I am an expert on cooking steaks - BBQd, pan fried, broiled. Shoot, now I'm hungry.IMO, it would be better if you kept the name "solar" in there, as it shows your expertise here and is easy to remember. However, there is a cooking section here and if you're an expert on cooking steaks that could be helpful there.
Perhaps you should give @Tulecreeper a lesson that that, because by the time I am done with him, he will owe me a dozen steaks.
-Don- Auburn, CA
Do you or anyone else use Kosher salt when cooking steaks? I cover my steaks with kosher salt and let them sit for about 15 minutes. Then I rinse them off with water, pat them dry with a paper towel , add my spices then put them on a grill with the temperature of 500 degrees. Cook for 1 minute then flip them and cook another 1 minute. Do this 4 times on each side. Then put them on a plate and cover with tinfoil for 15 minutes to let them finish cooking. The salt helps them to get tenderized
Yes, you should be an expert on steak cooking by now with all the practice you get from losing steak bets in these forums.
The Kosher part isn't necessary. But I have used Sea Salt with the same results.
Do the steaks end up medium?
We can get prime ar our local Sam’s or drive an hour to Costco. I’ve gotten to where I would rather have a hamburger. Last night we had ham, mac & cheese, squash and green beans. I really enjoyed that. Back to steak, heavy on the salt and pepper, super hot grill and med rare.
The difference between Kosher salt and regular table salt (other than the size of the grain) is the iodine content. Table salt is iodized as a dietary supplement. Kosher salt is not. If you know the characteristics of the tastes, iodized salt can have a bit of a metallic taste. Professional Chefs use Kosher salt because they want seasoning of pure salt without any additives. But most non-professional cooks probably won't taste a difference.The Kosher part isn't necessary. But I have used Sea Salt with the same results.
Which reminds me - why is called 'Sea' salt? All salt is a deposit from an ancient ocean, whether it is on a salt flat or in a mine 2000 feet underground. Ergo, all salt is sea salt.
And another question. Why is there an expiration date on a container of salt? It sat underground for 2.5 billion years with no problem, then all of a sudden because it's been mined and put in a box it's going to go bad sometime between now and the end of humanity as we know it? I think not.
The structure isn't different as sodium chloride (NaCl) is sodium chloride. The no iodine requirement is what makes it Kosher.
Well that's certainly inaccurate, kosher salt grains have a larger crystalline structure which enhances the flavor. Nor is the lack of iodine what makes it kosher, there are plenty of salt brands which have no iodine and which aren't kosher. Kosher salt just can't have iodine as an ingredient. Remember in Jr. High School math, sets and subsets? All salt that is kosher has no iodine, but all salts without iodine are not kosher.
NaCL is NaCL. Chyrstalline structure doesn't enhance flavor but it affects how it hits the palate and for the lay person, that can seem like differing flavor.
That's interesting- about 30-60 seconds after I'm done cooking is long enough to do the basic cleaning that usually keeps it until next time. Easier than washing dishes by quite a bit, ONCE you have it SEASONED properly.
