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26/06/2009, 14:47 Patf Joined on 23/08/2004 SW Gers Posts 2,987 Re: Sirloin Steak The salting and rinsing of meat/chicken is also part of the jewish kashering process. Exactly as in Claire's article. Meant to draw out excess blood. We buy kosher meat and it's nearly always tender, so perhaps that's why.    Report

28/06/2009, 22:07 Frenchie Joined on 31/05/2007 Granzay, 2 Sèvres,79 Posts 8,188 Re: Sirloin Steak We just love the marinated steak from LIDL ( not the frozen one JR recommended, never tried that one), but the fresh one in a pack , next to the steak hachés. It is SUPERB ! Or , of course, a good steak de Parthenaise,  Limousine, or Salers , from the butcher, but that s far more expensive! Life has a habit of biting you on the bum in ways that you least expect    Report

29/06/2009, 8:35 Pierre ZFP Joined on 12/11/2004 PdC(62)/Luxembourg Posts 2,999 Re: Sirloin Steak Well, I gave it a go but I have to say I'm not convinced. Yesterday, I cut a representitive sample from my steak and covered it on all side with gros sel and left it for about an hour. After that, I washed it well and dried it with paper towel.  Even before cooking the meat had a firm texture, not like the original piece at all not surprising as a lot of water had come out of the steak and into the salt.  Oh well, into a hot pan with a little olive oil, cooked for a couple of minutes on each side then wrapped in foil and kept warm for 10 minutes or so. The result:  a delicious, tender, tasty steak ......and..... a firm not so tasty piece.  See if you can guess which is which? The salted piece was quite firm to cut (and chew) it was also about a third thinner than the original.  It also tasted salty even though I was careful to was all the salt off. I don't think I'll be doing this again. Make tea not war    Report

29/06/2009, 8:38 Chancer Joined on 16/07/2006 Picardie, Sussex Posts 4,706 Re: Sirloin Steak Punaise! My last remaining faux filet is reposing in its salt bath as we speak    Report

29/06/2009, 8:52 Frenchie Joined on 31/05/2007 Granzay, 2 Sèvres,79 Posts 8,188 Re: Sirloin Steak Makes me feel like inviting home all the ones in the area and cook them a steak.. !!  Never understood why so many British people complain about steak, I always buy good tender  steak. But maybe it s the way you Brits cook it, indeed.. Life has a habit of biting you on the bum in ways that you least expect    Report

29/06/2009, 8:53 Clair Joined on 23/08/2004 Real Virtual French Person & Moderator - Lot (46) Posts 11,409 Re: Sirloin Steak Pierre, can you say how thick the slice was before salting? Clair The mind is its own place, and in itself can make a Heaven of Hell, a Hell of Heaven. Paradise Lost - John Milton    Report

29/06/2009, 8:58 Pierre ZFP Joined on 12/11/2004 PdC(62)/Luxembourg Posts 2,999 Re: Sirloin Steak It was about 2 cms I would say, the piece after salting was closer to 1.5 cms Make tea not war    Report

29/06/2009, 11:27 Benjamin Joined on 21/08/2005 Vendée South Posts 2,558 Re: Sirloin Steak  Frenchie wrote: But maybe it s the way you Brits cook it, indeed.. I don't know if it's been mentioned before in this thread but you should handle steak as little as possible. In the pan, one turn and onto the plate. I watch people at BBQ's worrying steaks to death by continually flipping them. It makes them tough. Benjamin Is Miki back?    Report

29/06/2009, 12:19 Chancer Joined on 16/07/2006 Picardie, Sussex Posts 4,706 Re: Sirloin Steak To Rose, the OP Dependant on your husbands outlook have you tried him on faux filet de cheval or any other cut of horse steak, ideally from a boucherie chevaline? Its definitely far and away my favorite and can be reasonably economical if bought from Intermarché etc when on promo.    Report

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