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How much salt for a steak
Use about 1 % of the meat's weight: 10 g of salt per kilo. That is 3½ teaspoons of Diamond Crystal, 2 of Morton kosher or 1⅔ of fine table salt, because they weigh 2.8, 4.8 and 6 g per teaspoon. Salt 40 minutes or more before cooking, or the night before.
Estimates to plan with, not a guarantee: every piece, butcher and grill is different. Nothing you type leaves this page.
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The numbers at a glance
| Meat | Salt (1 %) | Diamond Crystal kosher | Morton kosher | Fine table salt | Flaky salt (Maldon) |
|---|---|---|---|---|---|
| 0.5 kg | 5 g | 1.8 | 1 | 0.8 | 2 |
| 1 kg | 10 g | 3.6 | 2.1 | 1.7 | 4 |
| 2 kg | 20 g | 7.1 | 4.2 | 3.3 | 8 |
| 5 kg | 50 g | 17.9 | 10.4 | 8.3 | 20 |
Questions
How much salt per kilo of steak?
About 10 g (1 %). Some cooks use a little less, 6–8 g.
Why do the teaspoons change with the salt?
A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and fine table salt 6 g: the same spoon can hold twice the salt. Weigh it, or use the right number of spoons.
When should I salt a steak?
40 minutes or more before cooking, or the night before; or just before it goes on. Not in between.
Where the numbers come from
- Field data: 279 butchery sheets weighed piece by piece by the Steakpedia Field Kitchen, up to 17 Oct 2026. Download them at Field data (CC BY 4.0).
- Salt: America’s Test Kitchen (grams per teaspoon of each salt), Samin Nosrat, Salt Fat Acid Heat (about 1 % of the weight); when to salt: Salting steak.