Heard a master butcher say he salts his cutting boards not the meat and it threw me off

I was watching a youtube video from some old school butcher in Chicago and he claimed salting the board instead of the steak gives you better crust control, has anyone actually tried that or is he just messing with people?

3 comments

3 Comments

wilson.olivia2h ago

Wait, people actually do that? I always thought salting the meat directly was the only way but now I'm kinda curious to try it on my next steak.

charlies372h ago

Used to be all about salting right before the heat, thought it dried the meat out if you did it any earlier. Kinda changed my mind after reading up on it though, a good dry brine overnight really does make a difference in flavor all the way through. Definitely gonna give it a shot on my next thick ribeye.

grantw412h ago

@wilson.olivia yeah it sounds weird at first but the science is legit. I read something from Kenji Lopez-Alt about how the salt draws moisture out then it gets reabsorbed deeper into the meat. The dry brine trick works way better than people give it credit for. Every thick cut I do gets salted the night before now.