I used this salting technique for the third time today. I bought kosher salt just for this. Today's cut was sirloin. I made one for my dad and one for myself. Dad described his as "perfect". Juicy, tasty, tender. I didn't argue. I use the salting technique, cook it quickly on high heat in a cast iron skillet with a little oil brushed on the meat, throw some butter and a little garlic in the mix at the very end and boom. Great steak. I was never a big steak eater because I so seldom got good steak. Using the technique I described here, I love steak. Thanks for demonstrating your salting process. Using your technique, I feel confident that I can cook a good steak every time - without breaking the bank on an expensive cut. When I told my dad his "perfect" steak was a $2.75 piece of meat, he was very happy.
It works...tried it on a giant 5$ slab of top round that was on sale at frys. Last time I cooked it, it was chewy and awful. This time I salted both sides, rinsed, covered in pepper, then pan sizzled it 4 and half minutes each side and it was BOMB. Now it's coffee time.
Whats the point of putting all that salt then rinsing it off? I swear to God some ppl should never be allowed to cook. Cooking is not a science experiment.
Just found this, and used the recipe. Was a tad salty for me, but I thought the tenderness was spot on. Good technique. I'm gonna try less salt for a longer time the next time I do this.
This is simply awesome! I am going to give this a try for certain. I love a tender steak..just imagine what this would do to a top grade steak! Thank you for this video...and for those that comment about sodium...remember, you are rinsing the salt off of the steak when completed...this is great..thank you again!
Really looks great. Can't wait to try this! So many people might react negatively because of things they've heard or read, but the real proof is in the pudding. Thanks for the video!
Excellent video, Larry! I love top round, has such a good flavor and think it is an under-appreciated cut. You did it justice with that method, thank you. I will have to try that, it looks like a good one. As always your wonderful knife is the star in your slicing scenes! Thanks for sharing your techniques, and nice music too. Good to go!
Is this round steak? Wow! My mother in law makes a casserole with this, cut into strips, with onions, carrot, and turnip. She covers it with beef broth, and cooks it for hours in a low oven. Meat turns out very tender. This looks great! Xx
Thank you sir! I really missed good steak since my days in the USA. So here (in Pakistan) I got 2 inch thick T-bones from Meat One (a popular franchise butcher) and tried your method except I bbq'ed it on a hardwood grill with some organic butter on it. Man I felt like I was at an authentic Texas BBQ. Once again many thanks and love from Pakistan!!!!
I just made this the other night and it turned out great! You really need to rinse it or it can end up too salty. Thanks for posting, this may become a regular meal for me.
When I did this I also covered it with a bit of pepper together with the salt. cooked it at a constant 60 degrees celsius and then heated up a pan to flaming hot and just did the very surface of the steak. It was absolutely amazing. It was full of flavour and the salt and pepper nicely penetrated the surface of the steak. One of the best steaks Ive had and it was from such a cheap meat. My family loved it :D thanks for the tutorial man Im always gonna do this from now on
I probably left it out a little too long or my cut was a little thinner than yours. It was a little bit too salty, but overall a great method. This cut of meat was very cheap so I'll probably try this again very soon. Thanks for the vid!
This worked well on a piece of london broil. My previous method: cover cut with cling wrap, envision my mother in law's face, and go all bruce lee on it for 5 minutes. This is much less of an ass pain, albeit less gratifying.
Thank you E Pongra! Sirloin is my favorite steak of all, but I have never done this method with it. I've only used top round and rib eyes! Please let me know how it turns out for you! Thank you very much for watching!!
Holy Crap that looks amazing! I also need to get me one of those knives! I loved those in my restaurant days. Why I don't have one, I cannot say. Very sad! Larry you've done it again! Definitely going to give this a try!
That does look good. It put me in APHIB just seeing all that salt. I remember cooking round steak and london broil in 8th grade cooking class. Man, I can't make another one like that ever again
Hi Larry!I didjur recipe on this one, though I used Chuck Steaks rather than I believe you used round steak.‘Tell you this: Though it was not butter tender, it was more than chewable and VERY flavorful.Thank you so much and please keep up the great work.All this from someone that concerns hisself with the sodium content of fast food.
That was cool Larry! So moist and looked really tender. Almost looked like fajita meat! Thanks for explaining that osmosis technique brother! What else you got up your sleeve? I'll be watching for it!
Hey T-Roy Cooks, I made your loaded baked potato soup for the first time just a couple of weeks ago! It was delicious, definitely one of my top favorite easy soups to make.
Always buy ribeye when I get steak (best cut imo), cooked to a nice medium rare. That gets expensive so I'll give this a try, maybe it'll get steak into the regular rotation more often.
@Amber Arbelaez I used to eat top round all the time when i was working out. Id have a few a day. It was pretty cheap. Now I have filet mignon but only once a day, sometimez twice. You just work within your budget. I could always find good deals on top and eye round but they are real lean so I just have to cook them right. Where i am right now, all beef is expensive due to this Covid crap. Sucks. Hopefully life will return to normal sooner than later. Dunno though. P.S. 3 kids here as well. Stay safe 🙏
I enjoyed this presentation and will use this method. IMHO the salt expense is a lot less than $14 a lb for choice or prime cuts and it doesn't have to be Kosher salt. I liked this a lot. Thank you!
About 8-9 months I meant to comment & thank you for this video it truely brings out a richness to this cut.. the compliments I get are pretty awesome! I'm only paying $9 due to this prep method it taste like a $45 steak cut. Very much appreciate you for sharing! #thewolfpit
That's the exact and best way to do it. For the ppl who don't have a cast iron, I recommended putting olive oil n your skillet before dropping the steak. Also you can pop it in the oven skillet, steak and all for several minutes aftear cooking it for the 4 min on each side for those who like it med-well and well done. That will cook it more on the inside without it drying out.
I just salted my steak like u did 😊 now I'm going to wait an hour and 15 and then season it and cook it.. I will let u know how it came out.. But thank U so much in advance for the video ❤
I marinate mine in Greek salad dressing for an hour then season it with Italian seasoning and garlic salt with just a splash of hot sauce and worstishire
I read in a cooking science textbook that 3% salt brine by weight starts breaking down the tissue around the muscle fibers. And 5% breaks down the muscle fibers themselves. My memory may be off by a percent This is probably why this salting method works. The added benefit of using a salty brine instead of just dry salt though is that you can add whatever spices or flavors you want and the flavor will penetrate deeper than a dry rub.
Just acquired a little “tender Chuck roast” that I'm going to cut into steaks. Thought I'd give this a try. If nothing else, it'll kill any bacteria left from a dirty butchers knife. However, I cut mine into two steaks, one will sit overnight in the salt. We'll see how it goes.
Ok Larry, I watched it again. Clearly I did some things differently. I used sirloin, which in hindsight probably had a more open pore surface. Second my steak was not quite as thick, an inch plus maybe, but yours looks thicker. And third I left the salt on for 45-50 minutes which I think considering the above variations from the original recipe, was too long. Next time I buy a different steak after I learn to make it right following the recipe exactly first! Thanks for responding to my post.
im going to try this with beef heart. ive already tried it before with a little bit of extra salt and it definitely helps to upgrade the flavour. btw folks, heart doesnt have much fat in the meat ,but a whole heart bought at the butchers, does come with a lot of rich fat on the top part of it. and only a small chunk of the fat helps to flavour the meat quite nicely! try slicing the meat into steaks, and pan frying it along with small pieces of the fat, its quite tastey! :D i recommend rare & cooked at a very high heat.(heat that pan first of course! :D) slice the heart steaks into 3/4 to 1 inch thick slices starting from the pointy end to the top. the cuts should be across the meat though, not cut from top to bottom. the cuts are messy looking, but doing it this way saves a lot of prep! slice it after you cook if you want it to look pretty. . dont cook too big of a piece though. too small of a piece will be crap too! experiment for best results. if you cook it right, you will have a cut of meat that is just as good as something you bought in the restaraunt!! p;s; if you marinade it first, it makes awesome beef jerkey too! peace! :D
Trying this tonight! Okay, 4 minutes per side was perfect, but 1 hr per inch is too much. Do 1/2-hr and it’ll be perfect. Turned out too salty even stopping at 45 min. But thanks for the recipe - I’m going to use this a lot. Makes a $10 cut taste like $50 or more!
Sous Vie is another method for tendering while cooking the meat at a controlled temperature, and you sear it using a blowtorch or a surface that broils it (if you cooked the meat at a medium rare temp) to sear and finish the meat up a bit. It seems to tenderize it just as much without needing the salt. Problem is that you need proper equipment to cook and measure the temperature of the steaks to make sure it's perfectly cooked.
I will try it, but it looks like an awful lot of salt, but I’ll try it as long as it’s tender when it’s done I’ve seen other videos where they did the same thing but not as much salt and it was overnight so I’ll let you know how it comes outthanks for your video
People complaining that the steak is too salty should use coarser salt. If you use fine salt such as the usual table shaker or the ones used for popcorn, it would be saltier since there is more surface area of the salt hitting the meat.
I used this salting technique for the third time today. I bought kosher salt just for this. Today's cut was sirloin. I made one for my dad and one for myself. Dad described his as "perfect". Juicy, tasty, tender. I didn't argue.
I use the salting technique, cook it quickly on high heat in a cast iron skillet with a little oil brushed on the meat, throw some butter and a little garlic in the mix at the very end and boom. Great steak.
I was never a big steak eater because I so seldom got good steak. Using the technique I described here, I love steak.
Thanks for demonstrating your salting process. Using your technique, I feel confident that I can cook a good steak every time - without breaking the bank on an expensive cut. When I told my dad his "perfect" steak was a $2.75 piece of meat, he was very happy.
It works...tried it on a giant 5$ slab of top round that was on sale at frys. Last time I cooked it, it was chewy and awful. This time I salted both sides, rinsed, covered in pepper, then pan sizzled it 4 and half minutes each side and it was BOMB.
Now it's coffee time.
That's great Angela! Thanks for giving it a try! Glad you liked it!
I tried this method with a whole roast using the 500 degree oven cool down method and it came out BEAUTIFULLY!
you forgot the salt....:)
+Fertilizer Spreader Ha!! Thanks for watching!
*****
+BigDaddy you forgot to watch the video he clearly put salt on the steak......o.o
That is the joke.
Whats the point of putting all that salt then rinsing it off? I swear to God some ppl should never be allowed to cook. Cooking is not a science experiment.
Just found this, and used the recipe. Was a tad salty for me, but I thought the tenderness was spot on. Good technique. I'm gonna try less salt for a longer time the next time I do this.
With today's meat prices, this needs to be required viewing!
thank you for this recipe to tenderize , I am super excited to make this and have one in the kitchen with the salt doing its magic :)
Great recipe Larry! Thank you for sharing!
Watching you slice this I can't believe that's a round steak - I can't wait to try this. Thanks Larry!
This is simply awesome! I am going to give this a try for certain. I love a tender steak..just imagine what this would do to a top grade steak! Thank you for this video...and for those that comment about sodium...remember, you are rinsing the salt off of the steak when completed...this is great..thank you again!
Matthew Wright Thank you for watching Matthew! Please let me know how you like it!Larry
Turned out fantastic, thank you!
Larry, this technique is a real gem, and quite easy! Thanks! -- John
Really looks great. Can't wait to try this! So many people might react negatively because of things they've heard or read, but the real proof is in the pudding. Thanks for the video!
Thank you Don!! I appreciate it!!
Larry
Excellent video, Larry! I love top round, has such a good flavor and think it is an under-appreciated cut. You did it justice with that method, thank you. I will have to try that, it looks like a good one. As always your wonderful knife is the star in your slicing scenes! Thanks for sharing your techniques, and nice music too. Good to go!
Is this round steak? Wow! My mother in law makes a casserole with this, cut into strips, with onions, carrot, and turnip. She covers it with beef broth, and cooks it for hours in a low oven. Meat turns out very tender. This looks great! Xx
Awesome tip! Thanks
No! I didn't know it started. I will set up the dvr tomorrow. Thanks for reminding me!
Hi Larry!
I can't hardly wait to try this.
Never seen anything like this before
Thanks
Thank you sir! I really missed good steak since my days in the USA. So here (in Pakistan) I got 2 inch thick T-bones from Meat One (a popular franchise butcher) and tried your method except I bbq'ed it on a hardwood grill with some organic butter on it. Man I felt like I was at an authentic Texas BBQ. Once again many thanks and love from Pakistan!!!!
👌
Indian and Pakistani beef is always tough right? So how did you tenderize it? What is a t bone and ribeye steak called in Hindi?
@@lewisevander he went to a texas BBQ
@@chuyees the guy who commented said the beef he ate in Pakistan reminded him of the beef he ate in Texas.
Rip to Dr Faizullah Syed if there is relation
I learned something new. Thanks for sharing this. I will try the technique for certain!
Just did this to a Top Round. It was awesome, had so much flavor.
Thanks for watching and giving it a try! Glad you enjoyed it!
Larry
love this trick! great as always!
damn you want some steak with that pepper?
bob ross
It's a very lean cut of meat, and requires quite a lot of seasoning
I love a good peppered steak but it's all about how you like it seasoned.
I take it you've never seen a peppered steak. go google.
He wants a happy little steak.
Thanks for the post. Have one of these in freezer. Your voice has changed over the last few, still a great chef:)
Thank you sir, still learning when it comes to steaks, gonna try this approach today~
I just made this the other night and it turned out great! You really need to rinse it or it can end up too salty. Thanks for posting, this may become a regular meal for me.
Thank you for watching and I'm glad you enjoyed it! You definitely need to rinse it well!
Hey guys I tried this last week and it worked great! Thanks for the video!
Thank you Christian, glad you liked it!
Larry
Worked amazingly! Thanks ❤
I just tried this on some top round steak I got today. Came out really good.
Just made it, it's pretty great!
Yummo!!! I am going to try this!!!
Yummy! Will have to give it a try. Thanks for the vid. :)
I see you like a little steak with your pepper. Good tip, gonna try it out next time.
LOL! Yeah, never enough pepper! Let me know how you like this method! Thanks for watching1
Larry
Looking good !
Hi Larry!
I'm going to try this with a good quality steak and see what happens.
Thanks
Looks soo delish!!
THANKS!!!
Looks great I gotta try that
LOOKS GOOD!!!
When I did this I also covered it with a bit of pepper together with the salt. cooked it at a constant 60 degrees celsius and then heated up a pan to flaming hot and just did the very surface of the steak. It was absolutely amazing. It was full of flavour and the salt and pepper nicely penetrated the surface of the steak. One of the best steaks Ive had and it was from such a cheap meat. My family loved it :D thanks for the tutorial man Im always gonna do this from now on
Hi Larry!
Had another BIG portion of this for breakfast and again It was DELISH, not that I am surprised.
Thank
Excellent! Worked great with eye of round roast
+Mario Rodriguez Glad you liked it! Perfect cut of meat to use too! Thanks for watching!
Larry
Trying it now🤞
BAM!!!! Looks soooooo good!!!! I need some!
I tried this on what we call in Oz 'rump steak'. Worked out absolutely delicious....thanks and well done.
Oz Campa Dan That's great to hear! Glad you tried it and enjoyed it! Thanks!
Larry
I've brined them before, with excellent results, but never just thrown salt at them. Sure is a lot quicker and easier, and the result looks great!
Perfectly cook
I can't boil water, but you've made me believe I can tackle this dish ; )
I probably left it out a little too long or my cut was a little thinner than yours. It was a little bit too salty, but overall a great method. This cut of meat was very cheap so I'll probably try this again very soon. Thanks for the vid!
Thanks for giving it a try Nate! Let me know how your next one turns out. What type of salt did you use?
Taking a leaf from Futurama, "Would you like some meat with your salt?" 😂
But I swear I'm gonna try this method. Looks delish!
This worked well on a piece of london broil. My previous method: cover cut with cling wrap, envision my mother in law's face, and go all bruce lee on it for 5 minutes. This is much less of an ass pain, albeit less gratifying.
Lmaooo😂😂😂
Good one.....ill remember to try that.
mmm, perfectly cooked, a little charred, slightly pink,,,yummmmy, I have to try this with top sirloin
Thank you E Pongra! Sirloin is my favorite steak of all, but I have never done this method with it. I've only used top round and rib eyes! Please let me know how it turns out for you! Thank you very much for watching!!
*WOW!* that steak looked good when you were slicing it!
Holy Crap that looks amazing! I also need to get me one of those knives! I loved those in my restaurant days. Why I don't have one, I cannot say. Very sad! Larry you've done it again! Definitely going to give this a try!
Thanks man! seems juicy and delicious but anyway I am going to try this on a thinner piece of meat cause I like the steak to be well done
that looks delicious
I'm going to try that
Looks Great! Keep up the good work!
Thank you!
Cool, Larry!
That does look good. It put me in APHIB just seeing all that salt. I remember cooking round steak and london broil in 8th grade cooking class. Man, I can't make another one like that ever again
Hi Larry!I didjur recipe on this one, though I used Chuck Steaks rather than I believe you used round steak.‘Tell you this: Though it was not butter tender, it was more than chewable and VERY flavorful.Thank you so much and please keep up the great work.All this from someone that concerns hisself with the sodium content of fast food.
Hi Howard, I'm scanning for good recipe for London broil and I saw your post. I'm a former 1/18 inf. Troop myself. Small world
That was cool Larry! So moist and looked really tender. Almost looked like fajita meat! Thanks for explaining that osmosis technique brother! What else you got up your sleeve? I'll be watching for it!
If you didn't know about salting meat- you have no business being around a grill, or anything that involved meat and fire....
@@bobdillon7832 this was 8 years ago.
@@r9ue lmao
Hey T-Roy Cooks, I made your loaded baked potato soup for the first time just a couple of weeks ago! It was delicious, definitely one of my top favorite easy soups to make.
@@DeedsReadz I'm so glad you enjoy the soup recipe. It's a keeper for sure!!! Thanks!
YES!! Just make sure it's non-iodized.
Thanks for watching!
Larry
Whats wrong with iodized
Thank you for watching Wardog!!
Always buy ribeye when I get steak (best cut imo), cooked to a nice medium rare. That gets expensive so I'll give this a try, maybe it'll get steak into the regular rotation more often.
@Amber Arbelaez I used to eat top round all the time when i was working out. Id have a few a day. It was pretty cheap. Now I have filet mignon but only once a day, sometimez twice. You just work within your budget. I could always find good deals on top and eye round but they are real lean so I just have to cook them right. Where i am right now, all beef is expensive due to this Covid crap. Sucks. Hopefully life will return to normal sooner than later. Dunno though.
P.S. 3 kids here as well. Stay safe 🙏
@@dqreps - good to hear…..I’m going to try top round for fajitas and steak quesadillas. I hope it turns out ok.
I enjoyed this presentation and will use this method. IMHO the salt expense is a lot less than $14 a lb for choice or prime cuts and it doesn't have to be Kosher salt. I liked this a lot. Thank you!
Thanks Fluxmaster! Hope you enjoy! Please let me know how it turns out!
Larry
Good and thankyou
Thank for sharing, it is cool !!!!
+nam le Thank you very much! Please let me know how you like it if you give it a try!
Larry
About 8-9 months I meant to comment & thank you for this video it truely brings out a richness to this cut.. the compliments I get are pretty awesome! I'm only paying $9 due to this prep method it taste like a $45 steak cut. Very much appreciate you for sharing! #thewolfpit
This works
That's the exact and best way to do it. For the ppl who don't have a cast iron, I recommended putting olive oil n your skillet before dropping the steak. Also you can pop it in the oven skillet, steak and all for several minutes aftear cooking it for the 4 min on each side for those who like it med-well and well done. That will cook it more on the inside without it drying out.
Thanks!! Good point about the oven for longer cooking times! Thank you for watching!
Larry
yummmmmm!!! im so tryn that out!!! more videos pleases :)
Thank you shooting star!! Please let me know how you like it!
Larry
I cooked this too and it was very good! I made some nice steak sandwiches.
Looking good to me, may soak one in balsamic vinegar then cook it. My cousin did that a while back and it comes out real nice with the balsamic taste
I'm using London Broil for this :-)
Nice
Damn when he said a lot of thought he wasn't kidding
I'm trying this tonight. Just salted my steak with himalayan pink salt because that's all i had lol. I'll let you know how it turns out!
how was it?
ok thanks!!!
I just salted my steak like u did 😊 now I'm going to wait an hour and 15 and then season it and cook it.. I will let u know how it came out.. But thank U so much in advance for the video ❤
Wow that steak looked good tender and juicy, gotta try that method. Excellent job Larry. PEACE!!!
I marinate mine in Greek salad dressing for an hour then season it with Italian seasoning and garlic salt with just a splash of hot sauce and worstishire
I am gonna try this, and I am gonna eat this.
I read in a cooking science textbook that 3% salt brine by weight starts breaking down the tissue around the muscle fibers. And 5% breaks down the muscle fibers themselves. My memory may be off by a percent
This is probably why this salting method works. The added benefit of using a salty brine instead of just dry salt though is that you can add whatever spices or flavors you want and the flavor will penetrate deeper than a dry rub.
Can't wait to try to this on a new York strip.
Hope you enjoy! Please let me know how you like it!!
Larry
You put to much steak in my salt
Badass!
Try when pan cooking a steak turning it every two seconds while cooking, it's cooks hotter and you get a better caramel colour and taste
very very hot pan, oil and butter, flip every 45 secs.
Just acquired a little “tender Chuck roast” that I'm going to cut into steaks. Thought I'd give this a try. If nothing else, it'll kill any bacteria left from a dirty butchers knife. However, I cut mine into two steaks, one will sit overnight in the salt. We'll see how it goes.
Ok Larry, I watched it again. Clearly I did some things differently. I used sirloin, which in hindsight probably had a more open pore surface. Second my steak was not quite as thick, an inch plus maybe, but yours looks thicker. And third I left the salt on for 45-50 minutes which I think considering the above variations from the original recipe, was too long. Next time I buy a different steak after I learn to make it right following the recipe exactly first! Thanks for responding to my post.
How can you complain about the amount of salt on the steak in this video? The video is labled "salted top round!" Lmao....
You're pretty
im going to try this with beef heart. ive already tried it before with a little bit of extra salt and it definitely helps to upgrade the flavour. btw folks, heart doesnt have much fat in the meat ,but a whole heart bought at the butchers, does come with a lot of rich fat on the top part of it. and only a small chunk of the fat helps to flavour the meat quite nicely!
try slicing the meat into steaks, and pan frying it along with small pieces of the fat, its quite tastey! :D
i recommend rare & cooked at a very high heat.(heat that pan first of course! :D)
slice the heart steaks into 3/4 to 1 inch thick slices starting from the pointy end to the top. the cuts should be across the meat though, not cut from top to bottom. the cuts are messy looking, but doing it this way saves a lot of prep! slice it after you cook if you want it to look pretty.
. dont cook too big of a piece though. too small of a piece will be crap too! experiment for best results.
if you cook it right, you will have a cut of meat that is just as good as something you bought in the restaraunt!!
p;s; if you marinade it first, it makes awesome beef jerkey too!
peace! :D
Trying this tonight! Okay, 4 minutes per side was perfect, but 1 hr per inch is too much. Do 1/2-hr and it’ll be perfect. Turned out too salty even stopping at 45 min. But thanks for the recipe - I’m going to use this a lot. Makes a $10 cut taste like $50 or more!
Sous Vie is another method for tendering while cooking the meat at a controlled temperature, and you sear it using a blowtorch or a surface that broils it (if you cooked the meat at a medium rare temp) to sear and finish the meat up a bit.
It seems to tenderize it just as much without needing the salt. Problem is that you need proper equipment to cook and measure the temperature of the steaks to make sure it's perfectly cooked.
How long would you leave the Kosher salt on if it's thin sliced? I would estimate they are 1/2" steaks.
It's almost midnight and now I'm starving!
I will try it, but it looks like an awful lot of salt, but I’ll try it as long as it’s tender when it’s done I’ve seen other videos where they did the same thing but not as much salt and it was overnight so I’ll let you know how it comes outthanks for your video
People complaining that the steak is too salty should use coarser salt. If you use fine salt such as the usual table shaker or the ones used for popcorn, it would be saltier since there is more surface area of the salt hitting the meat.
Kosher salt, which he used in this video, is far milder than table salt.
No it is not It is sodium chloride - no different to any other salt.
dumbass3000 I used kosher salt. It was still grotesquely salty
ya lol kosher just means it was blessed by a rabbi, doesnt change the composition of the salt lol
That's not what kosher means, but the issue is that the grains of salt are bigger.
Stroke 101 right here