salting dry-aged steak: right before cooking or in advance?
Discovered some great dry-aged steak at Eataly yesterdat. Have never worked with it before, just regular steak from decent meat shops. It was strip steak. I salted right before cooking because I found lots of conflicting info out there as to advance salting with dry-aged (and in general with non-aged) Would love suggestions.
4 Comments
QueenSashyJanuary 26, 2017
I remember reading somewhere that the best thing to do is salt a steak well in advance (but at least one hour before). If you cannot do that, the second best is right before. Trying to remember the source, will post back if I do....
PHILJanuary 25, 2017
I like to salt and pepper the steaks right before, males for a nice flavorful crust.
sfmillerJanuary 24, 2017
On the question of when best to salt steaks in general, this article is informative:
http://www.seriouseats...
http://www.seriouseats...
Lindsay-Jean H.January 24, 2017
These past threads on the topic might help! https://food52.com/hotline... and https://food52.com/hotline...
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