Steak and salt question

[Gourmet_Mom]

I was looking up info on flavouring salt and found a blogger with some pretty cool info and was checking it out. Then I came across this post. Is she nuts or does this make sense to you guys? I figured I'd ask the pros before I went out and ruined a piece of meat.

How to Turn Cheap "Choice" Steak into Gucci "Prime" Steak

[Bubba Shlub]

I guess it makes sense. You'll be washing off the excess salt after some of it has absorbed into the steak. Why not try it on a small piece of meat and see how it turns out?

Then come back and let us know.

[Derek Cooks]

There's nothing wrong with her method - it will in fact end up giving you a slightly tenderer piece of meat.

But... (you knew that "but" was coming, didn't you?)

There is no way to turn choice into prime. Meat is graded on the marbling of fat in the meat, not the brined tenderness. And no amount of salt is going to bring the flavor that a nicely marbled piece has going for it. It's in the fat, man. Taste that is. And texture too, for that matter.

So anyway, Mr. Science, yes, this method can result in a tenderer steak. But if you've got good Choice (which ain't bad meat folks) why do this to it? Now a piece of marginal Select, maybe...

[Fincher]

that works great on a piece of fairly thick flank steak

[Fincher]

I'm going to do that now with a piece of flank steak. I'll take pictures.

[Gourmet_Mom]

Thanks Fincher, that was the cut I was thinking about using. So you've done this before? Her reasoning seemed sensible, but I couldn't get past the drawing out the moisture thing. It went against everything I've heard. I do want to try it with chicken instead of a brine though. Especially with a flavored salt.

[Fincher]

no I haven't tried it before, I should have made my first statement more of a question. but I did just try it.

Its very salty, but good. It has to be a thick cut as the thin sides of the flank steak are unedible. but the thick part is divine.

[Fincher]

I tried it, photos available in the share a recipe section. Thanks Daphne!

[Gourmet_Mom]

She warns against sirlion, so I wondered. HMMM? Worth it? I may have to try it...she had the best results on a porterhouse, so I may have to test one regular and one salted. The issue of charred crust and juicy tender inside surely has me curious. The idea of a rib eye or porterhouse having the texture and flavor of a filet has really got me intrigued. With a price dif of 5 to 7 bucks per pound, I gotta see it to believe it. I guess with experimenting with flavored salts, I've got another weekend project next weekend.

[Markbb]

I have done what she speaks of with amazing results, but I've never done it on steak, chicken and pork chops wrapped in plastic wrap and wash off before cooking very importent or you'll get that salty taste, I'll salt chicken 4hrs before frying turns out awsome!!

[jennyema]

I've made the dry-brined zuni chicken many times with EXCELLENT results. She has you dry brine the chicken for 18 hours and not the one as called for here, so the chemistry is much different.

Will have to try this with the steak... but call me a skeptic.