There’s no shortage of fancy rubs, marinades, and spice blends promising to transform your steak into a restaurant-worthy meal. But when it comes to unlocking deep, savory flavor and that perfectly seared crust, the best seasoning for steak might just be hiding in plain sight: kosher salt and freshly cracked black pepper.

Takeaways New Hide ▲

Kosher salt and

black pepper form

the ultimate steak

seasoning base

Bold seasoning and

resting before cooking

elevate flavor for

entertaining guests

Let steak rest

at room temperature

for maximum seasoning

absorption and tenderness

Finish steak with

butter and herbs

in the pan

for richer flavor

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It sounds almost too simple, but that’s precisely why it works. Kosher salt enhances the natural flavor of the meat, helping it retain moisture while encouraging a gorgeous, caramelized crust when seared. Pair it with black pepper, which adds a bit of bite and complexity, and you’ve got the foundation for an unforgettable steak.

If you’re feeling adventurous, you can layer in additional ingredients, but think of them as supporting players, not the star. Garlic powder, smoked paprika, crushed rosemary, and even a hint of brown sugar can add depth and complexity. A touch of espresso powder or chili flakes? Now you’re speaking steakhouse language. But no matter how bold you go, the base stays the same: salt and pepper.

Tips for Getting It Just Right:

Season generously: Don’t be shy. Steak is dense and needs a bold hand.

Let it rest: After seasoning, let your steak sit at room temperature for 30 minutes before cooking to help the seasoning absorb.

Finish with butter: A knob of butter and fresh herbs like thyme or rosemary in the pan toward the end adds a rich, aromatic finish.

Whether you’re firing up the grill or searing on the stovetop, seasoning your steak well is half the battle. And the part is that you don’t need a fancy spice rack to do it.

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