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Overheard a line cook say he salts his cutting board not the steak
I watched a guy at a diner in Detroit last Tuesday season his board with kosher salt before laying a ribeye on it, then flipped it once and it came out perfect. Anyone else try this method or is it just a shortcut for lazy cooks?
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elizabethmason1mo ago
Read somewhere that Alton Brown swears by seasoning the board not the steak, keeps the crust from getting too salty. Might be something to it if the cook knows what they're doing.
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william_garcia1mo ago
Heard Kenji Lopez-Alt tested this side by side and found the board seasoning gave a more even salt distribution. Apparently it stops the salt from pulling too much moisture out of the meat before it hits the heat. Might be overthinking it for a simple steak, but the science checks out.
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