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salt on all surfaces, uncovered on a rack, refrigerated 40 minutes to overnight

steak + salt. Salt dissolves in the meat's own moisture and diffuses in, disrupting the muscle proteins so they hold water instead of wringing it out under heat. Uncovered also dries the surface, which is the precondition for a crust. If you have not got forty minutes, salt immediately before the pan instead — the half-hour in between is the one window where the surface is wettest