This was from a professional cooking show. I know that professional cooks typically use quite a bit more butter and salt than home cooks, but this looked like an excessive amount of salt to me.
by GenGanges
28 Comments
BrownMtnLites
I find people saying 1-2 teaspoons as very weird
Roll-Roll-Roll
Need a doctor’s note to eat one of those
spinachturd409mmm
I watched a Basque chef do the same thing on a travel show. Looked amazing. Haven’t tried it. They have to be super thick and proper marbling, iirc
69tendo
Most of it will fall off when it’s flipped anyway
TopDogBBQ
Depends on what kind of salt you are using.
DesolationRobot
1 3/4 tsp per pound of meat. Straight from Samin Norsat’s book.
But you have to give it time to do its thing. By the time meat is on the grill it’s too late.
GreerL0319
Gotta be generous because you’re gonna lose a lot of it
ffxjack
Like baking something in salt crust that breaks off?
canada1913
Eww. That’s way too much, even if at least half falls off.
Hopkinsad0384
I dont think they’re doing it purely for flavour. It might be a way of getting a certain texture on the surface. That’s just my guess. As for people arguing in the comments over how much salt is appropriate, imo, its like pineapple (or anything) on pizza. If you’re the one eating it, you can do whatever *you* want.
9_Kairam_3
Use course kosher salt and thats a fine amount, use table salt and thats enough to ruin the entire steak
TimV14
That’s 10% less than a lethal dose.
coffeeandthingy
Should probably add more
Araz728
That amount of salt on a steak already on the grill is wasteful. The moment you flip the steak, all that salt is going to fall off.
Even if they already flipped the steak, there isn’t enough time for the meat to absorb THAT much salt while cooking.
I do agree that most people under-salt their steaks, but you also don’t want to overdo it.
DLD1123
Season it. Pound it in. Season it again. Pound it in harder. Season it one final time. Season the pan. Season it mid way. Now a little more pepper when it’s done. Aaaaaannnnnd… still not too much.
Zealousideal-Tree296
Well, now, this is a nice little provocative post. But some more context helps. This is [Steven Raichlen](https://barbecuebible.com), and he’s doing it for a very particular recipe, not a general approach. I can’t remember the recipe name and haven’t been able to Google it up (it’s on my DVR, I’m sure). Yes, he knocks nearly all of it off, but part of the idea is it helps build a crispy crust.
BigJim_TheTwins
Normally I would say use more salt than you think, but that’s too much considering it’s sea salt , you don’t need much of that. But then again, those are some thick ass steaks
spruceymoos
I do this to burgers.
sdouble
I like to bread my steaks with it.
pewpewhadouken
everyone seasons different. i use dry koji and a shit load of salt and have it completely covered for a whole day. end result is perfect for my family and friends. it textures the meat a certain way and it’s not salty for us.
also using different salts makes a big difference. we don’t use table salt. mortons / diamond crystal. mainly diamond. less salt with mortons
kniveshu
They should have taken that salt and evenly distributed it around all sides, at least a couple hours before grilling time.
BalanceEarly
Those are assaulted, I will need my cardiologist approval!
meh_69420
Y’all never seen fish baked in a salt crust. It’s just a technique, you aren’t eating the salt crust.
StatusMaleficent5832
When my son invited me over for a good steak dinner, I watched him pull the steaks out an hour before cooking and he applied a generous amount of fresh cracked salt on the surfaces of the steak multiple times. He’s culinary trained so I didn’t ask any questions. Then he seared both sides and finished them in the oven. Turned out fabulous.
ccafferata473
That’s only 10% of a lethal dose for humans.
ATS200
My dad, who is part deer, would love this
keajohns
From The Bear: salt it like a sidewalk.
AlThisLandIsBorland
I do this too. Its to dry the hell out of the outer edge of the steak to crisp it up. You’re not supposed to eat the salt and when you’re done you remove all that excess salt.
People do the same thing when cooking up pork belly skin.
28 Comments
I find people saying 1-2 teaspoons as very weird
Need a doctor’s note to eat one of those
I watched a Basque chef do the same thing on a travel show. Looked amazing. Haven’t tried it. They have to be super thick and proper marbling, iirc
Most of it will fall off when it’s flipped anyway
Depends on what kind of salt you are using.
1 3/4 tsp per pound of meat. Straight from Samin Norsat’s book.
But you have to give it time to do its thing. By the time meat is on the grill it’s too late.
Gotta be generous because you’re gonna lose a lot of it
Like baking something in salt crust that breaks off?
Eww. That’s way too much, even if at least half falls off.
I dont think they’re doing it purely for flavour. It might be a way of getting a certain texture on the surface. That’s just my guess.
As for people arguing in the comments over how much salt is appropriate, imo, its like pineapple (or anything) on pizza. If you’re the one eating it, you can do whatever *you* want.
Use course kosher salt and thats a fine amount, use table salt and thats enough to ruin the entire steak
That’s 10% less than a lethal dose.
Should probably add more
That amount of salt on a steak already on the grill is wasteful. The moment you flip the steak, all that salt is going to fall off.
Even if they already flipped the steak, there isn’t enough time for the meat to absorb THAT much salt while cooking.
I do agree that most people under-salt their steaks, but you also don’t want to overdo it.
Season it. Pound it in. Season it again. Pound it in harder. Season it one final time. Season the pan. Season it mid way. Now a little more pepper when it’s done. Aaaaaannnnnd… still not too much.
Well, now, this is a nice little provocative post. But some more context helps. This is [Steven Raichlen](https://barbecuebible.com), and he’s doing it for a very particular recipe, not a general approach. I can’t remember the recipe name and haven’t been able to Google it up (it’s on my DVR, I’m sure). Yes, he knocks nearly all of it off, but part of the idea is it helps build a crispy crust.
Normally I would say use more salt than you think, but that’s too much considering it’s sea salt , you don’t need much of that. But then again, those are some thick ass steaks
I do this to burgers.
I like to bread my steaks with it.
everyone seasons different. i use dry koji and a shit load of salt and have it completely covered for a whole day. end result is perfect for my family and friends. it textures the meat a certain way and it’s not salty for us.
also using different salts makes a big difference. we don’t use table salt. mortons / diamond crystal. mainly diamond. less salt with mortons
They should have taken that salt and evenly distributed it around all sides, at least a couple hours before grilling time.
Those are assaulted, I will need my cardiologist approval!
Y’all never seen fish baked in a salt crust. It’s just a technique, you aren’t eating the salt crust.
When my son invited me over for a good steak dinner, I watched him pull the steaks out an hour before cooking and he applied a generous amount of fresh cracked salt on the surfaces of the steak multiple times. He’s culinary trained so I didn’t ask any questions. Then he seared both sides and finished them in the oven. Turned out fabulous.
That’s only 10% of a lethal dose for humans.
My dad, who is part deer, would love this
From The Bear: salt it like a sidewalk.
I do this too. Its to dry the hell out of the outer edge of the steak to crisp it up. You’re not supposed to eat the salt and when you’re done you remove all that excess salt.
People do the same thing when cooking up pork belly skin.