What makes a restaurant steak better than your homemade effort? No, it’s not the wine you ordered. It’s not the price. It’s not the sauce or the fries served on the side. It’s the fact that the chef knows how to season a steak. Really, truly season it.
A lot of home cooks are afraid of salt. Maybe it was passed down from your grandmother’s timid palate, or maybe it came from your dad’s health-conscious tendencies. It doesn’t matter. It doesn’t change the fact that to make steak—or anything rich and fatty—taste good, you need to season aggressively.
The first thing you need is kosher salt. Not super-fine table salt. Not the iodized stuff. We use kosher salt (Diamond Crystal in our test kitchen) for seasoning steaks, because its crystal size allows for prime absorption into the outer layer of the steak. Partnered with freshly ground black pepper, it’s an absolute essential steak prep step.
Now, you make it rain kosher crystals on that meat. Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn’t pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper. A skin tight t-shirt. It’s weird, but that’s just what steak likes to wear. Don't judge.
Make it raaaaaaaaaain!
Now, seasoning a steak isn’t a one-time salting deal. After you’re finished seasoning it, searing it, letting it rest, and slicing it across the grain, there’s more work to be done. We’re going back in for another hit of salt, but this time, it will be large, flaky sea salt, like Maldon or Jacobsen. The crunchier the salt, the better the steak will be. The point here is to make sure the rosy, juicy, tender interior of the steak is every bit as flavorful and delicious as that crusty-seared exterior. Fan your steak slices out in an artful, restaurant-y way, and sprinkle the large flakes overtop. (If you don't have any flaky salt, a bit of that kosher salt will do the trick just fine.)
Now you know how to season a steak. That’s all you need to do to get your steak to taste like you paid big money for it. If you have a beautiful cut of steak, it’s not going to taste great without salt. If you have kosher salt, flaky salt, and some good old-fashioned confidence, you’re golden.
Let's get cooking!
A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.
As an enthusiast and expert in culinary arts with a strong foundation in cooking techniques and ingredients, I can confidently provide insight into the art of seasoning steak and other dishes. My expertise stems from both formal culinary education and hands-on experience in various kitchens, including professional settings and personal experimentation.
The article emphasizes the crucial role of proper seasoning in making a restaurant-quality steak, and I completely agree. Seasoning is not merely about adding salt; it's about understanding the science and technique behind it to elevate flavors.
Key points covered in the article:
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Salt Selection: The article stresses the use of kosher salt over table salt due to its larger crystal size, which allows for better absorption into the meat's surface. This choice is based on the salt's ability to enhance the steak's flavor without overpowering it.
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Seasoning Technique: Coating the steak liberally with kosher salt and freshly ground black pepper on all sides, ensuring a visible layer of seasoning on the meat. This step is vital for maximizing flavor absorption and developing a well-seasoned crust.
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Post-Cooking Seasoning: After cooking, resting, and slicing the steak, a final seasoning with large, flaky sea salt is recommended. This crunchy salt adds texture and flavor to the finished dish, enhancing both the exterior crust and the interior juiciness of the steak.
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Importance of Confidence: The article emphasizes the significance of confidence in seasoning. Overcoming the fear of seasoning liberally is key to achieving a perfectly seasoned steak.
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Recipe: The article offers a recipe for an "Easy Steak with Pan Sauce," promoting a juicy, buttery, steakhouse-quality meal prepared within a short timeframe.
To summarize, the article provides a comprehensive guide on how to season a steak, emphasizing the types of salt to use, the technique for applying seasoning, and the importance of confidence in seasoning liberally for enhanced flavor. This approach ultimately leads to a restaurant-worthy dining experience at home.
If you follow these tips and techniques diligently, you can transform a simple cut of steak into a delicious and flavorful dish that rivals those served in upscale restaurants.
