Does salting the meat before grilling make the meat tough?

Question

I've always thought that you wait till after the meat is cooked before salting it because salt makes the fibres in the meat get tough.

Answer 1

No, you always season it before cooking.

Answer 2

Salting = tough meat is an old cooking myth.



Personally, I like to salt and pepper the meat or use something like a Montreal steak seasoning (which is loaded with salt) before grilling (about 15 minutes).

Answer 3

I have heard both theories about add don't add, I do agree to one belief, if you do salt use Kosher Salt, not iodized or table salt, The iodized table salt is more concentrated and does pull moisture to the top of the meat, which will evaporate and turn into steam... Below is an article about this, hope it helps. Link is below...



Salting the Steaks:



Do not salt your steaks just before cooking. Salt bring moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.



On Food and Cooking, by Harold McGee (Food Scientist):

Meat cells brown at around 310 degrees F. Water on a steak's surface boils and turns to steam at 212 degrees F, so a we steak can turn gray and cook through before its surface can brown.







Exception to the Rule - Steak Salt Curing Method: This salt curing method can make a choice cut of steak taste like prime steak.



Use kosher or sea salt only (not fine table salt).



Use 1-inch steaks or thicker. Cover both sides of your steak generously with salt. Let sit at room temperature for one (1) hour. If using thinner or thicker steaks, modify the time accordingly.



Rinse off all the salt with water and then pat the steaks completely dry with paper towels.



Cook the steak to you liking.

Answer 4

You want to give it a light salting, just a pinch each side to assist the flavours develop.



If anybody blames adding salt making meat tough can't cook properly or are using far too much

Answer 5

Salting meat makes it salty. It will sear without salt.

The best way to cook meat on a grill is to leave out the salt and allow the diners to salt their own.

Answer 6

no it doesn't make the meat tough, you want to season just before placing on the grill so the salt doesn't have the time to draw the moisture.

Answer 7

No, it draws the moisture away from the top layer of meat so that it can get a better crust while searing. The insides stays nice and moist so long as it not overcooked.

Answer 8

Salt is for flavor!

Answer 9

If you have a good steak, S&P it right before it hits the grill - OR



You can S&P it when it's done & it's resting.

Answer 10

Nope, just adds flavor