How to Perfectly Season Your Steak?

Introduction

Regarding steak, only some culinary experiences can bring the satisfaction of a well-seasoned, perfectly cooked cut of steak. Whether the one is cooking a ribeye, sirloin, filet mignon, or New York strip, seasoning is crucial in transforming an ordinary steak into a phenomenal one.

The steak carries various flavors, and adding the seasoning to the steak, its flavors and tenderness blend well. Let's dive in and break down the steps to ensure you master the art of seasoning steak.

Tips and steps to perfectly season the steak

1. Choose the proper cut of steak

The primary step for cooking steak is to choose the steak. The foremost important thing is choosing the correct steak cut to move further. Different kind of steak cuts have distinct textures, natures and characteristics; here's about different steak cuts:

• Ribeye- This steak cut is known for its high-quality marbling, rich flavor, and fat. Its juicy, tender texture makes it a favorite among steak lovers. 

• Filet Mignon- Filet Mignon is lean and tender and has a mild flavor. This steak cut lacks fat and is a great option for those who prefer a less fatty meal. It can also be balanced with added fats like butter or oil. 

• New York Strip Steak- Strip steak is a firmer steak that contains less fat but is still filled with flavors. It has a fine-grain texture that pairs well with a variety of seasonings. 

• Sirloin- Significantly less expensive than the above cuts, sirloin is a solid all-rounder. It's flavorful but less tender, meaning seasoning can be essential in enhancing its taste and flavor. 

The marbling and fat content of steaks will influence how they hold up to seasoning. Richer cuts like ribeye can handle heavier seasoning, while leaner cuts like filet mignon need more nuanced flavors.

2. Salt

After choosing the perfect steak, salt is an essential thing for seasoning steak. Salt plays the hero element, but  not just any salt; here's what you need to know:

• Type of Salt: Kosher salt is the best salt for seasoning steak Its larger crystals are easier to control and distribute evenly on the meat. Avoid table salt, which is too delicate and can lead to over-seasoning. Sea salt is also an excellent choice if you prefer a more mineral-rich flavor profile.

• When to Salt: Knowing when to salt is crucial. There are two schools of thought: salting right before cooking or salting in advance.

  • Salting Right Before Cooking: If you're short on time, season your steak just before placing it on the pan or the grill. This method ensures the salt forms a flavorful crust but only has a little time to draw out moisture from the steak.

  • Salting in advance (dry brining): This method involves seasoning your steak with salt at least 1 hour to up to 48 hours before cooking. Salt drains out moisture from the surface of the steak and dissolves into it. It is then reabsorbed into the meat, breaking down proteins and tenderizing it. This results in a more flavorful and juicy steak.

• How Much Salt: You need more salt than you think. A good rule of thumb is to season your steak generously. A steak is thick, and only the outer surface will get that seasoning. A significant guideline is around one teaspoon of kosher salt per pound of meat.

3. Pepper

Pepper is the second most important seasoning for steak after salt. It adds a layer of heat and complexity, balancing the saltiness with a subtle spice

Type of Pepper: Freshly cracked black pepper is perfect, while pre-ground pepper tends to lose its potency over time. Freshly cracked pepper provides a more strong, vibrant, and aromatic punch. One can use a coarse grind for a more textured crust or a finer grind for even coverage.

When to Add Pepper: Many people season pepper with salt at the same time, but there is a chance that pepper can burn if exposed to high heat for longer. Suppose you're cooking steak at extremely high temperatures. In that case, pepper should be added after searing to prevent the steak from becoming overly bitter.

4. Adding Aromatics and Herbs

Beyond salt and pepper, adding aromatics and herbs can elevate the steak to new levels. Some ingredients create magic in the steak and add newness. These ingredients complement the natural flavors of the beef and can bring a gourmet touch to the dish.

Some Aromatics & Herbs:

• Garlic: Garlic is a perfect match for steak as it is advised that fresh garlic can be minced and added directly to the steak, or whole garlic cloves can be used in the pan to flavor the cooking oil or butter.

• Rosemary and Thyme: These herb combinations tend to be steak's best friends. Rosemary adds a piney, woody flavor, while thyme is delicate and floral. Both can be used fresh or dried, but fresh herbs give the best results. Add them to the steak during the cooking process or rub the meat with them before seasoning.

• Butter Basting: Basting your steak with butter infused with garlic and herbs during cooking adds richness and enhances the meat's flavor. Once the steak is seared, add a few tablespoons of butter to the pan, a sprig of rosemary or thyme and some smashed garlic cloves. Tilt the pan and spoon the melted butter over the steak continuously. This technique creates layers of flavor and a beautiful crust.

5. Advanced seasoning techniques

After seasoning the steak with salt, pepper, aromatics, and herbs, some advanced seasoning techniques can enhance the flavor and texture of the steak. To put extra effort into cooking the steak, add extra flavor to the meal, and bring the steak seasoning to the next level, consider experimenting with more advanced techniques. These methods introduce new flavors and textures, helping you achieve a unique culinary experience.

 1. Marinades:

Marinades are a mixture of acidic, salty, and flavorful components designed to infuse steaks with flavor. While marinades are typically used on tougher cuts, they can also add dimension to a well-seasoned steak. It is advised to always marinate in the fridge and aim for 30 minutes to 8 hours, depending on the thickness of your steak. Here are the elements of a good marinade:

• Acid: Vinegar, citrus juice, or wine helps to bring tenderness to the steak.

• Oil: Olive oil or other oils are carriers of taste and flavor.

• Aromatics and Herbs: Garlic, shallots, thyme, rosemary, and other herbs enhance the flavor of the steak.

 2. Dry Rubs:

A dry rub is a blend of spices and herbs that's massaged into the surface of the steak. It enhances the crust and imparts complex flavors to the steak. Here's a simple dry rub recipe to try:

• Two tablespoons of kosher salt

• One tablespoon of smoked paprika

• One tablespoon of garlic powder

• 1 tablespoon of onion powder

• 1 tablespoon of black pepper

• 1 teaspoon of cayenne pepper (for heat)

• One teaspoon of brown sugar (optional)

Rub the mixture all over your steak, pressing it in to ensure it sticks. For deeper flavor penetration, apply this rub before cooking or leave it on for a few hours in the fridge.

6. Timings

The art of seasoning is about what you season with and when you season, as timing plays a crucial role in how your steak will absorb the flavors and develop texture.

Before Cooking:

• Salting in Advance: As advised, dry brining (salting the steak for at least 1 hour and up to 48 hours before cooking) is a game-changer for flavor. This method fully allows the salt to blend the steak, enhancing moisture retention and tenderness.

• Rubs and Marinades: Rubs or marinades should be applied 30 minutes to 24 hours before cooking. The longer the steak sits, the deeper the flavor blends.

During Cooking:

• Butter Basting: About halfway through the cooking process, add butter and other aromatics to the pan for basting. This helps the steak develop a rich and flavorful crust.

After Cooking:

• Resting the Steak: Once the steak is cooked to the desired doneness, rest for 5 to 10 minutes before cutting or slicing. This allows the juices to redistribute throughout the meat and ensures a juicy steak. At this point, one can add a finishing salt for a final touch of texture and flavor.

7. Experimenting with Global Flavors

Consider borrowing from global culinary traditions to elevate the steak seasoning even more. Seasonings from different cultures and traditions can add exciting and unexpected flavors to the steak:

• Argentinian Chimichurri is a bright, herby sauce made with parsley, garlic, olive oil, and red wine vinegar. After cooking, it's spooned over the steak for a fresh, vibrant flavor.

• Japanese Tataki: Season the steak with soy sauce, ginger, and a touch of sesame oil, then sear it quickly at high heat, leaving it rare in the center.

• French Herbes de Provence: A mixture of thyme, rosemary, marjoram, and lavender gives the steak a blended flavor and adds more texture. Rub this blend onto your steak for a taste of the French countryside.
  8. Final Thoughts or Conclusion

Whether you're keeping it simple with salt and pepper or trying the steak with dry rubs, marinades, and global flavors, understand the interplay of seasoning. Adjust seasoning based on your steak's fat content, thickness, and personal flavor taste and preferences. With the tips and techniques outlined here, you're well on mastering the perfect steak seasoning process. Also, other factors depend upon the taste and preference of the cook and the consumer.