http://www.steamykitchen.com/163-how...me-steaks.html

The above was posted in a thread here a week or three ago.

We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
piece that was a little over an inch thick and, per the article, we
salted it and left it sit for a little over an hour.

The result:

A very salty, very, very chewy steak that no one wants to eat.

Anyone else have good results with this? My wife was again the cook -
she seared it in a cast iron pan and then finished it in the oven.

Thanks.

-S-

Have tried the salting procedure a few times and seemed to work somewhat. Did you rinse off the salt when done? 30 min should be plenty. My favorite approach to kicking a good steak up to a great steak is dry aging. It takes a week in the ice box exposed to the air. I stick 3 or 4 good steaks on edge in a colander with a plate underneath to catch the blood. Remove it and rinse the plate and collander each day. Nice German fellow taught me that trick. If it grows a little mold just rub it off or leave it alone as you prefer. The fire will kill it. lol.

In article >,
"Steve Freides" > wrote:

> http://www.steamykitchen.com/163-how...me-steaks.html
>
> The above was posted in a thread here a week or three ago.
>
> We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
> piece that was a little over an inch thick and, per the article, we
> salted it and left it sit for a little over an hour.
>
> The result:
>
> A very salty, very, very chewy steak that no one wants to eat.

Do not use too much salt.
Do not throw away the water.

Sprinkle some salt on both sides of the steaks
then refrigerate for a day. The water is reabsorbed.

> Anyone else have good results with this? My wife was again the cook -
> she seared it in a cast iron pan and then finished it in the oven.

Reverse the cooking process. Cook at very low heat until
the interior is 10 deg F short of the desired temperature
(varies with thickness closer to final temperature on a thick
steak further for thin steaks) _then_ sear it. Sometimes I
buy a 3/4 pound piece of sirloin tip. I'll take it out of
the refrigerator, slice off a 1/4 inch patty and sear it
both sides while toasting two slices of bread. Heaven.

<http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html>
<http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html>

All of this will not really make one cut taste like a different cut or grade,
but it will get you the best out of your steak.

Tenderness is not a quality I look for. I choose cuts for flavor.
A good steak knife will slice the steak on you plate into
very thin, tasty morsels.

<http://www.seriouseats.com/2012/05/steak-for-grill-best-cuts-to-know-grilling.html>

--
Michael Press

On Fri, 19 Jul 2013 17:56:44 -0400, "Steve Freides" >
wrote:

>http://www.steamykitchen.com/163-how...me-steaks.html
>
>The above was posted in a thread here a week or three ago.
>
>We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
>piece that was a little over an inch thick and, per the article, we
>salted it and left it sit for a little over an hour.
>
>The result:
>
>A very salty, very, very chewy steak that no one wants to eat.
>
>Anyone else have good results with this? My wife was again the cook -
>she seared it in a cast iron pan and then finished it in the oven.
>
>Thanks.
>
>-S-
>
I've been doing that for years and it's always worked beautifully for
me.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Friday, July 19, 2013 2:56:44 PM UTC-7, Steve Freides wrote:
> http://www.steamykitchen.com/163-how...me-steaks.html
>
>
>
> The above was posted in a thread here a week or three ago.
>
>
>
> We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
>
> piece that was a little over an inch thick and, per the article, we
>
> salted it and left it sit for a little over an hour.
>

> The result:
>
> A very salty, very, very chewy steak that no one wants to eat.
>
> Anyone else have good results with this? My wife was again the cook -
>
> she seared it in a cast iron pan and then finished it in the oven.

First, did you use kosher salt? Kosher salt is formed to efficiently draw blood out of meat.

Which should give you a clue as to the purpose of the salt. We quit buying steak from Safeway decades ago, because it tasted like a soggy kleenex. This is to draw the excess moisture from supermarket steak, and salt the interior, as the pictures describe. Supermarket steak is finished with corn, everywhere I've ever lived in America; generally grass-fed beef is tough, unless somehow you keep the animals stationary. I might try this process if I ever have to buy steak from Safeway again.

Then you said the meat was too salty. Did you rinse and dry the steak before cooking?

Finally, the choice of steak was odd. With sirloin tip I roast it in the oven, and slice it thinly against the grain, because it will be too chewy otherwise. Real steak cuts are t-bone, porterhouse, ribeye, NY strip, and filet mignon.

wrote:
> On Friday, July 19, 2013 2:56:44 PM UTC-7, Steve Freides wrote:
>> http://www.steamykitchen.com/163-how...me-steaks.html
>>
>>
>>
>> The above was posted in a thread here a week or three ago.
>>
>>
>>
>> We tried it today. We used grass-fed beef sirloin tip steak, a 1.5
>> lb.
>>
>> piece that was a little over an inch thick and, per the article, we
>>
>> salted it and left it sit for a little over an hour.
>>
>
>> The result:
>>
>> A very salty, very, very chewy steak that no one wants to eat.
>>
>> Anyone else have good results with this? My wife was again the cook
>> -
>>
>> she seared it in a cast iron pan and then finished it in the oven.
>
> First, did you use kosher salt? Kosher salt is formed to efficiently
> draw blood out of meat.
>
> Which should give you a clue as to the purpose of the salt. We quit
> buying steak from Safeway decades ago, because it tasted like a soggy
> kleenex. This is to draw the excess moisture from supermarket steak,
> and salt the interior, as the pictures describe. Supermarket steak is
> finished with corn, everywhere I've ever lived in America; generally
> grass-fed beef is tough, unless somehow you keep the animals
> stationary. I might try this process if I ever have to buy steak from
> Safeway again.
>
> Then you said the meat was too salty. Did you rinse and dry the steak
> before cooking?
>
> Finally, the choice of steak was odd. With sirloin tip I roast it in
> the oven, and slice it thinly against the grain, because it will be
> too chewy otherwise. Real steak cuts are t-bone, porterhouse, ribeye,
> NY strip, and filet mignon.

Thank you - this is very helpful. My wife was the cook for this so I
can't report other than to say she said she followed the directions in
the article exactly. We used a coarse sea salt, not Kosher salt - I
believe the article said either was OK (but I'm not sure).

-S-

On Wed, 24 Jul 2013 09:34:23 -0700 (PDT) in rec.food.cooking,
wrote,
>First, did you use kosher salt? Kosher salt is formed to efficiently draw blood out of meat.

Which it does by being made of sodium chloride.

>

On Saturday, July 27, 2013 1:17:03 PM UTC-7, David Harmon wrote:
> On Wed, 24 Jul 2013 09:34:23 -0700 (PDT) in rec.food.cooking,
>
> wrote,
>
> >First, did you use kosher salt? Kosher salt is formed to efficiently draw blood out of meat.
>
>
>
> Which it does by being made of sodium chloride.
>

*rolls eyes*

Compare and contrast:

http://athomebysteveposes.files.word...10/01/salt.jpg

In article > ,
David Harmon > wrote:

> On Wed, 24 Jul 2013 09:34:23 -0700 (PDT) in rec.food.cooking,
> wrote,
> >First, did you use kosher salt? Kosher salt is formed to efficiently draw blood out of meat.
>
> Which it does by being made of sodium chloride.

You *******!

--
Michael Press

On Sunday, July 28, 2013 6:52:25 PM UTC-7, Michael Press wrote:
> In article > ,
>
> David Harmon > wrote:
>
>
>
> > On Wed, 24 Jul 2013 09:34:23 -0700 (PDT) in rec.food.cooking,
>
> > wrote,
>
> > >First, did you use kosher salt? Kosher salt is formed to efficiently draw blood out of meat.
>
> > Which it does by being made of sodium chloride.
>
> You *******!
>


A little learning is a dangerous thing;
drink deep, or taste not the Pierian spring:
there shallow draughts intoxicate the brain,
and drinking largely sobers us again.

On 7/19/2013 11:56 AM, Steve Freides wrote:
> http://www.steamykitchen.com/163-how...me-steaks.html
>
> The above was posted in a thread here a week or three ago.
>
> We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
> piece that was a little over an inch thick and, per the article, we
> salted it and left it sit for a little over an hour.
>
> The result:
>
> A very salty, very, very chewy steak that no one wants to eat.
>
> Anyone else have good results with this? My wife was again the cook -
> she seared it in a cast iron pan and then finished it in the oven.
>
> Thanks.
>
> -S-

Intriguing tittle but they'd tell you that you can turn base metal in
gold to get you to read their goofy articles these days. The truth is
that you can't turn a lousy steak into a great one.

If you want a really tender steak, you could leave it wrapped in it's
package in the fridge for a couple of weeks till it's pretty stinky.
Rinse it off and leave it opened in your refrigerator for a few days
until it looks scabby. Don't forget to flip it over to dry the other
side. Grill medium rare. Eating a steak this way is not for the faint of
heart.

On Wednesday, July 24, 2013 5:00:59 PM UTC-5, dsi1 wrote:
> On 7/19/2013 11:56 AM, Steve Freides wrote:
>
> > http://www.steamykitchen.com/163-how...me-steaks.html
>
> >
>
> > The above was posted in a thread here a week or three ago.
>
> >
>
> > We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
>
> > piece that was a little over an inch thick and, per the article, we
>
> > salted it and left it sit for a little over an hour.
>
> >
>
> > The result:
>
> >
>
> > A very salty, very, very chewy steak that no one wants to eat.
>
> >
>
> > Anyone else have good results with this? My wife was again the cook -
>
> > she seared it in a cast iron pan and then finished it in the oven.
>
> >
>
> > Thanks.
>
> >
>
> > -S-
>
>
>
> Intriguing tittle but they'd tell you that you can turn base metal in
>
> gold to get you to read their goofy articles these days. The truth is
>
> that you can't turn a lousy steak into a great one.
>
>
>
> If you want a really tender steak, you could leave it wrapped in it's
>
> package in the fridge for a couple of weeks till it's pretty stinky.
>
> Rinse it off and leave it opened in your refrigerator for a few days
>
> until it looks scabby. Don't forget to flip it over to dry the other
>
> side. Grill medium rare. Eating a steak this way is not for the faint of
>
> heart.

Maybe that what killed Andy.

--Bryan

On 7/24/2013 2:52 PM, Vegan Earthworm Holocaust wrote:
>
> Maybe that what killed Andy.
>
> --Bryan
>

It's a fine line between a super tender steak and a horrible death.

Sqwertz wrote:
> On Thu, 25 Jul 2013 09:07:49 -1000, dsi1 wrote:
>
>> On 7/24/2013 2:52 PM, Vegan Earthworm Holocaust wrote:
>>>
>>> Maybe that what killed Andy.
>>>
>>> --Bryan
>>>
>>
>> It's a fine line between a super tender steak and a horrible death.
>
> Actaully, Andy used to brag about eating steaks exactly like that
> (green and grey). And he was serious, too.
>
> -sw
>

What kind of tube steaks do you eat Sqwerty?

Sqwertz wrote:
> On Fri, 19 Jul 2013 17:56:44 -0400, Steve Freides wrote:
>
>> http://www.steamykitchen.com/163-how...me-steaks.html
>>
>> The above was posted in a thread here a week or three ago.
>>
>> We tried it today. We used grass-fed beef sirloin tip steak, a 1.5
>> lb. piece that was a little over an inch thick and, per the article,
>> we salted it and left it sit for a little over an hour.
>>
>> The result:
>>
>> A very salty, very, very chewy steak that no one wants to eat.
>
> That article is talking about turning USDA Choice ribeye and strip
> into something "better". No matter what you do to a sirloin tip
> steak, it will never be "steak quality".
>
> The technique described has been mentioned elsewhere by much more
> qualified chefs but generally the sitting time is 8-16 hours, not a
> measly one hour.
>
> -sw

My wife and I are both generally ignorant on cuts of meat - thank you.

-S-