How To Salt A Steak

You’ve read the tips, watched the videos, and still—your steak never quite tastes the way you want. That perfect bite seems just out of reach.

Here’s the truth: salt isn’t just a seasoning—it’s a game-changer. It enhances aroma, balances flavour, and helps tenderize the meat. Seasoning your steak properly draws out juices and helps develop that crave-worthy seared crust.

But too much salt—or salting at the wrong time—can backfire.

Let’s break down how to salt a steak correctly: how much to use, when to salt, and which type of salt works best.

How Much Salt Should You Use?
You’ve got your steak. Now you’re wondering: how much salt is enough?

More than you think.

Steaks, especially thick cuts like ribeye, need a generous amount of salt. Why? Because you’re only seasoning the outer surface. Even though that’s the first part your taste buds hit, you’re still chewing through unseasoned meat inside. A light sprinkle just won’t cut it.

That said, the thickness of the steak matters. A ribeye needs more salt than a thinner cut like flank steak. Just make sure to coat both sides evenly. For thinner steaks, scale back the salt slightly, but don’t underdo it.

When Should You Salt Your Steak?
This one causes a lot of confusion. Should you salt right before grilling? 40 minutes before? The night before?

The answer: it depends on your time and preferences.

Salt does more than season—it draws out moisture and tenderizes the meat. Salting just before grilling gives you a crisp sear, but leaves the inner meat less seasoned. Salting in advance (also known as dry brining) allows salt to penetrate deeper, drawing out juices, which the meat later reabsorbs. This creates a more flavourful, evenly seasoned steak.

We recently dry brined a prime rib overnight. The result? Absolutely delicious.

If You’re Salting Right Before Grilling
1. Remove the steak from the fridge 30 minutes ahead to reach room temperature.
2. Just before grilling, season generously with salt and pepper on both sides.
3. Press the seasoning gently into the meat.

This method will give you a well-seared crust, though the inside won’t be as deeply seasoned.

If You’re Salting in Advance
1. Pat the steak dry with paper towels to remove surface moisture.
2. Generously season both sides—and the edges—with kosher salt.
3. Place the steak on a cooling rack (or plate) and cover loosely with plastic wrap.
4. Refrigerate for at least 40 minutes, up to 24 hours.
5. About 30 minutes before cooking, remove from the fridge to let it come to room temperature.
6. Pat dry again to remove excess moisture (don’t worry if it looks dry—it’ll crisp up beautifully).
7. Add black pepper just before grilling.

This method takes a bit more time but results in better flavour and texture throughout the steak.

What Kind of Salt Should You Use?
Avoid table salt. Use coarse kosher salt instead.

Kosher salt has large crystals that distribute evenly and dissolve slowly, making it ideal for seasoning steak. It’s also free of additives like iodine, which can affect taste.

Table salt is denser, dissolves too quickly, and can easily over-salt your steak. It’s best saved for finishing touches—not seasoning raw meat.

Thinking about using flavoured or seasoned salts like garlic salt? Use caution. These are better suited for dishes you can taste and adjust as you cook (like stews or pasta). Once it’s on your steak, there’s no going back if it’s too salty or overpowering.

Final Thoughts
There’s no single “right” way to salt a steak. That’s why so many chefs disagree on the best method.
What matters most is finding what works for your taste. Prefer a bold, beefy flavour and crispy crust? Try dry brining. Want a quicker route with a solid sear? Salt just before grilling.
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Experiment with both and see what you like best. Either way, the right amount of salt—used the right way—makes all the difference.