Salted me a sirloin

[minnbill]

Been reading about this for a while. so I thought I'd give it a try today.Was going to try it out on a couple round steaks since thiere about as tough as they come but ended up pulling out a couple sirloins instead.After thawing out I completeley coverd both sides with kosher salt and let them sit for an hr.then rinsed them off patted them dry and let em sit for another half hr.fired up the charcoal webber and grilled them for 4 min each side for med rare.mixed with a baked spud and some brockley .man am I stuffed now.My conclusion is that they were wonderfly salted you actually could taste the salt through and through.not to much just tasty .and as far as tenderness goes you could cut them with a butter knife ,but,they were pretty tender steaks to begin with.but I will do it again .Next time with tougher round steaksTHanks for listening Bill.

[Gunslinger]

Been wondering about this method.
You say not too salty?
Be sure to report back to us on the tougher steaks.
I have a freezer full, maybe I'll do some experimenting myself. All my round was tenderized though.

[erain]

the salt thing sounds intersting!!!! been hearing about it for a bit now. yours sounds and looks good. might have to give it a try!!! great job Bill!!!

[Bbqgoddess]

Thanks for the post Bill, I have heard conflicting stories about this method and I am just gonna have to man up and try it!

[Slanted88]

I've done the salt gig! I like it....To me it needs to rest & be cold.

[Richtee]

Been wondering about this method.
You say not too salty?
Be sure to report back to us on the tougher steaks.
I have a freezer full, maybe I'll do some experimenting myself. All my round was tenderized though.

Gunny..I have tried it. Include some spice in the rub... the osmosis carries it in to some amount.

I did some porters about a month ago like this and they passed muster- check it out.

[bb53chevpro]

Looks great. The only thing that would concern me is what if it is too salty.
Gonna have to try it and find out I guess.
Thanks for sharing.

[minnbill]

I was really worried about the to salty effect also but I was pleasantley surprised that they were not to salty.that was my opinion .But the wife thought they were just a little on the salty side.But she really thinks everything is to salty.Like I said I will do it again with a little tougher piece of meat.

[rtom]

glad they turned out for you, looks like something to try out! thanks for posting it

[irishteabear]

Nice job. I'll have to give it a try next time I do steaks on the grill.

[SmokinLee]

Thanks for the update. I have been wanting to give this a try myself.

[Vlap]

There is a restaurant that salts for the 24hours prior. From what I hear they are great. I am not disputing your method but the show I saw said that an hour wasn't enough.

I will give your method a try. Thanks for posting it! Where were you reading about this. I can't remember where I saw the 24 hour method.

[Vlap]

http://steamykitchen.com/blog/2007/0...i-prime-steaks

Well I can't find anything on that longer process. Maybe I dreamed it but I did find this good explanation on the 1 hour process.

[minnbill]

http://steamykitchen.com/blog/2007/0...i-prime-steaks

Well I can't find anything on that longer process. Maybe I dreamed it but I did find this good explanation on the 1 hour process.

Thats the same info I had