Salt Your Steaks 24 Hours Ahead

Salt, Salt, and Salt. Well really not that much salt, but you NEED to salt your steaks prior to cooking. Either just before cooking OR an absolute minimum of 40 minutes preferably 24 hours in advance. This gives the salt a chance to work it's way deeper into the meat through osmosis. The uncovered rest on a rack in the fridge overnight also helps dry out the outer layer which helps in developing a good crust when searing. See what J. KENJI LÓPEZ-ALT did over at Serious Eats to figure this out.

Kosher salt is #Diamondsalt

Nothing against Morton salt, but their process creates more salt by volume, which lends to over-salting. The advantage of using Kosher salt is the size of the crystals allows you to get a good sense of how much you have salted the steaks. If you look close in the pic you can see the flakes still on the surface.

#kitchentips #kitchentricks #kitchenhacks #koshersalt #Mortonsalt #halfsheets #osmosis #steak #venison