Part 4/8:
The process begins with selecting a good cut of steak. Once chosen, apply kosher salt liberally—yet not excessively—to both sides of the steak and even the edges. The goal is to create a uniform seasoning. For optimal results, allow the steak to rest after salting. While a minimum of 10 minutes is needed to initiate osmosis, resting for 45 minutes to an hour allows ample time for the juices to redistribute, enhancing flavor and moisture retention.