The main secret of grilling meat is named
![The main secret of grilling meat](https://i.sspdaily.com/news/2024/1/19/simply-recipes-grilling-meat-guide-lead-08-tomahawksteak-3194406b2ba44.jpg?size=355x198)
There are thousands of tips on the Internet on how to grill meat correctly: from where to start to how to use a thermometer to avoid overcooking it. However, if you don't know how to properly salt your meat, you'll fail.
Reader's Digest discussed this topic with a famous chef, Richard Blais, who explained that the most important ingredient in cooking meat is salt. According to Blais, not enough salt "kills" the taste of this dish.
And the best salt for cooking meat is coarse kosher Morton, whose special shape of crystals (in the form of flakes) allows it to "adhere" to the product.
Table salt, Richard Blais explained, is more suitable for salting water or a salt shaker on the table, but not for grilled meat as it destroys protein.
By the way, if you prefer to add salt to your meat after cooking, there are many types of salt that are ideal for adding spice to a dish. For example, Himalayan salt or fleur de sel.
The meat expert also told Reader's Digest what he thinks about pepper. In his opinion, spice mixtures or seasonings containing pepper are best used before frying. If you sprinkle pepper on the meat during cooking, it will most likely burn and ruin the flavor.