Salting a steak aids in moisture retention, which results in maximum juiciness. Additionally, it can enhance umami, the rich, nutty taste that defines a high-quality piece of beef.

However, using table salt for the task is a grave mistake, as it’s heavily processed and its fine grains can be difficult to sprinkle evenly. It’s also the densest salt type.

Which is why it imparts a saltier flavor per volume. Moreover, table salt contains iodine and anti-caking agents, which can overpower the natural beef flavor with metallic notes.

To properly season steaks, use kosher salt, which is preferred for its purity and less salty flavor. Its medium-sized grains are also easy to sprinkle, giving you optimal control.