When to Salt Your Steak. Most People Get It WRONG (A Butcher of 31 Years Explains)

Salt costs about two cents a steak. The minute you put it on decides more than the twelve dollars a pound you paid for the meat. There is a window, and it is about forty five minutes wide. On one side of it salt does you a favor. On the other side it works for you too. In the middle it works against you, and the middle is exactly where almost everybody lands. I am Earl. Thirty one years behind the meat counter in three different stores. In all those years nobody ever asked me when to salt. They asked how much. Twelve things about salt and steak, counting down. Why salt does not seal anything in and does not ruin anything either. The window. What to do on a weeknight when you do not have forty five minutes. The one habit that turns a good steak grey. Why you never salt ground beef before you shape the patties. Why a teaspoon of kosher salt and a teaspoon of table salt are not the same thing. The only number you ever need to learn. And why thick cuts need time, not more salt. Number one takes one minute the night before, and it does more for a cheap steak than any pan, any oil and any grade you can pay extra for. If you have not seen the video about the freezer, watch that one next. That was about what cold does to beef while you are not looking. This is the other half of the same hour, the last decision before the fire. Nobody paid me for this. There is nothing here to buy. I do not work for any store. Your homework costs two cents. Take two steaks of the same cut. Salt one tonight and leave it uncovered in the fridge. Salt the other tomorrow as it goes into the pan. Cook them together, slice them together, and tell me which one your family reached for twice. I read every one. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.