Yeah, the time the salt sits on in the most important factor by far, but an hour or two isn't enough. I go for 24 hours in the fridge, set on their side on a dr

Yeah, the time the salt sits on in the most important factor by far, but an hour or two isn't enough. I go for 24 hours in the fridge, set on their side on a drying rack so no liquid pools. This is for thicker steaks, though I think I'd try something very similar for thinner ones. I do tend to warm the steaks up on the counter as well, but it barely seems to matter, unsurprisingly.