An old line cook told me to never salt a steak until it hits the pan

Worked a Friday rush last month and a guy named Joe with 30 years of experience pulled me aside and said salting too early draws out moisture and ruins the crust. I’d been seasoning everything ahead of time for years, so I tried his way and the sear came out way better. Has anyone else found that waiting really makes a difference, or is it just another kitchen myth?

3 comments

3 Comments

nina_johnson861mo ago

Used to be that early salting guy for years, but Joe really changed my mind after I tried it his way and got that perfect crust for the first time. Waiting to hit the pan just made all the difference with the moisture (and the sear).

patricia_green211mo ago

I mean, I was totally the same way for the longest time. I thought salting early was the only way to get flavor deep into the meat. But after I tried waiting until right before the pan, I couldn't believe how much better the crust turned out and how the inside stayed way juicier. It felt kind of wrong at first, but the results really sold me on it.

betty_palmer17d ago

Well now, that reminds me of something that happened to my friend Carol last summer. She always seasoned her steaks hours ahead, thinking she was doing it right, but then she tried waiting until the pan was hot after seeing a video online. She said the crust came out so crispy and golden that her husband asked what she did different. It really opened her eyes to how much early salting was pulling moisture out before the heat could do its job.