salt seasoning

When it comes to salt seasoning, you should not underestimate its power to add flavor to dry aged beef. This simple yet effective seasoning is one of the most important steps in creating the perfect dry aged steak.

Salt seasoning dry aged steak 

  • It’s recommended to use about a teaspoon of kosher salt per pound of meat or enough to coat the outside of the steak without creating multiple layers of salt.  Allowing for it to come to room temperature while coated with the salt will provide ample time for the salt to penetrate the interior of the cut.
  • It is not recommended to add salt blocks to Steak Locker’s dry age fridge because the blocks tend to absorb then leach the water created by the humidity system and cause the electronic system to corrode. It’s also impossible for the salt to penetrate the pellicle that forms on the exterior of the dry aged beef and once the exterior is removed, the salt flavor will also be removed.
  • It’s best to bring the steak to about 55 ° F internal temperature prior to cooking to allow for it to cook more evenly.
  • Once the cut of meat has been cooked to desired outcome, adding a finishing salt like a Maldon Flake Salt can create an even more enhanced flavor with different variations like smokey, spicy, sweet, and standard salts. A light sprinkling is enough to give it a perfect punch.

Salt seasoning dry aged burgers

  • When adding salt to burgers, it’s best to follow the same method as above because when the salt is added to the burger mixture and blended in, it tends to make the interior dry as it creates an environment for the salt to absorb the juiciness of the burger. 
  • Burgers are also best cooked when set at room temperature or at about 70° F internal temperature. Because this meat has been ground the bacteria can grow more rapidly and it’s best to make sure it doesn’t become too warm while off heat.
  • When adding the salt to the exterior of any cut or burger, it’s best to sprinkle it evenly then to really rub it into the muscle. The juices of the cut will help the salt to melt and assist in saturating the muscle and fat with additional flavor. 


Hopefully our tips on salt seasoning dry aged steak have given you the confidence to take your dry aged meat to the next level. Remember that salt is one of the only types of seasoning that effectively penetrates through dry aged meat, intensifying the flavor, tenderness and drawing out excessive moisture. Overall, we think that a dry aged steak is not complete without salt seasoning

For more tips and tricks for producing delicious dry aged products, head over to our blog. Our most recent blog posts include; Steak Lockers Aged Sausage Recipe, Dry Aged Tenderloin Tips, How To Dry Age Beef At Home and Dry Age Bags VS Dry Age Fridge. Let us know what you think on social media or if you have any questions don’t hesitate to get in touch, we’d love to hear from you.