Steak will be 'perfect' if one ingredient is added 10 minutes before cooking

Getting the perfect juicy steak with an even sear on the crust can be really difficult to achieve at home. It often leaves many home cooks overwhelmed over fussing with timers and recipes, only to be met with disappointment. But one chef says the solution is easier than you might think, and it's something even the most basic cooks would have in their pantries.

So, if you want to elevate your next homemade steak dinner from decent to restaurant-quality, one expert says the secret lies in one simple ingredient, and when you use it. According to grilling expert and meat scientist Jess Pryles, the key to a perfect steak is salt, and timing is everything.

"If you can't seem to find a spare 24-72 hours to deep season your steak, I recommend salting right before you plan to cook your meat," Pryles advised.

"Salting anywhere between 10-60 minutes prior to cooking will just result in a withdrawal of moisture without enough time to have it return into the meat."

In short, if you're not dry-brining for at least a full day, it's better to salt your steak just 10 minutes before it hits the heat.

Pryles recently detailed her findings in a home experiment that led to what she calls the best steak she's ever cooked at home. The process involved thick steaks (at least one inch), kosher salt, a wire rack, and time, preferably up to three days in the fridge.

This method, known as dry brining, uses salt to draw moisture out of the steak.

That moisture dissolves the salt on the surface, then slowly gets reabsorbed deep into the meat, seasoning it from within while also tenderising it and drying the exterior for better searing.

Deep Seasoning helps salt penetrate more deeply, flavouring the interior of the steak, not just the surface.

Salt also denatures proteins in the meat, loosening their structure and creating a softer, juicier bite. Lastly, it also helps with better browning.

Leaving the steak uncovered in the fridge helps dry the surface, which encourages the Maillard reaction, that delicious brown crust known to steak lovers everywhere.