Imagine you’re hosting a party, and your steak is the quiet, shy guest. Salt is the host that gets them to relax and open up. When you salt a steak, it draws moisture to the surface through a process called osmosis.
That moisture then mixes with the salt, and if you wait a bit, it gets reabsorbed back into the meat. This reabsorption breaks down proteins, making the steak more tender and juicy. It’s like giving the meat a little spa treatment before the grill.
So, if you skip the salt, you’re basically forcing your steak to stay in its shell. Why do that?
