Seasoning meat with salt is a common practice in cooking, and it can be done both before and after cooking, depending on the culinary technique and the desired outcome.
Before cooking: Many restaurants and chefs prefer to season the meat with salt before cooking. This process is often referred to as "dry brining." By seasoning the meat with salt ahead of time, it allows the salt to penetrate the meat, enhancing its flavor and juiciness. The salt helps to draw out some moisture from the surface of the meat, creating a sort of brine that gets reabsorbed back into the meat along with the salt's flavor. This can lead to a more flavorful and evenly seasoned result.
After cooking: Some restaurants choose to season the meat with salt after cooking, especially if they are concerned about over-seasoning or have specific seasoning techniques. For instance, if the meat is cooked using a technique that requires high heat (such as grilling or searing), adding salt before cooking may draw out too much moisture, potentially leading to a less tender and juicy result. In such cases, chefs may prefer to season the meat with salt immediately after cooking or just before serving.
Ultimately, the choice of when to season with salt depends on the chef's preference, the cooking method, and the desired flavor and texture of the final dish. Some restaurants may also use a combination of both methods, adding salt before and after cooking to achieve the best results.