When it comes to cooking meat, salt is not always the best friend. While salt can enhance the flavor of many dishes, it can also have a negative impact on the texture and appearance of the meat. This is because salt has the ability to draw out water from the meat, making it tough and unappetizing.

To avoid this issue, it’s recommended to skip adding any extra salt to the meat before cooking. Instead, try using other seasoning options like herbs or spices to add flavor without altering the texture of the meat.

It’s also important to cook your meat correctly for optimal taste and appearance. According to Mr. Vekinis, the ideal way to cook meat is medium-rare with a slightly red interior and cooked exterior. To achieve this temperature, heat up your pan on high heat and sear the meat for about 1-2 minutes per side or until it reaches a temperature of at least 55-60 degrees Celsius on an internal thermometer.

If you want to speed up the process, you can start by heating your meat in a microwave for about one to two minutes depending on its thickness before searing it in a pan quickly on both sides until golden brown. However, keep in mind that this method may result in uneven cooking and a less juicy final product compared to searing directly on a stove top or grill.