For years and years experts have differed about if and when a great steak should be salted.
Some say long before cooking, some say just before cooking, some say just after and others say never salt before serving.
Salt long before cooking
Some chef’s recommend that you not only salt your steak long before cooking but after you’ve salted it you should put it, uncovered, in the freezer for 30 minutes so that the dry humidity of the freezer helps draw off the surface moisture. This, theoretically, makes the steak ‘crustier’.
Salt just before cooking
Those that believe in salting steak just before cooking claim that it brings out the flavour of the meat and creates that perfect grilled ‘crustiness’.
Salt just after cooking
This is supposed to make the steak juicy and tender and bring out all the flavours.
Never salt before serving
Some believe that great steak should only be salted by the person eating it for better flavour and tenderness.
When do you salt your steak?
We’re not going to tell you what we do at Cattle Baron – they are Steak Secrets after all! But what we will tell you is that all steaks are different, and the one thing you should NOT do is salt long before cooking as it absorbs all the juices.
Cattle Baron steaks are matured for at least 28 days and scrutinized by a Cattle Baron quality controller to ensure that we serve you only the best steak.
You know where to come for that perfectly cooked steak!