BobbyD wrote:
Resting is of course good, but the thing which makes most difference to meat generally and steak in particular in my book is salting. In the case of
a steak 40+ mins before cooking, enough time for the salt to draw liquid out of the steak and then be carried in as the moisture is reabsorbed. Resting reduces juice loss during eating, salting means it retains more juice during cooking. Thankfully we don't live in a world where you have to choose one or the other.
Is that salting or brining?