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My old sous at a spot in Portland bet me $50 I could not season a steak before the grill got hot, and he was dead right
Back when I worked at a bistro on SE Division, my sous Marcus watched me salt a ribeye right before it hit the flat top and told me the salt would pull moisture and steam the crust instead of searing it. I took the $50 bet, and my steak came out gray and sad while his got that dark crust in about 90 seconds. Twelve years later I still salt 40 minutes ahead if I have the time, and I think about that loss every single service. Any of you changed how you season because of one bad steak?
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susanm5623d ago
Waited tables for years and honestly the gray steak thing depends way more on how wet the meat is than when you salt it. If you pat it dry and the pan is ripping hot, salting right before works fine, idk, maybe it's just me but I've had good luck doing it that way. Sounds like your sous just had the pan hotter than yours, not some rule about salt timing.
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