Tried salting my steak 45 minutes before searing, now I can't go back

I have always been a right before the pan guy with salt. Last Saturday I had some extra time so I salted my ribeye and just let it sit on the counter while I prepped veggies. The crust came out way darker and crunchier, and the inside was still pink all the way through. I guess the salt pulls moisture out early so the surface dries faster in the pan. Has anyone else noticed a big difference with longer salting times or is this just me?

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noranguyen20d agoMost Upvoted

My buddy Dave used to work at a steakhouse in Denver and he told me they salted everything like four hours ahead, even the chicken. I called him crazy until I tried it on a cheap sirloin one Tuesday. Now I'm the weirdo who salts my meat before I even start cutting onions, and my wife thinks I've joined some kind of salt cult. Anyway, your ribeye thing makes total sense because that dry surface is basically a head start on the crust. I've also noticed it seasons deeper, not just the outside, which kinda blew my mind.