Avoid This Common Summer Cooking Mistake

Grilling is a highlight of summer meals—no need to heat up the kitchen. From main courses like seafood and burgers to sides and even desserts, the grill can do it all.

When you fire up the grill, it's usually for the main dish, the star of your meal. To make sure it turns out perfect, there are plenty of grilling hacks to follow. You likely already know to clean the grill grates, preheat the grill, and use a meat thermometer to keep your protein from overcooking.

As noted by Reader’s Digest, there's one crucial step many overlook when grilling meat: using enough salt.

The Perfect Moment to Salt Your Meat While Grilling

The reason to salt your steak or other cuts of meat before grilling is simple—flavor. Don't just take our word for it: culinary legend Ina Garten calls salt the "single most important ingredient in cooking."

Top Chef alum Richard Blais shared with Reader’s Digest that he prefers Morton Coarse Kosher Salt, as the larger flakes help it adhere to the meat. Other varieties, like Diamond Kosher Salt, work just as well. A generous sprinkle of kosher salt or another flaky salt like sea salt before grilling can amplify the flavor without over-salting.

If you enjoy adding salt after grilling, there are several finishing salts that elevate the taste of your dish. Varieties like Himalayan salt and fleur de sel are perfect for lightly dusting your cooked food for that extra flavor burst.

If you're wondering when to use table salt, it's best reserved for pasta water or to have on hand at the dinner table for those who want a bit more. It's not recommended for salting meat before grilling, as it's easy to overuse and ruin your steak or other proteins.

The Right Time to Add Pepper While Grilling

Salt and pepper are often paired together, so you might wonder if pepper should be added before grilling as well. Spice blends or rubs containing pepper are fine to apply before grilling. However, according to Chef Heston Blumenthal of The Fat Duck, pepper should not be added directly to the meat before grilling. It can burn during cooking, resulting in a bitter, unpleasant taste.