Steak Cooking Times

[rabb]

Do you just brush it off before cooking?

[RayRay]

Do you just brush it off before cooking?

I've tried a bunch of ways. The first theory I read was to salt a thick steak 15 or so minutes before grilling because it brings all of the juices to the surface of the steak. I was brushing it off for that and it was ok. This time (right before grilling) I coated each one in a little olive oil then sprinkled on a generous portion of coarse sea salt and pepper. I read one chef say "there is no such thing as too much salt here" but I took it somewhat easy. It creates a great mixture with the juices once you cut into it. I'll probably buy some cheaper cuts and try it with a heavily salted coating.

[miketheknife]

Any marinade? And just to be sure, you are saying you put olive oil, salt and pepper on the steak and then did not brush anything off? And it wasn't too salty?

[RayRay]

Any marinade? And just to be sure, you are saying you put olive oil, salt and pepper on the steak and then did not brush anything off? And it wasn't too salty?

No marinade and did not brush anything off. I was really surprised but not salty (in a bad way) at all.

[miketheknife]

Last night I picked up a New York Strip. Rubbed it with salt and pepper (just the ghetto stuff, I didn't have any fancy rock salt or cracked pepper) and garlic powder (because I'm incapable of cooking anything without garlic) and then brushed with oil because I forgot to do it first. I cooked using that Omaha steaks chart.

Wow. It was the juiciest, most flavorful piece of meat I've ever cooked. Part of that is no doubt because I didn't overcook the shit out of it like normal and cut slices in it to check. But I think the salt had something to do with it as well. And it didn't turn out salty at all. I don't understand why, but I'm not going to spend too much time on it.

If I can reproduce these results regularly I'll never marinate my strip steaks again. I am sitting here right now just imagining how that flavor was. Thanks for the grilling tips Lee.

[rabb]

I must try this, oh yes...I must

[RayRay]

That's awesome-glad it turned out well. I think this really is an experimentation process for people since we all have different tastes.

One other thing, make sure to take the meat out of the fridge 30-45 minutes before grilling to let it come closer to room temp. That will also help with the juiciness.