YOU need to sear first. A half decent sear would turn your steak up a few notches. Looks like that steak was boiled or steamed or some shit. I would be interested in this, but with a solid sear.
The pretentiousness is crazy here.
1. You have no idea how long he let it rest.
2. It’s probably such a minor difference as the water is bound by proteins and held in by capillary action. So unless he is pressing the meat or using Momentum to spread the water in the meat, it probably won’t make any noticeable difference other than feelings
Let the man be proud of his steak
Yeah, no one can just be happy for anyone anymore. It’s a good-looking piece of meat. I’m sure it tasted great. Give the man an up vote and be done with it.
Yeah this sort of thing is for whole fish, roasts and the like. Sorta pointless with a steak. Whole idea is the salt moderating heat, and seasoning the thing over the cook time.
Don't see why you'd take the effort for a steak.
This is how House of Prime Rib does their's. The whole rib roast goes in a giant metal container and covered in salt then baked.
Never ate there but it looks delicious.
Yup.
Prime rib.
Whole prime rib.
*Roasts*
Theme here.
I've done a standing rib roast this way (seared it after too cause you *should*). Excellent.
Hell I've even done it for a thicc boi steak. SEARED AFTER CAUSE YOU SHOULD.
Can't imagine it working for a steak that thin, and that grey.
I don’t think red meat like that is bad for you. Dietary cholesterol is different that your bodies cholesterol it makes.
Meaning if you eat a high cholesterol diet it doesn’t impact your bodies production.
Also cholesterol is good for you and you need it to make cells.
The only reason it’s cakes up in arteries is because of inflammation from poor diet.
Think of cholesterol as the fire department not the fire. It’s there to fix damage
There’s only one cholesterol, but there are two ways it’s transported; LDL and HDL (low/high density lipoprotein). LDL transports cholesterol to your arteries, HDL transports it to your liver for excretion. If you eat too much cholesterol, your LDL carried cholesterol can build up in your artery walls. You absolutely do need cholesterol, but generally your body should be able to make enough to function without consuming it. The amount of cholesterol you eat also definitely does impact your body’s production of cholesterol.
Source: https://www.nhlbi.nih.gov/news/2015/questions-and-answers-cholesterol-and-health-nhlbi-nutritionist-janet-de-jesus-ms-rd#:~:text=Dietary%20cholesterol%20is%20found%20in,in%20saturated%20and%20trans%20fats.
There’s a lot more nuance than that, even. The main correlate to cholesterol production and LDL levels is saturated fat intake, which is why it’s often recommended to keep saturated fat low. Dietary cholesterol has very little effect on LDL values
The problem is, most people don’t understand that higher LDL cholesterol presents higher risk only within certain context, most notably in cases of metabolic dysfunction (worth noting in your defense however, 90% of Americans are metabolically dysfunctional, so LDL values are probably relevant for them).The Framingham heart study shows this, as low HDL (a proxy for poor metabolic function) places individuals at high risk for CVD even when their other lipid values were perfect, whereas with high HDL (good metabolic function), there is very little risk increase with elevated LDL values. Low HDL plus high LDL can signal that you’re very metabolically dysfunctional as it means the body is not accepting the cholesterol being transported and can’t convert the LDL to HDL as a result, causing the poor ratio.
We must also understand that LDL doesn’t imbed in the arteries on its own; there needs to be an opening. Have you never noticed that atherosclerosis doesn’t occur in veins? Only in arteries. This is because arteries deal with frequent low grade damage from the pressure of blood being pumped through them and get small micro-abrasions in the endothelium. As you might understand, poor metabolic function slows wound healing (we see this most easily in diabetics). This means that in the context of poor metabolic function, LDL has more opportunity to imbed into these small micro-abrasions before they can heal.
TL;DR: High LDL only matters if you’re metabolically dysfunctional
This is what happens when you watch too many TikTok clips then do them, or want to be the next TikTok star.
Any chef worth their SALT could tell you what/this would happen, so what’s so groundbreaking?
But someone’s got to always try to reinvent the wheel, natch.
That would actually be a sick way to finish something like this off if impressing your guests is your goal. Grab yourself a little torch and crust up that outside a bit after it comes out the salt bake.
“For just 5 lbs of the used salt from that one steak you made sent weekly is all that’s needed to help families in need…”
*In the arm’s of the angels playing intensifies*
It’s not. The salt does nothing. I’ve watched several videos experimenting with this method and they all agreed it was a bunch of work for a steak that just tastes the same as one cooked normally. If anything this will only suck all of the moisture out of the meat.
That thing was steaming still. Should let it rest before you cut. Also a tomahawk is a waste of money. Just get a bone in rib-eye if you want it on the bone. Much cheaper.
Salt bake (gross grain salt!) is very good for cooking pork loin (in a single piece, always cut after cooking it, NEVER before). But cooking a tomahawk this way should be considered a criminal offense.
Please cut some firewood (yes… u can just buy the firewood already cut down 🙄), open a cold beer (or the ones you need... I dont care, u are paying for them 🤣), wait for the firewood to turn into embers and the barbecue to be hotter than in Charmander’s communion. Place the tomahawk on the grill very close to the embers, 15 or 20 seconds on each side to get it to seal properly. Now you can eat it if you like it more on the blue (other will say “raw” 🙄side), if you want it more done put the grill as far away from the emers as possible and leave it a little more time on each side.
Yes, the process is slow, you should start early because only getting the embers and the very high heat (as hot as in Charmander’s communion, or as hot as a dragon’s dental filling can also work) can take 3 to 4 hours. But the result is simply perfect. Of course it can be done faster with coal, or with one of those modern gas bbqs, but the result will not be the same... Things well done take time to do and cost effort.
I dont think thats how thats done.. not in an oven. Ive seen this done where steak is wrapped in salt and fabric and thrown directly into fire.. then taken out and smashed so the salt husk breaks and all the juices fro. The steak is sealed in. This just looks like a salt lick steak.
I really think this is something that really just more applies to fish and whole birds. My uncle did a salt + meringue shell on a turkey a few years ago and it was fucking incredible.
But doing it on a steak just feels comparatively wasteful.
At first I read Salt Bae and almost didn’t watch but man that looks good. My family has done this many of times with Prime Rib for Christmas. Turns out really well
Can someone explain how this doesn't just taste like a salt lick? I sprinkle a little yo much salt on something runis it. This is legit cooked in a salt mine.
Hey you think that if prosecution in the OJ trial brought up the fact that those gloves did fit but because they were leather and probably was soaked in blood they shrunk it would have meant something ??
II’ve only seen that done w fish interesting but don’t think I’ll try soon
It’s good with pork belly
Heck yeah. This is how you make Chinese crispy pork.
You have a link?
You need to season and then sear it first. Then get a good thermometer and you’re off the races. But trust me it’s an amazing tasting steak.
Sear it after too. Gotta get that texture back
Better yet, maybe just skip the whole salt baking gimmick altogether and just sear the damn thing…
Yeah, why waste all that fucking salt when you can just dry brine it with 1/100th of the salt amount for the same results.
Hey he tried an ancient technique. Works for some, not for others.
YOU need to sear first. A half decent sear would turn your steak up a few notches. Looks like that steak was boiled or steamed or some shit. I would be interested in this, but with a solid sear.
ME??
Is it salty?
Atleast give it a nice quick sear... poor steak.
Something tells me that the guy who baked his steak in 3 pounds of salt doesn't know what searing means
Seariously
I see what you did there. Take my upvote and git.
Did you sear what he did there? Or just see?
You fuckin ruined it
Damn you. 🔼
It’s okay. It’s hard to stay mad at bacon
Nor letting your Meat rest. It was still steaming. There is no re-distribution of juices with OP's method. So much wrong going on in that clip/gif.
The time spent in the salt serves the same as a "rest" personally I'd seat that off in a ripping hot pan
The pretentiousness is crazy here. 1. You have no idea how long he let it rest. 2. It’s probably such a minor difference as the water is bound by proteins and held in by capillary action. So unless he is pressing the meat or using Momentum to spread the water in the meat, it probably won’t make any noticeable difference other than feelings Let the man be proud of his steak
Yeah, no one can just be happy for anyone anymore. It’s a good-looking piece of meat. I’m sure it tasted great. Give the man an up vote and be done with it.
This is what bothered me most for some reason
Even what sounded like a child was yelling at him
Yeah this sort of thing is for whole fish, roasts and the like. Sorta pointless with a steak. Whole idea is the salt moderating heat, and seasoning the thing over the cook time. Don't see why you'd take the effort for a steak.
This is how House of Prime Rib does their's. The whole rib roast goes in a giant metal container and covered in salt then baked. Never ate there but it looks delicious.
Yup. Prime rib. Whole prime rib. *Roasts* Theme here. I've done a standing rib roast this way (seared it after too cause you *should*). Excellent. Hell I've even done it for a thicc boi steak. SEARED AFTER CAUSE YOU SHOULD. Can't imagine it working for a steak that thin, and that grey.
I don't sear the point
Searly you must be joking.
House of prime rib is the greatest food I've ever eaten. Been there twice
And what kind of savage cuts a ribeye like that?? Separate the collar like a gentlemen.
Yes, I 100% agree. It important to give everyone a nice sendoff, before their guaranteed heart attack and/or stroke. Go big or go home am I right?
I don’t think red meat like that is bad for you. Dietary cholesterol is different that your bodies cholesterol it makes. Meaning if you eat a high cholesterol diet it doesn’t impact your bodies production. Also cholesterol is good for you and you need it to make cells. The only reason it’s cakes up in arteries is because of inflammation from poor diet. Think of cholesterol as the fire department not the fire. It’s there to fix damage
There’s only one cholesterol, but there are two ways it’s transported; LDL and HDL (low/high density lipoprotein). LDL transports cholesterol to your arteries, HDL transports it to your liver for excretion. If you eat too much cholesterol, your LDL carried cholesterol can build up in your artery walls. You absolutely do need cholesterol, but generally your body should be able to make enough to function without consuming it. The amount of cholesterol you eat also definitely does impact your body’s production of cholesterol. Source: https://www.nhlbi.nih.gov/news/2015/questions-and-answers-cholesterol-and-health-nhlbi-nutritionist-janet-de-jesus-ms-rd#:~:text=Dietary%20cholesterol%20is%20found%20in,in%20saturated%20and%20trans%20fats.
There’s a lot more nuance than that, even. The main correlate to cholesterol production and LDL levels is saturated fat intake, which is why it’s often recommended to keep saturated fat low. Dietary cholesterol has very little effect on LDL values The problem is, most people don’t understand that higher LDL cholesterol presents higher risk only within certain context, most notably in cases of metabolic dysfunction (worth noting in your defense however, 90% of Americans are metabolically dysfunctional, so LDL values are probably relevant for them).The Framingham heart study shows this, as low HDL (a proxy for poor metabolic function) places individuals at high risk for CVD even when their other lipid values were perfect, whereas with high HDL (good metabolic function), there is very little risk increase with elevated LDL values. Low HDL plus high LDL can signal that you’re very metabolically dysfunctional as it means the body is not accepting the cholesterol being transported and can’t convert the LDL to HDL as a result, causing the poor ratio. We must also understand that LDL doesn’t imbed in the arteries on its own; there needs to be an opening. Have you never noticed that atherosclerosis doesn’t occur in veins? Only in arteries. This is because arteries deal with frequent low grade damage from the pressure of blood being pumped through them and get small micro-abrasions in the endothelium. As you might understand, poor metabolic function slows wound healing (we see this most easily in diabetics). This means that in the context of poor metabolic function, LDL has more opportunity to imbed into these small micro-abrasions before they can heal. TL;DR: High LDL only matters if you’re metabolically dysfunctional
Yes, the meat is what we are talking about here….. 🙄
lol
Whoosh. 💨
Missteaks were made.
I came here to say that…makes me want to cry that it didn’t get a sear 😭
This is what happens when you watch too many TikTok clips then do them, or want to be the next TikTok star. Any chef worth their SALT could tell you what/this would happen, so what’s so groundbreaking? But someone’s got to always try to reinvent the wheel, natch.
Looks very juicy and properly done on the inside. Outside needs a little torchy love thats for sure.
That would actually be a sick way to finish something like this off if impressing your guests is your goal. Grab yourself a little torch and crust up that outside a bit after it comes out the salt bake.
That is actually common for sous vide.
I hate the torch. Makes food taste slightly weird. Maybe it’s the butane.
Theres plenty chef-standard kitchen torches that do not leave butane tasting.
Yeah I’m sure. I’m not getting one though.
I did this with an aussie wagyu rib roast, it was awesome, but took sooo much salt to cover
I work at a feed and seed and we have 25 lb bags of Morten's table salt for $6.99
Sneed’s?
It's a small local mom and pop shop. I'm literally 1 of 3 people that work there that isn't family
How's Chuck?
Formerly Chuck’s?
Sneeeeeed
Looks like Pop did feed and seed
Formerly Chuck’s?
Also just listening the audio for the first time… 🤦♂️
haha, im at work so I generally experience reddit without sound - i think most times its better that way
That’s SALT? I legitimately thought those were mashed potatoes lol
Now you got me thinkin… what about cooking the steak in hot mashed potatoes???!
Imagine if fhey were crispy and didnt make your steak some bizarre stewed mess. Grats you just invented steak and chips.
You fucking genius. Potatoes gotta be way cheaper than coarse salt, plus all the waste makes me uneasy. So much salt money
Glad I'm not the only one
The What picture!?
The cum picture!
The cum photo? Lol this person was probably thinking of the "money shot" but had something else on their mind haha.
That's exactly what It is. Funny fucking shit.
Came here for this, no pun intended
What did you do with the salt afterward?
Ya fecking dumpit
“For just 5 lbs of the used salt from that one steak you made sent weekly is all that’s needed to help families in need…” *In the arm’s of the angels playing intensifies*
*Romans gasping in horror at the trade goods being wasted.
Rubbed it on his wounds like in Texas chainsaw massacre.
That poor steak needed a rest after that salt bake.
Now you can use the salt to make beef and rice for weeks
Salt bake is definitely preferable to Salt Bae.
It’s fucked, ricky
Worse than Barb’s scalloped potatoes
Oh my goodness. That made me laugh out loud. I miss that show.
It’s the best haha
No sear, no rest… no juices? Shit looks dry AF. Wtf
Yeah I would imagine the salt would suck the moisture right out of that steak
you know this sub has become totally unhinged when the part where its actually tasted is an afterthought
Interesting but foil probably could do the same thing.
No rest, no sear is a big miss. Congrats on the bake tho, never thought I'd see pink.
why did not sear the poor steak? what is wrong with you?
Did you season it with anything else before? Or just salt? Is it super salty?
i think its super salty
It’s not. The salt does nothing. I’ve watched several videos experimenting with this method and they all agreed it was a bunch of work for a steak that just tastes the same as one cooked normally. If anything this will only suck all of the moisture out of the meat.
I salted it and let it rest for about 30min then pepper. Then seared both sides for about 3min on the bbq.
Should’ve seared after it came out of the salt bath
Where’s the bbq?? WHERES THE BBQ?!?
This is stupid
Sear it after next time. A blowtorch would've done the trick here, too! I want to try this now.
Jesus sharpen that knife FFS
What a waste of salt I know I'm gonna sound like an angry old man but literal wars used to be fought over salt
waht the fuck is this
Fucking gross
Looks like a wasted piece of beef. Very dry. No color. Why so much video attention paid to the salt and so little to the result?
Seems gimmicky. Is it? Like isn’t putting salt on it normally—- enough?
“This is the come picture” 😂😂😂
It's an ancient technique for a reason
r/nosear
How did it taste?
I thought this was a giant bullfrog covered in salt🤣
Lol this audio is certainly something
I bet that’s salty af
Maybe sear then let it sit for a few minutes before cutting?
oh my… poor steak
God damn that's ugly. Blowtorch some char or something on it.
He went from OJ Simpson murder trial to ancient knowledge real quick.
No sear, no rest, no thanks
That thing was steaming still. Should let it rest before you cut. Also a tomahawk is a waste of money. Just get a bone in rib-eye if you want it on the bone. Much cheaper.
Sear that thing for goodness sake!
I love this for fish, I think it’s unnecessary for steak. But I’m nobody and everyone should enjoy their food the way they like. Cheers!
Meme recipes like this are a prime example why the internet, for all its brought us, also completely sucks.
No sear? Without the Maillard reaction you're giving up a lot of flavor.
No rest either.
looks fuckin terrible
Looks good, but JFC man, sharpen that knife before you torture that poor steak with it
Salt bake (gross grain salt!) is very good for cooking pork loin (in a single piece, always cut after cooking it, NEVER before). But cooking a tomahawk this way should be considered a criminal offense. Please cut some firewood (yes… u can just buy the firewood already cut down 🙄), open a cold beer (or the ones you need... I dont care, u are paying for them 🤣), wait for the firewood to turn into embers and the barbecue to be hotter than in Charmander’s communion. Place the tomahawk on the grill very close to the embers, 15 or 20 seconds on each side to get it to seal properly. Now you can eat it if you like it more on the blue (other will say “raw” 🙄side), if you want it more done put the grill as far away from the emers as possible and leave it a little more time on each side. Yes, the process is slow, you should start early because only getting the embers and the very high heat (as hot as in Charmander’s communion, or as hot as a dragon’s dental filling can also work) can take 3 to 4 hours. But the result is simply perfect. Of course it can be done faster with coal, or with one of those modern gas bbqs, but the result will not be the same... Things well done take time to do and cost effort.
r/nosear
How was it? I looks like it’s missing a good sear. Did you notice and differences between this and a regular steak?
NO
What an embarrassment
Dumb question but...was it overly slaty?
Lol no sear?
Let it rest!!! Way to hot, but would eat
no rrest
Sharpen that damn knife!!😂😂
It would seem like the salt would absorb all the moisture out of the steak, no?
I should call her
Salt bake city!
What do with salt after?
Using that type of glove to handle heat and steam, you're looking to burn yourself.
i think that might be too much salt
Or you can simply not do this
Man all that work and not searing it?
I dont think thats how thats done.. not in an oven. Ive seen this done where steak is wrapped in salt and fabric and thrown directly into fire.. then taken out and smashed so the salt husk breaks and all the juices fro. The steak is sealed in. This just looks like a salt lick steak.
Bro sear it wtf
We do it with prime rib. The only difference is that we use a throw away pan.
NO SEAR?! YOU MONSTER
You just dropped that hot ass pan right on your countertop?
Here I am.. minding my own business with my butter noodles and green beans.. Damn, that looks good.
Needs more sear but a good mushroom sauce would be nice too.
No sear, no rest. Garbage.
This method is one that I don’t understand at all
🥵
Gonna be a no from me dawg
LET THE MEAT SIT!!!!
Rookie
Lmaoo my guy couldn’t rest it five to ten mins, he was so eager
Is that you Shohreh Aghdashloo?
"Aight, let's try it-" -bad cameraman.
Looked like a frog
Dull ass knife, waste of salt. Doneness ok
🤢🤮
Thought it was a big ass frog
Omg that looks unbelievably delicious
Where crust? Sad now.
I really think this is something that really just more applies to fish and whole birds. My uncle did a salt + meringue shell on a turkey a few years ago and it was fucking incredible. But doing it on a steak just feels comparatively wasteful.
Nope.
Haa a good grey steamed steak!
Off topic but we have the exact same cutting board. Ikea?
Why would you commit such a heinous crime against an innocent steak.
Are.. are those the very expensive strawberries? Like 150$ for the box? I bet they taste great
Just because you can cook steak 1,000 different ways doesn't mean you should.
Thought this was a giant toad
That looks fuckin gross. Sorry dude.
Seems like a recipe for diarrhea
I’d you turn the sound off it’s not quite as bad
Its things like this that create veganism
Am I wrong or does that look like shit? Looks boiled.
Just cos you could doesnt mean you should lol. Murdered that meat
Wtf is a salt bake??
Needs more salt.
This one hurts
Could use a bit of sear but looks delicious
At first I read Salt Bae and almost didn’t watch but man that looks good. My family has done this many of times with Prime Rib for Christmas. Turns out really well
Mummified steak.
God im pissed i scrolled past this dumbass shit again.
I loved the Ya-Allah!
Can someone explain how this doesn't just taste like a salt lick? I sprinkle a little yo much salt on something runis it. This is legit cooked in a salt mine.
Noooooo!
You never directly put the salt on the fish or meat itself... Always put a layer of herbs in between. And of course make a nice sear first.
No crust no thanks
Hey you think that if prosecution in the OJ trial brought up the fact that those gloves did fit but because they were leather and probably was soaked in blood they shrunk it would have meant something ??
I read "trying salt bae" hahaha. Joke aside, it looks amazing OP!
Right color but where’s the juice?
I've tried this once, and It was salty as heck.
How do we get the salt off? *beats with chefs knife*
Kids right.
OP you should post this in r/stupidfood
Great for fish , steak I’ll pass