nancy824•1mo agoProlific Poster

Stop salting your steak an hour before cooking, it just draws out moisture and ruins the crust.

I used to do that for years until a buddy who went through culinary school at Le Cordon Bleu in Chicago showed me to salt right before the pan - the meat comes out way more tender and that sear actually sticks, has anyone else noticed the difference?

2 comments

2 Comments

fiona_clark1mo ago

I switched to salting right before cooking too and it was a game changer. My steaks used to come out with this gray, sad looking crust no matter how hot the pan was. Now I pat the steak dry, season it literally as it hits the pan, and the sear is night and day better. The meat stays way juicier inside too, like you said. Took me forever to unlearn that old advice from random internet posts.

the_daniel1mo ago

Right there with you, that whole dry brine thing never worked for me either.