Best Salt to Use for Steak and Cooking [Kosher, Sea Salt, Himalayan Salt or Table Salt]

Our kitchen often has a few salts on hand. These usually include Kosher salt, sea salt and a finishing salt. With so many salts to choose from you might be wondering “which salt is best to use on my steak?”

Most people go with Kosher salt and here’s why!

Kosher salt has a coarse, flaky texture, which allows for better control over the amount used. Unlike table salt, its larger grains distribute more evenly aka our fingers can control the application of salt better! This ensures a perfect crust without the risk of over-salting. 

Moreover, Kosher salt is free of additives found in other salts, such as iodine and anti-caking agents. It’s a pure form of salt so it has a clean flavour.

Kosher salt, like sea salt, is from the sea but mostly harvested from land based deposits and mines.

Since Kosher salt is very consistent in color, size and flavour, it is a common choice for commercial kitchens and chefs.

I hope that answers your question of “what is kosher salt?”.

Every Salt is From the Sea

Now, let’s dive a bit deeper into the sea of options 😁 

Believe it or not, all salt is essentially born from the sea, whether that’s from the oceans or the remnants of ancient ones that have long since dried up. Containing about 98% sodium chloride, what really sets one salt apart from another is the size and shape of its grains, along with the trace minerals that tag along. 

For instance, 

• Sea salt comes from the evaporation of seawater
• Himalayan salt is mined from the depths Pakistan’s Punjab region
• Fleur de sel is delicately harvested from the top layer of salt pans from the sea
• Kosher salt can either be harvested from seawater or mined
• Table salt is mined from all over the world and undergoes refining

How Does Kosher Salt Compare to Other Salts?

Sea Salt

Sea salt, harvested from evaporated seawater, is celebrated for its rich, complex flavor profile that varies depending on its source. The mineral content in sea salt can differ based on the water from which it’s harvested, lending unique flavors and colors to the salt. This mineral complexity can add subtle changes in flavour.

Sea salt comes in a variety of textures, from fine to very coarse, making it versatile for both cooking and finishing. Its crystals can provide a satisfying crunch and burst of flavor when used as a finishing salt on dishes, from steaks to desserts. The size and shape of the sea salt is a result of how it was processed such as the rate of speed that water was evaporated from the salt. Ex. Sun dried salt will result in very large cube crystals of salt.

The natural harvesting process of sea salt often means it contains no added anti-caking agents or iodine, common in table salts. This can appeal to those looking for a more natural or minimally processed product.

Sea salt is great for dishes where its unique taste and texture can really make a difference. Whether you’re sprinkling it on ripe tomatoes or adding it to a sweet caramel treat, sea salt makes food more interesting. It adds a special flavor and a nice crunch that makes eating even more enjoyable.

A challenge with using sea salt in recipes is its variability. The grains come in a wide range of sizes, shapes, and colors, which can make it tricky to achieve consistent results every time you cook.

Himalayan Sea Salt

Himalayan pink salt is mined from the heart of the Khewra Salt Mine in Pakistan, near the foothills of the Himalayas. This ancient deposit, formed millions of years ago from dried-up seabeds, is celebrated for its purity and the absence of modern environmental pollutants. 

The salt’s distinctive pink hue arises from trace minerals which contribute to its unique color.  

While Himalayan Pink Salt is often believed to offer health benefits, there is no scientific research to substantiate these claims.

Himalayan pink salt’s subtle yet complex taste is a favorite in culinary applications, from cooking to finishing dishes, adding a visually appealing and gourmet touch. Beyond the kitchen, it is prized in health and wellness uses in everything from salt lamps to therapeutic baths.

Fleur de Sel

Fleur de sel, often referred to as the “flower of salt,” stands as the epitome of finishing salts, cherished by chefs and gourmets for its delicate flavour and moist, flaky texture. 

Harvested by hand from the surface of salt marshes, primarily in regions like Brittany, France, its production is a testament to traditional methods, relying on the perfect combination of sun and wind for natural evaporation. 

The crystals of fleur de sel are known for their slight grey or pink tint, a reflection of the minerals absorbed from the sea. Unlike more heavily processed salts, fleur de sel retains a trace of ocean moisture, contributing to its unique texture and the way it dissolves on the palate. 

Used sparingly as a finishing touch, it elevates the flavours of everything from simple salads and grilled meats to more delicate desserts, adding a subtle crunch and a burst of clean, complex salinity that enhances the overall taste of dishes without overpowering them.

Flavoured Sea Salt

Flavoured sea salts are a culinary innovation that infuses natural sea salt with various flavours, enhancing the taste profile of dishes with unique and complex accents. 

These salts are crafted by blending sea salt with ingredients such as herbs, spices, citrus zest, truffles, and even smoke, through processes that ensure the flavours are deeply embedded into the salt crystals. The method of making flavoured sea salts can range from simply mixing and drying the salt with the flavouring agents to more sophisticated techniques like smoking or aging the salt together with the flavour sources. 

Used as finishing salts, they add not just salinity but also a distinct flavour boost to dishes. From grilled meats and seafood to salads and desserts, flavoured sea salts can elevate the ordinary, allowing chefs and home cooks alike to experiment with creating more nuanced and gourmet culinary experiences.

Finishing Salt

Finishing salts are a gourmet culinary ingredient prized for their ability to enhance the final presentation and flavor of a dish with a simple sprinkle. 

Unlike ordinary table salt, finishing salts come in a variety of textures and flavors, from the delicate flakes of Maldon sea salt or Fleur de sel to the rich, mineral depth of Himalayan pink salt. 

These salts are harvested and processed with care to preserve their unique characteristics, such as moisture content, crystal size, and mineral composition, making each type distinct. Chefs and home cooks alike use them to add not just salinity, but also texture and visual appeal to dishes. 

A light scattering over freshly prepared foods — from salads and steaks to desserts like chocolate and caramel — can elevate the eating experience, adding a crunch or a burst of flavor that enhances the dish’s overall taste profile. Finishing salts are about adding a final touch that makes a meal truly memorable.

Table Salt

Table salt is a highly refined salt, known for its fine texture and uniformity. It’s made by mining salt deposits or evaporating seawater, then removing most trace minerals and adding anti-caking agents to prevent clumps, with iodine often included to prevent deficiencies. 

Its fine grains dissolve quickly and many report it imparts an unpleasant taste due to the additives. 

We don’t have or use table salt in our home or commercial kitchen. And we don’t suggest it either.

Salting Meats

Salt’s value in history wasn’t just about adding flavor to food; it was also a crucial preservative. This is because when you have more salt outside a bacterium or fungus than inside, osmosis kicks in, pulling water out of the microbe to balance the salt levels. 

This dehydration can kill the cell. In the past, meats were preserved by submerging them in salty water or by encrusting them with salt grains, often referred to as “corn.” That’s actually how we got the term “corned beef.”

Nowadays, when meat is cured, a special kind of salt known as pink salt is used. Now, don’t get that mixed up with the Himalayan pink salt we talked about earlier for sprinkling on your dishes. This pink salt is a whole different player, specifically crafted for curing meats. It’s not just your regular table salt; it has a mix of sodium chloride and nitrite, which works in preserving the meat, keeping it safe to eat, and giving it that appetizing color. Whether it’s making mouthwatering bacon, delicious prosciutto, or savory salami, salt curing is a method that’s stood the test of time, proving that some things just don’t go out of style.

But not all processes use the nitrite pink salt – that is reserved for meats that need curing over a longer period or those that will be eaten without being cooked further, like salami or prosciutto, to ensure safety and maintain quality.

Using a salt brine for meats is a tried-and-true method to ensure they remain moist and flavorful throughout the cooking process. This technique involves soaking meats in a solution of salt and water, often with added herbs and spices for extra flavor. The brine works by allowing the meat to absorb water and seasonings, leading to juicier and more tender results. 

It’s especially popular for poultry and pork, which can dry out easily when cooked, but it’s also used for enhancing certain cuts of beef before they hit the grill or oven. Brining is a simple step that can make a big difference in the quality of your cooked meats.

How to Salt a Steak

Building on what we’ve discussed so far, selecting the right type of salt and timing its application are pivotal for a perfectly salted steak. 

Kosher salt remains the best salt, with its coarse grains ensuring even coverage without overpowering the meat. We use Diamond Crystal Kosher Salt.

Now some like to salt a steak right before cooking, while others like to salt 24 hrs in advance. You can check out our article on “when to salt a steak” here.

Remember, the quantity of salt you use should match with the thickness of your steak—a thinner cut demands a gentler hand to avoid over-seasoning. While a thicker steak can handle a heavier seasoning.