a big guy in a big city

Sirloin, more like sirloser

Posted: September 19th, 2007 | Author: Bone | Filed under: Food |
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I tried this method of cooking steaks tonight and it turned out really badly. I forgot to rinse the steak after the massive salting, I just wiped off the salt and patted it down. The result was a briny steak, which was actually a lot tougher than the parts that hadn’t been salted. I had thought that even though it was salty it would still be tender since that was supposedly the aim of the salting… clearly this was my fault, but it was still pretty disappointing.

The chips were amazing though, I really think that Heston Blumenthal has got that method nailed, sure, it takes about 30 minutes more than raguler chips, but the result is sooo worth it, and compared to most of his recipes this one is astoundingly easy.

2 Comments on “Sirloin, more like sirloser”

  1. 1 Ben said at 1:37 pm on September 19th, 2007:

    That is gutting… I’m going to try the method when I next buy steak making sure I rinse it off.

    How long did you leave the salt on for?

    Any chance the piece of meat you bought was already quite, I dunno, not good?

    Ever heard of the tenderisation method of marinating a steak in beer?

  2. 2 Bone said at 2:34 pm on September 19th, 2007:

    Well, the place I got it from is fairly trustworthy when it comes to meat, but its not a dedicated butcher, so I expected it to be a fairly average steak and the marbling was good, even if the colour was a bit bright, but yeah, its pretty hard to tell whether it was the method or the meat that had the most effect.

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