When saddled with the responsibility of making a steak, you should really take your time seasoning it. Making steaks becomes a delightful chore, as well as a brilliant cooking exercise, when measuring the amount of seasoning and the right amount of salt to be used. However, it must be done correctly.
How much salt and pepper should you put on a steak? Steak should be seasoned with 1⁄2 teaspoon of salt and pepper on each side and allowed to rest for at least an hour at room temperature. It is best if the seasoning is applied at least half an hour before cooking, to allow it to absorb.
This is closely followed by seasoning the steak well with pepper from the outside. Some people do not give much attention to the process, but it is much better if the steak is well coated and does not have multiple layers of salt and pepper to create a build-on for the meat.
In line with this process, one should understand that most pepper and salt are not the same. Because not all salt and pepper are created equal in nature, it is critical to understand the type of seasoning used on a steak and to exercise caution when using it.
Measuring Pepper and Salt Seasoning for a Steak
When the steak is done cooking, it should be patted dry with paper towels, then re-seasoned with a half teaspoon of salt and pepper on each side. Salting helps to cook the surface of the steak. Salting is important for many purposes. However, if applied excessively, it releases moisture from the steak muscle.
A major benefit of salting is that it helps in the preservation of steak’s juices and nutrients. A dry steak produces a crispy sear.
It is highly recommended that you apply salt to your meat for at least 40 minutes before cooking. If 40 minutes is unrealistic, season immediately before cooking.
The Best Type of Salt and Pepper for Seasoning
Kosher salt is great for seasoning the outside of the steak.
Although this type of salt can also be applied to the inside of the steak, it tastes best after it has been sliced and plated. At one point, switching to sea salt or something similar would be a better bargain, and this is due to the size of the salt crystals.
Kosher salt contains large crystals, and the larger ones are easier and more suitable for the outside of the steak to absorb. That way, it is easier for the meat to season the meat and not just have salt simply fall off its surface.
Sea salt, on the other hand, is lighter and flakier. When used as a garnish, it adds just the right amount of flavor to the meat.
It is very important to keep the overall saltiness in mind; one of the worst things to do while preparing a steak is to oversalt it, which could ruin the entire process. Remember that adding more salt is much easier and more realistic than taking some away.
Along with Kosher salt, freshly ground black pepper is the better option. They both work together to create prime seasoning absorption and an essential steak upgrade.
Freshly ground black pepper carries a deeper flavor profile, and the assertive flavor of fresh cracked black pepper melds into the meat to create a great seasoning experience.
There is no perfect time to add pepper; however, due to the intensity of the heat and its effect on the steak, it is much better to add pepper after the sear along with some finishing salt.
The Difference between Restaurant Steak and Homemade Steak
One of the main differences between a chef and a home cook is their education. Thus, education and training are more important here. A restaurant steak is more likely to have better seasoning than a homemade steak because the chef is more experienced in knowing how much salt and pepper to put on steak. A steak needs to be heavily seasoned to be rich and tasty.
While a homemade steak might be a lot more considerate of some factors, which range from nutritional values to medical concerns and the like, the chef at a restaurant is charged with the sole responsibility of getting the most out of each steak. To that end, he applies the necessary and due ingredients to the steak as if he did have nothing to lose but everything to gain.
So, for the most part, experience and soul in the game play a vital role in this part. While a homemade steak tends to be more favorable towards the idea of nutritional value, a restaurant steak prioritizes taste over other factors.
Frequently Asked Questions
What Is the Best Way to Season a Steak with Salt and Pepper?
Allow the steak to rest at room temperature for 30 minutes before cooking, after it has been salted. Then, on both sides and the edges, sprinkle with the preferred salt (Kosher salt) and pepper (freshly ground black pepper). Incorporate the salt crystals and pepper granules into the meat.
Does Salting Change the Texture of the Steak?
Without a doubt. Salting the steak for more than an hour before cooking will result in a change or transformation. It transitions from chewy to tough, to tender and juicy. This is not something that every salt can do.
Because coarse salt has the ability to cause the breakdown of proteins and muscle fibers, it can make meat more tender when it is used.
Why Do People Salt Steaks Overnight?
A longer period of time spent salting the steak helps bring out the natural juices that are already present in the meat. The process of salting proteins helps them keep their juice. The juice that is contained within the meat is brought to the surface when salt is applied to the meat.
Steaks won’t taste good if they aren’t seasoned accordingly. Measuring the quality of additives is basic cooking knowledge, but your steak won’t taste good if it is not seasoned with salt and pepper. Give yourself that treat, season your steak with the utmost and necessary aggression.