How to Season a Steak

Allow the steak to reach room temperature. Pat the meat dry with a paper towel and let it sit until it reaches room temperature during the marination process. This step may add extra time to the preparation, but the result will be a juicier, more tender steak with a shorter cooking time, making the wait worthwhile.

• Why should the steak reach room temperature before cooking? The first reason is that the meat will cook more evenly at room temperature. The final product won’t have a hot exterior and a cold interior. The second reason is that the steak will cook faster. This means you’ll reduce grilling, searing, or baking time and have more time to enjoy your wine.
• Does letting the steak reach room temperature affect its flavor or reduce its quality? Absolutely not. Marinating the meat for 30 to 60 minutes won’t impact its taste or spoil it. Although bacteria in the meat may multiply when left outside the fridge, they will be destroyed when exposed to adequate heat.

Season the steak with approximately 3/4 - 1 teaspoon of salt per 0.5kg of meat, evenly coating both sides. Since you can’t taste the meat to check if the salt is sufficient, it can be challenging to measure the right amount. Many chefs recommend this ratio to ensure a proper initial seasoning.

• Salt the steak about 40 minutes before cooking. Most chefs salt the steak before placing it on the grill. However, since salt is a drying agent, this method can draw moisture from the surface, leading to charring and reducing the steak’s quality. Instead of salting right before grilling, salt the steak 40 minutes to an hour in advance. This allows the moisture to reabsorb into the meat, tenderizing it.
• When you salt the meat at least 40 minutes before cooking, the moisture lost from the surface due to the salt has time to reabsorb into the meat. This is an osmotic process that occurs slowly, which is why extra time is needed. The reabsorbed moisture will now carry a salty flavor.
• This salting process also tenderizes the meat by breaking down protein structures, resulting in a softer and juicier steak.

Once the steak reaches room temperature and is pre-salted, lightly coat the surface with oil. Olive oil offers a distinct flavor and creates a crispiness many chefs love, but you might prefer a more neutral oil like peanut or canola. However, use no more than 1 teaspoon of oil per half kilogram of meat.

Decide whether to add pepper before or after cooking the steak. Many chefs prefer adding pepper after cooking, as pepper can burn during the process and impart a slightly bitter taste. Some chefs don’t worry about burning, believing it adds a rustic flavor. Try both methods to see which yields the best result for you.

• For the best flavor, use a pepper grinder to freshly grind the pepper before seasoning. Avoid pre-ground pepper, as it loses its aroma. Freshly ground pepper makes a significant difference.

Don’t overpower the flavor of a good steak. A high-quality steak doesn’t need unique seasonings or marinades to enhance its taste. In fact, good meat can taste worse when combined with too many herbs, spices, and complex flavors. If you’re searing a T-bone or premium beef, or grilling a tenderloin, simple seasonings are enough to create a delicious dish.

Make your own Montreal-style steak seasoning. Montreal steak seasoning is a classic blend, robust enough to enhance the meat's flavor without overpowering it. You likely already have the necessary ingredients in your kitchen, so why not give it a try? Combine the following:

• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground coriander
• 1 tablespoon dill
• 1 tablespoon crushed dried chili flakes

Experiment by adding turmeric to your seasoning mix. Turmeric, a vibrant yellow spice from the ginger family, is widely used in South Asian cuisine. If you want to move beyond traditional steak seasoning, try this aromatic blend:

• 4 teaspoons salt, or to taste
• 2 teaspoons paprika
• 1.5 teaspoons ground black pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon ground coriander
• 3/4 teaspoon turmeric powder

Try marinating your steak with coffee. Coffee is aromatic and flavorful, and you might be surprised to learn it makes an excellent marinade ingredient. This combination offers warmth, depth, sweetness, and a rich aroma:

• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground coriander
• 2 teaspoons mustard powder
• 2 teaspoons coffee powder
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper

Grilling the steak. This is a quintessential summer cooking method. Enjoy a beer while firing up the grill, then cook your steak to perfection. If possible, use charcoal instead of gas, and ensure your grill has different heat zones for the best results!

Pan-seared steak. Pan-searing is less cumbersome than grilling, allowing you to quickly prepare a steak straight from the fridge. While it may not be as healthy as baking or grilling, many swear by the unmatched flavor of a freshly pan-seared steak.

Oven-baked steak. Preheat your oven to create a healthier, delicious steak without spending too much time. This high-heat method may seem riskier for those who prefer medium-rare meat, but with the right technique, oven-baked steak often delivers a unique flavor profile.

Combine pan-searing and oven-baking for your steak. Start by searing the steak in a pan, then finish it in the oven to achieve a juicy steak with a crispy brown exterior and a tender, non-dry interior.