What do you season steak with

Seasoning early means more flavor, but a slight loss of moisture—but neither way is wrong! When you're ready to cook, let your steak rest at room temperature for 30 minutes to an hour, then pat it dry again.

Patting it dry removes excess moisture and will give you a browner crust. Steak should always be seasoned generously—really generously. Sprinkle the salt from above for more even coverage.

You want the salt to flavor the whole thing. Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. The Pioneer Woman. 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. 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 steak is essentially putting on a t-shirt made of salt and pepper. A skin tight t-shirt. Take them out about 30 minutes before cooking, pat them dry again with paper towels because the salt will pull out some juices , season with freshly ground black pepper press the pepper into the meat as you did with the salt , and then grill as you normally would. The reason to pat them is that a dry steak will form a browner crust when it's cooked. If you're salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides and the edges generously with Kosher salt and freshly ground black pepper.

Press the salt crystals and pepper granules into the meat. You can brush the steaks with a little bit of clarified butter or a refined high-heat oil or a mixture of oil right before we grilling.

The debate over when to salt is just that— a debate. The best chefs in the world don't agree on which method is best. Both will work fine. One is easier and maybe even juicier. Do both and decide which you prefer. There's another debate about seasoning steaks, which relates to black pepper.

One school of thought suggests that applying the pepper before cooking can cause the pepper to burn while you cook it, imparting a bitter flavor. Followers of this school suggest grinding pepper onto the steaks after searing them or right before serving.

The other school simply seasons their steaks with freshly ground black pepper before cooking and doesn't give it a second thought. Who's right? It's not that the notion of burning pepper is complete nonsense; in theory, yes, black pepper could burn. The problem with peppering midway through cooking is that the pepper granules might not stick to the meat. You could pass a pepper grinder at the table, but if you're cooking outside and eating in an informal style, this may not be feasible.

So unless you've detected a burnt pepper flavor on your steaks in the past, by all means, season your steaks with freshly ground black pepper before cooking them. Actively scan device characteristics for identification. Use precise geolocation data.