When to Salt a Steak (Test Results Revealed)

With so many methods to prepare and cook a steak…it’s no wonder people are asking “when to salt a steak”.  When we bring home a beautiful cut of steak, we want to do everything we can to make sure it turns out perfectly!

Salting is, no doubt, one of the MOST critical steps to enhance our steak. 

Many chefs and culinary enthusiasts argue about the optimal timing for this process, but we can all agree on the benefits of proper salting. It improves the flavors and helps form a crispy crust (YUM!). 

As for the timing, there are two common schools of thought regarding when to salt a steak: either right before cooking or well in advance. 

Salting right before cooking allows for the surface of the meat to be seasoned without drawing out too much moisture.

In contrast, salting the steak in advance, before it hits the grill or pan gives the salt and juices time to be reabsorbed, seasoning the steak more deeply and aiding in moisture retention.

Effects of Salt on Steak

Juiciness

When salt is applied, it draws out moisture from within the steak through a process called osmosis, which can initially make the surface wetter.

As time progresses, the salt will dissolve into this extracted moisture, creating a concentrated brine. This brine is then reabsorbed into the steak, carrying with it the flavors of any added seasoning.

Flavour

Salt has the remarkable ability to elevate flavor in various ways. Even a small quantity of salt can accentuate the sweetness in dishes.  This is why you see chocolate with sea salt, salted caramel, and gourmet popcorn seasoned with a hint of salt – they all demonstrate how salt can magnify the delightful taste of these treats.

Additionally, salt can effectively counteract bitterness, making it a versatile culinary tool. For instance, you can try adding a touch of salt to coffee or grapefruit to make them less bitter.

Most significantly, salt has the unique quality of enhancing the innate flavors of food, intensifying their aromatic qualities. A simple act like salting a steak can transform it making it sweeter, less bitter and enhance the savoury, beefy flavours of a steak. 

And depending on when you season the steak, the salty flavour can be absorbed into the steak too! Which seasons your steak deeper than the surface level.

Tenderizing

Salt plays a role in tenderizing meat, a process deeply rooted in the science of cooking. 

When salt is applied to meat, it begins to draw out moisture from within the fibers. Over time, the salt then reabsorbed into the meat, taking water with it and breaking down the protein structures that can make meat tough. 

This breakdown not only tenderizes the meat but also enhances its ability to retain moisture during cooking, leading to a juicier result. The key to maximizing this effect lies in the timing and quantity of salt used, making it an essential technique for chefs and home cooks alike to master for perfectly tender and flavorful dishes.

Maillard Reaction

At the heart of every perfectly seared steak lies a crucial ingredient: salt. To appreciate its role, let’s explore the Maillard Reaction, a culinary phenomenon that transforms your steak.

The Maillard Reaction, activated by high temperatures and dry conditions, is the secret behind the tantalizing browning of food. It’s this process that enhances flavors, giving seared steak its irresistible taste and texture.

Salt steps onto the stage as a key player, facilitating this transformation by drawing out moisture from the steak’s surface. This moisture removal ensures a dry exterior, primed for the rapid browning that occurs when the steak meets a scorching hot skillet. The result? A flavorful sear that enhances the steak’s appeal!

When to Salt Your Steak 

Here are the 2 suggested times to salt your steak:

Salt Immediately Before Cooking:

• How?: Salt the steak immediately before cooking on all sides.
• What happens?: The salt remains on the surface and gives the steak a seasoned crust. This method does not allow for deeper penetration into the meat’s fibers.
• Benefits: This method is a classic method for any home cook – quick and easy for families!  

Salting in Advance:

• How?: Salt the steak on all sides in advance of cooking (from 40 minutes to 24 hours ahead of time).
• What happens?: Initially, salt draws out juices, but eventually the moisture is drawn back into the meat along with the salt and seasons the steak deeply. As the meat absorbs the salt, it causes the protein structures to break down.
• Benefits: Results in tenderized meat that is seasoned more deeply.  The drier exterior lends itself well to develop a nice brown crust.

Opinions vary on the ideal timing for salting meat before cooking. Some advocates suggest seasoning 40 minutes prior, while others recommend at least an hour ahead. There are also those who are convinced that salting 24 hours in advance yields the best results. 

What About Salting Less Than 40 Minutes Prior?

You’ll notice this wasn’t one of the options. The theory is this method doesn’t allow enough time for the salt and juices to penetrate back into the steak before cooking – causing your steak to be drier.

Our Test: Salted Steak Experiment

We decided to settle this debate and test it ourselves: salt immediately before or 24 hours in advance?

To test this we used Angus striploins that were cut in succession from the same shortloin. We then halved the striploin steaks and used three equal portions. One steak remained untouched as our unseasoned steak, representing the control group baseline. The second received a ½ tsp of kosher salt on all sides right before cooking, while the third was salted with ½ tsp of kosher salt on all sides and then rested patiently in the refrigerator for 24 hours on a rack. The steaks were cooked by searing in a pre-heated cast iron skillet on medium-high, flipped once, and removed once they reached an internal temperature of 125F.

What did we find?

First, the neutral sample was a stark reminder of the power of seasoning. It lacked the incredible flavours that salt enhances.

For the 24-hour salted steak, it visibly displayed signs of transformation.  Its slightly shrunken and drier exterior indicated some moisture had evaporated.

The exterior of the steak had browned more evenly and completely compared to the other 2 samples. To taste, this one had a beefier flavour, the salt was deeper and more pronounced with a positive impact, and it was more tender.

The steak that was seasoned mere moments before cooking was juicy. However, its flavour profile lacked the depth and tenderness that our 24 hour salted steak exuded.

The Best Time to Salt a Steak

What did we prefer?

We were taken aback by how much the timing of salt application could affect our steak. While we appreciate a juicy steak as much as anyone, the enhanced flavour and tenderness of the 24-hour salted steak won us over without hesitation. I’m already eager to apply this technique to this steak.

We eagerly anticipate future experiments. Perhaps to test the sweet spot of salt and air dry time? Only time (and a few more steaks) will tell 😁

In the end, our steak salting adventure taught us that patience truly is a virtue – especially when it comes to seasoning. So, next time you fire up the grill, consider the timing of your salt. Who knows? You might just discover a whole new world of flavour.