Salting & Grilling steak - a final word?

[randomshenans]

Agreed. You're not curing the damn thing, just seasoning in advance. I leave my meat out the fridge for a good hour + depending on how cold it is anyway as it has to get up to room temp, so that's a good time to season the meat properly.

 

[Scam]

...and what about pepper?

 

[Participant]

That's cool about the flipping You'd need a hella-hot pan to get the desired sear marks though flipping it every 30 secs.

It's tempting to think that, but is it true? After all, the meat spends an equal amount of time in contact with an equally hot surface, whichever way you choose.

You don't really seal a piece of meat, it still leaks. The point is to burn the bacteria off of the surface.

Lol, that's just cooking isn't it? The point of searing / sealing is to add texture and flavour.