Quote:
Originally Posted by Fire Me Boy!
By salting that early, you're doing more damage than good. Because it does draw out moisture... At first.
By salting at least a half hour early, you initially do draw moisture out. But after 15 minutes, the steak actually begins to reabsorb the fluid that's been drawn out (and has dissolved the salt), so as the salty fluid reabsorbs it seasons the entire piece if meat. This is called dry brining and helps the steak hold onto moisture. It requires at least a half an hour and can be done a couple days in advance. I find the sweet spot 1 day.
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I salted my steaks 30 minutes before putting them on the grill. I let them sit out in room temp as well. They came out perfect.