Basically, salting a steak is a form of “dry brining”. Salt will draw the water out of the meat. The water dissolves the salt and then some gets reabsorbed back into the meat, ala osmosis. ... When the salt is absorbed into the meat, it breaks down the protein cells and helps tenderize the meat.

Does salt tenderize meat or make it tougher?

"Salting raw meat draws out the moisture and dehydrates it, making it tough when cooked,” a spokesperson for the delivery service said. They advise oiling the meat before cooking it and seasoning once it's cooked.

Does salt tenderize raw meat?

To sum things up for you, salt tenderizes meat, adds flavor thanks to various chemical processes. To get the most out of your salt, you should consider salting steak a full 24 hours before cooking.