No matter how well you cook a steak, in order for it to taste good it needs to be seasoned beforehand. That’s where salting steak comes in. We know salt and beef may not sound like a common combo, but the two go together just like peanut butter and jelly, burger and fries, and bacon and eggs.
Salt & Beef
When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier steak.
In our opinion, once beef is cooked, it’s tough to tell what type of salt you used. However, before cooking the beef, it’s very easy to tell and some salts are easier to apply than others.
Types of Salt
There are many different types of salt such as table salt, kosher salt and sea salt. Think back to your high school science class and you probably recall that in its most basic form, salt is sodium chloride, NaCL. The thing that makes all of these types of salt different is the texture, shape and processing.
Kosher Salt is our go-to salt when salting steak or roasts. We like it because it has large, coarse grains and the large granules cling to the beef when seasoning. The large grains also make it easier to pinch and sprinkle. The two big brands in this space are Morton and Diamond Crystal. We like both but we have noticed that the crystal size is very different between the two brands.
Table Salt is sea salt that has been mined from underground salt deposits. If you pour some out of a salt shaker, you’ll see that it looks like tiny, uniformly shaped crystals. Table salt is more heavily processed and often includes iodine that the human body needs to maintain healthy thyroid.
Sea Salt comes from evaporation of ocean water or water from saltwater lakes. Typically, there is very little processing of Sea Salt and it is also more expensive. Sea Salt can often be used as a “finishing salt” because of its appearance and because it leaves a salty pop of flavor on food.
How much salt to use when salting steak
When salting steak, it’s recommend to use ¾ teaspoon to 1 teaspoon per pound of beef. Salt a minimum of 1 hour before cooking, and be sure to apply the salt evenly to the front, back and side of the beef. If you struggle with applying it evenly, here’s a trick — season from about two feet above the steak, just like you see chefs do on TV.
Do you have other questions on how to cook beef or are you looking for a beef recipe? Let us know. We’re here to help! Or, check out our ebook that shares what a cattle farmer wishes everyone knew about purchasing and preparing beef.
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