Perfectly Seasoned Meats: A Guide to Salting Steaks, Chops, and Roasts

1. Salt Application

Distribute ¾ teaspoon of kosher salt uniformly over each surface of the 8-ounce chop or steak. Position the meat on a wire rack set inside a rimmed baking sheet. Allow the seasoned meat to rest at room temperature, uncovered, for a full hour prior to cooking.

2. Salt and Rest

Sprinkle 1 teaspoon of kosher salt per pound evenly across the entire surface of your chosen roast. Wrap the salted meat securely in plastic wrap. Place it in the refrigerator to rest and absorb the seasoning for a minimum of 6 hours, or for an optimal flavor infusion, up to 24 hours before cooking.