We salt our steaks a day in advance of cooking. The salt penetrates the meat. It helps with pulling out surface moisture that then mixes with the salt and is drawn back into the meat. But the obvious result that has been in front of us and I have overlooked is the drying of the meat in the refrigerator. Surface moisture is wicked away from the meat in the refrigerator. The steaks appear to brown more evenly and quickly. The question I wonder is whether merely air dried meat will have the same improved browning we get from the salted and air dried meat. Is the salt necessary?
July 9, 2009