Interesting:

[steamykitchen.com]

Saw this on Digg last weekend - tried it, and it does do a nice job - but make REAL sure you thoroughly rinse the salt off the meat. I'm going to try it again, but only go 45 minutes instead of an hour.

The leftover T-Bone sliced up on a sandwich was REALLY good. Even better than the first time around.

Here's the digg page with lots of comments.
[digg.com]

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Good Luck!
Jamie Dresser
Other World Computing

It works well. I too learned about it from Judy Rogers of the Zuni Cafe. I wouldn't go so far as to say it turns choice into prime, but it's still better than not doing it.

I suspect part of why it works so well for some people is it forces them to get their meat out of the fridge for at least an hour before cooking. Just taking the meat out an hour or two ahead of time makes a big difference, too. If you don't, you have to really overcook the outer layers of the meat to get the interior cooked to your liking, and that makes it chewy.

I buy the cheap steak and burgers and marinade for 20-30 minutes (if unfrozen) in Kikkoman's teriyaki marinade (WalMart). Wonderful every time.

My best friends dad taught me that over 40 years ago.
He was a short order cook at the Duke City Diner.

BGnR

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hardly a new technique.

google for salt chicken. i think invented by the Chinese, and i'm guessing a long time ago...

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Got killed by ten million pounds of sludge from New York and New Jersey

?

It's not new because salt is a preservative and was used that way for centuries. But to some people, it is new.

Sure, whatever. If it works, it works.

But who in the hell thinks a good porterhouse is a "cheap choice". My god, the thing is is 1/3 tenderloin (at a minimum) and 2/3 short loin. Some porterhouses are more like 40:60. Plus unlike a tenderloin fillet, the porterhouse tenderloin is cooked next to the bone which adds flavor (although it can cause uneven cooking as well).

Sprinkle with salt/pepper, immediately to a searing hot grill, turn once with tongs, rest under foil.


Craig

Craig, good point.

BTW, I don't think flavor is key to this technique, it's "tenderness," which some are after vs. real beef flavor. For the best beef flavor seek out some grass-fed beef and see if you can get it aged. And don't cook beef (or any meat, really) straight out of the fridge!

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An underwater guy who controlled the sea
Got killed by ten million pounds of sludge from New York and New Jersey

. . .I saw the alton brown episode where he used this similiar technique. . .actually cooking shrimp in the oven in rock salt. ..

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Edited 1 time(s). Last edit at 09/15/2007 10:18PM by NewtonMP2100.

I always do a marinade / salt rub before grilling (which I do a lot of) and also grilling meat at room temp
will make a huge difference too - usually 60 to 90 mins at temp in the marinade.

Quote
NewtonMP2100
. . .I saw the alton brown episode where he used this similiar technique. . .actually cooking shrimp in the oven in rock salt. ..

I have done the Epicurious salt encrusted loin a number of times for Christmas parties
and I have never been disappointed in the result (and no complaints from the guests either)
[www.epicurious.com]

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Worked great on a soy burger I made yesterday.

...and i'm guessing a long time ago...

POMTL!

And what Craig and mbs said.

And that soy burger of jimmy's must be Heaven on Earth!

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