Salt Steak: The Health Hazards Behind the Viral TikTok Trend, Revealed!

Salting steak is a crucial step in achieving a flavorful and juicy cut of meat. However, determining the right amount of salt and the optimal time to apply it can be a challenge. In this comprehensive guide, we’ll explore the science behind salting steak and provide step-by-step instructions to help you master this essential technique.

How Salt Works on Steak

Salt plays a multifaceted role in enhancing the flavor and texture of steak. Here’s how it works:

• Tenderizing: Salt draws moisture out of the steak, which dissolves proteins and allows them to realign. This process, known as denaturation, tenderizes the meat.
• Flavor Enhancement: Salt enhances the natural flavors of the steak by stimulating taste buds and reducing bitterness.
• Moisture Retention: Salting steak before cooking helps to retain moisture during the cooking process, resulting in a juicier steak.

How Much Salt to Use

The amount of salt you use will depend on the size and thickness of the steak. As a general rule of thumb, aim for about 1 teaspoon of coarse kosher salt per pound of steak. For thicker steaks (over 1 inch), you may want to use a bit more salt to ensure even flavor distribution.

When to Apply Salt

The timing of salting is equally important as the amount of salt used. There are two main approaches:

• Dry Brining: Salting the steak and letting it rest in the refrigerator for several hours or overnight. This allows the salt to penetrate deeply into the meat, resulting in a more evenly seasoned steak.
• Seasoning Just Before Cooking: Salting the steak immediately before cooking creates a flavorful crust on the outside while keeping the interior tender. This method is best for thin steaks that cook quickly.

Step-by-Step Salting Instructions

Dry Brining Method:

1. Pat the steak dry with paper towels.
2. Sprinkle coarse kosher salt evenly over the entire surface of the steak.
3. Place the steak on a wire rack set over a baking sheet.
4. Refrigerate for at least 4 hours, or up to overnight.

Seasoning Just Before Cooking Method:

1. Pat the steak dry with paper towels.
2. Sprinkle coarse kosher salt evenly over the entire surface of the steak.
3. Cook the steak immediately using your preferred cooking method.

Tips for Salting Steak

• Use coarse kosher salt. Fine salt dissolves too quickly and can over-season the steak.
• Don’t be afraid to use enough salt. The steak will not become overly salty as long as you follow the recommended guidelines.
• If you are using a marinade, reduce the amount of salt you apply to the steak before marinating.
• Salting the steak too early can cause it to become tough. Aim to salt it within 2 hours of cooking.
• Let the steak rest for 15-20 minutes after salting to allow the salt to fully penetrate the meat.

In a nutshell

Salting steak is a simple yet impactful technique that can elevate the flavor and texture of your steak. By following the guidelines outlined in this guide, you can confidently salt your steaks to perfection and enjoy a delicious and satisfying meal.

Frequently Asked Questions

Q: Can I use table salt instead of kosher salt?
A: Yes, you can use table salt, but it is more likely to over-season the steak due to its finer texture.

Q: How long can I dry brine a steak?
A: You can dry brine a steak for up to 24 hours, but 4-12 hours is generally sufficient.

Q: What if I accidentally over-salt my steak?
A: If you over-salt your steak, rinse it briefly under cold water and pat it dry before cooking. This will remove some of the excess salt.

Q: Why does my steak become tough after salting?
A: Salting the steak too early or using too much salt can draw out too much moisture, resulting in a tough steak.

Q: Can I salt frozen steak?
A: Yes, you can salt frozen steak. However, it is best to thaw the steak slightly before salting to ensure even distribution.