Tip Part 1: Season meat with salt by sprinkling it from a height of roughly 6 to 8 inches.

This ensures an even layer of salt, with no bland spots. Salt the meat right before or after you remove it from the heat. Otherwise, salt leaches moisture (juiciness) from the meat.

Sprinkling at the end also preserves the delicate flavor of kosher salt or sea salt, which would dissipate in the cooking process.

Rather than sprinkling from a salt shaker, take pinches of salt from a salt server (shown in the photo), or use a small, Tupperware-type container (or repurpose a plastic container from prepared food).

Tip Part 2: Use kosher salt or coarse sea salt instead of table salt. These salts are no different nutritionally from table salt,* but chefs prefer them for their texture. The larger, irregular grains add a bit of crunch and hint of briny flavor.

You also need less kosher or sea salt than table salt. Because table salt is processed into a very fine grain, a teaspoon of table salt contains as much salt as 1.5 teaspoons of kosher salt or sea salt.

*All salt is at least 97.5% sodium chloride. The remainder comprises natural minerals found in the salt deposit (or sea water, if sea salt), or added minerals such as iodine in iodized salt. Table salt also includes a small amount of calcium silicate, an anti-caking agent that prevents clumping.
See the many different types of salt in our Salt Glossary.