So this was a decent meal. Top round roast, reverse sear. However damnnnnn it was super salty. Probably due to putting lots of kosher salt as recommended by just about everyone.
Should I just not put as much next time? That seems like a “ah duh” logical solution but…
I did only let it it sit uncovered in the fridge for 4 hours. Is that enough time for the salt to distribute itself inside the steak?
by pier666
23 Comments
Looks tough? 🤔
Top round as a steak? My jaw is sore just looking at it
What size was the kosher salt and did you add more salt after cooking?
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I use this, there are other sites.
Might have been the sauce + your seasoning that was too salty.
No
Kosher salt is more forgiving when dry brining not just straight to pan in my experience
Good steak 🥩 perfect cooking my friend
I use finely ground salt to brine the steak. Then put coarse salt on to finish. Give that a try.
I like to cut it super thinly then coat it with baking soda then let it soak in a marinade to suck up flavor and water to get plump then coat it in egg and a bit of cornstarch before searing and it will be as tender as filet 👌
Wouldn’t recommend putting cracked peppercorns on steaks pre cook. They’re too thick and don’t break down properly so the steak never gets a proper sear onto the pan.
Better to use finely ground table salt and distribute evenly, pre salt for 8-24hrs and leave in the fridge to dry out, bring to room temp before cooking (remove any excess moisture with paper towel), don’t use peppercorns and you’ll get a far better crust
I’m no expert but I have read on here not to use milled pepper on the steak until you’re done cooking it. The pieces come out too big and it keeps the surface of the steak away from the hot surface preventing the crust from forming.
Did you use Mortons?
If so, there’s your problem. Diamond kosher is waaay less dense.
I dunno it’s almost negligible because of how god damn awful that cut is to turn into anything edible besides jerky.
Try applying the salt right before the cook. Salt brining is extremely overrated.
Didn’t let it rest enough friend
Beautiful
Not enough salt and pepper
Ummmm?
You tell us you ate it. Didn’t seem like it visually.
That is the nicest looking top round I have ever seen
You can use just about any salt, especially if you’re dry brining, but it’s important to know whether your salt is dense or not. If it’s dense, then obviously you use less. Think of Morton’s table salt as being a little more than *twice* as salty as Diamond Kosher by volume. That’s why Diamond Kosher is so useful. You can be liberal about coverage without worrying about over salting. For a steak this size, light but full coverage of Diamond Kosher will be just about perfect. Just about any other salt would be overkill, by alot.
In other wordsd, use Diamond Kosher.
If you found it super salty then reduce the salt by 80% next time.