Salt isn’t just for flavor—it’s a tenderizing wizard. When you sprinkle it on your steak and let it sit, it draws out moisture, then pulls it back in, breaking down tough proteins. It’s called dry brining, and it’s magical.
Just salt your steak at least 40 minutes before cooking. Leave it uncovered in the fridge. The result? A crust that’s golden and a center that’s juicy. You’ll feel like a culinary genius without breaking a sweat.
Pro tip: don’t be shy. Use kosher salt and pat it on generously. Your steak will thank you by being ten times more tender.
