Salting Steaks

08 Jun

Got a great question from a friend, “Aren’t you concerned with drying out your steak if you over salt it?”

Check out these references on salting HERE and HERE.  The first link discusses how long to wait after salting prior to cooking and gives a great scientific explaination for this.  It’s really hard to over salt a steak.  But make sure you’re using Kosher Salt not sea salt or table salt.  As explained HERE, they’re both NaCl but they vary in their coarseness.  And therefore have a significant impact on seasoning and cooking.


Posted by on June 8, 2012 in Cooking, Ingredients, Science


2 responses to “Salting Steaks

  1. Karyn

    June 18, 2012 at 3:32 pm

    I’m all about smoked salt and pepper barely ground in a mortar and pestle for my steaks. We aren’t allowed to have a grill, so I’ve taken to oven frying at super high temperatures. Charring the peppers give the steak an excellent crunchy coating. Interesting read, though.

    • mcadamsdj

      June 18, 2012 at 8:53 pm

      I know! If you don’t have a grill you can also finish them off in the oven. I love to do this. Sear your steaks over high heat for 1-2 minutes per side to give it a nice crust. Then throw it in the oven at 325 for 15-25 minutes depending on how you like it. Thanks for the comments!


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