How do you get the juiciest, most flavorful steak? Salt.
Here’s what to know about which type of salt to use, how much salt is needed, and how early the steak needs to be seasoned to reach its full potential. You’ll be seasoning like a pro in no time!
The Type of Salt, and How Much to Use
If you’re seasoning a steak for the grill, put away the table salt and grab kosher salt or coarse sea salt!
The larger granules in these salts dissolve slower and make it less likely that the meat will be too salty. Salt draws out moisture, but as the steak air dries (more on that below), that salty moisture is reabsorbed, softening the proteins and seasoning the meat all the way through.
To season a 1 1/2-inch thick, bone-in steak, use 3/4 teaspoon kosher salt or coarse sea salt and 1 teaspoon ground pepper.
Pat the steak dry with a paper towel and used your hands to press the salt and pepper on the front, back, and sides of the steak.
How Long to Let the Steak Air Dry in the Fridge
After you've salted the steak, let it air dry uncovered in the fridge for at least one hour, or up to 48 hours. This ensures you’ll get a great sear later on!