NY Strip Steaks marinaded in, well, salt...

[GrillinFool]

I know it sounds insane. Salt dries stuff out right? Nobody takes two fat slabs of fine strip steak and slathers them with salt before grilling them right? I realize this is a huge leap of faith, but trust me.This is money...

Fat steaks. Phone for perspective:

Layer of coarse salt:

On the grill:

Resting:

Plated with a side of grilled romaine.

 

[chowhound]

Good looking steak.
I always cook with salt, as did my family and friends. Dry brining was not a concept then, but I've done it before with good results. I've never had a problem with the steak drying out regardless.

 

[GrillinFool]

Good looking steak.
I always cook with salt, as did my family and friends. Dry brining was not a concept then, but I've done it before with good results. I've never had a problem with the steak drying out regardless.

I was of the camp that I would marinade my steak in something liquid and then right before cooking put a sprinkle of coarse salt on each side. This is a step beyond that.

Oh, and since I put that post up on the site I have improved the "dry" brining process. More on that soon. Also, just wait till you see what we are doing with eggs on the grill!!! That's right, eggs!!!

 

[chowhound]

I never got into marinating steaks, but my steak of choice is ribeye and they're never dry or tasteless. Usually it's just s & p 30 minutes or so before cooking, while letting get to room temp, but I've loaded the kosher salt on, wrapped it up in plastic wrap and let it go a few hours in the fridge before bringing to room temp. Not that it is much effort, but I didn't think the results warranted what little effort it was. I'll have to try it on something other than ribeye.
But that is one fine looking steak you cooked for sure. Nice color inside and out.

 

[QSis]

I am not into marinating steaks, either. For one thing, the dryer the outside of the meat is, the better it browns, so I pat my meats dry before seasoning and putting them on the grill.

This makes sense to me, Grillin. That photo of the raw steaks was incredible! You cooked yours a tad more rare than I like, but I'm really impressed with the outer crust!

Your grilled Romaine looks great and I can't wait for your eggs technique!

Lee

 

[Blues Man]

Nice Steaks ................ Great website by the way.

 

[phreak]

mmmm salted steak...You can take it a little further and literally pile the salt on...I've used this method

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

with great success.

 

[GrillinFool]

mmmm salted steak...You can take it a little further and literally pile the salt on...I've used this method

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

with great success.

This is one of the sites I hit when researching the salt deal...

 

[High Cheese]

Doesn't the oil give the meat an off flavor? You might want to try lump charchoal for a better sear, I've never had good luck getting a good sear with briquettes.

Looks like it's cooked the way I'd want it. Still have to try this method, but I see different variations of it around the net.

 

[GrillinFool]

Doesn't the oil give the meat an off flavor? You might want to try lump charchoal for a better sear, I've never had good luck getting a good sear with briquettes.

Looks like it's cooked the way I'd want it. Still have to try this method, but I see different variations of it around the net.

I don't think so in terms of the Olive Oil. I flame the entire time. I pour the oil, flame it, and let it die out. If it's hot enough to ignite the oil it's hot enough to sear. This just speeds up the process...