Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks the whole family will love! Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 12 mins. Resting Time: 45 mins. Total Time 1 hr 2 mins. Course Main Course. Cuisine American. Servings 4. Calories kcal. Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts. After the waiting period, rinse the salt off your steaks under cool running water.
Use some paper towels to pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. Season as desired, then grill until desired doneness. Serve and sit back and enjoy the happy faces around the dinner table. I may receive compensation when you click through and purchase from links contained on this website. I always offer my own genuine recommendation. Of course, there is much more involved, but salting steak is the first and most important step in cooking a perfectly seared steak.
We'll tell you why below. Salt has been used in culinary pursuits essentially since the dawn of man, though its use was much less glamorous then than it is now. The first recorded use of salt goes back to China around B. Salt back then was mostly used as a preservative. People in civilizations around the globe learned that by packing perishable foods with salt, they would last much longer than thought possible. This allowed fisherman to bring fish in from the coasts or travel long distances in trade.
Today, salt is used in cooking especially with meat to do two things: tenderize and boost flavor. Salt tenderizes a hunk of meat, or the stalk of fibrous vegetables, in the same way it preserves them.
Adding salt to the exterior of a piece of steak draws out the moisture in the steak. The salt then dissolves in this moisture, creating a brine that is then re-absorbed back into the steak.
In this process, the lean muscle proteins in the meat are broken down, made juicier and more tender. All thanks to salt! Of course, tenderizing meat with salt and making it juicier will increase its flavor, but salt makes things taste better for reasons that have nothing to do with the food itself. Salt also a complementary relationship with our tongues. Saltiness is actually one of the five basic "flavors" our tongues can taste, along with bitterness, sweetness, sourness, and umami or, the savoriness you get from something like gravy.
What makes salt different from these other flavors is that they can overpower or complement them, "opening up" our taste buds. Salt has been shown to reduce the bitterness of other foods, improving and altering their taste. For example, many people find dark chocolate too bitter to eat. But adding salt to a chocolate bar suppresses this bitterness and allows the other complex flavors of the chocolate to shine. Adding salt to sweet or sour things won't necessarily reduce their flavors, but will balance them out, making the food less one dimensional.
Every steak worth its salt has to have a flavorful, crispy sear. And salt plays a pivotal role in allowing this to happen. To understand why, we first have to understand the Maillard Reaction.
Is there a downside to tenderizing meat? Ask Question. Asked 7 years, 7 months ago. Active 2 years, 1 month ago. Viewed 74k times. Wikipedia says Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest.
Improve this question. Dacio Dacio 2 2 gold badges 4 4 silver badges 14 14 bronze badges. As an aside, I think the site could benefit from a tenderize tag. Add a comment. Active Oldest Votes. The home version looks like this, with many small pointy blades or needles to penetrate the meat: Picture from Chef's Catalog They are used to create many, many small cuts in the meat, physically severing the connective tissue and making it more tender. The many small holes may also help the steak absorb some seasoning from a marinade.
Yes, eventually you will reduce it to shreds, or make to thin and unattractive. Improve this answer. Community Bot 1. It's worth noting that acidic marinades can actually make meat tougher if the acid is strong enough to denature the proteins. I think your response about tenderizing the meat that it had been done with a Jacquard was incorrect. From the description he gave when he opened the package sounds more like the butcher ran it thru a cuber.
I've tried both micro-cut jacquard-style tenderized chuck steak, and pounded chuck steak, and I am of the firm believe that the small bits of meat never get tenderized. After the first bite, your molars will experience the tough fibers anyway. Neither works.
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