Should you brine your steak? -- Steak EXPERIMENT !!!
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- čas přidán 27. 07. 2024
- Steak EXPERIMENT !!! Should you brine your steak?
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I’ve dry brined, wet brined and marinated in a heavily seasoned mixture of herbs garlic and soy. All are great but depends of the cut and size. Steaks work best with that marinade or dry brine. Roasts are best wet. You definitely needed more salt and longer time to brine. No salt need be added prior (or after) to cooking. I would also recommend for wet brine that when removed and dried, to let it sit and come to room temp. Brush roast with a water and baking soda mixture and wait at least 20 minutes. Chemical reaction needs time to tighten up the proteins and retain the moisture you added during brine. This will help with browning tremendously.
Wet brine for roasting cuts, Dry brine for steaks. I brine for 12-24 hours in the fridge regardless of the type of meat or whether wet or dry.
Thanks for this Roel excellent question and answers. This is something I have wondered. Thanks again!! Keep them coming!
I will thanks for watching
I absolutely love your channel. Especially that you do side dishes and sauces with most videos. Keep up the good work mate!!
There was nowhere near enough salt in that water lol... needs at least 5x that much
If you want to know exactly, you want 6% salt in your brine by weight.
I agree. I posted that on another one of his videos where he did the same thing.
I wouldn't wet brine my steak either. Thanks for showing the difference. I prefer the dry brine method for Tri-Tip
I think there's one more test comparison you can do and that would be wet brine vs. Dry brine and dry brine for the same amount of time as you would the wet
"Dry brine" your steak. Season it well, even with a marinade and let it soak if you like. Then dry it and put it on a cooling rack so the air can get all around it and put it in the fridge. Do NOT cover it! Just be sure to put something underneath to catch any drippings. Turn it once during the process, as the moisture that gets pulled out will run to the bottom.
Go at least 8hrs and preferably a long, over-night to get a good, dry surface to your steak.
This will do a rapid, abbreviated "dry age" to your steak, pulling the moisture away from the surfsce, which concentrates and intensifies the flavor of the meat (think of it as "distilling" your steak!) and helps get a really good, hard sear when it hits the hot pan flames.
I'm a "sous vide and sesr" person for any large cut of steak which happens in my life, now... But that's another video... :)
As for the fat you trim... Keep all the clean, dense, pure fat (not grissle) from your beef trimmings.
Put it in the freezer if it takes you a while to save up a couple pounds of it (not long for me at all ;D ) then, when you have enough, trim away as much of any remaining meat bits and hard gristley stuff as possible. That doesn't render.
Put the trimmed fat in a pot and slowly heat the fat and let it cook at a LOW simmer until all the remaining bits of meat/gristle crisp up and float to the top.
When it's done and there's just a bunch of brown, crispy stuff floating on top, use a "spider" or seive, etc. and skim off all of the floating debris.
When you've got the fat nice and clarified, pour the fat into a "heat and leak proof" container, like a ramekin, etc. (I use mini-loaf pans, lined with wax paper so nothing leaks, which gives me about a 1lb block of what it is now actually "tallow." Fully rendered beef fat, which you can use to grease your pans to fry and cook with (it makes excellent biscuits) and also make candles if you like, that's how it was done for many years.
The fat will be fine and since the meat parts are gone will not spoil however it will start to soften and melt at room temperature so, keep it in the fridge. It keeps a long, long time... And forever in the freezer.
Since we're here, this is the secret to seasoning your cast iron. Do NOT use oil unless you have to, it doesn't cure as thoroughly. Heat your oven to 400-425°F., coat the cast iron with a THIN layer of fat then put it in the oven for 1hr+. Turn off the oven and DO NOT OPEN THE DOOR until the oven has cooled to room temp. If the pan still needs more seasoning, go again. It's far better to do several thin coats than to try to do it all at once. That way the polymers fully convert. If you go too thick, It just make s a glomy mess that never really cures right. Especially if you use vegetable or seed oils (grape, flax).
Not opening the door is what actually cures the "season" of your pan and keeps the smoke under control, as well. It can take 5 coats for a "green" pan. New pans say they're "pre-seasoned." Give them a couple coats, anyway. They're only seasoned enough to keep them from rusting. To really get a good cooking surface takes time, so be patient. The more burgers, bacon, steaks, and eggs in butter you cook, the better it gets. :)
As you cook with the pan, don't wash out the "seasoning." Just scrape loose any stuck-on stuff with a wooden spoon (and a half teaspoon of salt, if it's heavy) until nice and smooth, then just wipe out the pan with a paper towel or get it hot again and hit it with a littlecold water. It'll blast out the loose stuff, then put it on the heat for a minute, to dry it out. After several cook sessions, the seasoning actually starts to convert to a natural polymer, like a plastic surface and THAT'S what makes your non-stick surface.
After I make bacon and eggs or a burger, I just knock loose any stickies with a wooden spoon/spatula and wipe it out. Done. If you cook something substantial and need to wash your cast iron, you absolutely *can* wash it in hot, soapy water. Just don't scrub away the seasoning and be sure to rinse it well. It won't "soak in the soap." That's an old wife's tale.
I digress. Good video... : D Keep up the good stuff.
You beat me to it...lol... who puts steak in water?
I saw people brine the chicken and fish.but never seen with beef. can anyone explain why it's more preferred in chicken and fish?
@@sangpark7172 Probably cuz you don't cook the skin of the cow.
@@GaryGonzalo any tips on when you should marinade vs dry rub? I think it's...don't marinade if it has good fat?
also, what is gristle?
Gary Gonzalo might be the dumbest logic I’ve seen.
Great info! I'm glad to see someone try this. Thanks!!!
Hey pit mastersit’s ya boy lit master once again. I like how you communicate with your subscribers your in my top 5 youtubers
Hey Roel weer supergaaf hoor deze vergelijk vids van je :-) Ga zo door !
Hoi Roel, je laatste video's zien er erg gaaf uit. Goede close up's en goed gemonteerd, dat doet de recepten ook eer aan. Ga zo door Groeten Rob
Hi! what i'd REALLY like to see is a test showing if rest is really useful, i'm curious both about a roast or a grilled steak and about something like a brisket/beef ribs... That would be awesome!
Thanks for the show!
Once again, Roel, you are the Jonas Salk of Barbecue. Doing all the hard work for us! Thanks for another great video!
🤣. He completely mislead you as a wet salt brine is so stupid even an idiot should know not to do it. He completely failed to mention that you should dry salt brine it. Preferably overnight if you have the time. Only use wet for a marinade.
Good experiment. A couple of suggestions: cooking meat treated differently I think might be the issue. As you can see from the juice that escaped, the brining does in fact draw more liquid into the meat. That's because the salt initially draws out moisture, but then gets absorbed into the meat and brings the moisture with it. And salt does denature protein and helps tenderize. I would suggest a higher heat setting for the salt brined meat, espcially for the searing portion. Nice video!
Thanks for the experiment.
Another great video, the unbrined definitely looked better, the tapenade finished the whole thing off perfectly
Great vid!
Nice one PX will give this a go, not sure if Tri -tip is that easy to find.
What tongs are those? The pointy ones with teeth. They’re not the same as the ones you have linked in the description.
Cheers
Hi I'm Stelios from Greece. You are doing one hell of a job. I like your setup , your cooking, your bbq and bravo for everything. Hope to meet you one day so as to exchange recipes. Cheers.
3 seconds in and I had a feeling u were a fellow Dutchman, nice video very helpful
PIne tree nuts, I knew he was Dutch
Great comparison. I do like to dry brine red meat. Any thoughts on that method?
What's the name of the song that the video opened up too? Great video as usual by the way!!
Try dry brining overnight. It actually enhances the sear by drying out the surface.
The subtitles are spot on. lol
Can you please give me the details what temperature and how long will take to cook . Thanks
You're telling me you can't get a sear on those?
I salt mine, bag it over night, then take it out of the bag and let it sit in the fridge to air dry over the next day/night, then put it over at least a few hundred degrees and flip it liberally
Tastes well salted throughout and gets an amazing golden brown crust
Your tapenade looks incredible, and I will stick to brining just my poultry now!
Great video. What is the brand of the blender you used in the video?
awesome tips
Luv the channel! Deff not enough salt in the wet brine.lol. But, I do a dry brine for my TriTip/Picanha tho… cover in pink salt & fridge 45mins, rinse & dry, season, cook (I prefer a reverse sear for this... In oven @ 250°F, til internal temp of 120-125°F, sear over high grill.), wrap & rest for 15mins, & amazing served w/ sum chimichurri!
Great looking stuff! Maybe next time try to Dry brine the meat. (water is a solvent thats why it discolors) Also I thought a Tapenade was made with Olives? What you made looked wonderful Though!! (love the pine nuts!!) Great juicy meat, on both!! One last question what is the device to your left? (the domed device) Thanks have a great day!!
Can you please tell us how long you cook them for ? And what temperature? Please !!
With the tapalade you start with a herb, ricola? what is that please?
Thanks and great film showing not to brine steaks. I ceratinly have saved some money by avoiding it.
Hey Roel! Looks absolutely fantastic! :) Question: where did you get that pepper grinder? love the bigger bottle :) Kind regards!
Hi Gerard... die is van de Hanos
Super hartstikke bedankt!! heb een tri tip besteld bij B&S, ben benieuwd! :D heb je de Ierse sherwood of de USA grain fed gebruikt hiervoor?
I do the reverse-sear on my porterhouse steaks. I marinade them in my own wine, oil, and spice mix for a few hours to enhance the flavor and when just about done I pour a drizzle of olive oil over the top which makes the coals flame up. Let it go for a minute, flip, and repeat. Comes out on the rare side of medium-rare just the way the wife and I like it with a nice bark every time.
Appropos of your other video on freezing steaks, we were both home quite late one night and had forgotten to switch the tri-tip from the freezer to refrigerator to thaw during the day. I dropped it on a flaming grill until it was tender. The outside was charred but the inside was delicious pink. Our desperation move turned out to be pretty good! Not recommended for every day but it worked that time.
Do you still need to _rest_ the meat if you sear the steak _after_ the meat is cooked?
I always dry age my meat, but I don’t like the flavor of dry brine. It sort of brings out a vinegar flavor in the meat. I just enjoy pure umami. I do salt and it season my beef right before cooking, for a flavorful crust.
i know this video is older but i really hope you got a better knife by now
Make a Ultimate Steak video when you find out what the best way is to make steak
Yes... one day
Damn that's raw!
Good content. You barely poked those steaks with your thermometer, I'm not sure if you intended on doing that but it's general practice to get a temp from the middle of the thickest part of your meat.
what about a dry brine, overnight in the fridge exposed to the fridge air? what's that called?
Yes you should, but DRY brine them overnight with kosher salt (some people use coarse sea salt).
I love tri-tip probably more than ribeye, strips and filet. It just has a better flavor.
PLEASE where can I find this tapenade recipe?
Just one thing... in my knoledge, Tapenade is an Olive paste (with ocationally some other ingredents).. but that is nowhere close to a Tapenade... those steaks looked great by the way
The subtitles are genius. Umami becomes: oh Mommy!
For some reason this guy reminds me of Lawrence Welk........thanks for posting :)
You good mate!!!!!😊👍👍👍
Dry brining? Duh!
Brine for cheaper cuts but dry out properly not just pat it dry, pat it then leave it for at least 2-3 hours, overnight is best, next day your eating deep fried gold
Jup…. I am for sure a no-briner when it comes to steaks… salt can easily be added other ways… and... brines should be more complex than just simply with salt… lemon, coffee, red wine, pineapple juice or a good old Leffe blonde from Belgium should do it with a surplus of their own ingredients applied to the proper choice of pork, beef or poultry. Anyway… this is a valid experiment… thumbs up!
Thanks bro... we had to put it to the test... but nothing changed
Which is more tender? The brined on unbrined?
Whaat is the knife you used to cut those steaks
What's that sauce called?
Legendary
Thanks
Great video! Have you changed something in the production? This one is quite different from your past videos - a lot of jarring cuts in the editing/discontinuity, and a bit cold and dark - color used to be more natural.
Who would wet brine a steak? lol
You dry brine a steak...
Hey PITMASTERS!
Hey bro
What type of knife was he using?
Hey man, you should do the confrontation scene from Les Miserable.
You got me...
I think they could use more char from searing as well.
pit master always with the gully hip hop intro
I have never brined a steak in my life, but just watching your video I'm wondering if you could add a lot more salt to the water so the steak stays less time soaked in (therefore absorbing less water).
I would also try matching the temperatures from the steak and the water (and letting it brine inside a refrigerator) to preserve a little more blood, even though the tri trip does not have much.
Vacuuming your steak with the brine could also potentially speed up the process even more.
Torching it could also get the steak to be more crispy on the outside, but it would certainly add a different flavor to it (Maybe unwanted?? Who knows.)
where can I find such a marbled tri tip???
I just sprinkle a lot of salt and pepper on my steak 45min-2hrs before cooking it. Sear on high heat with Country Crock. Then finish off on Mid low mid. Comes out nice juicy and soft every time. Or I'll cook it fast on high to well done and the center is still bloody. I wish I had a nice fresh angus steak right now😏
Question what do you do with excess fat
A brine should have equal parts salt and sugar. Sugar would defiantly make it crisp up more, but I don't think I want a sweet steak...
Wow, wat een marmering in deze tri tip. Waar heb je deze vandaan als ik vragen mag?
water brine ? It works better in the refrigerator for 24 h uncovered, salt your steak and just wait.
Your editor needs to employ slow-motions more effectively .I love this channel and I love every evolution it made so far but the slo-mo footage looks lazy, not so slo-mo like which it supposed to be
He's doing the slowmo in post which makes it look slideshow effect. He needs to film slow mo shots at a faster frame rate and then when he slows down in post it doesn't look so jittery
Thanks for the feedback guys...every little bit of it helps us..and drives us to do better every time. Trust me the slow-mos of the future will be epic
Nice try! Sometimes I brine, sometimes I don't. Depends on various things f.i. the kind of meat. :-)
Dry brining may make the steak more tender but it becomes far too salty even after repeated rinsing under cold water. We conclude that it ruins the steak.
Looks GREAT, PitMaster! You really know how to torture a guy.
Whats the song in the beginning?
Why don’t you use your Napoleon Pro? I haven’t seen it for a while.
What is the title of the intro music?
Not sure why anyone would do a wet brine on any steak.
I employ a dry brine overnight on my steaks, then follow with a reverse sear cook.
They are always super juicy and have that crisp exterior.
man wat ziet dat er weer smakelijk uit :)
Lekker he 😁🤘... thanks
I thought you used the top of your mixer to squeeze out the lemon juice!
I like your video but will also still love a good pastrami sandwich or corn beef with cabbage...but your vid gave some common sense info
I brine fish for smoking, that’s my only familiarity with the term. The brine we use though is much denser than the one in the video. It’s not ready until there is enough salt in it to float a potato. And then the fish just sits for a few minutes at best. Definitely no more than five. My immediate question with this video was if the brine was not too thin, and the soak too long?
You can brine it but you just need to leave it to dry for 24 hours before you put it on the grill. Either way I don't think brining is necessary on steak.
Great looking tapenade.
Absolutely gorgeous bruh!
You should have allowed the brined steak to air dry in the fridge on racks so it would get that crust.
Good suggestion Matthew
I never had a tri tip with that much marbling😢
where can i find that kind of apron
I wanna know too
You made arugula pesto... looks good.
Well, I've always been under the impression that you should not use black pepper in a rub if you intend to sear the meat as the the pepper will burn.
ok the brined steak had more water retention---little wonder why. so, either squeeze the meat before grilling to remove excessive water, or grill it first to the desired color then cook it the rest of the way on indirect heat. now you will have the seasoned meat throughout and the crispy exterior we all love. problem solved.
Try dry brining, please
Flo & Slow BBQ I did this with Picanha (was an accident I cooked two dinners for my family with different work schedules leaving two steaks brining for two hours)
It just made the steaks very salty. The issue this guy had with the crust can be fixed by changing how you seat the steaks. I don’t recommend brining. But I do recommend leaving rock salt on beefy flavoured steaks for 15-30 min. Then pat the steaks dry and rub excess salt off before cooking. And I also recommend not salting the fat cap until you put it on the grill
Also the short “dry brining” doesn’t really do well with less beefy flavoured steaks like tenderloin or prime rib (filet mignon and rib eye respectfully) but I would with a roast as I want the salt to have time to absorb deep into the meat.
actually, dry brining with about a teaspoon of coarse salt per kilo works great on steaks
Dry brining is a contradiction in terms. It is just salting. It's a common restaurant practice to season ( salt ) steaks a day or two in advance to distribute the salt throughout the meat but it is not brining. Brining is employed to water-log flesh that is prone to drying during cooking. Like pork or poultry. Most people want those meats cook well for "safety" reasons but since we don't live in 1650 anymore that's probably not necessary. Brining will help those meats retain some moisture while being otherwise ruined by "safe" cooking. Since steak is almost never cooked like that and it's internal temp during preparation is nowhere near the vapor point of water brining or whatever is not needed.
so is this a discussion on vocabulary? It's not a term I came up with, but it's a pretty much set term. If you salt (aka dry brine) a steak overnight and let the surface dry out, the salt that has penetrated throughout the meat will not only make it taste better and retain more moisture but you will also get exceptional browning since less water has to evaporate from those outer layers. Give it a try.
I'd be interested in dry brine (like on amazingribs website) versus no brine.
Can be tested for sure
GOOD video whats the name of the song in the intro
Patman220, I would like to know to..
Stop cutting off the fat!
AND Stop wiping up the juice with a paper towel! WTF!? he didn't even cut it yet! c'mon now..
Try balsamic vinegar for a marinade. You will be pleasantly surprised..
we're gonna use black pepper, uses all kinds off pepper including red and white