Comments on: Turn a $5 Steak into a $50 Steak And How To Know A Steak Is Done!

By: Lease Cars

Lease Cars — Wed, 05 Jan 2011 14:13:42 +0000

This all looks a bit too salty for my tastes, I’m sure this can’t be healthy…

By: Fred

Fred — Mon, 02 Aug 2010 17:31:47 +0000

I’ll try your salt method next timeI grill tenderloins. We usually but Harris Teeter Rancher which are cheaper but ok.
Wish I had seen this before I marinated the ones I am doing tonight.

By: Web Designer / Foodie

Web Designer / Foodie — Mon, 17 Aug 2009 08:34:14 +0000

If it’s too salty perhaps it’s the kind of salt being used or very small grains (= more surface area = more salty)?

By: Alex

Alex — Mon, 17 Aug 2009 08:12:55 +0000

Sorry to hear that Val, the only thing what could be, you put it too long in salt. Sometimes it’s a trial and error thing. If you try again, do it a little bit shorter and I hope it will work. Good luck!

By: Val

Val — Sun, 16 Aug 2009 23:37:59 +0000

I tried your suggestion and even though I would say I am a considerable salt fan, the steak tasted like brine, we couldnt even eat them. Im not sure what I did wrong but it was a total waste.

By: Alex

Alex — Sun, 31 Aug 2008 11:08:42 +0000

Hey Red Roters, how did it turn out. Hope it was delicious. Yeah, in Argentina they just put some salt and basic stuff on their meat and it tastes great!

By: Red Roters

Red Roters — Tue, 26 Aug 2008 22:30:46 +0000

thats really cool im going to try this tonite. its funny when i was in argentina all they use on their meat is salt and lemon its great

By: Alex

Alex — Mon, 04 Aug 2008 12:23:14 +0000

Hey Henrik, I will try out your tip too. Will see how that goes. Let us know when you tried out the salt method.

By: Website Design Perth

Website Design Perth — Sat, 02 Aug 2008 06:36:28 +0000

Here’s what I do for steaks under 1 inch thick – assuming they are @ room temperature (not cold) when you start.

1) very hot pan / a little oil/butter
2) season steak both sides
3) 2min 45sec each side (do not mess with it while cooking. It will smoke. No worries)
4) place onto crumpled foil on plate (2 mins)
5) loosely cover with foil and rest for 8 mins

…medium rare, juicy, tender.

I have bookmarked your ’salt’ technique and will try next time we get thicker steaks.

By: Website Design Perth

Website Design Perth — Sat, 02 Aug 2008 06:27:23 +0000

Here’s what I do for steaks under 1 inch thick – assuming they are @ room temperature (not cold) when you start.

1) very hot pan / a little oil/butter
2) season steak both sides
3) 2min 45sec each side (do not mess with it while cooking)
4) place onto crumpled foil on plate (2 mins)
5) loosely cover with foil and rest for 8 mins

…medium rare, juicy, tender.

I have bookmarked your ’salt’ technique and will try next time we get thicker steaks.