How to Season Steak Experiment - Which Salt is the BEST on Steak!?!?

Рет қаралды 190,554

Күн бұрын

In this video we'll conduct a how to season steak experiment using coarse ground pink himalayan salt vs sea salt vs kosher salt. Learn the best way how to season steak and watch the video until the very end, you will be shocked!
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@Redmeatlover 3 жыл бұрын

If you want to learn more about how we season our recipes, check out our other salt experiment videos here! How Long Should you Dry Brine Steak: kzfaq.info/get/bejne/oaiYeNyrsZ6anZc.html When to Salt Your Steaks: kzfaq.info/get/bejne/rpidZNua15i9oqs.html Big Tasty Steak Rub Recipe with 5 Steak Recipes: kzfaq.info/get/bejne/b86FlqtlldS7ZXU.html

@yolosolonorthwest6282 3 жыл бұрын

🔥

@jsbrads1 Жыл бұрын

You needed to measure the salt by weight. Kosher salt has a very low density, which is why it is considered so good. I presume the other two salts have a similar higher density. Weigh a cup of Kosher and compare to any other salt 👍

@alancohen5688 4 жыл бұрын

He's scamming his wife. This salt test was Joey's excuse to eat three steaks with his wife's blessing! You go guy!

@zhoulawrence 4 жыл бұрын

LOL. legendary!

@TheRealAbrahamLincoln 4 жыл бұрын

Of course it was! This man is my hero :)

@ryanddowns3375 4 жыл бұрын

Abraham Lincoln YOU are my hero, President Lincoln. I will enjoy our talks when we meet someday in Heaven.

@ChipsChallenge95 Жыл бұрын

You guys let your wives tell you what to eat? Lol

@tomgates316 4 жыл бұрын

The flavored salts (Himalayan, smoked, etc) are usually considered 'finishing' salts that are added just before serving so they add their flavoring to the item being served. Not used as much as 'ingredient' salt. Example may be bread, salt is used to control yeast production. A flavored, or mixture salt that isn't 100% can change the outcome as an ingredient. The science level of cooking/baking. Sea salt is also considered a finishing salt. The typically larger, flakier crystals are added before serving so they provide an extra burst of flavor when you crunch into them. They stand up better and will last longer with moist foods because of their size and texture vs fine table salt that would simply dissolve on contact. Also why the more correct measure is by weight rather than volume. Coarse/Kosher is the general 'goto' salt for both ingredient use and finishing use. Generally preferred over table salt because the coarse structure holds up longer. Exception is probably canning where you want a fine salt that dissolves more quickly in the liquid, especially cold liquids. Blue box coarse salt also has a very noticeable flavor/potency difference from the white/red box coarse salt. 90% + recipes for rubs and things on the BBQ recipes are based on the blue box coarse/kosher salt But I'm definitely going to use this form of testing to give a legit reason for putting multiple steaks on the grill and trying them all - by myself. Testing!!

@lightbored187 9 ай бұрын

Yup, I was just going to comment about blue box kosher salt being more potent :) I found my steaks lacking when I used other salts after being used to blue box kosher.

@knoodz7830 4 жыл бұрын

I would love to see this video redone with all steaks being salted 24 hours before grilling to see if that brings out different flavors.

@don951 4 жыл бұрын

Yes, I usually salt all over about 1 hour before cooking -- makes a huge difference. Up to 24 hours should work great.

@BigWinWinter 4 жыл бұрын

I came to the comments literally to see if someone made exactly this suggestion! 1 vs 24 hour vs the few minutes it looked like here!

@amb158 2 жыл бұрын

@@don951 as do I. I was hoping he would do at least an hour. In my experience, any less, and you’re only going to taste the salt from the surface but you won’t taste how it actually affected the taste of the meat.

@JNTimperley 2 жыл бұрын

I agree as a salt brine. But my question is does it really matter is to porterhouse prime rib or eye of round for the best results

@amb158 2 жыл бұрын

@@JNTimperley cut out the round and I’d be on board. Ain’t no chance of my touching round with a ten foot pole unless it’s in a stew

@CrawldaBeast 4 жыл бұрын

Himalayan salt is "less" salty by volume due to the minerals. I typically up the amount by 25-30% with Himalayan salt.

@jenkinsmatthew 3 жыл бұрын

It’s only about 1% less sodium. If that.

@jborrego2406 3 жыл бұрын

Thank u I thought I was crazy lol an was a salt addict since I put lot on . I grew up with only using ( my whole family) using season salt lol

@russburkholder7132 3 жыл бұрын

Right on. Same here....I pound it on. I Really enjoy the additional flavors that the Himalayan salt gives though.

@pastoryoda2789 3 жыл бұрын

Some companies just color coat the salt pink and call it Himalayan salt

@ProdNapoleon 8 ай бұрын

@@jenkinsmatthewsodium doesn’t really effect taste

@TheMinecraftACMan 4 жыл бұрын

Hey man, this video is one of several responsible for the best steak I've ever eaten. Thanks so much!

@LifeChangeAdvicewithTiffany 3 жыл бұрын

It's amazing how salt has different flavors once you start playing with it..I love pink Himalayan so glad to hear this.

@heinzbucksandcastle2053 2 жыл бұрын

Great video, I have a preference for pink salt. Chef Pierre has a nice video on this steak subject and he recommends 24 hours of salting to get a crust effect on the outside.

@MrFed. 4 жыл бұрын

This is my second Red Meat Lover video and I've learned so much. Why didn't they teach me this in school

@Alexanderyhwong 4 жыл бұрын

Years ago I went to a steak restaurant in Vegas and instead of sauces they had 5 different types of salt you can sprinkle on your steak. The steak was cooked but unseasoned. The best was a pink salt (I don’t remember where) but the restaurant purchased 5 bricks of it. I sliced my perfectly cooked rib eye in 5 pieces and tried each salt. I really enjoyed the experience.

@junglecoffeeandgrill4553 4 жыл бұрын

thanks you for sharing 🔥🔥🔥🔥🔥

@kobusg7460 4 жыл бұрын

Thanks. Yes, it would be interesting to hear your thoughts on fine salt as comparison.

@Redmeatlover 4 жыл бұрын

There's some experiments on that which are out there and indicate that finely ground salt can result in over-salting bc you actually get more salt / pinch. That seems to reflect our own off-camera experience as well but ya know what, we might have to add it to the video production list, thanks for your feedback!

@GallaghersGrub 4 жыл бұрын

I've always been a kosher salt guy, but lately I've been using the pink Himalayan or straight up sea salt, and yes all are good.

@Jeff-ql3tg 3 жыл бұрын

I think your experiencing the same problem I have had using Himalayan salt, it tends to be a softer or more subtle flavor. I really like the way the kosher salt absorbed into the meat, more intense salt flavor per bite.

@jerrygo2543 4 жыл бұрын

Nice experiment, I’ve always wondered which is best ... but when u let it sit in the fridge for 24hrs ur dry-aging the steak - that’s why it’s more tender than the other two ... thanx!

@306champion 2 жыл бұрын

I wasn't what you'd call a serious cook until some pandemic changed our lives. Long story short I watched various videos on sausage making and started seasoning steak 12 to 24 hours before cooking or mincing. I recon it made a hell of a difference (for the better). I did use pink salt.

@sn3dg3r 4 жыл бұрын

I hate to hear myself saying it, buy since I've been using pink Himalayan salt for the last just about 2 years, I'm enjoying food so much more seasoned with this salt, than with any salt I've used before - I still feel like saying, don't be stupid, salt is salt, but I'm pretty sure I can taste an improvement - I've tested salts on grilled cherry tomatoes and, my goodness, the pink stuff makes the toms so delicious! Not sure why people don't grind the salt - you get a much more even application with the finer grain - it all absorbs - don't know why you'd want most of your course grains to fall off of the food. Since the covid lockdown I bought myself a 8 hexagon burger mould, so each burger is exactly the same same shape and weight - the mould has a lid, so less evaporation, which means that when there is more liquid on top of one burger than an other, that is almost certainly down to the wetter one having more salt than the others - just thinking that it just about impossible to have identical test food subjects. And like in the other timed salt application youtube, beef burgers salted for more than an hour tastes delicious, without being too salty. I'm fresh out of burgers :( Burger it, I'm off to a local pub that does "takeaways" - technically the beer is taken away (internally), I just spend a long time in the take away process.

@OswaldDigestiveClinic 3 жыл бұрын

So many salt options! Nice video breaking it down for people

@gabyabed 4 жыл бұрын

Your mistake may have been to use volume (1 Tbsp), instead of weight, as the grains are different sizes. 1 Tbsp of iodized table salt is a lot more salt per volume than Himalayan. You should try the same weight instead, such as 15g each

@inthefade 4 жыл бұрын

The whole point of different salts is that they have more or less surface area by volume, which means less or more overall salt mineral by volume (Himalayan and Kosher are pointless to use for soups etc IMO because all the advantages of surface area and crystal size/shape is lost once the salt is aqueous). So in my opinion you are absolutely correct.

@inthefade 4 жыл бұрын

I should add that Himalayan salts have other compounds in them that make that pink color (sulfides, maybe?). I'm doubtful that they impact flavor at all in a situation like this, but I've heard they are useful for curing and so on.

@berengerchristy6256 4 жыл бұрын

@@inthefade I really doubt they taste any different. They're all sodium chloride and so they're going to taste the same. So far as I know pink curing salt is its own thing not from the himalayas. I don't think that stuff is good to eat straight

@egibson2266 4 жыл бұрын

memespace himilayan salt contains small amounts iron oxide (rust), that’s where it gets its color from.

@berengerchristy6256 4 жыл бұрын

@@egibson2266 not gonna lie that's pretty mundane, but "pink himalayan salt" sounds much prettier than "iron contaminated salt"

@jerradmcdonald1235 4 жыл бұрын

I go with Pink Himalayan salt every time. Delicious.

@Inspector-Steve Жыл бұрын

Really need to try the Ava Jane sea salt, it’s mined out of a cave so no micro plastics and it has the other minerals in it. Pretty awesome different tasting salt

@Oldmanflyfishing 3 жыл бұрын

You make cooking steak look so easy. Do you or have you done a video on how to cook steak not on a BBQ but on your stove and oven ?

@paulaw418 4 жыл бұрын

Last time I bought himalayan pink salt i ended up with "sandy" eggs which makes me think that some of my course salt grains were actually ROCKS! Now I only use Celtic Sea Salt, light grey.

@240sxEnthusiast 4 жыл бұрын

My favorite salt to use on my steaks is black truffle salt. Amazing flavor you don’t get with any other kind of salt.

@Jeremy-sf2xf 2 жыл бұрын

From what I've always heard is that the difference is more in the composition of it. Like more of the mineral than that mineral and stuff like that. It's all the basic composition of salt it's just the stuff that adds to it.

@joeburns1571 4 жыл бұрын

I'm not any kind of salt cop but I've always been told to get equal amounts of salt for comparison you have to weigh it. Salt is salt to me. Great steaks!

@Redmeatlover 4 жыл бұрын

Now that is an interesting point and tactfully presented as well. From other tests we knew fine salt would deliver more salt per pinch so tried to get near equal coarse grinds but, again, solid point

@mykofreder1682 4 жыл бұрын

There is obviously more salt and less air in fine so I looked it up, 1 3/4T course is equal to 1T of fine or be more scientific and weigh it. For the 1 hour or 1 day steak I doubt you would be able to tell what was used as long as you reduced the quantity of the fine. I typically only have fine around and will probably go with that, give it at least an hour to dissipate from the outside surface, and reduce the amount course is used n the recipe.

@richdiddens4059 4 жыл бұрын

Because of the shape of the Kosher salt flake, you get less salt per volume and more air. In canning they recommend adding an extra 30-50% by volume if using Kosher salt.

@patrickroe2240 4 жыл бұрын

You sure you're not a cop? Because someone just made an arrest.

@pupdowg420 4 жыл бұрын

Amen brother. Different salts don't come in at the same weight. Kosher salt is much lighter than pink or sea salt.

@SilatShooter 4 жыл бұрын

Did you find a difference in the steaks searing it first and then going indirect vs reverse sear? To my eye these looked juicer and closer to rare.

@mckricks1 2 жыл бұрын

I can tell a bit of a taste difference with different salts, and put them on different meats that I think they pair with better. For chicken for example I like to use Himalayan salt.

@MiserableOldFart 3 жыл бұрын

The difference in "saltiness," might be due to the different (slightly) size of the grains. Perhaps you should repeat the experiment wit each salt dose weighed instead of measured by volume.. ;-)

@anothername2730 Жыл бұрын

I’m doing pink Himalayan for the steaks I just put in to sous vide, so hopefully it’s good!

@james4582 4 жыл бұрын

I use only ‘Real Salt’ from Heber, Utah mined from Great Salt Lake unrefined still with all the minerals in it best salt ever and it’s a sea salt

@davidgrossman7965 4 жыл бұрын

Did you use Diamond Crystal kosher salt? It is a superior kosher salt.

@docmalthus 4 жыл бұрын

Good video! Try one with rock salt.

@lewissifer 4 жыл бұрын

Isn't weight vs. volume (tbls) more accurate on salt due to the size difference in granules?

@3SevenStangVids 3 жыл бұрын

your intro just got me to immediately sub.

@rrudydedogg3779 3 жыл бұрын

I find a much more pronounced difference in taste not by the type of salt used but how long it is on the steak before grilling. I presume you are salting yours immediately before grilling. Lots of folks do that but I salt mine with coarse kosher salt one-hour ahead of grilling and the flavor is WOW! One can also salt their steak 12 hours ahead of time for a mellower flavor and a richer texture. Things to think about.

@taviskaczanowski3924 4 жыл бұрын

Himalayan Pink salt is the much healthier option. If there is no difference in taste, use that because it's better for you.

@TheGdiddy35 4 жыл бұрын

I salt then plastic wrap my meats over night have you tried that vs like what you did in your last video where it was salted and open air in the fridge for 24 hours? I also lightly rub my steaks in veg oil before i salt n pepper them before i wrap and fridge them for 24 hours, take them out let them stand 1 hour room temp before i cook them. I may change my oil seeing you said some have higher smoke tolerances.

@Ronaldo-wi2im 11 ай бұрын

Flipped too early, gotta wait till the blood surfaces, then flip, more sere = sealed in juices. I also noticed on the first flip it was a diamond pattern, how exactly was that the "first flip" ?

@mikerathbun6442 4 жыл бұрын

I love pink Himalayan sea salt use it all the time

@thomasm9139 4 жыл бұрын

Himalayan sea salt?

@DtKnize 3 жыл бұрын

Thanks brother! I love your backyard! I'm hoping to get some Tomahawk Ribeye's at our local Berkot's One day only flash sale tomorrow, $9.99 a pound! What kind of coals or hardwood did you use?

@Redmeatlover 3 жыл бұрын

Thank you! We use jumbo lump charcoal, we use a local company called Rockwood Charcoal but Royal Oak is another popular brand

@PapaBushka 4 жыл бұрын

As my doctor said, "salt is salt is salt is salt." Because the grinds were slightly different, weighing them might have been a better way to go.

@matldn2697 3 жыл бұрын

Exactly, then the video maker cannot tell the difference, so get the cheaper version of salt.

@thedan1978 3 жыл бұрын

when it comes to what it does to your body, yes salt is salt. When it comes to how it effects flavor no salt isn't just salt. The problem this guy had was he clearly didn't salt his meat enough. I can see that in the video. Its way under salted.

@BkSlz 4 жыл бұрын

Respect, for admitting you're stretching to find a difference. Subscribed and clicked the bell

@Redmeatlover 4 жыл бұрын

Thank you for your support!

@GoogleModerator 4 жыл бұрын

I'll use all three

@jamesbooth4239 3 жыл бұрын

I make my own Italian sea salt each year and I can taste the difference in the different salts Italy is very well known for it it’s beef and grilling of beef and sea salt that’s all I use I have tried Himalaya it’s very hard for me to get kosher salt in Europe but she saw they feel is the best

@dmm1960 4 жыл бұрын

How long were the steaks salted prior to cooking ?

@mildren17 4 жыл бұрын

I've tried lots of different salts and my favorite is light grey celtic sea salt. it has a noticeably yummy flavor. himalayan pink is good but isn't as salty, IMO.

@mediumal4563 4 жыл бұрын

I have noticed the same thing, the pink Himalayan is not as salty.

@stringer3697 4 жыл бұрын

use more

@droogbear649 4 жыл бұрын

Organic celtic grey is so much better for you too, loaded with micronutrients

@ciderfan823 4 жыл бұрын

I've never heard of Celtic sea salt, but it sounds interesting.

@joeblow9850 2 жыл бұрын

How long do you suggest to let the steaks sit with salt on them before bbq’ing? 10 minutes? 24 hours? In the fridge covered or un covered? So many people saying 10,000 different things.. thc

@repulsewarriorx8825 4 жыл бұрын

...try brineing the meat with the different salts; i imagine the colour will be quite different of the meat, cooked. cheers!

@colynwilson4584 3 жыл бұрын

New sub, just thinking maybe if you combined your most recent salt experiment with this one to get a better taste variance? Maybe salt each of the steaks a day in advance?

@Redmeatlover 3 жыл бұрын

Thanks for the idea, we'll have to add it to the queue

@ruenjou 4 жыл бұрын

It's fair that you said these salts weren't distinguishable. Salt is salt. The difference in mineral content other than sodium is not detectable under the strong beef/NaCl flavor.

@TheGdiddy35 4 жыл бұрын

I use long metal tongs and a dish rag super wet to clean my grill works perfectly fine, well by dish rag i mean small strong towel home owners probably consider this to be a hand towel.

@nolatn8399 3 жыл бұрын

i can smell the musty from here

@Alexanderyhwong 4 жыл бұрын

They look perfect medium rare. You should try it again and salt it after cooking.

@ryanddowns3375 4 жыл бұрын

You’re awesome, Joey! God bless you, your wife, and family. Wonderful job, Man!

@Redmeatlover 4 жыл бұрын

Thank you for the nice comment and right back atcha!

@dumbestoyster 4 жыл бұрын

The pink has a very mild flavor. I was surprised the 1st time I seasoned with it

@lescobrandon3047 4 жыл бұрын

One issue for me is the salt used iodized? I like kosher salt for seasoning anything though.

@Redmeatlover 4 жыл бұрын

We did not use any iodized salt in this vid, great question!

@JC-sn3re Жыл бұрын

So what we learned here is that salt is salt. Use the salt you prefer, however, ALWAYS use the BEST MEAT. 💓🥩 Love your videos. Keep'em coming. 😘

@antv38 Жыл бұрын

I watched a video where the guy mixed 1 tbs kosher salt 1/2 pepper and 1/2 loweryes. The steaks came out out of this world.

@JackBlack-gt4si 4 жыл бұрын

Great video

@Redmeatlover 4 жыл бұрын

Thank you, appreciate the feedback!

@franceslevine3368 Жыл бұрын

It's Nice!

@johnathanollenberg6041 Жыл бұрын

Have you tried any smoked salt?

@NHndrsn1234 4 жыл бұрын

OMG! I thought you were Mike The Cop. I follow his KZfaq channel. 😂

@JazzAK6969 4 жыл бұрын

Damnit, I was supposed to work today but instead I found this genius. New subscriber.

@debbierhode6291 4 жыл бұрын

Same here....found this channel accidentally and here I am binge watching as many as I can before I have to actually do something productive hahaha!

@Redmeatlover 4 жыл бұрын

You’re too kind, thanks for joining our community!

@jonstauffer4177 4 жыл бұрын

If you don't mind, I'd like to provide some information regarding the pink Himalayan salt. Only the white portions are salt. That which is pink consists of other minerals that are not water soluble.

@stevej6824 4 жыл бұрын

Jon Stauffer you’re absolutely right. But the other trace minerals are very low compared to the salt content.

@richardgreen1142 4 жыл бұрын

How about flavored salts??? Like smoked salts, spicy salts types.

@captainclark8434 4 жыл бұрын

Any difference in texture/mouthfeel?

@stringer3697 4 жыл бұрын

i would suggest to use more salt when its mined it contains all minerals and thus less salt

@EyesWideOpen1969 Жыл бұрын

Medium to Medium Well is what I like. I wonder if that changes anything

@keithfiredive 4 жыл бұрын

I feel like the pink and sea salts were actually too coarse. I feel like too much of the salt probably flaked off. I like how the kosher salt is somewhat smaller and flaked and flat. It sticks a little better. Would probably be ideal to slightly grind the big salt in a grinder, or lightly mash it in a mortar. Would’ve interesting to see if any extra flavors would be released by trying this.

@Redmeatlover 4 жыл бұрын

Appreciate your feedback, provided in a thoughtful way. We tried to get similar size coarse salts which was tough. Good idea on the mortar, duly noted!

@revolucionramon 4 жыл бұрын

I grind and use both pink and sea salt. I like the pink for its milder salt flavor and how it pairs with garlic powder. If you just want straight salt or salt and pepper I would probably go with the sea salt.

@jetcitysinatra7300 4 жыл бұрын

You should have put the steaks in the fridge over night. It brings a lot of the moisture to the top but it draws the salt into the meat.

@Redmeatlover 4 жыл бұрын

We recently published an experiment on that topic here : kzfaq.info/get/bejne/rpidZNua15i9oqs.html

@JoeBoozer 4 жыл бұрын

1 hour salted steak room temperature.

@JoeBoozer 4 жыл бұрын

never trust a man from seattle

@jetcitysinatra7300 4 жыл бұрын

@@JoeBoozer Oh Really? I trust me. . .

@brucemackenzie4952 3 жыл бұрын

Salt gets lost in the steak if you salt night before and doesn’t caramelize. Steak in fridge night before though not bad idea.

@EvansEasyJapanese 4 жыл бұрын

A lot of your videos are the "I'm trying to be scientific about how they taste". It would be great to try to do a blind-taste test with a friend or two at the end of the video!

@trentdawg2832 3 жыл бұрын

9 am and I'm already watching steak videos. ...lol. thinking bout dinner

@Redmeatlover 3 жыл бұрын

Morning! Time to Wake and Steak!

@zeblanmaidaynovich796 4 жыл бұрын

Should of letting it dry-age like that but with black pepper too in the fridge for 3 days, they would be yum yum even better.

@Redmeatlover 4 жыл бұрын

We recently filmed and will publish an experiment on a 1, 2 and 3 day dry brine... will be posted in 2 weeks!

@kurtsimmons1587 2 жыл бұрын

Pink Himalayan salt is a garnishing salt. Use it to eat not cook with! I watched a video on how to use different salts

@briansmart8644 2 жыл бұрын

Himalayan salt in considered more as a finishing season to be use after cooking

@1911geek 4 жыл бұрын

Your execution and video is very consistent very systematic but I might add the medium rare is in my eyes "medium" then again its relative

@TheCBScott7 2 жыл бұрын

It's based on temperature, not how it looks

@H4W69 4 жыл бұрын

Ill subscribe and like. I like your videos so far. Watched the 1minute, 1hour, and 1day video. Now this. What I would really like to see, is you do the same experiment as the 1-1-1..but with each different type of salt. Let it absorb and break down the meat with the different salt flavors. Maybe do smaller steaks though so your family doesn't hate you for a week lol. That 1-15min that you did for each doesn't really do much, just like what you said in your original video

@thomasgarrison3949 4 жыл бұрын

Another great video, thank you for sharing. How about letting the salt set on the steaks for a hour before cooking, as you did on one of your other videos?

@Jaynick1977 4 жыл бұрын

Interesting video. Have you used something like Lawry's Seasoned salt on steaks? I'd be curious how that ranks against regular salt. What about adding things like garlic powder and pepper to a steak before grilling them?

@freddieh5539 4 жыл бұрын

He mentioned a seasoning recipe like you're talking about at this website. redmeatlover.com/recipe/steak-seasoning/

@terryklemchuk19 4 жыл бұрын

Lawery’s on one side garlic plus on the other . Been doing this for years right before cooking is fine but if you remember day before is yum

@TheCBScott7 2 жыл бұрын

You typically want to pepper afterwards unless you want to burn the pepper and cause it to lose that pepper flavor.

@DrAlvinEng Жыл бұрын

Just wish someone else did the final tasting for no bias. Taste blindfolded, too!

@bugninja6223 4 жыл бұрын

What’s a good seasoning I like basic salt and pepper but now that I have gotten in to cooking roast. Iam not getting the flavor I need.

@Redmeatlover 4 жыл бұрын

Yes, excellent point, we will use a more robust flavor profile on lean steaks, like filet mignon. We use our Big Tasty Steak Rub, which we provide for free here: redmeatlover.com/recipe/steak-seasoning/ - we also have a video for it on our channel. Check it out, hope you like it on your next roast!

@ciderfan823 4 жыл бұрын

You may need to use more seasoning so the flavors permeate through the whole roast and may need to put the seasoning on for a longer time due to the size. Brining or marinading might also help with a roast. There are a few different spice blends for beef.

@ryanddowns3375 4 жыл бұрын

Joey- what about throwing a steak into a bag of sea 🌊 salt overnight? Would you be able to save the remaining salt afterwards- or does it have to be disposed?

@Redmeatlover 4 жыл бұрын

I’m not sure if you have to but we probably would throw away the salt, err on the side of caution

@Civsuccess2 3 жыл бұрын

Seasalt really has distinct flavor but probably not in a steak since smoke over powers mineral flavor of sea salt.

@Brandon4EK 4 жыл бұрын

Try smoked salt! Tried some of it a year ago and I can't go back to regular salt. It's just so, so good(although, not all smoked salts are created equal...).

@Redmeatlover 4 жыл бұрын

Great idea, we will have to try that!

@nickgeorgiou7770 4 жыл бұрын

Brandon4EK can you find smoked salt at a local grocer or at a butcher shop?

@curtiswoods7091 4 жыл бұрын

Interesting to know. We just started buying the Himalayan salt ourselves. If I could share any tip about the video is it seems 6 to 7 minutes of it is all just talk and adverts for his other videos. I say get on with what your title says the video is about and maybe I would have time to watch some of your other videos. Don't get me wrong though, I think you are very good on camera and have interesting info. I gave you a thumbs up so you know.

@Redmeatlover 4 жыл бұрын

Thank you for taking the time to watch and provide feedback in a constructive and respectful way.... and for the like, we appreciate viewers like you!

@deontearnett8891 2 жыл бұрын

Pink Himalayan salt definitely brings more taste over saltiness. To get a salty taste you have to put a bit more. And sea salt has the most saltiness

@gcs7817 4 жыл бұрын

Iodized regular table salt v kosher v Himalayan v sea - all of similar coarseness -

@SuperAtheist 4 жыл бұрын

I'm surprised you didn't salting the steaks at least an hour before grilling them.

@grahamwilkinson6902 4 жыл бұрын

Man comes up with excellent excuse to eat three steaks😂

@trentdawg2832 3 жыл бұрын

Exactly

@mikemac1027 4 жыл бұрын

Pink Himalayan coarse every time, 24 hours before grilling. The minerals in the Himalayan add depth to the flavor. And to be fair in your test do the salt by weight, not volume

@joebonsaipoland 4 жыл бұрын

Isn’t sea salt the same as kosher salt 🧂?

@user-hr4hv1is6j Жыл бұрын

You need to try Black Salt. It give anything you use it on a smoky taste.

@yellowdog2181 4 жыл бұрын

Coarse sea salt for my steaks thank you

@nickricci5059 4 жыл бұрын

Yes!!!!

@bathcolin 4 жыл бұрын

Kosher salt and sea salt are exactly the same and Himalayan crystal salt contains certain minerals like potassium, calcium and magnesium. It is believed to contain as many as 84 trace minerals and because of this has a milder salty flavour.

@mattcastellanos2178 4 жыл бұрын

Before grilling, a 24 hour aging in the refrig after salting might amplify the differences

@Redmeatlover 4 жыл бұрын

We did an experiment on the here: kzfaq.info/get/bejne/rpidZNua15i9oqs.html

@mattcastellanos2178 4 жыл бұрын

Thanks yes, it was your linked video that made me think to include aging in your salt comparison! Cool experiments you're doing!

@g.w.7893 3 жыл бұрын

I stick to the Himalayan salts. They work.

@yakovwheelson9719 4 жыл бұрын

That's very refined sea salt, which isn't the same as something like the brand Celtic Sea Salt, which has 17.5% brine with trace minerals. The healthiest :-)... I won't use anything else... this tastes right. It's perfect. I am not a fan of himilayan either, as there is no benefit compared to the celtic.

@phantumdrummer 4 жыл бұрын

Chemically speaking the salt we eat (sodium chloride) is basically the same stuff. Doesn't matter how or where you get it. The real difference is in what minerals and "other" stuff comes with it. I've found the more unrefined minerals in one salt was "saltier" to my taste than others that have been processed more or with less minerals. Others I was not able to detect a difference. Between my friends, we've also seen what I think is salty is not as salty to others. Some are able to taste the minerals where others not so much. In the end it really depends on your own personal tastes. Yeah, change things up the next few times you grill and see which you personally like better.