Wednesday, March 23, 2011


salted steak (2)

Grocery-store steak is bland and tasteless and generally not worth buying.  But dry-aged steaks are expensive and hard to find.  We’ve resorted to our own dry aging to get flavorful beef.  But now, my inventive hubby has come up with a faster, easier way to bring a delicious grilled steak to our table.  Just salt it.
You may already be salting your steaks, but you may be using the wrong salt and you may be doing it at or for the wrong time.
salted steak (6)

First, pick your cut.  Ribeye, filet mignon, strip steak, Porterhouse and T-bones all work well.  Measure your steak.

If it’s 1-inch thick, you’ll salt it at room temperature for one hour before grilling.  If it’s 1-1/2” thick, you’ll salt it for 1-1/2 hours.  If it’s 1/2” thick, it’ll be 1/2 hour.  Get the gist?

Now about the salt.  Use kosher salt or sea salt.  Don’t use regular table salt because it has additives.  Wipe steaks dry with clean paper towels; discard towels.  Lay steaks on clean paper towels and sprinkle with salt, first on one side, then on the other.salted steak (3)

Cover with clean paper towel and leave at room temperature. 
The steak has paper towels underneath and on top.

.salted steak  

Be sure to get your grill good and hot to cook your steak.  Rinse the salt off the steak with cool running water and pat dry with paper towels.  Sprinkle with black pepper.
salted steak (4)

Grill to desired doneness. 
salted steak (5)

I like to take the steak off the grill before it gets to medium rare, because it will continue to cook.  Transfer to plate and let it rest for 5 minutes.  This is important!  I put the steak in the microwave (turned off, of course).  This is just enough time to get last-minute dinner preparations completed. 
Now just dig in and enjoy the best steak you ever ate.  It was easy, right?
salted steak


Krafty Girl said...

Thats funny! This is what my husband does with our steaks. He only uses the kosher salt and boy does it bring out the good flavor of our grass raised beef steaks. We used to put lots of other seasonings on them until he saw this way on the web.

Krafty Girl said...

I know I just commented, but I wanted to ask what to do with beef shanks. Do you have any ideas?

Ana Powell said...

Exactly as I love it.
Lovely last click ♥

Judy said...

Krafty Girl, I recently made delicious slow-cooker lamb shanks with grass-fed lamb. The recipe, which I think would work well with beef or veal, is on my other blog, The Bear Cupboard. The link is:

Denise said...

I have ALWAYS had this dilemma! I'm going to try it this weekend, weather permitting. ;-)

Denise said...

I have always had this dilemma. I'm going to try it this weekend, weather permitting ;-)

Nutmeg Nanny said...

This looks sooooo good. I'm a huge steak lover. I agree that a good coarse salt can really make the difference. No table salt!

Coleens Recipes said...

GREAT idea, I can't wait to try it.

Biz said...

Awesome tip Judy! While I let my steaks get to room temp, I've never thought to season with salt at the same time - can't wait to try it!