Raw beef skewer, studio shot
Food - Drink
Why You Shouldn't Use Table Salt To Season Steaks
Salt is used in almost every meal imaginable, but it really does something special to steak. It actually takes quite a bit of salt to bring out the juicy flavor of beef, but the amount of saltiness in each pinch and spoonful heavily depends on what kind of salt you use, and Food & Wine warns against using common table salt.
Ryan Prentiss, a former executive chef at a steakhouse in Detroit, told Food & Wine why salt with a fine texture isn't great for steak. “Avoid table salt, iodized salt, or fine-grain sea salts as they have more weight to volume than larger grain salts, and you can easily over-season with them," he says. "Just think medium grain, true sea salt."
Bon Appétit agrees that coarse sea salt does a better job of seasoning steak, and since both sides of a steak should be coated with salt, using finer table salt — which packs more dense saltiness in each spoonful — makes it easy to overseason the meat. However, table salt isn't a bad choice for dry-brining steak.