There’s one step that separates a good steak from a great one and it happens before the pan ever heats up. Seasoning. Specifically, how you salt it, when you salt it, and what salt you use.
Kosher salt is the choice of cooks who understand flavour. Its larger flake size gives you better control, cleaner seasoning and that signature crust that makes a perfectly cooked steak so satisfying. Here’s exactly how to do it.
Why Kosher Salt is Better for Steak
Not all salt behaves the same way on meat.
Regular table salt has fine, uniform crystals that dissolve instantly on contact and can draw moisture to the surface unevenly. Kosher salt, particularly a premium variety like Melach, has a larger flake size that adheres to the surface of the meat more evenly, draws moisture out gradually, and creates the ideal conditions for a deep, caramelised crust when the steak hits a hot pan.
The larger crystal also gives you tactile control. You can feel exactly how much salt is going on, which means more consistent seasoning across the whole surface every time.
Melach Fine Sea Salt and Melach Large Sea Salt Flakes are both certified Kosher, Vegan Verified and non-GMO. Clean, pure salt with a balanced mineral profile that enhances the natural flavour of the meat without overpowering it.
When to Season: The Most Important Question
Timing is everything. There are three windows that work. Everything in between is actually the worst option.
Option 1: Season 45 minutes or more before cooking
This is the gold standard for most home cooks. When you salt a steak and leave it to rest, the salt draws moisture to the surface initially (you’ll see small beads of liquid appear). Over the next 30 to 40 minutes, that moisture, now carrying dissolved salt, gets reabsorbed back into the meat. The result is steak that is seasoned all the way through, not just on the surface.
By the time you cook it, the surface is actually drier than it was to start with, which means better browning and a superior crust.
Option 2: Season right before cooking
If you’re short on time, season immediately before the steak goes in the pan, within one minute. At this point the salt hasn’t had time to draw any moisture out, so the surface stays dry and you’ll still get good caramelisation.
Option 3: Season after cooking
Finishing with Melach Large Sea Salt Flakes after the steak is cooked and rested adds texture and a clean burst of seasoning to every bite. This works particularly well with a finishing flake rather than fine salt. The larger crystals hold their structure against the heat of the meat and deliver flavour with crunch.
The window to avoid: 1 to 40 minutes before cooking
This is where moisture sits on the surface without being reabsorbed. That surface moisture turns to steam when it hits the pan, which inhibits browning and works against the crust you’re trying to build.
How Much Salt to Use
More than you think. A well-seasoned steak needs a generous, even coating on all surfaces: top, bottom and sides.
A good guide: hold the salt about 30cm above the steak and distribute it evenly from height. This gives more consistent coverage than pinching close to the surface. For a 300g ribeye, you’re typically looking at around half to one teaspoon of kosher salt, depending on thickness.
When in doubt, season more generously than feels comfortable. The crust depends on it.
Step-by-Step: How to Season a Steak with Melach Kosher Salt
What you need:
- Steak of your choice (ribeye, sirloin, scotch fillet and T-bone all work beautifully)
- Melach Fine Sea Salt for primary seasoning
- Melach Large Sea Salt Flakes for finishing (optional but highly recommended)
Steps:
- Take the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking throughout.
- Pat the steak dry with paper towel on all sides. Removing surface moisture before salting helps the salt adhere evenly.
- Season generously with Melach Fine Sea Salt. Hold your hand 30cm above the steak and distribute salt evenly across the top, bottom and all sides. Don’t be shy. The salt needs to penetrate.
- Leave to rest uncovered for 45 minutes or longer if possible. You’ll see moisture draw to the surface and then gradually disappear as it reabsorbs. This is exactly what you want.
- Pat dry again lightly just before cooking if any moisture remains on the surface.
- Cook to your preferred doneness in a hot cast iron pan or on a very hot grill. The surface should be completely dry before it hits the heat.
- Rest the steak for at least 5 minutes before cutting.
- Finish with Melach Large Sea Salt Flakes just before serving. A small pinch across the surface adds texture, visual appeal and a clean pop of flavour on every bite.
