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.

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4 Comments

QueenSashy January 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....
 
PHIL January 25, 2017
I like to salt and pepper the steaks right before, males for a nice flavorful crust.
 
sfmiller January 24, 2017
On the question of when best to salt steaks in general, this article is informative:

http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
 
Lindsay-Jean H. January 24, 2017
These past threads on the topic might help! https://food52.com/hotline/27058-how-to-properly-cook-dry-aged-sirloin-steaks and https://food52.com/hotline/27061-to-rephrase-do-i-have-to-do-anything-different-w-dry-aged-sirloin-as-opposed-to-wet-aged
 
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