Adding This One Thing to Your Steak Will Make It 20 Percent Tastier
Have you ever wondered how to prepare a steak so that you maximize its natural flavor?
With the help of two acclaimed chefs, we concluded that salt is the secret ingredient that
helps pulls all of a steak’s distinctive flavors out so you have an irresistible dish every
single time.
How does salt make such a big difference in the flavor of steak?
“Salt enhances flavors in all foods,” says Vincent Olivieri, director of culinary
development and chef de cuisine at Fairway Market Café and Steakhouse.
But how, specifically, does that apply to a hunk of steak?
“Salt releases moisture in the muscle [of the meat] and releases the natural
flavors of steak,” says Tender Greens Chef and Vice President of Stores,
Pete Balistreri.
When should you salt your steak?
Balistreri says to always salt your steak right before cooking.
“Salt will begin to cook the steak’s surface and release moisture from the muscle
if salted too far in advance. Ideally, we want to keep the juices in the steak by
salting right before we cook,” Balistreri says. Olivieri concurs.
“It’s always good to salt a steak prior to cooking to dry the outside,” says Olivieri.
“A dry steak will give you a crispy sear.”
Can you overdo or under do the amount of salt you use on your steak?
“Absolutely! The thicker the cut, the more salt needed,” Balistreri says.
“If you are cooking a thick rib eye or New York steak, you’ll need a little more salt
than if you are cooking a thin skirt steak. When salting, it’s important to salt well
above the steak and ‘make the salt rain.’ This allows for even coverage and avoids
concentrated spots of salt.”
Olivieri says that when it comes to larger roasts, like prime rib, you should go heavy
on the salt because the fat will absorb most of it and give you that crispy crust that
everyone loves to eat. Who doesn’t want that?
OK got it, so it depends on the thickness of the steak.
What types of steak call for less salt?
“If the Kobe Beef or Wagyu is a standard grilling steak, I would recommend slightly
less on the salt, as the fat will cause that beef to be very delicate,” says Balistreri.
“For the standard certified grass-fed steak, it’s more about the thickness of the
steak than the type.”
And if you’re using a tougher cut of meat, you might need to use a lighter touch.
“When dealing with a tougher cut, like something that requires a marinade, go lighter
n the salt and heavier on an acid. Whether it be lemon juice, vinegar, leave the
salt light until the end, and season to your liking,” says Olivieri.
Is there a specific amount of salt you use?
“I usually give a light sprinkling, making sure to cover all the meat. I’d say the
most important aspect of salt application is the quality of your salt. At the Steakhouse,
we use imported flaky French sea salt, Maldon Large crystals [of sea salt] are strictly
used for finishing, adding that flavor and a crunchy texture,” says Olivieri.
Wait, what is finishing salt, and why is it important?
“Just as important as seasoning the steaks right before you cook them; a great
finishing sea salt larger than the kosher salt you use prior to grilling will make a world
of difference to the finished experience. These finishing salts go a long way and
should be used lightly. There are many types of finishing salts: smokey, spicy, sweet,
and standard,” says Balistreri. This is an easy way to switch up the taste of steak if
you’re into trying new flavors.
Recap: How to salt a steak like a chef
Both chefs provided a great deal of information, so let’s take a step back and
review the key points. You should salt your steak right before you throw it on the grill,
as this will allow the juices to stay intact for optimal flavor. Thicker cuts of steak will
typically need more salt than thinner cuts. The exception? A thicker steak that requires
an already salt-filled marinade…you’ll want to cut back the salt and swap in an acidic
liquid such as lemon juice or vinegar. There you have it folks, your next steak just
got 20 percent tastier, all thanks to the humble salt. Now, let’s fire up the grill!
Cheyenne Buckingham 1/9/2019
Edited by H.C.
Don’t Go Uninsured!
https://dontgouninsured.com/u/U1GZ8sVD
No comments:
Post a Comment