over salted an uncooked steak
I seasoned uncooked rib steaks yesterday (using a truffle sea salt). cooked 1 today and it was way too salty. How can I salvage the 2 remaining steaks. I cooked the 1st steak in the oven broiler.Thanks
Best Answer
You could try "reverse brining", using a low salt beef stock to eliminate or reduce the loss of flavour in the steaks.
(Stocks I make myself are very low salt so that I can reduce them as needed without them becoming too salty.)
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Quick Answer about "over salted an uncooked steak"
Add vinegar or lemon - the acid cuts the salt flavor - and a dash of sugar or brown sugar to combat the excess salt. Use 1 tbsp. of whatever vinegar works best with the flavor of your dish, then taste and add more if necessary. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry.How do you fix over-salted steak?
Meat. If you've over-salted a steak or chicken you've popped into a pan or placed on a grill, you can pull it back off the heat and give it a salt-cleansing bath, so to speak, says Raymond Southern, executive chef of The Mansion Restaurant on Orcas Island.How do you fix salty raw meat?
Our answer. Unfortunately once salt has been added to something it can't be removed, only "diluted". As you have already added eggs and breadcrumbs to the minced (ground) beef the best solution would be to add some additional minced beef or pork and make meatballs.What happens when you put salt on raw meat?
When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.Can you fix over salting?
If you end up with an oversalted dish, don't panic. Luckily, there is a remedy fixing over-salted food; excess salt can be tempered with the addition of a fatty ingredients, such as sour cream, heavy cream, butter, or milk.How to Save Overly Salty Steak!
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Answer 2
@wumpus has a great suggestion using reverse brining. Other than tasting excessively salty, your over-salting will have an effect on the texture of the meat and also suffer from dehydration. Hydration is mostly reversible with some penalty in lost flavours which may or may not be noticeable. Salt ions will change the structures of proteins and most of that will be irreversible. This will inevitably affect the texture and mouth-feel of the meat. Only you can tell if the one you had cooked was too tough. If so, do not expect soaking with water or reverse brining to undo that. If that is the case, the second piece may be ruined as steaks. Once you have dealt with the saltiness, you can repurpose it for other dishes. You can cut them into strips for something like stroganoff or slice them for a stir fry for example where toughness may be masked.
Answer 3
I would rinse it off, as suggested in the comments, but I would also try a trick with potatoes. Potatoes are a great salt neutralizer, so I would thinly slice a raw potato and line both sides of it... a layer underneath it, and a layer on top. Then broil or bake as usual. I have had success in de-salting over-salty chicken this way. You can also drop slices in an over-salted pot of soup, stew, or in a casserole.
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