I finally stopped over-salting my steaks after 8 years cooking

Always thought you needed heavy salt for a good crust. Followed every chef I respected. Then 3 months ago at a pop-up in Denver, I watched a guy use half the salt I normally do. His crust was better, and the meat actually tasted like beef. Am I the only one who got this wrong for so long?

2 comments

2 Comments

victorb1727d ago

Did the smaller amount still give you that same crunchy crust though?

gavina7327d ago

Shoot, @victorb17, I've gotta be real with you - that tiny batch barely sizzled, let alone crusted up. It was more like a sad little crackle on the bottom of the pan. You know that feeling when you're expecting a proper crunch but instead you get this soggy, wimpy texture? Yeah, that was it. I honestly would've had better luck trying to get a crispy crust on a wet paper towel. Maybe it's just me but I think it needs a certain mass to really get that good sear going.