A line cook in Phoenix told me to never salt a steak before searing it

He said it draws out moisture and ruins the crust, but I've always done it. Has anyone actually tested this side by side?

3 comments

3 Comments

nancy_davis7517d ago

Actually, the timing matters a lot. Salting right before cooking can draw moisture to the surface and cause steaming. In my kitchen, we salt steaks at least 40 minutes ahead, or just before they hit the pan. That early salting lets the moisture reabsorb for better browning.

brookep6218d ago

That advice is like saying don't season soup until after you eat it. Salting ahead of time actually helps the meat keep its juices. Someone should tell that cook his theory is well done.

the_tessa7d ago

Oh man, I read this whole article about the science of it. They said salting way ahead, like a day before, lets the salt fully dissolve into the meat. It changes the proteins so they hold onto water better during cooking. That's the real key for a juicy steak.