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An old line cook told me to stop salting my steak before searing it and I thought he was nuts until I tried it.
He said salt pulls moisture out faster than you think, so now I season right as it hits the pan and the crust comes out way better, anyone else have a cooking rule they ignored for years?
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felix_black3d ago
Huh, did your friend ever try the reverse sear method on a thick steak? My buddy swore by it for years and now he won't cook a ribeye any other way.
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drewgonzalez3d ago
Man I was totally in the same boat. I used to think reverse sear was just extra work for no payoff. Then my brother made me a thick NY strip using that method and it completely changed my mind. The inside was perfectly medium rare edge to edge with that nice crust on the outside. Now I actually look for thicker cuts just so I have an excuse to do it that way.
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emma_dixon701d ago
Three years I stuck to the "always salt early" rule until a sous chef at my old spot told me to stop. @felix_black your buddy might be onto something with the reverse sear, but I tried it twice on thick cuts and the crust just wasn't as crispy as a straight pan sear for my taste. Anyone get that same issue or am I doing it wrong?
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