Tips For Seasoning a Steak

You can travel anywhere around the world, meeting with all different kinds of people and you’re bound to find more than a few true steak lovers.  In fact, one might even say that every little region of the world has its own unique steak seasoning tricks, tips and techniques.  For those with a penchant for retaining certain useful tidbits, here are some seasoning steaks concepts you might want to consider on your next grill or BBQ event.

First off, it’s important to realize that one of beef’s strongest points is its ability to absorb a wide variety of different flavors and sort of “redress them”, creating a whole new setting for the palette, of sorts.  Sure, you ca go with more conventional fare like barbeque sauces or perhaps a store-bought seasoning / mixture that was designed specifically for steak, but you can also use your imagination.  For instance, a lot of salad dressings (balsamic vinegar in particular) make excellent steak seasonings.  You can also experiment with international sauces and spicy concoctions as well, as previously mentioned, steak is like a delicious meat sponge that soaks up flavors and mires them in its juices.

Consider using some type of alcoholic beverage in your marinade.  One of my personal favorite steak seasoning combinations utilizes simple red cooking wine (Rosé or Merlot will also work well).  Similarly, a lot of grilling devotees also frequently tout the ability of beer to enhance the flavor of steak as well as aid in tenderizing certain cuts.  At any rate, try the following marinade if you hearty and tender steaks that ooze with Smokey flavor:

  • Red cooking wine

  • Mustard powder

  • Olive Oil

  • Worcestershire sauce

  • Several diced garlic cloves

  • Several tablespoons of dark soy sauce

Just mix well and be sure let your steaks soak in the marinade for a few hours prior to grilling or broiling.  Note* – try using a knife to make a series of tiny incisions which span the thickness of the meat, this will allow the marinade to more fully penetrate the steaks.

Conversely, if you have a truly excellent cut on your hands, you shouldn’t need hardly anything aside from some oil and salt.  In some of the finer restaurants, the secret to an amazing and flavorful steak is in the cooking method.  This usually involves coating the outside of the cut in kosher (or sea) salt at least 15 – 20 minutes prior to heat exposure.  The secret of course is to achieve the proper internal state (usually a bit rare in the more pricey restaurants) which the outside is nicely braised and caramelized in its own juices.

Lastly, always remember to season your marinade meats as soon as possible for maximum effect.  Additionally, one should also remember to exercise restraint when it comes to seasoning; in other words, while it’s fine to get creative, remember not to overdo it.

What do you think?


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