Cold steak question for Jenise (and others)

Jenise, knowing how you love cold steak, I was thinking of you yesterday as the hungry horrors hit mid-afternoon and I pulled out my leftover half of NY Strip we had grilled a few nights before. The first thing I reached for was the kosher salt to sprinkle on before taking a few cold bites. Don't you think all cold meat (other than processed) needs a sprinkling of salt when eating cold?
(You may not even want to think of this while being sick in bed...sorry if it's bad timing! )

Personally, I think a few sprinkles of coarse salt would sharpen up the taste. If only you could email me some steak right now. Mmmmm...steak.

[Jenise]

I'm with Larry--I always salt it. And this is when it's a treat to use a true condiment salt, like my beloved Maldon.

Cold food needs more seasoning.

I would let the steak warm to room temp, using a microwave if necessary.

I've been known to slap a left-over piece of ribeye between two slices of bread, add some cheddar and spicy mustard, and have a great sandwich. But Bernard, for me steak should be hot or cold. It just doesn't appeal to me at room temp.

Likewise. Particularly, nuked.

When steak is cold, the fats are congealed and firm. As it warms to room temperature, the fats soften and become more flavorful with more appealing texture. Room temp steak is more tasty and appealing in a sandwich or on a salad.

Roast beef, which is typically leaner, is fine cold. So is steak tartare, which is made from lean meat like filet.

To each his own.

Steak tartare would be good if tossed onto the grill before eating.

Steak tartare would be good if tossed onto the grill before eating.

Interesting you should mention that. When I was chef at a restaurant in San Francisco I put Steak Tartare on my menu.

I had a drunk order it one night. I would grind the tenderloin to order and then make a presentation and the waiter would finish it at the table.

He came in right before I was closing the kitchen one night and ordered it.

He watched the waiter prepare it and serve him. He took five or six bites and said, "This steak is undercooked." I cooked it for him.

Steak tartare would be good if tossed onto the grill before eating.

I'm with you.