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Meat questions people search

Salt steak before or after cooking?

Timing depends on thickness and whether you want a dry surface for crust.

Short answer

Thick steaks often benefit from earlier dry brining so seasoning moves in and the surface can re-dry. Thin pieces can be salted closer to the pan. Pat dry before a hard sear either way.

Related cuts

→Striploin→Belly→Breast

Related reads

→Salt timing and brines: seasoning as chemistry, not last-second panic→Pan sear and fond: browning, contact heat and the sauce hiding in the pan

Other common questions

→How long should steak rest?→What temperature is chicken safe?→Fridge thaw or counter thaw?→Why is my sear grey, not brown?→Best cheap cut for braising?

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Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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