Key takeaways
- Kosher salt's large, flat flakes dissolve at the ideal rate on meat surfaces and are easy to pinch for precise control.
- Season with kosher salt at least 40 minutes before cooking, or right before it hits the pan. After cooking, finish with Maldon flake salt for crunch.
- Salt the steak generously with kosher salt on all sides and place uncovered on a rack in the fridge for 1-24 hours.
- Right before (0-3 min): Good surface crust.
- After resting, add Maldon flake salt for crunch, Fleur de Sel for mineral complexity, or smoked salt for BBQ accent.
Choosing the right salt for steak can transform a good cut into an exceptional meal. The type of salt, grain size, amount, and timing all affect the final result.
Our Recommendation
Best choice
Kosher Salt (Diamond Crystal)
Kosher salt's large, flat flakes dissolve at the ideal rate on meat surfaces and are easy to pinch for precise control.
Learn more about Kosher Salt →Runner up
Maldon Flake Salt (for finishing)
The Dry Brine Method
Salt the steak generously with kosher salt on all sides and place uncovered on a rack in the fridge for 1-24 hours. The salt draws moisture out, then the salty liquid reabsorbs, seasoning the meat throughout and promoting better browning.
Salt Timing Chart
Right before (0-3 min): Good surface crust. 5-30 min before: Worst window-moisture drawn out but not reabsorbed. 40+ min before: Excellent deep seasoning. 1-24 hours (dry brine): Best results overall.
Finishing Salts for Steak
After resting, add Maldon flake salt for crunch, Fleur de Sel for mineral complexity, or smoked salt for BBQ accent. Always add immediately before serving.
Technique & Tips
Season with kosher salt at least 40 minutes before cooking, or right before it hits the pan. After cooking, finish with Maldon flake salt for crunch.