HOW MUCH SALT TO ADD FOR A DELICIOUS STEAK

 

 

 

When it comes to cooking a steak, particularly ribeye, you should be generous with the salt—more than you might think. Make sure to coat both sides of the steak liberally and evenly. For thinner cuts, you can reduce the amount of salt slightly.

 

 

 

When to Salt

 

There is much debate about when to salt your steak: right before cooking, 40 minutes in advance, or even the night before. The best approach depends on your personal preference and timeline. Salt enhances the steak’s natural flavor, draws out moisture, and tenderizes the meat. The longer the salt interacts with the steak, the more juices it pulls to the surface. If you cook your steak immediately after salting, while you'll achieve a nice sear, you might bite into unseasoned juices inside. Letting the salt rest on the steak for a while allows it to penetrate deeply, extracting additional juices. Don’t worry; any juices that don’t evaporate will be reabsorbed, creating a concentrated flavor that enriches each bite.

 

 

 

Salting Immediately Before Cooking

 

If you’re salting just before cooking, make sure to take the steak out of the refrigerator at least 30 minutes beforehand. This step allows the meat to reach room temperature, ensuring even cooking. After 30 minutes, generously salt and pepper both sides of the steak, pressing the seasonings into the meat for better absorption.

 

 

 

Which Salt to Use

 

For the best results, opt for coarse salt. Its larger crystal structure allows for optimal absorption without the additives that can interfere with flavor. Coarse salt’s lower density enables effective seasoning, so don’t underestimate its size—it adds significant flavor without being overpowering. While table salt may seem convenient, it is denser and dissolves too quickly, which can lead to an overly salty result. Use fine salt for finishing touches rather than for seasoning before cooking. You might be tempted to try flavored salts, like garlic salt or store-bought seasoning blends. Use these sparingly, as they should serve as finishing salts rather than primary seasonings. They can easily overwhelm your dish if you’re not careful. Reserve them for other dishes where you can taste and adjust as you go. 

 

 

 

Final Thoughts on Salting a Steak

 

With the abundance of articles and videos discussing the best way to salt a steak, it can be overwhelming. Ultimately, understanding your own preferences is what truly matters. Every chef and home cook has a unique perspective, and there is no single right answer. Whether you choose to salt your steak just before cooking or prepare it up to 24 hours in advance, it all comes down to what you enjoy most. Some might prefer a subtler beef flavor, while others seek the perfect charred crust. Embrace experimentation and find the method that elevates your steak to an unforgettable dining experience!