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I keep seeing people swear by pre-salting steaks for an hour before cooking
I tried it for about three weeks straight with ribeyes from the local butcher in Columbus. Honestly the texture came out weird every single time. The salt seemed to pull too much moisture out and I ended up with a crust that was more like jerky than a proper sear. I went back to salting right before the pan and the difference was night and day. The inside stayed tender and the outside got that nice brown crust without being tough. Has anyone else had this issue with longer pre-salting times on thicker cuts?
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oscarc121mo ago
Nah, you're onto something. I think the hour mark is actually the worst spot for pre-salting because it draws moisture out but doesn't give it enough time to reabsorb. Try salting 40-45 minutes before cooking, the salt pulls moisture but then it starts going back in, or just salt right before the pan like you're doing.
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skyler_jackson271mo ago
My buddy tried that 45 minute trick last week with some ribeyes and it actually worked way better than he expected. He normally just salts right before the sear but figured he'd test it out after reading something similar online. The crust came out way nicer than usual and the inside was cooked evenly without that weird dry spot you get at the hour mark. Funny how a 15 minute difference makes that much of a change.
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