Did a little non-scientific experiment. One steak was reverse seared and salted a few hours before, the other was heavily salted right before set to the hottest part of the grill. The salt crusted ended up being a little salty( next time I will dial it back just a little) but frankly the finish products were pretty similar. Salt before if you have time or salt heavy just before doesn’t matter too much.
by Early_Wolverine_8765
1 Comment
Proceeds to completely cover steak with salt then: “It’s a little salty”