salting a Ribeye

Dawgtired

I've started pre-salting my ribeyes an hour or so before the cook. The Foodlab guy said the best steak he ever had was salted overnight. Anyone go this long? If so, do you cut way back on the seasoning right before grilling. I just bought three ribeyes to cook tonight so I'm wondering if I should go ahead and salt them now.
Thanks for any help with this!

DoubleEgger

I do a good job of regulating my sodium intake. 

FATC1TY

I've done a day or more in advance and find 4 hours on a drying rack in fridge to be perfect 

I heavily salt. Then pepper an hour before. I enjoy the burnt pepper notes when I don't go overboard. 

I don't cut back on seasoning. I add some great flaked crunch finishing salt and fresh ground pepper while serving and they aren't salty. 

FATC1TY

To answer- salt away. I normally do one pass. Then an hour or two later I do my last and final pass and then no more till serving. Beef loves salt. 

Dawgtired

Googling this, it appears to be a point of contention amongst well known chefs. Tom Colicchio is completely opposed to the idea while others embrace the idea. 

dopey

http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

NPHuskerFL

I felt it to be too salty. I'm going to feel safe to assume you don't rinse and you're using coarse kosher. Correct?

Dawgtired

When I've done it previously for about an hour I used kosher salt. I don't even keep table salt around. I did rinse the steak and patted it dry with paper towels prior to grilling.

BGnogin

I've salted over night with coarse kosher salt. Then go right to the grill, no additional seasonings.  

FATC1TY

Do people actually use regular salt like mortons anymore?? The pre ground fine crap?

I find that odd considering the crowd, but maybe my mom was right- I've lost perspective. 

tarheelmatt

If planned ahead, I lightly salt the day before then place uncovered in the fridge overnight.  

I'll pull out if the fridge about an hour before and finish seasoning, add a tad more salt. I do dry on paper towels too. 

buzd504

FATC1TY said:

Do people actually use regular salt like mortons anymore?? The pre ground fine crap?

I find that odd considering the crowd, but maybe my mom was right- I've lost perspective. 

It's good for popcorn, but that's about it.

NPHuskerFL

FATC1TY said:

Do people actually use regular salt like mortons anymore?? The pre ground fine crap?

I find that odd considering the crowd, but maybe my mom was right- I've lost perspective. 

Haven't used table salt in years. I'm not a fan of overly salty food. More often than not I buy unground salt and grind myself. Same thingv with pepper. 

Legume

We have the regular salt in the round box for the salt shakers (mainly for guests) on the table and it gets used for baking and a few other things, but kosher gets the call 90% of the time.

@buzd504 try some BBQ rub on popcorn, can be fantastic.

Eggcelsior

I try do overnight as a rule on non-dry aged steaks. I salt as if I was going to cook it and once ready for the grill, I add pepper or a rub like Cowlick, depending on the mood.

My guide is at least 1 hour if a same-day cook or overnight if planning ahead.

GoldenQ

I salt at least an hour and sometimes several    also if I am going to freeze in vacuum I lightly salt and pepper.     Also if the steak has no marbling I add some tenderizer with herbs and sit for about 1 hr before grilling.

jtcBoynton

FATC1TY said:

Do people actually use regular salt like mortons anymore?? The pre ground fine crap?

I find that odd considering the crowd, but maybe my mom was right- I've lost perspective. 

All the time.  Dissolves better than larger crystals which is important sometimes.  Many recipes, especially baking, are measured out for table salt and it is easier it than grinding kosher down to the proper size.

Simcan

I salt heavily, all sides, and put on a rack in the fridge for between two and four hours.  I have not gone overnight but I have done it in the morning to cook at night.  Always turns out great.  I use diamond crystal kosher salt.

Sea2Ski

Eggcelsior said:

I try do overnight as a rule on non-dry aged steaks. I salt as if I was going to cook it and once ready for the grill, I add pepper or a rub like Cowlick, depending on the mood.

My guide is at least 1 hour if a same-day cook or overnight if planning ahead.

Exactly this ^^^^