Content

• Method 2 of 3: Use different spice combinations
• Method 3 of 3: Cooking the Steak
• Tips
• Warnings
• What do you need

1 Bring the steak to room temperature. Pat the meat dry with paper towels and let it come to room temperature while seasoning. It will take a little longer, but your steak will be more tender and juicy as a result. You will also spend less time preparing it, so it is worth taking a little extra time at the beginning of the process.

• Why bring steak to room temperature before cooking? First, it cooks more evenly. It will not be hot on the outside and cold on the inside. Secondly, it will cook faster. This means you can spend less time grilling, skillet or oven and more time with a glass of wine.
• Will this affect the taste and quality of the meat? No... 30-60 minutes at room temperature should not affect the taste and smell of the meat or spoil it. The longer you keep the meat warm, the more bacteria will be on it, but any bacteria will be destroyed during cooking.

2 Salt the steak on both sides at the rate of 3/4 - 1 teaspoon of salt per 1/2 kilogram of meat. Since in this case it is impossible to put salt to taste, it is sometimes difficult to determine the right amount. Many chefs recommend starting from this norm when seasoning meat.

• Season the steak at least 40 minutes before cooking. Most cooks will salt the steaks just before grilling. Since salt draws out moisture, the juices come out to the surface of the meat and burn. That is why salt the meat in advance. Thus, in 40 minutes, the juice will return back to the meat and make it softer.
  
  
• If you salt the meat at least 40 minutes before cooking, moisture will come to the surface and be absorbed back. This process is called osmosis and it takes a long time. The juice gets back into the meat salty and flavorful.
• This procedure of salting meat softens it, as it destroys proteins. Broken down proteins mean a softer, juicier steak.

3 After the steak has come to room temperature and has been salted, brush a little oil on the surface. Olive oil has a distinct, fresh aroma that many cooks love, but perhaps you prefer a more neutral oil like peanut or canola. Use no more than a teaspoon for every half kilogram of meat.

4 Decide when you want to pepper your steak - before or after cooking. Many chefs prefer to pepper the steaks after cooking, as the peppers can burn in the process and add a slightly burnt flavor. Some chefs don't care about this and believe that lightly burntness gives the steak a healthy flavor. Try both methods and pick whichever you like best.

• For an even better flavor, grind the peppers just before use. Don't buy ground pepper as it gets stale. Freshly ground peppers are much better.

5 Let the good meat speak for itself. A good piece of meat doesn't need complicated seasonings or marinades. In fact, the taste of a good steak will deteriorate with overuse of herbs, flavors and seasonings. For best results when cooking boneless steak or filet mignon, try to keep it minimal.

Method 2 of 3: Use different spice combinations

1. 1 Make your own Montreal steak seasoning. This is perhaps the most classic steak seasoning, strong enough to enhance the flavor of the meat, yet subtle enough not to overpower it. You may already have most of the ingredients for this condiment, so why not make it yourself? Mix:
   • 2 tablespoons black pepper
   • 2 tablespoons of salt
   • 1 tablespoon paprika
   • 1 tablespoon of granulated garlic
   • 1 tablespoon granulated onion
   • 1 tablespoon crushed coriander
   • 1 tablespoon dill
   • 1 tablespoon crushed red pepper
2. 2 Try some fancy turmeric-based blend. Turmeric is a yellow spice that actually belongs to the ginger family and is very popular in South Asian cuisine. For a very special steak, try this spice and seasoning combination:
   • 4 teaspoons salt, or to taste
   • 2 teaspoons paprika
   • 1 1/2 teaspoons ground black pepper
   • 3/4 teaspoon onion powder
   • 3/4 teaspoon garlic powder
   • 3/4 teaspoon cayenne pepper
   • 3/4 teaspoon ground coriander
   • 3/4 teaspoon ground turmeric
3. 3 Try the seasoning with a little ground coffee. The coffee is aromatic and tasty and, believe it or not, it can make a great seasoning. In this version, there is a little bit of everything - pungency, spice, sweetness and harshness:
   • 1 tablespoon salt
   • 1 tablespoon ground black pepper
   • 1 tablespoon ground coriander
   • 2 teaspoons mustard powder
   • 2 teaspoons of ground coffee
   • 1 teaspoon unsweetened cocoa powder
   • ½ teaspoon chili powder
   • ½ teaspoon ground cinnamon
   • ½ teaspoon ground cloves
   • ⅛ teaspoon cayenne pepper

Method 3 of 3: Cooking the Steak

1. 1 Grill the steak. Grilling is an extremely popular cooking method in the summer. Take a beer, light a fire, and fry the meat. Use charcoal instead of gas whenever possible and make sure there are different temperatures in your grill for best results.
2. 2 Fry the steak in a skillet. This will allow you to get the steak from the refrigerator to your stomach in record time. While pan-frying is a less healthy cooking method than grilling or baking in the oven, some argue that there is nothing better than a freshly-grilled steak.
3. 3 Sear the steak in the grill oven. You will end up with a healthier, no-nonsense piece of meat. Cooking at very high temperatures carries the risk of not fully cooking a steak, but with the right technique, the taste of such a steak is often incomparable.
4. 4 Cook the steak in a skillet in the oven. Start cooking it in a skillet and finish in the oven for an incredibly juicy steak with a crispy crust.

Tips

• Warm the steak to room temperature before cooking to avoid charring and unappetizing gray inside.
• The type of oil used affects the seasoning of the steak. Olive oil imparts a pleasant, delicate aroma. Rapeseed oil has a neutral taste. Peanut butter can be too strong and outweigh the natural flavor of the meat.
• Grind the peppers yourself for the best flavor.

Warnings

• No crust will form on wet meat during cooking. If the steak becomes wet while waiting in the wings, blot it dry and re-oil and season.
• Bacteria grow on raw meat. Wash your hands, utensils, and utensils after touching and seasoning raw meat to avoid contamination.

What do you need

• Salt
• Pepper
• Oil
• Large plate
• Lattice