Salt Steak Like a Chef

Most home cooks salt meat wrong. Here’s how chefs do it to transform flavor.<break time="0.3s" /> Sprinkle kosher

salt on your steak 10–15 minutes before cooking. It pulls moisture to the surface through

osmosis. Pat it dry before searing. This concentrates flavor and creates

a perfect caramelized crust.<break time="0.3s" /> Early salting makes a richer, juicier steak. Skip this step and

you miss out on professional-level texture.<break time="0.3s" /> This simple timing trick elevates any steak.

Use it next time you cook, and taste the difference.<break time="0.3s" />