Pretty boring fare. Although these filets were cut from a beef tenderloin I had intended to photograph but decided the task was too messy to bother.
I typically don't season the beef until it comes off the grill.
It's my understanding that salt particularly will draw out the moisture from the beef, so I usually season the finished product at the table.
Interesting take to salt at the table; will need to try. What about salting during the meat's "resting time?" just prior to cutting?
ReplyDeleteThat is probably fine. The searing process seals in the juices. I have encountered two schools of thought here. Some will season prior, and some will not. It does make sense to me that salt draws out moisture as it is used to do exactly that on things like raw eggplant.
ReplyDeleteFrom my wasted hours watching Food Network, our friend Bobby Flay says that if you season the meat right before you cook it, it will not lose any moisture but will add flavor.
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