Anonymous wrote:I'd presalt but that's it. Salting it well ahead of time gives it time to penetrate the meat. Just make sure the host knows so they don't add too much more!

Many thanks

You don't bring steaks. Just go out to le diplomate.

I'd presalt but that's it. Salting it well ahead of time gives it time to penetrate the meat. Just make sure the host knows so they don't add too much more!

What kind of steaks? If they’re high quality expensive steaks (a cut like porterhouse, NY strip or ribeye), then leave them plain. I’d bring them in the butcher paper and maybe bring a compound butter on the side. You’ll need to salt them before they’re cooked. You can do this well ahead of time or immediately before they go under the broiler - in this setting I’d recommend the latter.

If you’re buying a cut like flank, skirt, or even sirloin, you may want to marinate them first. Anywhere between 4-24 hours should be sufficient. There are lots of recipes online, but typically it’s something like oil, soy sauce, lime juice. Or you could try a carne asada style marinade. I’d ask the host what else is being served and go from there.

Backstory not important but bringing the protein to the host to go with other stuff.
Likely they will be put under the broiler?
Do I prepare in some way? Pats of butter? Salt and Pepper? Marinade?

Thanks for any wisdom. I don't cook these myself.