522911 Tue May 27 07:24:03 -0700 2008 17 31 Home Cooking 0 3723232 my favorite steak is tenderloin steak - i love the stringiness and the saltiness. however, the sometimes its WAY too salty and ive heard there are ways to make it less salty before cooking. ive tried letting it sit in cold water first, but that didnt help as much as id hoped. any other suggestions? Tue May 27 07:24:05 -0700 2008 185305 daverose808 1 3723264 WTF are you talking about? If you're in the US, the tenderloin is the psoas muscle. It is cut into medallions and is very tender so it should not be stringy. If it is salty, it is because someone made it so. Tue May 27 07:37:54 -0700 2008 3723232 148300 filth 1 3723277 Steak can only be salty if someone has either put salt on it or it was bought injected with some sort of salt solution. Meat is not naturally salty. Tue May 27 07:43:06 -0700 2008 3723232 17481 QueenB 1 3723386 Stop buying these steaks immediately. Buy them from someplace that does not pre-salt them, or hold them in some sort of briny solution. These steaks are NOT salty. Somebody is adding salt to them. If you do not want them to be so salty, buy them somewhere that doesn't salt them. Tue May 27 08:18:03 -0700 2008 3723232 111530 gordeaux 1 3724002 Are you buying Hormel Always Tender cryovac marinaded meat? The average sodium level is 500mg/ 4oz of meat. One needs to be careful with labels as well. Hormel label reads "Beef, Fillet Sirloin" If you see the beef fillet and think you're getting tenderloin you are mistaken. Tue May 27 11:00:16 -0700 2008 3723232 89493 scubadoo97 1 3725140 Corned beef maybe? Tue May 27 16:24:44 -0700 2008 3723232 195672 Christina H. 1 3725894 no, im sorry. maybe i wasnt being clear. these steaks are from a kosher butcher. they are salted by the butcher im sure and i like it that way. i just would prefer it less salty, and i was under the impression there were some good methods to make it a little less salty (other than leaving it in cold water for a while, which didnt work as well as i had hoped). also, it isnt cut into medallions - - its bought thin and long. maybe its not really tenderloin - - i know its tenderized in the process. im sure i have the vocabulary/terminology messed up. Tue May 27 20:23:11 -0700 2008 3723232 185305 daverose808 2 3725936 Tenderloin is not a kosher cut of beef so there is little doubt that a kosher butcher would sell true tenderloin. Only the forequarters of a kosher animal are allowed to be eaten by those that follow the rules of kashrut/Jewish dietary laws. That puts tenderloin off the menu. It very well may be that the butcher is using chuck eye as a mock tenderloin. They are good but not the real deal. Tue May 27 20:48:48 -0700 2008 3725894 89493 scubadoo97 2 3725969 as scuba indicated the tenderloin cut is not a kosher cut of meat - these are called skirt steaks - they are usually machine tenderized and are all very salty but are great on the grill - rinse them off - place them in your favorite marinade and through them on the grill - excellent! Tue May 27 21:04:50 -0700 2008 3725894 11622 weinstein5 3 3727950 weinstein5, im pretty sure u have it right. machine tenderized and very salty sounds like what i am eating. im not quite sure why he calls it tenderloin then since it is a glatt kosher butcher. i know that it is sometimes also called sino steaks (when marinated in a sweet/tangy souce). but, as my original post questioned, how can i make it a little less salty? i heard there were some methods out there, but i cant seem to find anything other than cold water, which didnt work so well. Wed May 28 12:47:10 -0700 2008 3725969 185305 daverose808 4 3728009 I'm not sure about the cut you have, but in many things adding a sweet element off sets the saltiness. You could try adding a small amount of any of the following to your water soak: sugar, honey, molasses, asian pear, sweet apple, etc Wed May 28 13:01:49 -0700 2008 3727950 93805 hannaone 5 3728186 hm, im looking for a way to draw out some of the saltiness, not mask it with sweetness. i really like barbequing the steak with no marinade, enjoying just the taste of the meat and its saltiness. and id like it even more if it were just less salty - not necessarily sweet. Wed May 28 13:44:05 -0700 2008 3728009 185305 daverose808 6 3728269 Simply ask the butcher to put a few aside sans salt. Done. Offer to pay up front. Wed May 28 14:02:45 -0700 2008 3728186 111530 gordeaux 7 3728463 LOL Wed May 28 14:54:26 -0700 2008 3728269 80122 pinotho 7 3728536 Can't do if it's kosher, you have to salt the meat to draw out the blood. My butcher said to soak it, maybe try changing the water a few times. I believe it is the skirt steak, but they don't tenderize mine. I agree that they are salty. Wed May 28 15:16:34 -0700 2008 3728269 62097 paprkutr 8 3729316 i guess i will try that, since i never changed the water, and the water idea was the only thing ive heard so far. and yes, the salting is necessary for the kashering process. i also spoke with the butcher and he said he doesnt tenderize mine either. i just assumed he did, since the owner of an old restaurant once told me his "sino steaks" were tenderized and it was the same cut of meat. i assumed that kind of meat is always tenderized, but i was wrong. thanks paprkutr and everyone else. (i still dont know why this butcher calls his skirt steak tenderloin steak?!) Wed May 28 19:43:53 -0700 2008 3728536 185305 daverose808 9 3729544 Yes rinse it well - this will remove a lot of the salt - there will still be a higher salt content that has been absorbed in the meat - so always assume not all of the salt will be removed - Wed May 28 21:16:46 -0700 2008 3729316 11622 weinstein5 9 3729581 (i still dont know why this butcher calls his skirt steak tenderloin steak?!) I have noticed on menus in Kosher Delicatessens over the years an entree cut of either Flank Steak or Skirt Steak listed as: Roumanian Tenderloin Steak If I am not mistaken, Sammy's Roumanian Steak House on the Lower East Side is Famous for this. Wed May 28 21:31:37 -0700 2008 3729316 123497 fourunder