Quote:
Originally Posted by lewdog
I do all of that but putting the salt on that far ahead of time. Salt draws water to it so theoretically you are drawing water out of the steak doing that for all those hours. Or at least that's what I've been told. I put it on 3-5 minutes before they hit the grill. Other than that I do the same three things with the salt, pepper and butter to finish it off.
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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.