I have been told to season steaks before and after you cook them. I understand both concepts. I cannot tell which is better. When is the best time to season and why?
CHEFBUCK
Aug 29, 2007 02:50PM
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I have been using Zuni's dry brine method for the last couple of years. I can notice the difference.
To dry brine Zuni Style, sprinkle coarse salt (IIRC 1/2 t/lb.) over all surfaces, let rest in the fridge for 1-3 days. If you want additional seasonings, add them when salting.
Zuni is a San Francisco Restaurant whose chef "learned" about salting in France.
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Salt before. If you have time to do the Zuni dry brine method (at least a day before) do that. If you do not have time to dry brine, season immediately before you cook it.
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I was told that when you season after the first flip of your steak, the salt will disolve easier.
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The goal is not disolving, but rather changing water in beef "juice" into a seasoned liquid replacing the H2O. Inside a steak is a liquid, some will reduce the liquid by air drying, aka dry air aged. Those steaks have a lower water content than most commercially available steaks. The goal of dry brining is to season the water inside your steak.
When one allows the salt to move into tissue, the flavor is deeper, figure out how to transport sugar/spice with the salt and you will have a dry brined steak.
Please note: Above, I wrote I used 1/2t/lb, I just checked the book and they recommend a scant 1/4t/lb.
Cook a steak any way you want, then sprinkle some coarse salt over the piece on your fork just before "biting", not a lot, jtry 4-6 crystals per bite. You should experience a crunch and a flavor (salt) explosion). I learned this from eating poke, salted when eaten.
The real problem with beef today is it is going mild, as in mild tasting. I serve a mushroom gravy with steaks, most of the local steakhouses in my area offer something similar. A little bit of horseradish served on the side will perk up a mild beef steak.
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I have been cooking steaks on the Weber for 40 years. Last few years, it has been aged prime beef preferably dry aged. (Also use real charcoal, not briquets) My best results have been to use kosher salt and coarse ground black pepper, both liberally, before cooking. Never had a complaint yet
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