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On selecting the ‘best’ salt, Frank shared: “And then I have kosher salt here. People will say, ‘I use table salt’. I think that that’s horrible. I think that table salt is too salty, believe it or not. So I get a nice handful of salt, go up high. It looks like a lightly snow-covered field.”
He also stressed the importance of seasoning every angle of the steak: “I’m gonna season the outside generously, but none of that salt gets inside the steak. So I’m gonna get a nice salty crust on the outside, the inside is basically unseasoned.”
Frank revealed why he seasons in this manner: “So when I take that bite of the crusty outside and the juicy inside, it mixes in my mouth. The seasoning turns out perfect, it’s not gonna be salty.”
