🔕 🔔
Loading…

My Basket ()

All questions

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.

asked by Salvegging 4 months ago
4 answers 348 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 4 months ago

These past threads on the topic might help! https://food52.com/hotline... and https://food52.com/hotline...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

On the question of when best to salt steaks in general, this article is informative:

http://www.seriouseats...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

I like to salt and pepper the steaks right before, males for a nice flavorful crust.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 4 months ago

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....

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.