Do you put salt on a steak before or after cooking?

Salting before cooking:

* Draws out moisture: Salt draws moisture from the steak's surface, creating a slightly drier crust. This allows for better browning and a more flavorful crust.

* Seasoning penetrates: Salt has time to penetrate the steak, seasoning it more thoroughly.

* Prevents over-salting: You're less likely to oversalt the steak if you add it beforehand, as the salt has time to distribute evenly.

Salting after cooking:

* Less browning: You'll get less of a crust since the moisture hasn't been drawn out.

* Less penetration: Salt doesn't have time to penetrate the steak as deeply, meaning the seasoning might not be as even.

* Saltiness can be uneven: The salt might not be evenly distributed, leading to areas that are too salty or not salty enough.

However, there are some exceptions:

* Thin cuts: If you're cooking a very thin steak, salting after cooking may be preferable to avoid drying it out too much.

* Salt rubs: If you're using a salt rub, it's often best to apply it before cooking to allow the spices to infuse the meat.

Ultimately, the best time to salt your steak is a matter of preference and what works best for your cooking method. Experiment and see what you like best!