How to Season Steak
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Good steak seasoning should support the flavor of the beef rather than cover it. Kosher salt and black pepper remain a dependable starting point, while smoked or garlic-forward blends can add a distinct finish.
When to salt
Two approaches work well: salt immediately before cooking, or salt farther in advance and refrigerate the steak uncovered. Salting in advance gives the surface time to dry and allows seasoning to move inward.
How much salt to use
Season the broad surfaces and edges evenly. The ideal amount depends on steak thickness and the salt crystal size. Fine salt is denser by volume than coarse kosher salt, so use less of it.
When to add pepper
Black pepper can be added before cooking for a toasted flavor or after cooking for a fresher aroma. Over very high heat, a finishing grind after the steak rests can reduce the chance of scorched pepper.
Using specialty blends
- Smoked sea salt adds a subtle live-fire character.
- Garlic blends work well on ribeye, strip, burgers, and roasts.
- Salt-and-pepper blends make consistent seasoning easier.
Finish carefully
Taste before adding finishing salt. A small pinch on sliced steak can create contrast, but too much will overwhelm the beef.