Ristorante

Steak Salting pt.2

OK, so… dinner has been over for 4hrs now and I’m ready to show you my findings.

My GF went and bought a “Round Steak London Broil” 2.14lb $10.68. A very affordable piece of steak! I halved it and it was still a GOOD portion for some big eaters. Anyways, I cleaned and dried the steaks, then used about 1 tsp of salt each side and left it for about 30 mins. After the 30 mins I came back to check on the steak to find it in a pool of water! Awesome, the salt did its job. Rinsed it clean and dried them again and found that the texture of the surface was much more solid and rough. Also the color of the steak was more richer. I then added some black pepper and covered them for when it was time to grill. Sadly all I had was a old convection top stove so I could not get the heat I needed and the steaks came out cold and rare. Also the salting was too much, the amount/time needs to be cut in half at least. BUT I will say that the thinner parts of my steak were perfectly amazing.

Im going to go at this one more time, maybe tomorrow! But on my good ole charcoal grill.

I’ll revise the instructions tomorrow, but for now here are some pictures from tonight.