Best Salt for Steak: How to Salt a Steak Before and After Cooking
By Montagé
The best salt for steak is a pyramid, coarse, flaky or fleur de sel crystal that is unrefined, non-iodized and easy to pinch and sprinkle. Use it twice: ahead of cooking to season the meat, and after resting as a crunchy finish.
What is the best salt for steak?
The best salt for steak is a pyramid, coarse, flaky or fleur de sel crystal that is unrefined, non-iodized and easy to pinch and sprinkle. Use it twice: ahead of cooking to season the meat, and after resting as a crunchy finish. This guide covers which salt to choose, when to add it, and how to match it to your cut.
Should you salt steak before or after cooking?
Both, and each does a different job.
- Before cooking (pre-salting or dry brining). Salt the surface and let the steak sit, for up to 72 hours. The salt draws moisture out, dissolves in it and is pulled back in, so the meat is seasoned deeper than surface salt alone. The surface dries out, which helps it brown instead of steam.
- After cooking (finishing). A pinch of crunchy salt on the sliced steak adds texture and a tasty touch of salinity right where you eat it. See our guide to finishing salt for steak.
How long before cooking should you salt a steak?
- Several hours, overnight or up to 72 hours, uncovered in the fridge: best for thick-cut steaks and roasts. The surface dries and the seasoning goes deeper.
- 45 minutes to 1 hour at room temperature: a good minimum for steaks about an inch thick.
- Right before the pan or grill: fine for a quick sear. The salt seasons the crust, not the center.
Avoid the short middle ground of 5 to 15 minutes if you can, when moisture sits on the surface before it is reabsorbed. Either salt right before cooking or give it at least 45 minutes.
How to dry-brine a steak
- Salt all sides evenly. Use a high-quality unrefined salt and a steady hand. If you use a scale, start with about half a percent to one percent of the steak's weight. Because crystal size changes how much fits in a spoon, weigh it or season to taste.
- Rest it, uncovered on a rack in the fridge, from one hour up to 72 hours.
- Cook without adding more salt. Once the steak is cooked, pinch and sprinkle your favorite finishing salt to taste.
For a thick-cut steak or prime rib, Tejakula's large hollow pyramid crystals hold their shape and dissolve slowly, so they suit a long dry brine.
Sea salt or kosher salt for steak?
Both work. A coarse, unrefined sea salt does the same job as kosher salt, and a pyramid sea salt adds a crunch when you finish. What matters is the crystal, not the label:
- Choose coarse or flaky crystals you can pick up by hand.
- Choose unrefined, non-iodized salt with no anti-caking additives for a clean taste.
Not sure about the difference? Read our guide to kosher salt vs sea salt, or iodized vs non-iodized salt.
Coarse salt for steak
Pyramid crystals are a good example of a coarse salt: they stay visible on the crust and give a crunch as you eat. They are easy to spread, forgiving and slow to dissolve, which suits pre-salting and a hard sear. Read our guide to coarse salt for steak.
The best types of salt for steak
- Pyramid crystals (pre-salting and finishing). Kusamba's small, moist pyramids hold their crunch through a hard sear and are easy to pinch.
- Coarse salt (pre-salting). Easy to spread and forgiving. Tejakula's large hollow pyramids are made for thick cuts and long dry brines.
- Flake salt (finishing). Thin flakes crush between your fingers and sit on top of sliced steak. Himalayas pink flakes are a good fit.
- Fleur de sel (finishing). A delicate, moist crystal that dissolves gently, good on a mild cut like filet mignon. Nusa Dua (Flower of Bali) is one.
Hand-harvested Bali sea salt
Montagé Kusamba Pyramid Salt
Small pyramid crystals for ribeye, strip and every steak night. Unrefined and non-iodized.
Himalayan salt for steak
Himalayan pink salt flakes work well as a finishing salt on steak. They crush easily between your fingers, taste clean and look good on the plate. Use them after cooking, on the sliced steak, so you get the crunch.
Which salt for which steak?
- Ribeye and strip: pre-salt with coarse pyramid crystals, then finish with Kusamba or Himalayan flakes.
- Prime rib and thick-cut steaks: dry-brine a day ahead with large pyramid crystals such as Tejakula.
- Filet mignon: a light pre-salt, then a pinch of fleur de sel to finish.
- Wagyu: go light before cooking and finish with a few delicate flakes, so the marbling stays the star.
- Flank, skirt and carne asada: coarse salt shortly before cooking.
Cooking for a crowd?
Montagé Chef's Bags come in 3lb and 4lb sizes, are non-iodized and ship free in the US. See the Chef's Bags, or browse salts for steak. Planning a roast? Read how to dry-brine a prime rib.
Frequently asked questions
What is the best salt to put on steak?
A pyramid or coarse non-iodized salt before cooking, and a flake or pyramid finishing salt after. Kusamba, Tejakula and Himalayas all work.
What is the best type of salt for steak?
Coarse, large-crystal salt. It spreads evenly, holds up to heat and gives you control that fine table salt does not.
Is coarse salt good for steak?
Yes. Coarse salt is easy to spread, which suits pre-salting and a hard sear.
Is sea salt or kosher salt better for steak?
Either works. Choose coarse crystals and non-iodized salt with no additives.
How long should I salt a steak before cooking?
At least 45 minutes for a thin steak, and several hours, overnight or up to 72 hours in the fridge for a thick cut or roast.
Does the type of salt matter on steak?
Yes. The flavor of salt can range from tasting like summer to briny and bittersweet to a sulphuric tang. Once you choose your favorite and notice the subtle differences, you will appreciate the many dimensions of good-quality salt and pair it with the steak cut you love most.
Can I use Himalayan pink salt on steak?
Yes. Himalayan salt flakes make a good finishing salt on sliced steak.
What is the best salt for ribeye?
Pre-salt with a coarse pyramid crystal and finish with a pinch of flaky salt on the sliced steak.
Is finishing salt worth it on steak?
Yes. A pinch of pyramid salt on the sliced steak adds texture and a clear flavor.