Steak will be juicier and full of flavour if you add 1 ingredient 10 minutes into cooking

Cooking the perfect steak at home can feel like a daunting task. Many home chefs struggle to recreate the juicy, evenly seared cuts they enjoy at restaurants. But according to food experts, there's one surprisingly simple step that can make all the difference, and it all comes down to timing and a single ingredient you already have in your kitchen.

The Daily Dish said that Jess Pryles, a renowned meat scientist, swears by salt as the ultimate steak enhancer. But it's not just about sprinkling it on, the trick lies in applying it precisely 10 minutes before cooking.

When salt first touches the steak, it draws moisture to the surface. Over the next several minutes, that liquid dissolves the salt and then gets reabsorbed into the meat, creating a natural brine. This process penetrates the muscle fibres, boosting flavour while helping the steak retain moisture.

"Salt doesn't just make food taste salty," Pryles said. "It amplifies flavour, enhances natural beefiness, and even makes the meat more tender."

Add salt too early, and the steak risks drying out. Add it too late, and it won't have time to work its magic. At 10 minutes, the balance is just right.

Salt ions gently disrupt protein structures in the meat, loosening them so juices stay trapped during cooking. This not only prevents a dry steak, but also produces a more tender bite. The process even sets up the perfect surface for browning a slightly drier exterior that crisps up beautifully once it hits a hot pan or grill.

That's where the Maillard reaction, the golden-brown sear chefs crave, comes into play, delivering complex caramelised flavours while locking in juices.

Experts caution against regular table salt, which dissolves too quickly and risks over-seasoning. Instead, they recommend coarse kosher salt or sea salt, with Diamond Crystal kosher salt often favoured by professional chefs for its consistency and clean taste. The larger crystals adhere better to the steak, dissolving gradually and seasoning evenly.

This 10-minute salt technique requires no elaborate marinades or overnight prep. Simply season, set a timer, and let the salt work while you heat your pan or fire up the grill.

Chefs say the method works across different cuts and cooking styles, from pan-searing ribeyes to reverse-searing fillets.

Home cooks who adopt the approach often report restaurant-quality results with juicier, more flavourful steaks with a perfect crust.