Should you salt a kosher steak?
So, I was reading this article on Serious Eats ( http://www.seriouseats.com/2011/03/th... ), and it talked about salting a steak before cooking, and why and how you should do so.
Seems as though kosher meat, being heavily salted more or less by definition, shouldn't need this step. Or does it? The article's author says that "the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered."
Any chefs that want to comment?
It's a matter of personal taste. Personal taste for salt varies according to the amount of salt you are accustomed to consuming. Salt shakers are put on tables because some like it saltier than others.
My suggestion is don't. Salt masks flavor, and why mask the flavor of a good cut of beef?
To paraphrase Thomas Keller, nearly all food should be salted, and almost no food should taste salty.
Have you ever noticed your steaks to be salty when cooked without it? I haven't, and I'm someone who tends to add very little salt during cooking. The whole point of salting in the kashering process is that the salt is supposed to soak up blood; removing the salt then removes the blood, so you try to remove as much salt as possible. I'm sure a kosher steak has a higher salt content than the average treif one, but I don't think it's as salty as it has a reputation of being. Why don't you try two cooking two identical steaks, salting one and not the other, and seeing which you prefer?
If you want it to taste good you should!
Firstly, remember that the cuts that are salted are the larger cuts which are then broken down, so your steak would not retain a lot of the salt. Also, the salt that is used for kashering is rinsed off.
Salting and leaving it in the fridge to "dry" will create an intense sear, and seasoning it the night before will also the salt to penetrate.
Also, the salt that is used for kashering is rinsed off.
true, but sodium still permeates the meat. as a rule, meat that has been kashered with salt is appreciably higher in sodium than meat that hasn't been...but the reality is that anyone whose palate is accustomed to kosher meat probably wouldn't notice the saltier flavor.
It also depends on the steak. Skirt steaks are so thin (huge surface area:volume ratio) that they retain much more salt than thicker cuts where the salt barely penetrates the surface. We get our butcher to cut London broils into 1" thick "strip" steaks and there's next to no saltiness in the meat (needs a good sprinkling before grilling).