Comments on: Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 23 May 2012 11:02:09 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: damian parish http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084271 damian parish Wed, 23 May 2012 08:07:33 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084271 Holy buckets, just reading this makes me want to eat raw steak. And your humour is as good as the method used here, how can it be possible that I'm so hungry and laughing at the same time from reading 1 article. I will have to attempt this, but alas, where I live, cheap store steaks are 1 cm thick if you're lucky. I've never had a steak the thickness of the images here, unless I go to a restaurant. Move over chilli dim sims, tonight it's steak for one. And the garlic herb butter looks like a deadly combination too. Oh hungerrrr... :) Holy buckets, just reading this makes me want to eat raw steak. And your humour is as good as the method used here, how can it be possible that I’m so hungry and laughing at the same time from reading 1 article.

I will have to attempt this, but alas, where I live, cheap store steaks are 1 cm thick if you’re lucky.

I’ve never had a steak the thickness of the images here, unless I go to a restaurant.

Move over chilli dim sims, tonight it’s steak for one. And the garlic herb butter looks like a deadly combination too.

Oh hungerrrr… :)

]]> By: Dr Martin Miller http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084232 Dr Martin Miller Sun, 20 May 2012 12:10:18 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084232 Brining is a method I learnt from Chef Heston Blumenthal, not restricted to smokers and if the brine is prepped correctly shouldn't cause the terrible sufferg . Salting overnight will draw out all juices and tighten the protein. Brining is a method I learnt from Chef Heston Blumenthal, not restricted to smokers and if the brine is prepped correctly shouldn’t cause the terrible sufferg .
Salting overnight will draw out all juices and tighten the protein.

]]> By: Jillymo http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084222 Jillymo Sat, 19 May 2012 19:56:24 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084222 I totally agree with your salting suggestions. It's a technique I learned from Micheal Symon and it's makes all the difference in the world. I always plan ahead and salt all/any meat at least overnight. Also bring all your meat to room temp is a simple, delicious tip. Save the water brine for meat you'll cook on a smoker. Otherwise, the texture suffers terribly! I totally agree with your salting suggestions. It’s a technique I learned from Micheal Symon and it’s makes all the difference in the world. I always plan ahead and salt all/any meat at least overnight. Also bring all your meat to room temp is a simple, delicious tip. Save the water brine for meat you’ll cook on a smoker. Otherwise, the texture suffers terribly!

]]> By: Dr Martin Miller http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084161 Dr Martin Miller Wed, 16 May 2012 10:53:30 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084161 Thanks Derek, hope you try this next time and would be interested for your feedback, positive am quite sure :-)...BUT hey, if negative or you find a better brine method then let me know also. I love learning new methods and mine won't suit everyone, as above like you say :-) Don't know the names of steak cuts compared to UK cuts, but I've done this on most. Rib Eye & Sirloin are our favourites and the occasional fillet. However fillet being an expensive cut, some people still manage to ruin a fillet although a tender piece to start. Brine and quick 15 sec sears either side and it's done. If BBQ...maybe 30 sec flips on 600'F heat. I brine as a rule now. Red Carnivores of huge steaks are back in this house purely on brining. Prior to this it was always a hit and miss, steak russian roulette! So stuck to Chicken/Pork/Lamb/Fish only. Another great method I have just started dabbling in is SousVide...WOW...it's what God invented cattle for :-)) Prep the meat the same, brine 24hrs...vac seal then SousVide a steak for a few hours, you can throw the steak in the waterbath temp set to 131'F and it's done when you get home 2-6hrs for a 2" thick sirloin or ribeye...pat dry then flip on a VERY HOT dry skillet afterwards 15 seconds x 4, so 1 minute total and you're laughing!! (Or a nob of brown butter thrown in the hot skillet if u prefer just before steak hits it. Butter needs to be sizzling like crazy, or you will end up having the steak soak up the butter and poaching.) Finish: Slice of garlic butter or whatever butter you like once plated, rub it over so you get a nice glazed looking and mega tasty steak. Comments from friends when they come round to eat is worth the small time using the prep. Try it and see. Thanks Derek, hope you try this next time and would be interested for your feedback, positive am quite sure :-) …BUT hey, if negative or you find a better brine method then let me know also. I love learning new methods and mine won’t suit everyone, as above like you say :-)

Don’t know the names of steak cuts compared to UK cuts, but I’ve done this on most. Rib Eye & Sirloin are our favourites and the occasional fillet. However fillet being an expensive cut, some people still manage to ruin a fillet although a tender piece to start. Brine and quick 15 sec sears either side and it’s done.
If BBQ…maybe 30 sec flips on 600′F heat.

I brine as a rule now. Red Carnivores of huge steaks are back in this house purely on brining. Prior to this it was always a hit and miss, steak russian roulette! So stuck to Chicken/Pork/Lamb/Fish only.

Another great method I have just started dabbling in is SousVide…WOW…it’s what God invented cattle for :-) )

Prep the meat the same, brine 24hrs…vac seal then SousVide a steak for a few hours, you can throw the steak in the waterbath temp set to 131′F and it’s done when you get home 2-6hrs for a 2″ thick sirloin or ribeye…pat dry then flip on a VERY HOT dry skillet afterwards 15 seconds x 4, so 1 minute total and you’re laughing!!
(Or a nob of brown butter thrown in the hot skillet if u prefer just before steak hits it. Butter needs to be sizzling like crazy, or you will end up having the steak soak up the butter and poaching.)
Finish: Slice of garlic butter or whatever butter you like once plated, rub it over so you get a nice glazed looking and mega tasty steak.

Comments from friends when they come round to eat is worth the small time using the prep. Try it and see.

]]> By: derek wilburn http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084148 derek wilburn Wed, 16 May 2012 01:23:08 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084148 Awesome read dude! very informative and screw all the hating chumps ! From one carnivore to another great skills bro! Awesome read dude! very informative and screw all the hating chumps ! From one carnivore to another great skills bro!

]]> By: Dr Martin Miller http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084127 Dr Martin Miller Tue, 15 May 2012 13:32:24 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084127 If you are in no rush; best results would be ‘Brining’ for 24hrs. Use about 10% salt to water ratio…for me using ‘Halen Mon’ Salt…I use combination of the Welsh Oak Smoked/Cellery/Plain. Heat the pan of water, stir in the 10g of salt per 100g of water. Then allow the mixture to cool cold before putting in your steaks. It’s to taste really but I find this ratio works for me to give a steak that may have additional sauce/jus. I do go 15% but would say that was if you were serving up a steak ‘as is’…again, its to taste. Same as the salting method, take out the steaks from the brine and pat dry. When steak hits the skillet/pan, flip the steak every 15 seconds (not left each side for the minute or two as some recommend). Do this until you reach the total time given for the thickness of steak you are cooking. Brining 24hrs will allow the salt do its job to tender and season the steak perfectly throughout. Hope this helps those that couldn’t manage the heavy salting method which can be hit or miss if you are not used to that way. I must say that heavy salting method could cost you the price of a nice steak if it goes wrong, where as ‘brining’ is a great method that will not cost u a good steak in the bin or jaw ache! If you are in no rush; best results would be ‘Brining’ for 24hrs.
Use about 10% salt to water ratio…for me using ‘Halen Mon’ Salt…I use combination of the Welsh Oak Smoked/Cellery/Plain.

Heat the pan of water, stir in the 10g of salt per 100g of water. Then allow the mixture to cool cold before putting in your steaks.
It’s to taste really but I find this ratio works for me to give a steak that may have additional sauce/jus.
I do go 15% but would say that was if you were serving up a steak ‘as is’…again, its to taste.

Same as the salting method, take out the steaks from the brine and pat dry. When steak hits the skillet/pan, flip the steak every 15 seconds (not left each side for the minute or two as some recommend). Do this until you reach the total time given for the thickness of steak you are cooking.

Brining 24hrs will allow the salt do its job to tender and season the steak perfectly throughout.

Hope this helps those that couldn’t manage the heavy salting method which can be hit or miss if you are not used to that way. I must say that heavy salting method could cost you the price of a nice steak if it goes wrong, where as ‘brining’ is a great method that will not cost u a good steak in the bin or jaw ache!

]]> By: Dr Martin Miller http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084126 Dr Martin Miller Tue, 15 May 2012 13:18:23 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084126 If you are in no rush; best results would be 'Brining' for 24hrs. Use about 10% salt to water ratio...for me using 'Halen Mon' Salt...I use combination of the Welsh Oak Smoked/Cellery/Plain. Heat the pan of water, stir in the 10g of salt per 100g of water. Then allow the mixture to cool cold before putting in your steaks. It's to taste really but I find this ratio works for me to give a steak that may have additional sauce/jus. I do go 15% but would say that was if you were serving up a steak 'as is'...again, its to taste. Same as the salting method, take out the steaks from the brine and pat dry. When steak hits the skillet/pan, flip the steak every 15 seconds (not left each side for the minute or two as some recommend). Do this until you reach the total time given for the thickness of steak you are cooking. Brining 24hrs will allow the salt do its job to tender and season the steak perfectly throughout. Hope this helps those that couldn't manage the heavy salting method which can be hit or miss if you are not used to that way. I must say that heavy salting method could cost you the price of a nice steak if it goes wrong, where as 'brining' is a great method that will not cost u a good steak in the bin or jaw ache! If you are in no rush; best results would be ‘Brining’ for 24hrs.
Use about 10% salt to water ratio…for me using ‘Halen Mon’ Salt…I use combination of the Welsh Oak Smoked/Cellery/Plain.

Heat the pan of water, stir in the 10g of salt per 100g of water. Then allow the mixture to cool cold before putting in your steaks.
It’s to taste really but I find this ratio works for me to give a steak that may have additional sauce/jus.
I do go 15% but would say that was if you were serving up a steak ‘as is’…again, its to taste.

Same as the salting method, take out the steaks from the brine and pat dry. When steak hits the skillet/pan, flip the steak every 15 seconds (not left each side for the minute or two as some recommend). Do this until you reach the total time given for the thickness of steak you are cooking.

Brining 24hrs will allow the salt do its job to tender and season the steak perfectly throughout.

Hope this helps those that couldn’t manage the heavy salting method which can be hit or miss if you are not used to that way. I must say that heavy salting method could cost you the price of a nice steak if it goes wrong, where as ‘brining’ is a great method that will not cost u a good steak in the bin or jaw ache!

]]> By: Louise http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084071 Louise Sun, 13 May 2012 15:00:44 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084071 tried it last night....dismal failure. Used sea salt, rinsed well and patted dry. It was still tough and too salty. Good meat remains good meat. Don't know if I have the courage to try it again. tried it last night….dismal failure. Used sea salt, rinsed well and patted dry. It was still tough and too salty. Good meat remains good meat. Don’t know if I have the courage to try it again.

]]> By: Jeff S. http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1084049 Jeff S. Fri, 11 May 2012 15:48:09 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1084049 By far the very best steak I have ever prepared at home! An absolute winner! Thank you very much for the tip!!! By far the very best steak I have ever prepared at home! An absolute winner! Thank you very much for the tip!!!

]]> By: Nick Z. http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html/comment-page-23#comment-1083931 Nick Z. Sat, 05 May 2012 06:31:14 +0000 http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/#comment-1083931 DO NOT TRY THIS !!! It was a foolish thing of me trying this 'salting' process knowing that it will eventually suck out all the moisture out of the meat. I regret wasting a 4 kilo chunk of rib-eye by following steps on this site, the meat turned out extremely dry and even harder than the pieces that did not get the salt treatment. Even my little dog wasn't able to chew on the meat. If you're intending to throw away your food, try out this method. Whoever invented this philosophy should be dragged to the street and shot ! DO NOT TRY THIS !!!
It was a foolish thing of me trying this ‘salting’ process knowing that it will eventually suck out all the moisture out of the meat.
I regret wasting a 4 kilo chunk of rib-eye by following steps on this site, the meat turned out extremely dry and even harder than the pieces that did not get the salt treatment. Even my little dog wasn’t able to chew on the meat. If you’re intending to throw away your food, try out this method.
Whoever invented this philosophy should be dragged to the street and shot !

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