The Worst Seasoning Mistake To Make With Grilled Meat, According To Michael Symon - Tasting Table

""They under-season the meat. Steaks are usually thick. They don't put enough salt on the outside. It is almost impossible to over-salt a thick steak.""

""Just think about how much of that seared crust actually makes it into each bite once it is sliced and skewered on a fork - not a lot.""

""Dry-brining is a steak upgrade that involves aging a raw steak in a coating of salt for hours or days before cooking it.""

Michael Symon, a renowned chef, stresses the significance of proper seasoning, particularly salt, when grilling steaks. He notes that amateur grillers often under-season their meat, especially thick cuts, which require ample salt on the outside for optimal flavor. Symon explains that it is nearly impossible to over-salt a thick steak, as much of the seasoning does not penetrate deeply. He advocates for techniques like dry-brining to improve the steak's taste, encouraging grillers to salt generously for the best results.

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