Yo DJ, some help with this rump

[AvatarS]

you killed the steak .....some weird italian try ....but yeah like everyone said dont do funny things

best for me is abit of bbq basting and mushroom sauce or no sauce

Food is a personal thing. Maybe that's the way he likes it, and so be it. I can never understand why people insist that how someone else makes something is the wrong way, if that's how they like it done.

The low, slow method is well worth it but the best thing to do is to sear the steak first on a high heat. This induces the maillard reaction in the meat while it's in the oven. The oven method then helps to break down the protein bonds and fat within the meat so it is super tender. This is why roasts are (usually) so tender.

If you use this method, then you must cut the initial sear off of the steak after it has rested once it comes out of the oven, otherwise it dries out completely. You then sear the steak as suggested before, not forgetting to season the meat.

There is also a myth that putting salt on steaks beforehand will draw out the moisture and make it dry. While the principle is sound, the process is a very, very slow one in red meats as the myocin proteins are strong enough to hold the juices in.

So by all means, season the meat with salt before it goes in the oven. Three hours is not enough time to draw any moisture out. In fact it is believed now that seasoning red meat an hour before cooking is beneficial, due to the salt actually inducing more of a brining reaction which draws flavours into meat, and not out of them...

Interesting read here and in related articles, on salting and other thoughts on steak prep - http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

 

[DJ...]

Interesting read here and in related articles, on salting and other thoughts on steak prep - http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

* Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive. The brine begins to slowly work its way back into the meat.

* By the end of 40 minutes, most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor.

Not only that, but I found that even after the liquid has been reabsorbed, it doesn't stop there. As the meat continues to rest past 40 minutes, the salt and brine will slowly work their way deeper and deeper into the muscle structure, giving you built-in seasoning beyond just the outer surface you'd get from cooking right after salting or salting the skillet.

Indeed, 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. It appears to dry out slightly, but it's only superficial—the amount of drying that occurs from an overnight rest (about 5% moisture loss) is negligible compared to the amount of moisture driven off during cooking anyway (upwards of 20%, even more in the hard-seared edges). As the salt makes its way back into the meat, you'll probably also notice that it becomes a deeper color. That's because the dissolved proteins scatter light differently than they did when they were still whole.

Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. If you haven't got 40 minutes, it's better to season immediately before cooking. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it.

Yip. There's the evidence to back up the science. The salt myth is finally over. Salt your steaks at least an hour before cooking them as the effects of osmosis create a brine as opposed to drawing liquid out. When you brine meat, the moisture is drawn into the meat and not out of it...

 

[Gielie Geelmielie]

With that slow method of 50°C in the oven, when should I salt the steak, before going into the oven, or after, just before the steak is going to the pan?

 

[Ou grote]

With that slow method of 50°C in the oven, when should I salt the steak, before going into the oven, or after, just before the steak is going to the pan?

That's a great nick, I was pretty sure "Gielie Geelmielie" was taken when I joined because I wanted it.

 

[Gielie Geelmielie]

That's a great nick, I was pretty sure "Gielie Geelmielie" was taken when I joined because I wanted it.

Hahahahaha!

 

[DJ...]

With that slow method of 50°C in the oven, when should I salt the steak, before going into the oven, or after, just before the steak is going to the pan?

The post directly above yours answers your question. Before any sort of cooking, you should be salting your steaks at least an hour beforehand. With the low and slow method, I wouldn't suggest salting overnight though, as this might in fact result in moisture loss as the entire process would then be about 36 hours...

 

[Ou grote]

The post directly above yours answers your question. Before any sort of cooking, you should be salting your steaks at least an hour beforehand. With the low and slow method, I wouldn't suggest salting overnight though, as this might in fact result in moisture loss as the entire process would then be about 36 hours...

You left out the "meat tenderizer" and "heavy spiked mallet" parts.