Salt and steak: a question of priorities
Grilling meat, salt and flavour
Different schools of thought demonstrate that salt placed on steak before cooking is the perfect combination for an authentic and true flavour. Others say absolutely not! Salt the steak is added at the end of cooking, just before plating, immediately after removing the cut of meat from the grill. Who is right? To undergo perfect democracy the answer is both. Although.
If, indeed. Master butchers, chefs and master grillers have always fought over this - and not only - dilemma, let's try to bring some order and find out everyone's reasons. The first step is the type of salt . There are some types which for aesthetic reasons, as well as flavour, require to be put at the end of cooking: Maldon salt above all. Beyond the salt there is the type of Italian meat , the preparation and the menu established for the occasion, in short, many elements which, when added together, trigger, first of all, an unparalleled mouth-watering experience.
Beef steaks: salt first of all
Salting before cooking, especially when it comes to fresh Italian meat, must be completed shortly before placing it on the heat. This procedure should be applied if cooking takes less than 30 minutes, in this way the salt contributes to increasing the flavor without compromising the juiciness of the cut of meat. So it all depends on the type of steak you are cooking and which you will soon be able to enjoy, without guilt or Hamlet-like doubts, all Italian!
To encourage the thesis that salt must be added to the steak before cooking there is also - sorry if not much - the Maillard reaction. Salt, marinade and high temperature contribute to the creation of that fantastic crust which represents added value to the sublime and inviting scent that invades the garden. Also at the forefront, supporting this thesis is Jamie Purviance , one of the best experts in barbecue and grilled meat .
Beef steak: massage question
The technicians call it the “Dry Rub”, the Spartans define the procedure as “the special spices”. Every griller has his own recipe, the more expert ones who choose to pass on the tradition prefer to leave the meat to marinate for a very specific time using a well-selected mix of spices . The new generation prefers to experiment and put beef steaks treated with dry rub on the grill next to the marinated meat.
The dry rub is a sort of massage carried out with extra virgin olive oil, salt and sugar. It seems that the dry treatment, especially for Italian meat online that arrives vacuum-packed at home, is the perfect solution to obtain a crust that is spent but not too much and fragrant at the right point. The dry requires a pinch of sugar and salting during the massage phase, therefore ante. Another piece in favor for those who support the thesis of: salt first!
The best Italian meat: beyond the grill
Grilled beef and pork are the undisputed queens of summer tables, however there are cuts of meat that lend themselves to a summer dinner without having to go through the grill. Beef fillet , eaten with a light salad. Rump carpaccio . The minced meat with oil, parsley and garlic. The roast beef - or sirloin - cut thinly with bread bruschetta.
These cuts of Italian meat require light seasoning and more or less long cooking - where necessary, and a pinch of salt before being brought to the table. The difference compared to the meat to be grilled is the type of salt, in this case it is used only and exclusively fine, while for the barbecue it is the coarse salt that imposes its presence without any ifs or buts. In any case, it is whoever chooses the menu who holds the scepter of power!
100% Italian meat and salt. Discord resolved
In summary, salt should be added before or after. It seems counterintuitive, right. In reality, some cuts of meat and particular recipes require a unique treatment which includes salting before cooking. Other cooking methods, however, prefer salt at the end of cooking since only in this way can the specific dish be best enhanced. What to do? In the next discussion we need to delve deeper into the issue by analyzing the type of meat and cooking times. Everything revolves around the fateful 30 minutes. The situation and the outcome of the debate are different when it comes to Italian cuisine with long cooking times.
Classic winter dishes such as braised meat and roast lead the way, where the necessary presence of stock cubes and the addition of broth require salting during and a post-cooking adjustment. In short, there are many variables, which is why the reason lies in the middle and does not decree a winner in absolute terms. Genuine Meat meets the needs of each faction and chooses to offer top quality Italian meat , different cuts, portions and proposals suitable for solving any dilemma and sitting down at the table. Peace with steak, what better excuse?
