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https://www.thespruceeats.com/seasoning-your-steak-keep-it-simple-995234
That's 1½ inches of surface you definitely want to cover. Press the salt crystals into the meat with your hands. Transfer the steaks to cooling racks with a sheet pan or cookie sheet underneath, cover the whole tray with plastic wrap and stick them in the fridge, for up to 24 hours.
https://completecarnivore.com/when-to-salt-steak-before-cooking/
The one salted 24 hours lost about 40 grams from the time it was salted to the time it was done cooking. The other two lost about 30 grams. 10 grams of water really isn’t much but I did notice more juice under that steak under the rack before cooking.
https://jesspryles.com/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/
If you can’t seem to find a spare 24-72 hours to deep season your steak, I recommend salting right before you plan to cook your meat. Salting anywhere between 10-60 minutes prior to cooking will just result in a withdrawal of moisture without enough time to have it return into the meat.
https://nutritionofpower.com/nutrition/how-you-can-age-a-steak-with-salt/
That’s the whole, entire procedure.Usually I salt the steak 20-40 minutes before cooking but to change things up I wanted to try salting 24 hours before cooking and right before cooking as well to see what differences I could notice. Left to right: salted 24 hours, 40 minutes, and right before cooking.Set your cut of beef on top of the wire rack.
https://www.youtube.com/watch?v=x2m1xir2Yrw
In this video, we'll explore how to season steak experiment using salt and applying at different times - 1 min, 1 hour, and 1 DAY before cooking. The result...
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