Originally Posted by powerplantop
I am going to go out a limb and guess that is the most common way for restaurants to cook steak. That is why for me most restaurant steaks are bland and boring.
After reading this article
and I started cooking steaks this way it is rare for me to order a steak in a US restaurant.
Well I don't know. I am rather proud of the steaks I cook in the business. And I can honestly say I have had some amazing steaks at restaurants too, so "bland and boring" is not something I would associate with a good restaurant. I mean they have to be doing something right, no?
The article you ref'd is interesting to say the least. I agree that salt extracts moisture but to "massively salt your steaks 1 hour before"
seems crazy to me... and then the article follows with "rinse the steak really well to rid of all the salt"
, which is so outrageously poor handling of fresh beef that I tend to discount the rest of the article.
That being said, since I have never doused my steak in salt before, so I am thinking to try a side by side test this week at work, using some of the recommendations on that page... but we wont be giving the steak a bubble bath before cooking!!!
Thanks for the article!