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If you don't have that much time -- well then, add more salt, cut back the time it sits.It's all related: Thickness of meat : Amount of Salt : Time And vice-versa, if you need to stretch your time, use less salt.Season liberally with kosher salt on both sides with kosher or sea salt.If you are used to using regular table salt, this may look like a ton of salt, but just remember that kosher and sea salt flakes are 2-3x the size of table salt. After 15 minutes, it will look like this — you can see how the meat’s water is starting to come up to the surface — and that some of the salt is still on the surface of the steak.Here’s two nice pieces of regular ‘ol supermarket steak.
For every inch thickness of steak, let sit at room temperature for 1 hour.
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If you want to salt for more than 2 hours or overnight - sprinkle the steak with 1/2 the amount of salt that I've instructed (look at photos for reference), cover with plastic wrap and refrigerate.3.
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