The BEST Steak Seasoning - Hey Grill, Hey (2024)

FAQs

Which seasoning is best for steak? ›

What spices go well with steak? There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor.

When seasoning a steak, you can't go wrong with the classic freshly cracked black pepper and kosher salt. Finishing salts such as flaky sea salt and can be applied at the end as a final touch. Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak.

Just think medium grain, true sea salt." Cervantez is a fan of kosher salt, which is virtually identical to sea salt. He advocates also seasoning steaks with pepper, and recommends combining pepper with salt in equal quantities. When you do season your steak, go a little overboard.

Ribeye seasoning can be as simple as salt and pepper. However, some steak enthusiasts prefer some extra or unique flavors by adding tarragon, garlic powder, or even a little chili powder.

SEASONING. Don't season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

30 minutes before grilling, remove the steaks from the fridge. Trim the excess fat and make vertical slashes in the outer ring of fat to prevent curling. Apply freshly ground pepper and let the meat warm to room temperature.

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

How to keep steak juicy on the grill? ›

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

Lightly oil the steak on both sides to prevent it from sticking to the grill. It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups.

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.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

The best grill temperature to grill a steak is high heat (450-550 degrees F.). To prepare steaks for the grill you will need to: Pat them dry: this helps the steaks get a better sear on them.

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.

Yes, you can use a rub or a marinade with steak. If you plan to grill the steak, a rub is the best option for adding flavor.

Musgrave says that a combination of vinegar, lemon juice, and soy sauce are all used to break down the proteins in the steak, thus making it more tender and, she assures us, "juicy and delicious" to boot. A hint of cayenne, she says, "adds just a pinch of spice to the marinade."