Here’s where cleaning becomes seasoning. Salt is a natural cleanser and tenderizer. about thirty minutes before cooking, liberally apply kosher or sea salt to all surfaces. This does two things: it draws out moisture to the surface (which you’ll pat off), and it starts breaking down proteins.
After the salt sits, you’ll see tiny beads of moisture on the meat. Pat it dry again. Now, add a final, lighter layer of salt and your pepper. This method creates a surface so clean and dry that it almost feels tacky to the touch—that is the texture of a perfect sear waiting to happen.
Fun fact: This technique is called “dry-brining,” and it’s been used by butchers and professional chefs for centuries. It’s not new; it’s just rediscovered wisdom. You’re essentially curing the outer millimeter of the steak.
