Salt Early for Juicier Steak

Salting meat early does NOT dry it out At first, salt pulls moisture to the surface

That’s why it looks wet and people panic Give it time, and the salt dissolves into that liquid

Then the salty liquid moves back into the meat. Now the inside is seasoned,

not just the outside That’s how you get juicier meat and a better crust Salt your meat at

least ten minutes before cooking That’s the difference between home cooking and professional results