Techniques
Use coarse salt for large/thick proteins to penetrate more deeply
Season thick cuts with coarse sea salt because it penetrates more deeply than fine salt (as taught in the video).
For thick proteins like strip loin steaks, the video recommends coarse sea salt. The stated reason is deeper penetration when seasoning large cuts.
The short version
- Choose coarse salt for thick cuts (per the video).
Put it to use
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