Had a line cook tell me to stop salting proteins so early last week

He said I was pulling moisture out before it hit the grill. Tried his way with a batch of ribeyes, just seasoned right before flame, and the crust came out way better. Anyone else adjust their salting timing based on the protein?

3 comments

3 Comments

emma_jones4h ago

Yeah, that "right before flame" part is exactly what changed things for me too. I used to always season burgers way in advance and they came out mushy, now I do it right before they hit the pan and the sear is SO much better. It really does make a huge difference for getting that crust right.

patel.morgan4h ago

You ever try dry brining the steak uncovered in the fridge for a few hours first? That pulls moisture from the surface, helps the salt penetrate, and you still get that killer crust without the mushiness. A light sprinkle right before the grill is fine for thin cuts, but for thick ribeyes, I find the overnight treatment gives way more control over the final texture.

nancyramirez3h ago

My goofy ass used to season ribeyes like a full hour before cooking, thinking I was being fancy and chef-like. Ended up with these sad, wet steaks that steamed instead of seared. Now I do the salt right as the pan gets hot, maybe 30 seconds before it hits the oil, and I actually get a crust that doesn't look like a soggy paper towel.