Caporegime
- Joined
- 13 May 2003
- Posts
- 34,533
- Location
- Warwickshire
Ehh? So you want to take the moisure away?
The point is it doesn't take the moisture away, it takes the water away. The moisture and juiciness comes from the fat within the muscle breaking down during cooking

Still, most steaks I cook do not use this salting method and I don't think it's necessary with the right piece of beef, as you say.