Marinating a steak in kosher salt before cooking it helps to get salt further into a piece of meat, providing consistent flavor throughout, instead of on just the outer portion. Marinating meat in kosher salt also helps to draw water out of steak, which can them be removed, resulting in more flavorful piece of meat. Marinating steak in kosher salt does not make the meat taste overwhelmingly salty as many chefs may fear, as only a small amount is absorbed in the time the meat is allowed to marinate.
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Remove the meat from the refrigerator and place it on a plate or baking dish large enough to hold then entire piece.
Sprinkle kosher salt over the top of the steak, coating it evenly but so you can still see the meat. Flip the steak and repeat the process on the other side.
Allow the steak to rest at room temperature for 90 minutes. Then rinse the steak under cold water to fully remove the kosher salt particles stuck to the outside.
Pat the steak dry with paper towels, discarding them as necessary until the steaks are extremely dry.
Cook the steaks as desired, allowing them to rest for five minutes before serving them so the natural juices can redistribute.
If you are cooking a steak less than 1 1/4-inch thick, use slightly less salt than a thicker steak. For extremely thick steaks, use slightly more.
You can also use fresh or dried herbs or other seasonings along with the kosher salt to flavor the meat. The meat still needs to be rinsed before cooking to remove the salt and excess spices.