There’s no definitive answer to the question of when to salt meat. While a high concentration of salt can dry meat out, a small amount can enhance hydration.
Many people recommend salting at least 40 minutes before cooking to achieve a juicier, more tender steak. Salt draws water out of cells through osmosis and this water can then be reabsorbed, carrying dissolved salt deep into the meat.
The salt also disrupts protein structures, making them better at retaining water molecules during cooking. Salting immediately before cooking will season the surface without drawing out as much moisture and salting after cooking will have a similar surface effect.
This article is an answer to the question (asked by Eddy Barrett, Edinburgh) 'When's the best time to salt a steak?'
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