Serious question about salting meat right before the grill

I used to be the guy who salted steaks right when I threw them on the fire. Thought it was fine for years. Then I worked a two-week catering gig in Austin last summer where the head chef made us salt every piece of beef at least 40 minutes before cooking. I argued with him about it on day one. He had me taste a quick-seared strip that was salted 10 minutes before versus one salted an hour before. The difference in moisture and crust was night and day. Now I never salt less than 45 minutes ahead of time. The salt draws out juices then pulls them back in, and you get a much better sear. Has anyone else noticed a big change after adjusting their salting time?

3 comments

3 Comments

maxm5020d ago

Yeah, the whole "salt pulls juices out then pulls them back in" thing is real. I tried it a while back and now I won't salt anything under an hour before it hits the heat.

harper_gibson219d ago

Honestly, how long did it take you to really trust the process? Like the first few times I tried it I kept poking at the meat every 15 minutes convinced I was just making a salty puddle. But yeah, that first time you get a perfect crust without the inside turning into shoe leather it kinda clicks. What cut do you find works best with the long salt? I've had mixed luck with thinner steaks.

the_nina19d ago

@maxm50 guess I'll be the dummy who keeps ruining steaks for another week before learning my lesson.