How to Season Steak Experiment - When to Salt Your Steaks, INCREDIBLE!

Summary

In this experiment, Joey explores the impact of salting steaks at different intervals: one day, one hour, and one minute before cooking. Through a hands-on approach, he tests how salt affects the texture, flavor, and overall quality of thick New York strip steaks. Using a reverse sear method, he highlights key differences in tenderness and salt absorption, ultimately discovering that salting a steak an hour or a day before cooking yields richer, more flavorful results. Joey’s fun and informative experiment reveals the benefits of planning ahead for tastier steaks.

Takeaways

• 😀 Salting steak at different times (24 hours, 1 hour, and 1 minute) impacts its flavor and texture.
• 😀 Salt enhances the flavor of meat by drawing out moisture and seasoning it more deeply over time.
• 😀 The steaks are New York strip steaks, 2 inches thick, cut into smaller portions for the experiment.
• 😀 The experiment uses kosher salt for consistency across all steaks.
• 😀 A half tablespoon of salt is used on each steak to ensure a consistent amount.
• 😀 The steaks are cooked using the reverse sear method, starting with a low oven temperature and finishing with a hot sear in a cast-iron skillet.
• 😀 Steaks salted 24 hours ahead have a darker color and a firmer, richer texture.
• 😀 Steaks salted 1 hour before cooking have a more subdued salt flavor and a tender texture.
• 😀 Steaks salted 1 minute before cooking retain visible salt on the surface and have a firmer texture.
• 😀 The 24-hour salted steak is the most tender and flavorful, with the salt fully absorbed into the meat.
• 😀 While the 1-hour steak is very good, it has a less pronounced salt flavor compared to the 24-hour steak.
• 😀 Salting steaks 1 minute before cooking results in a less tender steak with a noticeable surface salt taste.
• 😀 Using an instant-read thermometer ensures consistent and accurate cooking to the desired doneness.
• 😀 The takeaway is that salting steaks at least 1 hour before cooking improves flavor and tenderness, and 24 hours yields the best results.

Q & A

Why do we add salt to steaks?

Salt enhances flavor and plays a key role in seasoning steaks, as it draws out moisture, intensifies the natural beef flavor, and improves texture. It also helps in the Maillard reaction during cooking, which creates a flavorful crust.

What is the main goal of the experiment in the video?

The main goal of the experiment is to test how the timing of salting steaks (one day, one hour, or one minute before cooking) affects the flavor, tenderness, and texture of the steaks.

What kind of steaks were used for the experiment?

The steaks used were thick New York strip steaks, approximately 2 inches thick, cut into smaller serving sizes. These smaller cuts are technically referred to as Casey filets or Manhattan filets.

How was salt applied to the steaks?

Kosher salt was applied to each steak using half a tablespoon for consistency. The salt was evenly distributed around all sides of the steak to ensure uniform seasoning.

What were the three salting times tested in the experiment?

The three salting times tested were: 1) salting one day before cooking, 2) salting one hour before cooking, and 3) salting one minute before cooking.

How were the steaks cooked after salting?

The steaks were cooked using the reverse sear method, where they were first baked in an oven at 250°F until they reached an internal temperature of 130°F, then seared in a hot skillet for 45 seconds on each side.

What is the significance of using kosher salt in this experiment?

Kosher salt is commonly used for seasoning steaks because it has a coarser texture, which allows for better control over the amount of salt applied. Its large crystals also dissolve evenly on the meat, helping with flavor penetration.

What were the noticeable differences between the three steaks in terms of appearance?

The one-day salted steak had a darker color and drier texture due to sitting uncovered in the fridge, while the one-hour salted steak had a more typical steak appearance. The one-minute salted steak showed visible salt on the surface and was the lightest in color.

Which steak had the most tender texture and why?

The one-day salted steak was slightly more tender than the others, likely due to the longer time the salt had to penetrate the meat, resulting in a more developed flavor and a slightly altered texture.

What did the taste test reveal about the flavor differences between the steaks?

The one-day salted steak had a deeper, richer beef flavor, with salt fully integrated into the meat. The one-hour salted steak had a balanced flavor, with a more subtle salt taste. The one-minute salted steak had a saltier surface taste but lacked the depth found in the other two steaks.

What is the takeaway from this experiment regarding salting steaks?

The experiment suggests that salting steaks at least one hour before cooking produces the best results in terms of flavor and tenderness. Salting the day before offers even better results but may not always be necessary unless there's extra time. Salting right before cooking results in a less integrated salt flavor.