When should we salt the meat? Before or after cooking?

Salt is one of the most essential ingredients in cooking meat, but also one of the most misunderstood. Some say it should be added before cooking, others say afterward, while some believe that salt “dries out” the meat.

So, what’s the verdict?

The answer depends on the type of meat and when you plan to cook it.

If you’re cooking it right away

If the meat is going on the grill or in the pan within the next few minutes, you can salt it just before you start cooking.

This way, the salt will bring out the flavor of the meat without affecting its texture.

If you have time

If you can plan your meal, salt the meat 30 minutes to 1 hour before cooking.

The salt will gradually be absorbed by the meat and help it retain more juices during cooking, resulting in a juicier finish.

For thicker cuts, such as a rib eye or a tomahawk steak, many people leave the salt to work for longer, even for a few hours in the refrigerator.

When is it not a good idea?

If you salt the meat and leave it for just a few minutes before cooking, the salt may initially draw some moisture to its surface.

This isn’t necessarily a problem, but it doesn’t offer any particular advantage either. So it’s best to salt the meat either just before cooking or well in advance.

And after cooking?

Many people add a little extra coarse salt or sea salt flakes just before serving.

This gives the meat a more pronounced contrast of flavors and a pleasantly crunchy texture in every bite.

Which salt is best?

The following are usually preferred for cooking meat:

• Coarse sea salt.

• Fleur de Sel for finishing.

• Flaky salt, which melts easily and adds distinctive flavor.

Regular table salt can also be used, but you’ll need a smaller amount.

Conclusion

There’s no single right way.

If you’re cooking it right away, salt it shortly before the meat goes on the heat.

If you have time, salt it 30 minutes to 1 hour in advance for an even better result.

Most importantly, always start with fresh, high-quality meat. With the right cut, a little salt, and proper cooking, you can easily enjoy a truly delicious result at your table.