How to Season Steak

A good steak will have a crispy outside and tender inside due to being properly seasoned. The method of marinating a steak requires timing and evenly coating the meat. For rich seasoning, you’ll combine a variety of ingredients and oils when marinating your steak.

Table of Contents

Use basic seasoning

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Wait for the steak to reach room temperature. Pat the meat dry with paper towels and wait for the meat to come to room temperature during the marinating process. This will take longer to finish the dish, but the finished product will be softer, more succulent and the cooking time will be shorter so the wait is well worth it.

Why should steaks come to room temperature before cooking? The first reason is because the meat will cook evenly at room temperature. ^{[1] X Research Source} The finished product will have no hot meat on the outside and still cold on the inside. The second reason is that the steak will cook faster. That means you’ll reduce the time it takes to bake, sauté or bake and have more time to enjoy the wine.
Does letting the steak come to room temperature affect the taste or reduce the palatability of the steak? Absolutely not . Marinating the meat for about 30 to 60 minutes will not affect the taste of the meat and will not damage the meat. Although the number of bacteria in meat will multiply many times when you leave it out of the refrigerator ^{[2] X Research Source} , the bacteria will be killed when exposed to the right heat.

Marinate the steak with about 3/4 – 1 teaspoon of salt for each 0.5kg of meat, spread the salt evenly on both sides. Since you can’t taste salt to taste, it’s sometimes difficult to measure out the right amount of salt. Many chefs recommend using this ratio to help you get the most out of your marinade. ^{[3] X Research Sources}

Salt the steak for about 40 minutes before cooking. Most cooks marinate steaks with salt before placing them on the grill. However, because salt is a drying agent, this marinade draws moisture away from the surface of the meat, making it more likely to burn and reduce the quality of the steak. Instead of salting right before grilling the steak, you’ll season the steak with salt about 40 minutes to an hour in advance. This way, the moisture will seep back into the meat and soften the meat.
When you salt your meat for at least 40 minutes before cooking, the moisture lost on the surface of the meat due to the action of the salt will have time to seep back into the meat. ^{[4] X Research Source} This is osmosis and usually happens very slowly so that’s why you need more time. The moisture that penetrates into the meat now has a salty taste.
This salting process also tenderizes the meat by breaking up the protein texture. This means that the meat will be softer and more succulent.

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Once the steak has come to room temperature and is pre-salted, you’ll spread some oil over the surface of the meat. Olive oil has a distinctive flavor and crunch that many chefs love, but you may prefer a more neutral oil, such as peanut or canola. However, you should not use more than 1 teaspoon of oil per half a kilogram of meat.

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Decide whether to add pepper before or after preparing the steak. A lot of chefs like to add pepper to their steaks after they’re done because pepper can burn during cooking and give the dish a slightly burnt taste. Some chefs don’t worry about burning because they think the dish will taste more rustic. Try both methods to see which style works best for you.

For the best flavor, you’ll use a pepper mill before marinating the meat. Don’t buy pre-ground pepper because it won’t smell. Pureed fresh pepper makes a huge difference.

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Doesn’t overwhelm the taste of good steak. A good steak doesn’t need to have unique seasonings or marinades to add flavor. In fact, good meat will taste worse with a combination of complex herbs, flavorings, and spices. If sautéing T-ribs or prime beef, or grilling filet mignon, you only need to choose simple seasonings to have a delicious dish.

Mix a variety of spices

Make your own Montreal-style steak marinade. ^{[5] X Research Source} Montreal-style steak marinade is the most classic, rich enough to enhance the flavor of the meat but not overpower it. You probably already have the ingredients you need in your kitchen, so why not give it a try? Combine the following:

2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon bell pepper powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander seeds
1 tablespoon dill
1 tbsp finely chopped dried chili

Steak processing

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Grilled steak. This is a typical summer cooking method. You drink beer while heating the grill and then grilling meat. If possible, you should use charcoal instead of gas, and best of all, your grill should have different heat zones for the best results!

Pan-fried steak . Perhaps sautéing won’t be as troublesome as grilling, you’ll quickly have a finished steak with steak straight out of the fridge. Although sautéing isn’t as healthy as baking or grilling, some say there’s nothing like a hot pan-seared steak.

Oven-baked steak . Preheat the oven so you can prepare healthy, delicious steaks in no time. Cooking over high heat in this method may seem riskier than other methods if you like medium rare meat, but with the right technique, a steak often has a unique flavor.

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Combine pans and ovens when cooking steaks. You cook the steak first in the pan, then finish the process in the oven for a succulent steak with a crispy brown outside but no dryness on the inside.

Advice

Wait for the steak to come to room temperature before cooking to avoid scorching the outside and giving the inside a grayish color that looks unappetizing.
The type of oil you use will affect the marinade of the steak. Olive oil imparts a mild, pleasant taste. Canola oil has a neutral taste. The peanut oil is perhaps too strong and overpowers the natural flavor of the meat.
Use a pepper mill or grind your own pepper at home for a rich pepper flavor.
Let the steak “rest” AFTER it’s cooked for about the same amount of time you used to cook it. This allows the gravy to penetrate the meat fibers, making the steak more succulent.

Warning

Meat that is still wet will not create a crunch when cooking. If the steak is watery while marinating, you must pat it dry before adding the oil and seasoning again.
Raw beef is a breeding ground for bacteria. You need to wash your hands after handling and marinating raw steaks to avoid accidentally ingesting or contaminating food and other preparation equipment.

Things you need

Salt
Pepper
Cooking oil
Big plate
Furnace bar

Steps