How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks

[Grateful11]

Interesting:

http://steamykitchen.com/blog/2007/08/28...me-steaks/

[OWC Jamie]

Saw this on Digg last weekend - tried it, and it does do a nice job - but make REAL sure you thoroughly rinse the salt off the meat. I'm going to try it again, but only go 45 minutes instead of an hour.

The leftover T-Bone sliced up on a sandwich was REALLY good. Even better than the first time around.

Here's the digg page with lots of comments.
http://digg.com/general_sciences/How_to_...mnnn_tasty

[Mike Johnson]

It works well. I too learned about it from Judy Rogers of the Zuni Cafe. I wouldn't go so far as to say it turns choice into prime, but it's still better than not doing it.

I suspect part of why it works so well for some people is it forces them to get their meat out of the fridge for at least an hour before cooking. Just taking the meat out an hour or two ahead of time makes a big difference, too. If you don't, you have to really overcook the outer layers of the meat to get the interior cooked to your liking, and that makes it chewy.

[blusubaru]

I buy the cheap steak and burgers and marinade for 20-30 minutes (if unfrozen) in Kikkoman's teriyaki marinade (WalMart). Wonderful every time.

[BigGuynRusty]

My best friends dad taught me that over 40 years ago.
He was a short order cook at the Duke City Diner.

BGnR

[mrbigstuff]

hardly a new technique.

google for salt chicken. i think invented by the Chinese, and i'm guessing a long time ago...

[Grateful11]

?

[blusubaru]

It's not new because salt is a preservative and was used that way for centuries. But to some people, it is new.

[Craig]

Sure, whatever. If it works, it works.

But who in the hell thinks a good porterhouse is a "cheap choice". My god, the thing is is 1/3 tenderloin (at a minimum) and 2/3 short loin. Some porterhouses are more like 40:60. Plus unlike a tenderloin fillet, the porterhouse tenderloin is cooked next to the bone which adds flavor (although it can cause uneven cooking as well).

Sprinkle with salt/pepper, immediately to a searing hot grill, turn once with tongs, rest under foil.


Craig

[mrbigstuff]

Craig, good point.

BTW, I don't think flavor is key to this technique, it's "tenderness," which some are after vs. real beef flavor. For the best beef flavor seek out some grass-fed beef and see if you can get it aged. And don't cook beef (or any meat, really) straight out of the fridge!