaClol :-)

@markfowler5577 Год назад

Al, puh-leeze! Enough with the annual dry brining. IT WORKS. Ever since you turned me on to this, my guests cannot believe how much better steaks taste. The ultimate is when one spouse turns to the other and asks, "How come ours don't taste like this?" Let's move on to something more interesting, like man vs machine...

@EatMoreVegans Год назад

Lol

@billphilips8628 Год назад

For steaks I have a cast iron half moon. I know the soapstone is great. I put mine directly, almost touching, over the fire. It's usually over 700 by the time I'm ready to sear. I get a fantastic crust. That's on a Big Joe 3.

@EatMoreVegans Год назад

Thanks, Bill! Trying that lower position next. I also have the cast iron - time to make more steaks I guess!

@TheDrunkenBBQ Год назад

Hype or not, you got to cook your meat how you like it. 🔥👍

@EatMoreVegans Год назад

True story! Thanks for watching!

@EatMoreVegans Год назад

Where do you stand? Does Salt Matter for Steak? Next watch How Far in Advance Should You Salt a Steak? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c0b_Wont7LU.html

@lazydog274 Год назад

Woof woof ❤❤❤

@EatMoreVegans Год назад

Woof!!!

@mannyr8795 Год назад

Open the top all the way. Lower that stone to bottom. It’ll be hotter than the flames of hell 🔥🔥🔥🔥☄️

@EatMoreVegans Год назад

Thanks Manny. I continue to hone my craft just like all of us!

@koryweaver5868 Год назад

So i showed a vegan your channel name and added some humor to it. It did not go well. I had to apologize. Love your channel and name but not everyone is an omnivore.

@EatMoreVegans Год назад

Lol many Vegans have a sense of humor, but sadly not all of them!