Steak Hacking

[Kaido]

How to turn cheap "Choice" steaks into gucci "Prime" steaks

sample

"Do you know the joy of buying Choice and eating Prime? It's like buying a Hyundai and getting a free mail-in rebate for a BMW upgrade!!!"

Sample

Instructions:

1. Buy a steak at least 1" thick (Rib Eye, Porterhouse, T-Bone, NY Strip)
2. Pat the steak dry on both sides with paper towels
3. Salt each side with 1/2 to 1-1/2 teaspoons of salt (kosher or sea salt, NOT table salt)
4. Allow to sit on counter at least 15 minutes (up to an hour)
5. Rinse off all salt with water and pat (very) dry
6. Grill to perfection

Salted

Grilling

Yum!

$12 for 17 ounces of NY Strip steak
cuts like filet minon
tastes like ribeye
ftw

Mushroom & Onion "Sauce" recipe

:thumbsup:

 

[AbsolutDealage]

The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

 

[alkemyst]

Originally posted by: Kaido
Instructions:

1. Buy a steak at least 1" thick (Rib Eye, Porterhouse, T-Bone, NY Strip)
2. Pat the steak dry on both sides with paper towels
3. Salt each side with 1/2 to 1-1/2 teaspoons of salt (kosher or sea salt, NOT table salt)
4. Allow to sit on counter at least 15 minutes (up to an hour)
5. Rinse off all salt with water and pat (very) dry
6. Grill to perfection

salt <> better cut of meat.

 

[Eeezee]

repost x 1000

 

[DisgruntledVirus]

So can I turn this hunk of lead into gold with a salt rub as well?

 

[Kaido]

Originally posted by: DisgruntledVirus
So can I turn this hunk of lead into gold with a salt rub as well?

Yes, and it will be buttery-soft! :Q

 

[Kaido]

Originally posted by: Eeezee
repost x 1000

If it doesn't come up in Search, it doesn't exist

 

[Kaido]

Originally posted by: alkemyst

Originally posted by: Kaido
Instructions:

1. Buy a steak at least 1" thick (Rib Eye, Porterhouse, T-Bone, NY Strip)
2. Pat the steak dry on both sides with paper towels
3. Salt each side with 1/2 to 1-1/2 teaspoons of salt (kosher or sea salt, NOT table salt)
4. Allow to sit on counter at least 15 minutes (up to an hour)
5. Rinse off all salt with water and pat (very) dry
6. Grill to perfection

salt <> better cut of meat.

Obviously. These are simply instructions on how to improve a cheaper cut of meat. But bravo on figuring that out!

 

[Kaido]

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

 

[Canai]

HOLY SHIT ever heard of the 'edit' button?

 

[Kaido]

Originally posted by: Canai
ever heard of the 'edit' button?

What are you talking about?

 

[tw1164]

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

More, marbled through out the steak

 

[moshquerade]

you can cook for me anytime.

 

[Kaido]

Originally posted by: tw1164

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

More, marbled through out the steak

Does the fat add to the flavor? I'm still getting my head wrapped around all the different cuts lol.

 

[moshquerade]

Originally posted by: Kaido

Originally posted by: tw1164

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

More, marbled through out the steak

Does the fat add to the flavor? I'm still getting my head wrapped around all the different cuts lol.

adds to the flavor and the moistness.

 

[Kaido]

Originally posted by: moshquerade

Originally posted by: Kaido

Originally posted by: tw1164

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

More, marbled through out the steak

Does the fat add to the flavor? I'm still getting my head wrapped around all the different cuts lol.

adds to the flavor and the moistness.

Ahh. I did notice that the salt trick made the meat softer (a LOT softer).

I'm always surprised at how much cheaper it is to cook at home. A meal at McDonalds will run you $12 easily (Big Mac, large fries, soda, apple pie); you can cook 2 steaks at home for that price, then have leftovers for lunch the next day and skip the preservatives

 

[BUTCH1]

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

It's in the "marbling", the fat that is embedded in the meat , not the fat on the edge.
Too much salt can draw out moisture so be careful. a tenderizer that contains papain
can also be helpful especially on top-round cuts (London broil)..

 

[Kaido]

Originally posted by: BUTCH1

Originally posted by: Kaido

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Do prime cuts have more or less fat content? This is only my second time grilling steak at home. So far I've done a T-Bone and a NY Strip.

It's in the "marbling", the fat that is embedded in the meat , not the fat on the edge.
Too much salt can draw out moisture so be careful. a tenderizer that contains papain
can also be helpful especially on top-round cuts (London broil)..

Ahh that's what they mean by marbling...they say if the steak is already well marbled, don't bother with the salt hack. Once I get a few good steak rubs made I'll give a nicer cut a try!

 

[BUTCH1]

Top sirloin on sale here locally, I'm going to grab some today@ 3.49/lb.

 

[hanoverphist]

Originally posted by: Kaido


Ahh. I did notice that the salt trick made the meat softer (a LOT softer).

I'm always surprised at how much cheaper it is to cook at home. A meal at McDonalds will run you $12 easily (Big Mac, large fries, soda, apple pie); you can cook 2 steaks at home for that price, then have leftovers for lunch the next day and skip the preservatives

12 bucks for a number 1 combo and a 50 cent pie? you gotta be kidding me, are prices that different? here you can get that meal for under 5 bucks at mcdonalds. ill still buy a 12 dollar steak tho, cant stand the mcdonalds.

 

[techs]

Jewish people do it all the time.
Its called "Koshering"

 

[BUTCH1]

Originally posted by: hanoverphist

Originally posted by: Kaido


Ahh. I did notice that the salt trick made the meat softer (a LOT softer).

I'm always surprised at how much cheaper it is to cook at home. A meal at McDonalds will run you $12 easily (Big Mac, large fries, soda, apple pie); you can cook 2 steaks at home for that price, then have leftovers for lunch the next day and skip the preservatives

12 bucks for a number 1 combo and a 50 cent pie? you gotta be kidding me, are prices that different? here you can get that meal for under 5 bucks at mcdonalds. ill still buy a 12 dollar steak tho, cant stand the mcdonalds.

Fast food could be decent if the people who work there gave a crap, most don't
and you wind up with old leathery fries and a dry burger. I just stop and buy a frozen
dinner if I'm in a rush, FF is mostly a joke around here..

 

[Kaido]

Originally posted by: hanoverphist

Originally posted by: Kaido


Ahh. I did notice that the salt trick made the meat softer (a LOT softer).

I'm always surprised at how much cheaper it is to cook at home. A meal at McDonalds will run you $12 easily (Big Mac, large fries, soda, apple pie); you can cook 2 steaks at home for that price, then have leftovers for lunch the next day and skip the preservatives

12 bucks for a number 1 combo and a 50 cent pie? you gotta be kidding me, are prices that different? here you can get that meal for under 5 bucks at mcdonalds. ill still buy a 12 dollar steak tho, cant stand the mcdonalds.

Yeah its like $9.50 for a large meal here plus extras

 

[LS21]

be careful of getting duped on "angus" or "prime" label. angus is a type of cattle. "Certified Angus Beef" is a brand, with a label. (I guess that part is not so important, because angus is angus... but perhaps the CAB brand has more stringent quality standards.)

USDA classifies beef into Prime, Choice, Select, etc based on marbling (intra-fatness). Very very few steaks are certified Prime by the USDA... though many people will slap a "Prime" on their offering. So make sure its "USDA Prime" - if thats what youre after


You should always rest a steak, regardless of quality, so that it has even temperature throughout, for more even cooking. Pre-salting is a good idea - the moisture drawn from the steak will help during the searing - however, i dont want to draw TOO much from the steak thus i salt no more than 15 minutes before grilling (the time it takes to prep my coals)

 

[LS21]

ps.... the big chunks of fat around your steak is not marbling. its nasty. you want to trim it off your steak before you grill for a few reasons:

1) its pretty much inedible anyway
2) itll look messier when you leave it on your plate
3) more importantly.. it may cause flare-ups during grilling, which can lead to uneven cooking