webb.val•13d agoMost Upvoted

That head chef who told me to salt my steak 45 minutes early was dead wrong

Started a new line cook gig last month and this older guy kept insisting I needed to salt steaks way ahead of time to draw out moisture. First Saturday dinner rush I tried his method on a ribeye and it came out dry and tough. The chef on expo saw me tossing the plate and just said 'next time season it right before it hits the pan.' Has anyone else run into that old wives' tale about pre-salting?

2 comments

2 Comments

the_rowan12d ago

ugh that sucks, sorry you had to deal with that.

spencer_ross12d ago

you know, the older guy actually had a point - a lot of top kitchens dry brine their steaks for exactly that reason. drawing out moisture then letting it reabsorb with the salt makes for a way better crust and more even seasoning throughout the meat.