00:00When you salt your steak do it like this. We're salting our steaks. I'm always going with diamond
00:04crystal kosher salt. It's got the best coverage and the most consistent flavor. Before I put salt
00:08down take a paper towel and just take any extra moisture that's sitting on here. I tend to start
00:13with around one tablespoon per side. I also really have to make sure that I'm salting the edges as
00:18well not just the top and the bottom. These are going to sit out for at least 40 minutes after
00:22I've salted. It can go for up to 24 hours. You're going to do that put it back in the
00:26fridge. However
00:2640 minutes is where you're starting to actually get the magic happening of pulling moisture out that
00:31turning into a saline solution and then sinking back in and starting to be absorbed into the muscle.
00:36Never pat your steak dry before cooking because really and truly what you're doing is taking away
00:40all of that salinity and all the salt that's on top of there. I think that after you've done cooking
00:46your steak and especially if you're going to be serving it sliced some big flaky salt on top is
00:51always a good idea but especially if it's a really thick piece having that extra little bit of flaky
00:56salt it's just going to push it over the edge.
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