Meat Seasoning Tips: How to Season Your Stake To Perfection

By Stu / December 15, 2016

Seasoning a teak to perfection is more than just adding a few seasonings in to the mix and tossing your steak on the grill. Perfectly seasoning meats is almost like a science it requires of methodic steps to make sure your steak absorbs all of the flavors.

How To Properly Season Your Steak

Here we will give you a step by step guide to make sure you learn how to properly season your steak. Once you have tried these steps you’ll never cook your meats as before never again.

Tip #1: Let your steaks reach room temperature:


Pat your steaks with paper towel to remove the excess of liquids and let it reach naturally to room temperature. It adds a bit more time to the seasoning and cooking process but the end result is well worth it. While letting your meat reach room temperature you make sure that it is tenderer, juicer and cooks faster will cook more evenly, the temperature will be the same in the inside as in he out side.

Tip #2: Use salt

Season your steaks with about 2/3 to 1 teaspoon of salt per pound of meat applied to both sides of tour steak. You want to salt your meat at least 40 minutes before cooking to allow the juices to come out of the meat and be able to sera it off immediately. When you salt at least 40 minutes in advance of cooking, the moisture drawn to the surface by the salt has time to get back into the meat and the moisture that goes back into the steaks is now well-salted and full of flavor also tenderizing the meat by breaking down proteins.

Tip #3 Brush a small amount of oil in the surface of your steak:

Use more than a teaspoon of oil or olive oil to each side of your steaks per pound. This way you make sure that you meat won’t stick on the grill/frying pan and will be more moist when coming out of the heat.

Tip #4 Decide when are you applying pepper


Applying pepper after or before cooking can severely affect the taste of your steak, pepper chars very often while cooking and that can provide a burn t flavor to your steak, other chefs prefer adding the pepper before because it gives a heartier flavor. For best results it’s recommended to use recently grinded pepper instead of pre-grounded pepper.

Tip #5 Let the meat speak with its own voice.

Good cuts of meats have their own flavors and personalities, don’t cut those things off with too many seasonings. The main idea is to add more flavor to the meat but not to hide its natural flavor, sometimes, basic seasoning is the best seasoning.

Tip #6 Use different seasonings combinations.

When cooking it is very easy to become bored of what you cook, mainly because when we find a seasonings combination we like we use it very frequently and with the time it stops being that special, that’s why you should always try different seasonings in different proportions to make sure you never get bored of delicious steaks.

Tip #7 Herbs


If you add herbs to your seasonings add them with the salt, that way all the flavors get mixed in the moisture and go inside the meat again improved and adding more flavors to every bit of meat.

Tip #8 Cooking your steak.

Another important part of the seasoning is to cook it the right way to avoid losing all that flavor, cook to the degree you like searing completely from a side and then flipping it just once and let it cook. Flipping your steaks too many times can prevent them from forming them ell-seared crust. Once they are easily released from the grill, flip them over and let cook.

Tip #9 Let the steaks rests before cutting or serving.

Once your steaks are perfectly cooked, let them rest for about 5 minutes to allow the juices to re circulate in to the meat, this way you avoid wasting the juices and prevent your stake for tasting dry

Tip #10 know what herbs are better for what meats.

Different meats have different flavors thus different seasoning might be more adequate to certain kind of meats. Bellow you’ll find some of the most popular seasonings for different kinds of meat.

Beef: for beef, you can use basil, bay leaf, pepper, cumin, curry dry mustard, onions, oregano, rosemary, sage, thyme and green pepper.

Fish: Bay Leaf, Cayenne, Curry, Celery, Chives, Lemon, Onion, Paprika, saffron, sesame

Lamb: Basil, Cinnamon, cumin, curry, garlic, oregano, mint, marjoram and Tarragon

Pork: Allspice, Caraway, Celery, Cloves, Coriander, ginger paprika, sage and savory

If you follow these steps to perfection we promise that you’ll be eating the beast seasoned steaks you have ever prepared. Man y of these steps may seem worthless but all of them combined make your steaks to be award winning worthy of the best restaurants.

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