When To Salt The Meat

Just before cooking, or the day before?

That's the question asked and answered in the posting "The Juicy Secret to Seasoning Meat" on Food & Wine.


I've reached a slightly different answer than posed by this question, and for some time have been salting the steaks that I grill about a half hour prior to cooking them.  I use about a tablespoon of sea salt per side, but I also mince in a clove or two of garlic, and some fresh rosemary sprigs into the salt before I spread it on the steaks (they have to be at least an inch or more thick).  The steaks then need to be rinsed of the salt, and thoroughly dried before being placed on the grill or pan. The result is wonderful.

I've found that contrary to the usual view regarding the effect of salt on meat, that although the salt does draw some moisture out initially, that moisture is then re-absorbed along with the flavor of garlic and rosemary, and made tender as well by this process.  

Salting poultry and pork is also discussed, but as I usually brine those meats, I'll have to see if seasoning the day prior makes a noticeable difference in taste to me.