You season steak with simple salt and pepper for purists, or complex rubs with paprika, garlic powder, onion powder, and herbs like rosemary and thyme for more flavor; basting with butter, garlic, and herbs during cooking adds richness, while finishing with flaky salt enhances texture. Timing is key: salt well in advance (40 mins to 24 hrs) or right before cooking for the best sear, using coarse kosher salt.
What Is In Steak Seasoning?
The best herbs for steak are sea salt, black pepper, garlic and rosemary. This classic combination enhances the natural meat flavor without overpowering it. For extra dimension, you can experiment with smoked paprika powder, cumin or chili flakes.
Once it has come up to temperature, season your steak generously with salt and freshly ground pepper. Be sure to work the salt and pepper into the meat, so it is distributed evenly. For added flavour, you can also season your steak with herbs and spices, or a dry rub.
Ground spices such as cayenne pepper, coriander, and cumin have powerful flavors that match well with steak. These can be added to your spice rub and applied just before cooking.
The 3-3-3 rule for steak is a simple searing method for a 1-inch steak: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes on each side (or move to indirect heat) to reach a medium-rare finish, followed by resting. It's a guideline to build a crust and cook the interior evenly, especially useful for thicker cuts by adding extra time to the indirect cooking phase.
Mastering the Flavor Equation
Some say you shouldn't season the steak until after you've cooked it — they're wrong. I like to season steaks with pure Maldon sea salt flakes; I never use table salt, which contains anti-caking agents not suited to steak. I season aggressively, throwing handfuls of salt at the steak at the last second before cooking.
Both, but one at a time—Thyme is a stronger pair for beef. Rosemary can work, but I'd do that at the very end, whereas Thyme can go in early for pan roasting/butter basting and sautéed steak.
Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.
Ground Spices
Kick things up a notch by rubbing your steak with spicy or smoky seasonings, like chili powder, cayenne pepper, paprika or cumin. They'll add a ton of depth and accentuate the steak's naturally beefy flavor.
Steak with Chimichurri and Potatoes from Ramsay in 10 Live
Gordon went live from his kitchen to show that you can make a delicious steak dish with an incredible chimichurri in under 10 minutes. But no steak is complete without some amazing potatoes as well!
What Spices Go with Beef?
Salt acts as a flavor enhancer and helps to bring out the natural juices of the meat, making it juicier and more tender. Freshly ground black pepper adds a subtle heat and aromatic flavor. Additionally, consider using spices like paprika, cumin, coriander, or chili powder to add depth and complexity to your dishes.
The 3-3-2-2 rule is a simple steak cooking method for ½ to 1-inch thick cuts, involving medium heat, oil, and multiple flips: 3 minutes on the first side, flip and cook 3 minutes on the second side, flip and cook 2 minutes, then flip and cook the final 2 minutes, followed by a 5-minute rest to develop a crust while keeping the inside tender.
Garlic: Savoriness Supreme
The best steak seasoning requires it. Indeed, garlic evokes savory aspects even in low-protein foods, one reason it works so well with vegetables. Garlic can be combined with salt and pepper in any form, but garlic powder has a couple of convenient features.
Let the Steak Rest
Meat that is cut too quickly loses its natural fluids and becomes dry. One of the key components of the secret to a juicy steak is resting it, which produces a soft, flavorful cut every time it is served.
Cook a steak like a pro
Our Best Guess at Matthew McConaughey's Secret Spice Blend
Onion powder, garlic powder, smoked paprika, cumin, oregano, salt, and black pepper are mainstays in many steak spice blends, which cover a few more possibilities.
Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we're focussing on Jamie's favourite – feather steak (also known as flat iron steak). Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied.
The Bavette steak, often known as the butcher's secret, has long been a hidden gem in the world of beef. This cut, taken from the lower sirloin, boasts a texture similar to flank or skirt steak but with a richer flavor profile that rewards careful preparation.
That's right: Go ahead and plop the ribeye on your cutting board and walk away for—surprise—five minutes (give or take). We know it's super tempting to dive right in, but you should resist slicing your steak for about five to ten minutes after it comes off the heat. The result? A juicier, more flavorful meal.