Seasoned my steaks and put them in the fridge. A few hours later and it looks like this.
Any cause for concern?
by giants8742
30 Comments
yll33
im concerned you didn’t season your steaks enough
New_Put_2221
The spottiness on the fat is normal. Means the salt is penetrating.
gorillasarehairyppl
Don’t stress, this is normal.
The brown colour is just the meat reacting to oxygen, and the white spots are the salt getting absorbed.
Should go a darker brown/grey after more time in the fridge and the splotches will go away. Happy eating!
Though for next time it is normally better to dry brine your steaks on a tray that allows air to circulate around the meat, and/or sometimes people put a paper towel lightly over the top to wick excess moisture.
NotAFuckingFed
Nah that’s normal. Good to go.
An0ther_Florida_man
You have discovered the dry brine
Frequent_Funny3784
My only concern is the 3 specs of pepper thats your calling seasoning!!! 🤣🤣
sread2018
Is the seasoning in the room with us?
SirCaptainReynolds
Seasoning? Did you stop 1/4 of the way there?!
that_man_withtheplan
“I have received the exact results I should have been expecting”. Seriously though, that’s basically what it looks like after you salt them and “dry brine” in the fridge. If you search the sub you’ll likely see similar results that should help you out with what to expect.
shxckles
I think you forgot to post the picture after you added seasoning.
what kind of salt? those flakes look huge, more like a finishing salt
kbstriker
I would add more salt, and hold the pepper for the end of cooking because pepper burns and can ruin the flavor. You’re fine though. The steaks look great.
theunknowncasual
And this is why we get made fun of because of our “seasoning” 😂
HillbillyHijinx
It looks like you accidentally spilled some flakes of something on it. Go ahead and season it already. Salt, pepper and garlic powder are my go too. Just be careful with the garlic powder. A little dab’ll do ya’.
69uglybaby69
This right one is barely seasoned but the left one is a war crime
ahappyplaceforthem
What seasoning , the literal 20 grains of pepper and almost no salt seasoning. Their right. Look for recipes in the Internet, it is a thing before you show us your meat.😉
ExpensiveSteak
Lol at the seasoning comments I’m on a low sodium diet for my heart rn if I do have steak I cannot just cover it in 2000mg of sodium anymore it’s sad but true
Educational_Egg3745
I am a long time lurker who, until now, was not following this subreddit. I was like.. “Man, am I seasoning way too much?”, and then I clicked the comments. Consistent all around. I am one of you now. *Clicks “Join”*
ucsb99
Dry brining is a good thing, my friend. Those are going to be great. Enjoy!
AnAmbitiousMann
Gorgeous. Now blast it with some heat
BigCopperPipe
Nice
juvy5000
salt getting deep. and not enough seasoning for me.
Kewkewmore
this is exactly what you want it to look like. although i’d personally like more black pepper on there.
showmethenoods
Call the police, the seasoning has been stolen
Serious-Steak-5626
Looks as expected, but you should’ve trimmed those NYs clean of silver skin if you want to brag. That silver skin won’t soften in the time it takes to cook a steak to even well-done. The diner is just going to cut it off anyways, so do it for them.
PotentialHungry6484
I can’t with these comments 🤣🤣🤣
Flooded_Strand
You’ve discovered dry-brining!
boss_taco
I usually save the pepper for after it’s done cooking. Burnt pepper doesn’t add any (good) flavor to your steak.
30 Comments
im concerned you didn’t season your steaks enough
The spottiness on the fat is normal. Means the salt is penetrating.
Don’t stress, this is normal.
The brown colour is just the meat reacting to oxygen, and the white spots are the salt getting absorbed.
Should go a darker brown/grey after more time in the fridge and the splotches will go away. Happy eating!
Though for next time it is normally better to dry brine your steaks on a tray that allows air to circulate around the meat, and/or sometimes people put a paper towel lightly over the top to wick excess moisture.
Nah that’s normal. Good to go.
You have discovered the dry brine
My only concern is the 3 specs of pepper thats your calling seasoning!!! 🤣🤣
Is the seasoning in the room with us?
Seasoning? Did you stop 1/4 of the way there?!
“I have received the exact results I should have been expecting”. Seriously though, that’s basically what it looks like after you salt them and “dry brine” in the fridge. If you search the sub you’ll likely see similar results that should help you out with what to expect.
I think you forgot to post the picture after you added seasoning.
>Seasoned my steaks
https://preview.redd.it/goireegcckyd1.gif?width=248&format=png8&s=6b23714d3505d34856dfee236954cc02a4b57420
Carry on
what kind of salt? those flakes look huge, more like a finishing salt
I would add more salt, and hold the pepper for the end of cooking because pepper burns and can ruin the flavor. You’re fine though. The steaks look great.
And this is why we get made fun of because of our “seasoning” 😂
It looks like you accidentally spilled some flakes of something on it. Go ahead and season it already. Salt, pepper and garlic powder are my go too. Just be careful with the garlic powder. A little dab’ll do ya’.
This right one is barely seasoned but the left one is a war crime
What seasoning , the literal 20 grains of pepper and almost no salt seasoning. Their right. Look for recipes in the Internet, it is a thing before you show us your meat.😉
Lol at the seasoning comments I’m on a low sodium diet for my heart rn if I do have steak I cannot just cover it in 2000mg of sodium anymore it’s sad but true
I am a long time lurker who, until now, was not following this subreddit. I was like.. “Man, am I seasoning way too much?”, and then I clicked the comments. Consistent all around. I am one of you now. *Clicks “Join”*
Dry brining is a good thing, my friend. Those are going to be great. Enjoy!
Gorgeous. Now blast it with some heat
Nice
salt getting deep. and not enough seasoning for me.
this is exactly what you want it to look like. although i’d personally like more black pepper on there.
Call the police, the seasoning has been stolen
Looks as expected, but you should’ve trimmed those NYs clean of silver skin if you want to brag. That silver skin won’t soften in the time it takes to cook a steak to even well-done. The diner is just going to cut it off anyways, so do it for them.
I can’t with these comments 🤣🤣🤣
You’ve discovered dry-brining!
I usually save the pepper for after it’s done cooking. Burnt pepper doesn’t add any (good) flavor to your steak.