I grew up thinking you were supposed to salt your steak right before cooking — sprinkle it on both sides, let it sear, done. But recently, I learned a clever little trick from a chef that completely changed how I season meat: don’t salt the steak — salt the cutting board instead.
It sounds strange, but once you try it, you’ll never go back.
The Problem with Salting Too Soon
When you salt meat before cooking, it draws moisture out. That’s great if you plan to let it rest for 30–40 minutes (the salt reabsorbs and tenderizes the meat), but most of us don’t have that kind of time on a busy weeknight.
If you season right before tossing it in the pan, the salt can actually pull out surface moisture while the steak cooks — which means less browning, less crust, and sometimes even a slightly tougher bite.
That’s where the cutting board trick comes in.
How the Cutting Board Method Works
Here’s what you do instead:
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Cook your steak first, seasoning only lightly with pepper or oil if you like.
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When it’s done and resting, sprinkle coarse salt directly onto your cutting board (kosher or flaky sea salt works best).
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Add a bit of freshly cracked pepper or even a pat of butter or olive oil if you want extra richness.
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Place the steak on top and slice it right there.
As the juices from the hot meat mix with the salt and seasonings on the board, they create a quick, natural sauce that coats every slice perfectly. You get that rich, seasoned flavor in every bite — without drying out the steak in the process.
Why It’s So Good
This method gives you total control. Instead of guessing how much salt to use before cooking, you season to taste after slicing. It also prevents the steak from sweating out flavor and moisture in the pan.
Bonus: it works beautifully with chicken, pork chops, and even grilled veggies. The salt-on-the-board trick turns your resting surface into a flavor bath — and cleanup is just a quick wipe away.
A Little Chef Secret You’ll Keep Using
Once I tried this, I couldn’t believe how much better my steak tasted — perfectly juicy, evenly seasoned, and never dry. It’s one of those simple chef secrets that feels like magic the first time you try it.
So the next time you fire up your skillet or grill, skip the pre-salt routine. Cook your steak, salt your board, and watch the magic happen. Because sometimes the best flavor boost doesn’t come before the meal — it comes right at the cutting board.