texas69bee
Well-Known Member
Cook it any way you like but there are many articles that suggest this. It's much more than searing. This is one of many articles that suggest this method.
Salting Steaks:
Do not salt your steaks just before cooking. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat's surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray, not brown.
Salting Steaks:
Do not salt your steaks just before cooking. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat's surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray, not brown.
i'll bring the coronas
