salting beef

When I have the time, I like to salt my beef and let it sit at room temperature for 1 hour before cooking. If I have even more time (and remember – that’s really the hard part – remembering!) I prefer to salt it overnight.

You may have heard or been taught to not salt beef until just before cooking. That can be true too.  I know, it’s so contradictory and confusing. Instead of trying to explain it myself, I am going to direct you to THIS ARTICLE, which explains the science of it perfectly, and also tells you what NOT to do when salting beef.

This is good information, don’t be lazy, be sure to check it out!

Herb Rubbed Beef Tenderloin Steaks

4 beef tenderloin steaks; each about 1 1/2 inches thick
Salt
1/4 cup fresh Italian parsley leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
3 garlic cloves, peeled
1 tablespoon whole-grain Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Zest of 1 lemon

Place the steaks on a plate and generously salt both sides of all steaks. Let sit, uncovered, at room temperature for one hour.

Meanwhile, place the parsley, thyme, rosemary, oregano, garlic, Dijon, Worcestershire, and pepper in a food processor and blend until a paste forms.

Transfer the paste to a small bowl and mix in the lemon zest. Set aside until the steaks are ready.

Heat a grill to medium-high heat.

Pat the herb paste into the steaks on all sides. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Remove to a clean plate and let rest for 8 to 10 minutes before serving.

Serves 4