Salting Your Steak

If you don’t have prime steak and you want to go marinade free there is a simple effective technique called salting. This will take a choice cut of meat and tenderize to almost prime status in 1 hour.

To salt your steak is a piece of cake. Do this right before you are going to cook.  All that you need to do is remove your steak from its packaging. Pat it dry with a paper towel. Then cover the steak on both sides with course salt, remember your covering not seasoning. Don’t get nervous you will wash off the salt in 1 hour. Be sure to keep in mind the thickness of your steak when using this method. Thinner steaks take less time for the salt to penetrate.  The purpose of this is that the salt breaks down the proteins in the meat and in turn makes it more tender. OK so it’s been an hour, take your steaks out of the fridge and rinse off the salt under cold water. When all the salt is removed pat your steaks very dry with a paper towel. Grill to your desired temperature. ***Remember thinner cuts of meat, we suggest to cut the salting time in half.***

Did you try this? Tell us how it worked for you.

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2 Comments

  1. Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.’-~

  2. This seems to be a common technique used by restaurants that serve choice but advertise prime — and it works well. However, 1 hour is far too long to salt a thin (less than an inch) cut of meat. The salt does not take that long to penetrate and if you let the salt stay too long, it will infuse too much salt into the meat. Otherwise, this is a great technique (try it and you’ll see what I mean).

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