070521 Adding This One Thing to Your Steak Will Make It 20 Percent Tastier...

 

Adding This One Thing to Your Steak Will Make It 20 Percent Tastier...

Cheyenne Buckingham 1/9/2019

 

We hate to break it to you, but you may not be cooking your steak correctly. 

Have you ever wondered how to prepare a steak so that you maximize its natural flavor? 

Maybe you’re that person that dumps a pile of seasonings or steak rub on the meat and

call it a day, but you may be missing one pivotal step that’s so simple: salting your steak.

With the help of two acclaimed chefs, we concluded that salt is the secret ingredient that

helps pulls all of a steak’s distinctive flavors out so you have an irresistible dish every single time.

We feel that the simple step of salting your steak the right way can make a world of difference to 

the final result. Once you learn how to salt a steak for maximum flavor, you’ll ditch those seasoning

bottles STAT.

 

How does salt make such a big difference in the flavor of steak?

“Salt enhances flavors in all foods,” says Vincent Olivieri, director of culinary development and

chef de cuisine at Fairway Market Café and Steakhouse.

 But how, specifically, does that apply to a hunk of steak?

“Salt releases moisture in the muscle [of the meat] and releases the natural flavors of steak,” 

says Tender Greens Chef and Vice President of Stores, Pete Balistreri.

 

When should you salt your steak?

Balistreri says to always salt your steak right before cooking.

“Salt will begin to cook the steak’s surface and release moisture from the muscle if salted too far

in advance. Ideally, we want to keep the juices in the steak by salting right before we cook,”

 Balistreri says. Olivieri concurs.

 

“It’s always good to salt a steak prior to cooking to dry the outside,” says Olivieri. “A dry steak

will give you a crispy sear.”

 

Can you overdo or under do the amount of salt you use on your steak?

“Absolutely! The thicker the cut, the more salt needed,” Balistreri says. “If you are cooking a 

thick rib eye or New York steak, you’ll need a little more salt than if you are cooking a thin 

skirt steak. When salting, it’s important to salt well above the steak and ‘make the salt rain.’ 

This allows for even coverage and avoids concentrated spots of salt.”

Olivieri says that when it comes to larger roasts, like prime rib, you should go heavy on the 

salt because the fat will absorb most of it and give you that crispy crust that everyone loves to eat. 

Who doesn’t want that?

 

OK got it, so it depends on the thickness of the steak. What types of steak call for less salt?

“If the Kobe Beef or Wagyu is a standard grilling steak, I would recommend slightly less on the salt,

as the fat will cause that beef to be very delicate,” says Balistreri. “For the standard certified 

grass-fed steak, it’s more about the thickness of the steak than the type.”

And if you’re using a tougher cut of meat, you might need to use a lighter touch.

“When dealing with a tougher cut, like something that requires a marinade, go lighter on the salt 

and heavier on an acid. Whether it be lemon juice, vinegar, or wine, leave the salt light until the end, 

and season to your liking,” says Olivieri.

 

Is there a specific amount of salt you use?

“I usually give a light sprinkling, making sure to cover all the meat. I’d say the most important 

aspect of salt application is the quality of your salt. At the Steakhouse, we use imported flaky 

French sea salt, Maldon Large crystals [of sea salt] are strictly used for finishing, adding that flavor 

and a crunchy texture,” says Olivieri

.

Wait, what is finishing salt, and why is it important?

“Just as important as seasoning the steaks right before you cook them; a great finishing sea 

salt larger than the kosher salt you use prior to grilling will make a world of difference to the 

finished experience. These finishing salts go a long way and should be used lightly. There are 

many types of finishing salts: smokey, spicy, sweet, and standard,” says Balistreri. This is an 

easy way to switch up the taste of steak if you’re into trying new flavors.

 

Recap: How to salt a steak like a chef

Both chefs provided a great deal of information, so let’s take a step back and review the key points.

You should salt your steak right before you throw it on the grill, as this will allow the juices to stay 

intact for optimal flavor. Thicker cuts of steak will typically need more salt than thinner cuts. 

The exception? A thicker steak that requires an already salt-filled marinade…you’ll want to cut back

the salt and swap in an acidic liquid such as lemon juice or wine. There you have it folks, your next 

steak just got 20 percent tastier, all thanks to the humble salt. Now, let’s fire up the grill!

 

Note: I have tried this and it works!

Hayden