We now have 20 videos in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. th-cam.com/play/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O.html
A lot of high end Chefs recommend seasoning with salt at least 12 if not 24 hours before you cook. I do it as well. The idea makes sense. The salt initially pulls water out of the meat, dissolves in it and then diffuses back into the flesh to season deeply. Pepper will not dissolve or penetrate the meat so it is added after cooking which also avoids scorching it.
Nice I add the salt and garlic and rosemary onto a cutting board and mash them into a paste ( I add the pepper after they cook as it burns easily at searing temps) which I rub onto the steaks(rib eyes) and let them sit for an hour or two so their room temp b4 they hit the pan. pull at 125 and let it coast to 130 of so. Perfection!!!
Man oh man that looks GOOD!! Cast iron is my favorite pan or whatever you wanna call it. I always try to sear up all the edges as well. Ive always wondered how much of a difference seasoning before cooking made. I will take your word for it and keep on keeping on. Thanks.
Great video. All my life I've heard, "Don't add salt until just before cooking," and it's bad advice. The first time I tried meat that was salted the night before I was blown away. The salt evenly penetrated the meat and It was not dry at all. Thanks for showing the wisdom of pre-salting.
A benefit of pre salting a while before cooking is that salt draws out moisture giving a better sear and condensing the flavor of the steak. I always pat dry first, salt heavily and wrap tightly in a paper towel at least an hour before hand, that towel starts dry and by cook time is soaked through.
The problem with cooking it all in same pan is all the salts with the pre-seasoned salt sort of “melted” with the oil & butter so all of the steak got roughly same amount of salt there. That’s the last stick became extra salty coz it was already salted before inside the pan
for the last steak, of course the salt was flavor forward - you used giant crystals of sea salt and then stuck it in your mouth... Best prepared by using FLAKE salt (high quality) and salt the steak after cooking but before cutting. Best way to salt a steak, you control the amount of salt this way and don't pull all the moisture out of the meat by salting it so early. also if you salt it before cooking, you have no idea how much salt you listen the cooking process.
I salt my meat an hour before cooking it and apply pepper. Herbs, other seasonings, and butter as they're cooking. Don't use pepper too early because it makes the meat tuff. I also do this for reverse seared meat.
When you initially put the pepper on the steak - always rub and press it into the meat - instead of just letting it sit on top - and then let it rest...
Notice how the unseasoned steak was very moist and also seemed more tender.The mistake is to only season just before eating.Obviously you will only taste salt and pepper!.The right way is to season 1 minute or so before removing from the pan.This way you get the best of both worlds.No salt drawing out all the moisture,yet enough time to absorb into the meat.So the perfect way is pepper beforehand as with your other steaks.Then 1 or 2 minutes before removing season with salt and flip.then remove to rest.The result IS A MUCH MORE JUICY AND TENDER Steak tasting better than the others :). Btw I'm sure your not very popular with the heart health foundation with the heaps of butter ! The butter is there for flavour so much less can be used.Another good trick is to add the butter to only one side of the pan with heat directly under it until the butter starts to caramelise . This will add even more flavour as that is actually what one is tasting in the frying process.Caramelised butter . Greetings from South Africa, the land of the BRAAI (BBQ) and BILTONG (better than beef jurkey)
Totally agree about a long dry brine. Here’s a video we made with our suggested salt brining method. Steak Experiments - Should You Dry Brine Your Steaks (S1.E5) th-cam.com/video/y-mktLc6Vpc/w-d-xo.html
Chef the 3RD piece salted in the end is before you taken out the piece because the meet is sealed and you doesn't lose the juice from the steak, of course if you cut the steak you have a strong salty tasting...Now I need try your way chef
I've watched a lot of cooking channels on youtube. This is at least top 3, possibly the best. This series is so cool and informative, if you watch all the videos you'll learn everything you need to know through the best method possible: Trial & error.
@@BBQandBottles Awesome! I have a NY strip resting on the counter right now, and a fresh bottle of Avocado oil ready to go. Even bought some fresh Thyme because you used it in one of these videos lol
Just cooked a steak where I seasoned right before throwing it in the cast iron. I agree - it doesn't allow enough time for the flavor to seep into the meat.
I love how people season shit outside but in reality it's about to be cooked in a pan intead of being grilled. Total mind fuck, forgot u were cooking in a pan lol 🤦 🤣 looks so good
I just don’t want the butter to burn. Because I’m using clarified butter I could add it earlier given the smoke point is 480F, but most people are using regular butter which has a considerably lower smoke point around 300F so it would burn if it’s in the pan too long.
Also, I would like to see someone as a guest like a blind taste test... just to choose which one they prefer... and someone who doesn't have much of cooking experience for unbiased opinions on what they like
As mentioned by others , I think cooking them in the same pan ruins the “control” element and renders this test unreliable. The salt from the first 2 contaminates the 3rd. That said, my preferred method is to salt the meat the night before then season a few hours prior to the cook with Non-salt based spices. Good idea .... just flawed execution.
I agree, best to season an hour or more ahead of time. I see you have the thermapen. I have a hard time with mine knowing I am getting the temp at the very center of the meat. Is the sensor at the very end of the probe or further up?
I don't think this test works very well, you're cooking them in the same pan with a lot of liquids that could transfer salt from one steak to another, especially the non-salted one. the steaks have different amounts of fat that can impact the flavour/juiciness. and the salt looks more like something you would load into a shotgun than put on food. BUT...they looked damn gorgeous!
The reason for salting & seasoning meat at least an hour before is the concept of brining. The salt pulls moisture out, gets the seasoning and pulls it back in. If I'm wrong on this let me know. But, that is my understanding. Marinades really do not "seep in". Salt must be a factor.
Do you prefer adding butter or clarified butter in the last couple minutes cooking in the pan? Can you do the whole cook with clarified butter instead of using avocado oil or do you think it will burn?
I dry brine my strip steaks with kosher salt, and Weber Savory Steakhouse seasoning over night in fridge on a rack. Then after searing, I baste with butter,garlic cloves, and rosemary. Let rest for at least 5 minutes. Perfect every time
I think your test was good, but with that said, you had a lot of runoff on the butter. I would recommend the same test, but each steak to its own pan. Otherwise, you had me drooling. was a great video
Great question. I’d go with fresh butter just in case you burnt any of the milk solids in the cast iron pan... you don’t want that bitter taste on your steaks
You raise a good point my man... we are talking about marginal differences in a lot of these comparisons - all of these steaks so far have been edible! See you on Monday in the Hot Seat 👊🔥 💺 🔥
Great sear but they are overcooked (medium to medium well kills so much of the taste) and yet another steak video where they forget to render down the fat.
What kind of cut is this beef? I like how it turned out cuz most of the steak I see online videos have some blood in it. This one you made is what I am aiming to do this weekend. 😇
Those look medium, not medium-rare... Do you take into consideration that the internal temp continues rising while the steak rests? About 10 degrees (F), if I'm not mistaken
The pepper I put on the steak (fairly course mix, not whole corns but not finely ground) always burns really badly in the pan and causes plumes of white smoke. Am I not using enough oil or cooking too hot? And is Canola Oil significantly worse than Avocado for this?
I’d just suggest adding the pepper after if you’re getting that kind of burning result. Avocado should be slightly better than canola in its smoke point but that’s on the margin.
Great question - it’s why we throw it on at the end with about two minutes left in the cook so that there isn’t enough time for the milk solids in the butter to burn.
I think bating steaks in butter is gross but if you pike it do it. The higher temp oil tempers the butter so it does not burn as much as it would on its own. Lots of joints mix butter and canola 50/50 and use that for sauteing and pan frying as a "best of both worlds" approach although I see no best in butter at all.
Hmm im not sure wether to thank you or not. I wanna thank you for saving me all the time doing similar tests, but on the other hand, that means I wont be eating all the steaks I was planning to eat during all the testing
Good video. Im looking to buy a wok and a cast iron set after i buy my wife emeril's pressure cooker air fryer.... hey compare a test using cast iron and an air fryer
To make that steak even more tender, add the salt over night, in the frig before cooking. During resting, I'd pour the garlic butter with Rosemary on the top of steak, to get all the flavor in and keep the steak moist.
So I've seen a number of your videos and can see that you like to season well in advance...with that in mind I think there is somewhat of a confirmation bias here.. I think if you had some one else do the taste test and give their honest feed back then it would hold more weight as an actual comparison... However this is just my opinion...oh and yea like the others have mentioned... different pans too
Great vid! I have a question though. Did you pat dry the first steak again just before putting it in to the pan? Because after an hour sitting with that salt I assume it would release a lot of moisture? I always season my steaks just before searing them, I wanna try with an hour before as well. Thanks!
REALLY REALLY good question and no I didn't. I literally just finished filming another one of these videos and was debating patting them dry a second time but I didn't need to. When you leave them seasoned for an hour, while the salt exacts some moisture, the full 60 minutes should give the steak enough time to reabsorb that moisture. However, I'd suggest you try the 48 hour dry brine. The surface of the steaks will be dry as a bone and that extra time with the seasoning breaks down the muscle fibers a little giving you an incredibly tender steak. Here's a link to the dry brine video if you want to check it out. th-cam.com/video/y-mktLc6Vpc/w-d-xo.html
@@BBQandBottles Brilliant, thanks for the answer! And yes, I just watched the video about the 48h dry brine and I am difnitely trying it this week! Wow, that crust looks amazing! 👍
I just tried seasoning with sea salt the day before, for the first time, and will never put salt on steak again. No one could finish their steak, they were so salty. I couldn't eat mine either. I never, ever use salt for anything, so even though I was a bit skimpy on the salt, it was not pleasant to eat.
@@BBQandBottles I didn't put as much on as i see being done in so many videos. I never put salt on a steak before, since I never use it on anything. I thought I'd try it. Guess we found it so salty because we are not used to salt.
Susan Spencer You could heat the steaks to medium well temp in the oven and then sear them at the end in the cast iron skillet with the butter, garlic, and rosemary. They shouldn't get burned that way. Look up "reverse searing" to see how others do it.
I knew straightaway at the beginning that ‘ adding salt after cooking ‘ piece is not going to make it , just by looking at the size of the piece you granted , what a waste 😂 😍
Another very interesting comparison. I have started seasoning a while before cooking based on hearing it here on youtube so i am all with your findings. Looking forward to your next video. Cheers Jarred
We now have 20 videos in our Steak Experiment series that we've been working on over the last year and a half. If you want to watch any of the other videos in the series, here's a link to the complete playlist. th-cam.com/play/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O.html
What does “broughing” up rosemary mean?
A lot of high end Chefs recommend seasoning with salt at least 12 if not 24 hours before you cook. I do it as well. The idea makes sense. The salt initially pulls water out of the meat, dissolves in it and then diffuses back into the flesh to season deeply. Pepper will not dissolve or penetrate the meat so it is added after cooking which also avoids scorching it.
Late to your videos, but this one is super helpful. It's a test I've always wondered about. Thanks for taking the time to do this and share!
Nice I add the salt and garlic and rosemary onto a cutting board and mash them into a paste ( I add the pepper after they cook as it burns easily at searing temps) which I rub onto the steaks(rib eyes) and let them sit for an hour or two so their room temp b4 they hit the pan. pull at 125 and let it coast to 130 of so. Perfection!!!
Man oh man that looks GOOD!! Cast iron is my favorite pan or whatever you wanna call it. I always try to sear up all the edges as well. Ive always wondered how much of a difference seasoning before cooking made. I will take your word for it and keep on keeping on. Thanks.
Great video. All my life I've heard, "Don't add salt until just before cooking," and it's bad advice. The first time I tried meat that was salted the night before I was blown away. The salt evenly penetrated the meat and It was not dry at all. Thanks for showing the wisdom of pre-salting.
Right on Henry!!!
Salting ahead of time is proper... over cooking it is not. That was way over cooked.
@@JJE2709 Words from a true chef!
Very nice sir . Usually people in cooking videos show thr faces more than meat but this was the perfect video all about cooking .
Finally an honest video!
Avocado or olive oil for the start.
And season the meat before frying!
A benefit of pre salting a while before cooking is that salt draws out moisture giving a better sear and condensing the flavor of the steak. I always pat dry first, salt heavily and wrap tightly in a paper towel at least an hour before hand, that towel starts dry and by cook time is soaked through.
We really need to appreciate these things.. awesome work dude, keep it up.
This video is very well done! This is a two thumbs up production. Cooked to perfection!
Thanks bro - coming from you that means a lot 👊👊👊
I can't believe i have not seen more of your videos!! Great quality on food and filming!! inspiration brother!! Thanks for putting this out!
Thanks James. Also appreciate you hanging in there through the whole thing last night.
The problem with cooking it all in same pan is all the salts with the pre-seasoned salt sort of “melted” with the oil & butter so all of the steak got roughly same amount of salt there. That’s the last stick became extra salty coz it was already salted before inside the pan
for the last steak, of course the salt was flavor forward - you used giant crystals of sea salt and then stuck it in your mouth... Best prepared by using FLAKE salt (high quality) and salt the steak after cooking but before cutting. Best way to salt a steak, you control the amount of salt this way and don't pull all the moisture out of the meat by salting it so early. also if you salt it before cooking, you have no idea how much salt you listen the cooking process.
Seasoned before putting on to the pan ,the best yesss
I salt my meat an hour before cooking it and apply pepper. Herbs, other seasonings, and butter as they're cooking. Don't use pepper too early because it makes the meat tuff. I also do this for reverse seared meat.
6:44
Ah man even the chef is drooling
When you initially put the pepper on the steak - always rub and press it into the meat - instead of just letting it sit on top - and then let it rest...
ya did the hour one, turned out amazing! Time to see Mary now lol.
Good video. Would of liked to see if salting the last one right after it came out of the pan and then left to rest. Maybe next time.
Yeah, that’s a good idea.
Anyone else freaking out as he's pulling them out? lol. I'm all "OMG get um out, get um out" lol :-)
Notice how the unseasoned steak was very moist and also seemed more tender.The mistake is to only season just before eating.Obviously you will only taste salt and pepper!.The right way is to season 1 minute or so before removing from the pan.This way you get the best of both worlds.No salt drawing out all the moisture,yet enough time to absorb into the meat.So the perfect way is pepper beforehand as with your other steaks.Then 1 or 2 minutes before removing season with salt and flip.then remove to rest.The result IS A MUCH MORE JUICY AND TENDER Steak tasting better than the others :). Btw I'm sure your not very popular with the heart health foundation with the heaps of butter ! The butter is there for flavour so much less can be used.Another good trick is to add the butter to only one side of the pan with heat directly under it until the butter starts to caramelise . This will add even more flavour as that is actually what one is tasting in the frying process.Caramelised butter . Greetings from South Africa, the land of the BRAAI (BBQ) and BILTONG (better than beef jurkey)
I’ve been seasoning for a full 12 hours before and leaving in the fridge uncovered on a cooling rack. World of a difference.
Totally agree about a long dry brine. Here’s a video we made with our suggested salt brining method.
Steak Experiments - Should You Dry Brine Your Steaks (S1.E5) th-cam.com/video/y-mktLc6Vpc/w-d-xo.html
I’m
@@gerritwolfaardt7027 you’re what, Gerrit?
Chef the 3RD piece salted in the end is before you taken out the piece because the meet is sealed and you doesn't lose the juice from the steak, of course if you cut the steak you have a strong salty tasting...Now I need try your way chef
Great video, but which one was the most Tender?
I've watched a lot of cooking channels on youtube. This is at least top 3, possibly the best. This series is so cool and informative, if you watch all the videos you'll learn everything you need to know through the best method possible: Trial & error.
Thanks so much Kyle. If you ever put these videos to use, send us a email with the pic or video and we’ll give you a shout out.
@@BBQandBottles Awesome! I have a NY strip resting on the counter right now, and a fresh bottle of Avocado oil ready to go. Even bought some fresh Thyme because you used it in one of these videos lol
Gordon Ramsey Has left the chat
Just cooked a steak where I seasoned right before throwing it in the cast iron. I agree - it doesn't allow enough time for the flavor to seep into the meat.
I agree with Luthier's Daughter, Cooked perfectly. People who like to eat raw meat are missing out on the changes of cooking.
your videos are very informative and fun, thanks for supplying us with your knowledge sir!
I think believe I was at ExacTLy 10 seconds and my ass subscribed and liked🤦🤦🤦😂😂😂, it looks amazing!!
I love how people season shit outside but in reality it's about to be cooked in a pan intead of being grilled. Total mind fuck, forgot u were cooking in a pan lol 🤦 🤣 looks so good
Steak newbie here. Why add the butter after the flip and not in the beginning? Can you fry em with just butter and no oil?
I just don’t want the butter to burn. Because I’m using clarified butter I could add it earlier given the smoke point is 480F, but most people are using regular butter which has a considerably lower smoke point around 300F so it would burn if it’s in the pan too long.
Thank you for the interesting experiment! Now I know what to do,
Also, I would like to see someone as a guest like a blind taste test... just to choose which one they prefer... and someone who doesn't have much of cooking experience for unbiased opinions on what they like
I made the ypur butter pain fried my stakes with the garlic and rosemary and butter my husband was amazed. Thanks 😚
Awesome - Thanks for trying out one of our steaks. Email us a pic or DM it to us on Instagram and we’ll give you a shoutout.
As mentioned by others , I think cooking them in the same pan ruins the “control” element and renders this test unreliable. The salt from the first 2 contaminates the 3rd.
That said, my preferred method is to salt the meat the night before then season a few hours prior to the cook with Non-salt based spices.
Good idea .... just flawed execution.
Enjoyed your video thanks!
Very Nice and good Recipe ❤️🙏
Salt before and add pepper after. If you are cooking at high heat, the pepper will burn.
I agree, best to season an hour or more ahead of time. I see you have the thermapen. I have a hard time with mine knowing I am getting the temp at the very center of the meat. Is the sensor at the very end of the probe or further up?
It's supposed to be right at the end of the probe
I don't think this test works very well, you're cooking them in the same pan with a lot of liquids that could transfer salt from one steak to another, especially the non-salted one.
the steaks have different amounts of fat that can impact the flavour/juiciness.
and the salt looks more like something you would load into a shotgun than put on food.
BUT...they looked damn gorgeous!
Maybe I’ll redo this test when I have three BBQs side by side...
The reason for salting & seasoning meat at least an hour before is the concept of brining. The salt pulls moisture out, gets the seasoning and pulls it back in. If I'm wrong on this let me know. But, that is my understanding. Marinades really do not "seep in". Salt must be a factor.
100% accurate John.
Do you prefer adding butter or clarified butter in the last couple minutes cooking in the pan? Can you do the whole cook with clarified butter instead of using avocado oil or do you think it will burn?
Am salivating and am supposed to fall asleep. Why did I watch this ? Yum
I dry brine my strip steaks with kosher salt, and Weber Savory Steakhouse seasoning over night in fridge on a rack. Then after searing, I baste with butter,garlic cloves, and rosemary. Let rest for at least 5 minutes. Perfect every time
I want to make one now...oh wait it's 2am and -20 outside
There’s always tomorrow.
Yes, I'll have what he's cooking. Thank you....
Very nice comparison, I will definitely try seasoning an hour before- it seems to be the most evenly flavored steak.
You bet - let me know how it goes!
GAARRLICK. Love these videos. Thanks for making them and experimenting!,
thanks! Appreciate it. There are more coming!
Your videos are so helpful, thank you for doing all this!
Thanks for being part of the community here!
I could never rough up rosemary, I'm not a brute.
That crust looks amazing!
That looks so darn good!
I think your test was good, but with that said, you had a lot of runoff on the butter. I would recommend the same test, but each steak to its own pan. Otherwise, you had me drooling. was a great video
Nice tip but it looks like you let it cook a little long. Medium, I prefer medium rare, closer to rare
When resting after cooking, is it better to add fresh butter or why not wash the melted butter from the cast iron on top?
Great question. I’d go with fresh butter just in case you burnt any of the milk solids in the cast iron pan... you don’t want that bitter taste on your steaks
Makes sense, thanks for the reply!
PeteC75 also, you don’t want to add the avocado oil that has no flavor except maybe burnt at this point.
the heat protected glove is so nice,
Great comparison Jarred ! Beautiful steaks ! I wouldn’t turn any of them down ! 👍
You raise a good point my man... we are talking about marginal differences in a lot of these comparisons - all of these steaks so far have been edible! See you on Monday in the Hot Seat 👊🔥 💺 🔥
Great sear but they are overcooked (medium to medium well kills so much of the taste) and yet another steak video where they forget to render down the fat.
👍🏻😍😋
Are you crazy....MEDIUM WELL is the perfect steak...anything less is UNDERCOOKED
@@tttttttttttttttt5634 son, then answer the question why all chefs get their steak cooked rare or medium rare?
intmailmc he didn’t respond because he is still chewing on that shoe 😂
What kind of cut is this beef? I like how it turned out cuz most of the steak I see online videos have some blood in it. This one you made is what I am aiming to do this weekend. 😇
These are New York Strip Steaks
I guess the one which has seasoned an hour a head has the most tenderness
Those look medium, not medium-rare... Do you take into consideration that the internal temp continues rising while the steak rests? About 10 degrees (F), if I'm not mistaken
It's because he tented the steaks
@@jamie7880 Even without tenting, the temp increases due to residual heat
Zen D looked med well to me. Nasty 🤢
I had a heart attack just watching how much salt you put on that steak!
The Butter actually killed me.
Dave Fox and how did you like the amount of oil and butter in his pan? Murica goddamit!
Dave Fox don’t eat meat dumb
The pepper I put on the steak (fairly course mix, not whole corns but not finely ground) always burns really badly in the pan and causes plumes of white smoke. Am I not using enough oil or cooking too hot? And is Canola Oil significantly worse than Avocado for this?
I’d just suggest adding the pepper after if you’re getting that kind of burning result. Avocado should be slightly better than canola in its smoke point but that’s on the margin.
when I seen you cut those steaks... I was like.... "YOU MONSTER!!!!!"
So what about the lower smokingpoint issue with the butter you throw in later on? The pan is still 400 degrees or so at that time, i assume..
Great question - it’s why we throw it on at the end with about two minutes left in the cook so that there isn’t enough time for the milk solids in the butter to burn.
I think bating steaks in butter is gross but if you pike it do it. The higher temp oil tempers the butter so it does not burn as much as it would on its own. Lots of joints mix butter and canola 50/50 and use that for sauteing and pan frying as a "best of both worlds" approach although I see no best in butter at all.
@@richardrichardsen6611 what's with the disgust for butter 😆
Hmm im not sure wether to thank you or not. I wanna thank you for saving me all the time doing similar tests, but on the other hand, that means I wont be eating all the steaks I was planning to eat during all the testing
But of course A BIG THANK YOU! this is awesome!!
xander pl
Good experiment..
Thank you! Cheers!
Good video. Im looking to buy a wok and a cast iron set after i buy my wife emeril's pressure cooker air fryer.... hey compare a test using cast iron and an air fryer
To make that steak even more tender, add the salt over night, in the frig before cooking.
During resting, I'd pour the garlic butter with Rosemary on the top of steak, to get all the flavor in and keep the steak moist.
Yeah, I’ve been doing a 48 hour dry brine on my steaks recently and it’s phenomenal.
@@BBQandBottles
That's the best.
Good comparison Me thinks your right
Why did i watch this now!? Looks great.
Delicious i just bought an iron pan with the lines inside.
Good stuff. What pan has the lines in it?
I'm thinking to slice that meat 'thinner' so it can be well done from within... Lemon pepper is better
I only eat well done steaks. Please do more well done steak tutorials. Thank you.
Yeah, no. No one is gonna show you how to fuck up a steak on a video, you can figure that out on your own!!!!!!!!!!!
Cool video... but try taking off at 120°
I usually hand rub my steaks with a half a cup of Bon Ami. Really sharpens up the taste.
I’ll have to give that a shot
@@BBQandBottles ajax works too
looks so bomb. perfectly seared.
👊👊👊
But dry as hell, damn
Little joke yall
But dry as hell, damn
Little joke yall
Your burner igniter doesn’t work? Why use a match lol
Great video. This would help.
Great Video!
Thanks Ricardo
So I've seen a number of your videos and can see that you like to season well in advance...with that in mind I think there is somewhat of a confirmation bias here.. I think if you had some one else do the taste test and give their honest feed back then it would hold more weight as an actual comparison... However this is just my opinion...oh and yea like the others have mentioned... different pans too
professional chefs, and the one that i heard say it first, Alton Brown, always says, "you season meat BEFORE you cook it".
Lost me the second he cut those two beautiful steaks in half!! Sacrilege.
I know... but it was either that or have everyone jump all over me for an over crowded pan 😁
You need to try salting the night before.
You should try salting two nights before. 👍th-cam.com/video/y-mktLc6Vpc/w-d-xo.html
Could have sworn this is Sean from Hot Ones!
Great vid! I have a question though. Did you pat dry the first steak again just before putting it in to the pan? Because after an hour sitting with that salt I assume it would release a lot of moisture? I always season my steaks just before searing them, I wanna try with an hour before as well. Thanks!
REALLY REALLY good question and no I didn't. I literally just finished filming another one of these videos and was debating patting them dry a second time but I didn't need to. When you leave them seasoned for an hour, while the salt exacts some moisture, the full 60 minutes should give the steak enough time to reabsorb that moisture. However, I'd suggest you try the 48 hour dry brine. The surface of the steaks will be dry as a bone and that extra time with the seasoning breaks down the muscle fibers a little giving you an incredibly tender steak. Here's a link to the dry brine video if you want to check it out. th-cam.com/video/y-mktLc6Vpc/w-d-xo.html
@@BBQandBottles Brilliant, thanks for the answer! And yes, I just watched the video about the 48h dry brine and I am difnitely trying it this week! Wow, that crust looks amazing! 👍
Thank you.
I just tried seasoning with sea salt the day before, for the first time, and will never put salt on steak again. No one could finish their steak, they were so salty. I couldn't eat mine either. I never, ever use salt for anything, so even though I was a bit skimpy on the salt, it was not pleasant to eat.
Sounds like you used too much salt John. I'd suggest only using as much salt as you would normally season your steaks with.
@@BBQandBottles I didn't put as much on as i see being done in so many videos. I never put salt on a steak before, since I never use it on anything. I thought I'd try it. Guess we found it so salty because we are not used to salt.
Sorry to hear that John. Probably sounds like it’s best to go back to your regular method
why didn't you dry brine (salt it over night) ?
What to do if you want to steaks done to medium well without overcooking them or burning them please let me know
Susan Spencer You could heat the steaks to medium well temp in the oven and then sear them at the end in the cast iron skillet with the butter, garlic, and rosemary. They shouldn't get burned that way. Look up "reverse searing" to see how others do it.
Next experiment, to baste or not to baste? Thank you!
Good one.
I knew straightaway at the beginning that ‘ adding salt after cooking ‘ piece is not going to make it , just by looking at the size of the piece you granted , what a waste 😂 😍
Another very interesting comparison. I have started seasoning a while before cooking based on hearing it here on youtube so i am all with your findings.
Looking forward to your next video. Cheers Jarred
I thought he was going to season the last one while it was still in the pan right before he took it out and maybe flipped it a couple of times
Nice watch..
Nice watch
Awesome video really helped me out 😜
Thanks man - send us some pictures of how it turns out and we'll give you a shout out on our Instagram feed.
What kind of savage doesn't use charcoal?! Just doesn't taste as good in my opinion