Reverse searing: when to use salt?

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asador911
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Reverse searing: when to use salt?

Postby asador911 » Wed Apr 18, 2018 10:25 am

Hello guys.
I just bought two wonderful argentinian "bifes de chorizo", and I'm planning to reverse sear them using the oven.

Just a question: is it correct to put salt on the meat before putting the steaks in the oven?
Or it's better to season it just before the grill?
It's going to make the meat too dry?

Thank you so much, I will post pics tomorrow ;)

Arrivederci!
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Papa Tom
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Re: Reverse searing: when to use salt?

Postby Papa Tom » Wed Apr 18, 2018 10:59 am

My rule of thumb for salting:
1) Salt early letting the salt penetrate and the meat reabsorb the juices before cooking.
2) Wait until after cooking but before the meat rest time to salt.
tarde venientibus ossa....
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daBertl
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Re: Reverse searing: when to use salt?

Postby daBertl » Wed Apr 18, 2018 1:46 pm

This Question separates everybody, as well as the best chefs.

If u asked me, i would everytime put salt in the beginning. But about 30 Minutes before you do anything with the meat.
In my taste and in my philosophy putting salt and other seasonings before, makes the meat a "unity" with the saesoning. Putting it later or after the cooking, it always tastes like meat and salt .....

But this is only my opinion and my taste. So i have to tell u the insufficient answer: up to u! :lol:
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asador911
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Reverse searing: when to use salt?

Postby asador911 » Wed Apr 18, 2018 3:26 pm

I‘ve seasoned the steaks twice.
One before the oven (1.5 hours at 50^C degrees) and one before the grill.
Not bad at all!

Thanks for helping!!

IMG_5649.JPG



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OldUsedParts
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Re: Reverse searing: when to use salt?

Postby OldUsedParts » Wed Apr 18, 2018 4:03 pm

Looks great :tup: :salut:
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Davy Crockett: We won't have to. He's wearing out horses coming towards us
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