Sometimes you walk in the door, dog is barking, kids are hungry, and you have exactly zero minutes to spare. In that emergency, you can season your steak right before it hits the pan. Sprinkle salt and pepper, pat it on, and throw it in. No shame.
You won’t get that deep, all-the-way-through seasoning, but you’ll get a killer crust. Honestly, a good crust saves lives. It’s the difference between a steak that tastes like “meh” and a steak that makes you close your eyes and forget your rent is due.
How to Season Steak: The Complete Guide to Perfect Flavor Every Time
What About Pepper? (The Hiatus)
Here’s a little inside info: pepper burns. If you pepper your steak way too early and then sear it at high heat, the pepper turns bitter and acrid. It’s like charring a friendship—you can’t take it back.
So do yourself a favor: salt early, but add your pepper right after you flip the steak. Or wait until it’s on the plate. Your taste buds will thank you, and you won’t be coughing over a smoky kitchen.
