The Salting Mistake That Prevents A Satisfying Crust On Steak
NEWS
By ELIAS NASH
The portion that gives steak its rich, umami flavor is its crust. A tasty steak crust results from the Maillard reaction — a chemical process that only occurs in a dry environment.
If there’s moisture on the surface of your steak, the perfect crust will elude you, and the culprit might be salt. Thus, the benefits of salting your meat go far beyond taste.
During the first few minutes after salting a steak, the salt slowly draws moisture out of the muscle and up to the meat’s surface. There, the salt and water mix and form a brine.
As the salt gradually breaks down the steak’s proteins, that brine seeps back into the meat, creating a moisture-packed environment that ensures a tender and juicy end product.
The process takes about 40 minutes, with the brine taking 10-20 minutes to start reabsorbing into the muscle. During those 10-20 minutes, the surface of your steak will be wet.
Since a wet exterior keeps steak from getting a nice crust, you should either salt your steak just before cooking or wait at least 40 minutes post-salting before you start cooking.
While the latter method works better, many chefs salt their steak and leave it in the fridge for a day or two before cooking, keeping it uncovered to ensure a dry surface.
