Here’s where most people mess up. They salt steak right before cooking. That just sits on top. Instead, salt it at least 40 minutes ahead—or even overnight.
The salt draws out moisture, then the meat reabsorbs it, breaking down proteins. It’s like giving the steak a spa day. The result? Incredibly tender, deeply seasoned bites.
Don’t have 40 minutes? Salt it twenty minutes before. Just don’t do it five minutes before—that pulls water to the surface and makes it steam. Steam is the enemy of crust.
