Quote:
Originally Posted by NuclearFart
The science and professionals would disagree with you. Ample salt is crucial in bringing out alot of the desired qualities of a BBQ'ed steak including:
1) It's a major flavor enhancer
2) It has a minor role tenderizing meat
3) If left on the meat long enough (1-2 hour pre cooking) it helps retain moisture while cooking at searing temperature.
4) It helps form a crust for proper mouth feel.
Obviously you can go too far with salt, and taste is subjective, but there are many legitimate reasons why red meat seasonings have the salt content they do.
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Agreed, and not only that - certain salts such as 'sel gris' or 'grey salt' is great for steaks and meats as it doesn't draw out as much moisture as other salts. Also, it's super tasty and high in mineral content.
See the usage section here:
https://en.wikipedia.org/wiki/Sel_gris