So what should you do instead? Be lazy. Leave the steak dry. Pat it down with a paper towel right before you cook it. That’s the only “washing” it needs. This removes the surface moisture without spraying bacteria all over your counter.
Think of it like drying off a puppy after a bath—you want it fluffy, not dripping. A dry surface is the secret to the Maillard reaction, which is the fancy science name for that crust we all drool over. That golden-brown crust is pure flavor, and water is its arch-nemesis.
Do you wash steak before you cook it - Metro Cooking Dallas
Does Any Meat Ever Need a Wash?
Okay, I’ll be fair. There is one exception: whole birds like chicken or turkey if they’ve been brined and have visible salt crystals. But even then, the USDA says nope—just pat them dry. For your steak? Never. Not once. Not even a little splash.
It’s like asking if you should wash a banana before you peel it. You’re going to throw away the peel (or in this case, sear off the outside). The inside is perfectly safe. Trust the process, and trust the pan.
