Remember the time you were at a barbecue and someone aggressively shook a salt shaker over raw steaks like they were trying to put out a fire? We’ve all seen that person. Salt is not confetti. You don’t need to cover the steak like it’s a snowy driveway.
A good rule of thumb: season from high up—about 12 inches—so the salt fans out evenly. And use kosher salt, not table salt. Table salt is too fine and will make your steak taste like you licked a pretzel. Kosher salt is the chill friend who knows how to party without causing drama.
The Butter Finish (Optional, But Highly Recommended)
Once your steak is seared and resting, you can add a pat of butter on top. That butter melts into the nooks and crannies, carrying all that salted goodness with it. It’s like a warm hug for your meat.
Season Steak | How to Season a Steak | Learn When, How Long and the
Don’t forget to season that butter too—a pinch of flaky sea salt on top is chef’s kiss. That last tiny crunch of salt? That’s the hero moment. That’s when you become a legend in your own kitchen.
