Why Salting Works

• Salt adds flavor to the meat and enhances its natural, beefy flavor. But that's not the main reason most chefs do automatically add salt to a steak. Salt acts as a hydrator, which allows the salt to hold onto water cells and prevents the meat from drying out. This means you're less likely to have a tough steak even when it's cooked beyond medium-rare.

When Chefs Salt Their Steaks

• The timing for salt varies depending on the chef. Restaurant chefs typically salt their steaks about 30 to 40 minutes before searing them. There is no right or wrong time to salt -- it is all about how much time you have and the effect you want. Salting and immediately cooking afterward gives your steak a hard sear. Salting and cooking within a few minutes won't give you as hard a sear, because the salt has started to draw out some of the moisture of the meat. Salting at least 40 minutes or more before cooking allows the liquid to be reabsorbed into the meat, adds additional flavor and still gives you a tight sear. You can salt your steaks the night before, wrap the steaks or place them in zip-close bags and set them in the fridge overnight too.

The Right Salting Technique

• Salting your steaks is more than sprinkling salt on top. You must first pat the meat dry using a paper towel. Then, generously sprinkle your salt on both sides of the steak -- covering from the edge inward. Press the salt into the meat fibers using your fingertips. Steaks are relatively thick; therefore, it might look like you're adding a lot of salt, but you have a lot of meat fibers to season. Try to use about 1 teaspoon of salt per side for every 14 to 16 ounces of meat.

Other Seasonings Chefs Prefer

• Chefs use kosher salt, but they also use freshly cracked black pepper to season their steaks. Pepper doesn't have to be added at the same time salt is; instead, you can add your pepper right before cooking. Other seasonings chefs typically use include garlic powder or onion powder. If you want the full flavor of the beef, however, use just salt, black pepper and a little oil.