Why Salt a Steak
There are plenty of steps that go into making a mouthwatering, freakin’ delicious steak. Here, I’m going to tell you about the most important one: why you should always salt your steak. We’ll also get into the different types of salt you can use in your quest to grill the perfect steak! Table of Contents Why You Should Always Salt Your SteakThe Great Kosher Salt DebateHow to Salt Your SteakSalts for Cooking SteaksKosher SaltSea Salt​Table SaltPink Himalayan SaltHow to Use SaltSteaks + Salt = Freakin’ DeliciousFAQsFlavor X Fire & FOOD X Fire Why You Should Always Salt Your Steak The Great Kosher Salt Debate How to Salt Your Steak Salts for Cooking Steaks Kosher SaltSea Salt​Table SaltPink Himalayan Salt Kosher Salt Sea Salt ​Table Salt Pink Himalayan Salt How to Use Salt Steaks + Salt = Freakin’ Delicious FAQs Flavor X Fire & FOOD X Fire Why You Should Always Salt Your Steak I’d argue that when you’re grilling, salt is basically your most crucial ingredient for a perfectly cooked steak. It is a flavor enhancing ingredient and really turns a good steak great, and makes a great steak even better! Let’s talk about why. Salt pulls moisture to itself and soaks in the meat juices on the surface of your steak. We don’t lose those juices, because the salt has absorbed them, but it also creates a drier surface on your piece of meat. This is a good thing because it allows us to achieve a good crust on the outside of the steak, all while the salt remains on the steak, holding the juices and flavor. If you really want to get scientific with it, check out the Millard reaction. This is the reason we get a good crust on the exterior of the steak. The dry surface that we get when we salt a steak ahead of time is perfect for browning and boosting flavor! There’s one more that has less to do with your steak and more to do with your nutrition. If you’re using natural salts, like sea salt or Himalayan pink salt, you’ll find more than 60 trace minerals that are essential to bodily functions. Natural salts are not tampered with or flooded with chemicals, plus they boast electrolytes like sodium, magnesium, potassium and calcium. Want to branch out in the salt world? Check out my recipe for Salt-Baked Salmon! The Great Kosher Salt Debate When you’re reading certain recipes, you might see them call for a specific type of kosher salt, like Diamond Crystal or Morton’s. That’s because the measurements for these salts are actually different! Diamond Crystal’s salt flakes are fluffier, which means they take up more space in a measuring spoon or cup. Morton’s salt flakes are denser, so they take up less space. For example, if you have a recipe that calls for 2 tablespoons of kosher salt, your 2 tablespoons of Morton’s contain MORE salt than 2 tablespoons of Diamond Crystal. A lot of cooks, especially in professional kitchens, prefer Diamond Crystal because it’s more forgiving when you’re trying to find the right amount of salt. You can put in more salt and the recipe won’t get overly salty for a while. Try out both and see which you like best! Add flavor to everything you’re cooking shop over the fire spice lines How to Salt Your Steak Here’s how I approach salting for the best steak! When’s the best time to salt the meat? Yesterday. But seriously! Really, the ideal times depend on the thickness of the steak. The thicker the cut, the earlier you’ll want to salt. For a thick steak, I’m definitely salting the day before to give it enough time. Once you sprinkle salt on the surface of the meat, you can leave it in the fridge for 24-48 hours. How much should I use? A good rule of thumb is about a tablespoon of salt on each side for a perfectly seasoned steak. But, if I’m being honest, I measure with my heart most days. Ha! How should I store the steak? Sprinkle enough salt over the surface of your steak, then store in the fridge on a wire rack so air can circulate. I like to take the steak out of the fridge about an hour before cooking to bring it closer to room temperature. This is also a pro tip to achieving a good crust on steak! What type of salt should I use? I’m glad you asked! I’ve got a primer on all the salt types below. When’s the best time to salt the meat? Yesterday. But seriously! Really, the ideal times depend on the thickness of the steak. The thicker the cut, the earlier you’ll want to salt. For a thick steak, I’m definitely salting the day before to give it enough time. Once you sprinkle salt on the surface of the meat, you can leave it in the fridge for 24-48 hours. How much should I use? A good rule of thumb is about a tablespoon of salt on each side for a perfectly seasoned steak. But, if I’m being honest, I measure with my heart most days. Ha! How should I store the steak? Sprinkle enough salt over the surface of your steak, then store in the fridge on a wire rack so air can circulate. I like to take the steak out of the fridge about an hour before cooking to bring it closer to room temperature. This is also a pro tip to achieving a good crust on steak! What type of salt should I use? I’m glad you asked! I’ve got a primer on all the salt types below. Salts for Cooking Steaks There are tons of different salt types out there — it can be overwhelming to see them all in the grocery store! Here’s a roundup the most common kinds of salt, and the ones I usually reach for when I’m grilling steaks. Kosher Salt Kosher salt is a coarse salt that is the most common kind of salt in my cooking. It’s got large flakes, which means it’s easy to pinch with your fingers and sprinkle over steaks. Those large flakes also mean it’s easier to control, and you can avoid putting too much salt on your steaks, and they draw out moisture from the meat faster. Typically, kosher salt doesn’t contain additives like iodine. Because it’s a standardized product here in the United States, you’ll find it everywhere. Kosher salt is my go-to for salting a cut of meat ahead of time and generally seasoning foods. Sea Salt Technically, every type of salt is sea salt! It’s just whether it came directly from the sea or from underground salt deposits (which the sea left there for us all those millions of years ago). We get sea salt from the evaporation of ocean water or water from saltwater lakes. It’s not as processed as kosher or table salt. Also, sea salt hangs onto trace minerals from its time in the ocean, which add flavor and color. You can get sea salt as fine grains or coarse sea salt crystals. I really like sea salt for finishing a dish and adding extra texture! ​Table Salt If you’re thinking of salt in saltshakers, you’re thinking of table salt. It’s a fine salt that flows freely and has additives, including iodine. Iodine actually helps thyroid health, so this addition is helpful in parts of the world where iodine-rich foods aren’t readily available. Since table salt flakes are smaller and the salt itself is a lot denser than kosher salt or sea salt, it’s easier to oversalt your food. Table salt is great for baking, or at the place it’s named for — the saltshaker on your table! ​ Pink Himalayan Salt Pink Himalayan salt comes from the Khewra Salt Mine, near the Himalayas in Pakistan. Because the salt is hand-mined and minimally processed, it doesn’t have any additives. Pink Himalayan salt gets its color from iron, and some estimates state that this salt has more than 80 different trace minerals and elements. You can use Pink Himalayan salt the same as other salts, like kosher salt or table salt. Some people even use pink Himalayan salt as a cooking surface, since you can buy large blocks of it for grilling and searing! How to Use Salt Salt in cooking isn’t just about your taste buds. The mineral content of salt is something we need for nutrition (which is why electrolyte drinks have salt as the most important ingredient). Still, you don’t want to overdo it, because excess salt isn’t great for your health either. Bottom line: a light sprinkling of salt is often all you need to get the flavor you want and make a great steak. Steaks + Salt = Freakin’ Delicious FAQs Why is it called the Maillard reaction? ​We’ve got the French chemist Louis Camille Maillard to thank for that! He discovered this chemical reaction when he was trying to reproduce something called biological protein synthesis (I’ll need my science readers to explain that one — drop a comment if you understand it, please!). It’s a chemical reaction between amino acids and sugars that gives browned food its color and flavor. What about rock salt? ​Rock salt is typically used for making ice cream, so no need to worry about it when you’re salting your steak. If you’re looking for desserts, I’ve got some ideas here! Where can I learn more about salt? Salt actually has an incredible history and played a really freakin’ big role in world civilization. If you want to read more, I recommend “Salt: A World History” by Mark Kurlanksy! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!