The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › question › Re:question
A few years back the respected mag Cook’s Illustrated tested the salting method and concluded that the salt needed to be applied at least 4 hours in advance in order to have the salt pull out the water in the meat, but then have the meat reverse that and draw the water with the dissolved salt back into the beef thus seasoning it. Many times I have tried and I have used coarse Kosher salt as well as powdery fine canning salt all with mixed results. On Saturday I’m grilling some more aged NY strips after hot tubbing them but my salt application will be Kosher applied right before the sear and salted, melted butter will be poured over the seared steaks when served.