Don't Skip The Salt! Why Grassfed Steak Needs Salt
Salt isn't just for flavor. Salting a steak is the first and most crucial step in cooking a perfectly seared steak.
Salt tenderizes meat much in the same way it preserves them. By adding salt to the steak's exterior, the salt draws out the moisture and dissolves it, creating a brine that is then re-absorbed into the steak. This process breaks down the meat's lean muscle proteins, making the steak juicier and more tender.
Salt is the most famous for adding flavor. While the tenderizing aspect of salt increases flavor, salt also has a complementary relationship with our tastebuds. It's part of the five primary flavors our tongue tastes—along with bitter, sweet, sour, and umami—but salt differs from the others in that salt can balance out or complement other flavors.
Salt can reduce bitterness, much like a sprinkle of sea salt can sweeten dark chocolate.
How (And When) to Salt a Steak
Ribeye steak with salt
The "how" to salt a steak is simple: toss salt on every side of the steak, about a tablespoon on each side, then leave the steak uncovered on the counter or in the refrigerator.
There is debate about the when, though. Some say right before cooking, but we think a full 24 hours before cooking will yield the best result. At least 40 minutes will do the trick in a pinch if you don't have that kind of time.
The Baldwin Farm Difference
Our beef is delicious, and salt will only help to elevate that flavor.
If you ask us, we think salt may be the only thing you need to season your grassfed beef.
We are proudly helping cultivate a lifestyle built on food meant to nourish. Food directly connects to our health, and we grow our food to be healthy, natural, and delicious. We pride ourselves on humanely raising the animals on lush pastures, abstaining from growth hormones and antibiotics, and ensuring only organic feed.
