Seasoning with the wrong kind of salt

The first piece of the steak seasoning puzzle is how much salt you use. Just as important, if not more so, is the type of salt you use. After all, there are many different types of salt, including kosher salt, table salt, and flaky sea salt. Every form of salt has a certain use that is ideal for it. Kosher salt is the foundation of a wonderful steak, according to Bon Appétit, as the larger granules easily penetrate the raw steak's outer layer. Bon Appétit advises the second round of seasoning with the salt of the flakier sort, such as Maldon sea salt, after this first liberal seasoning and a hot sear. As the name "finishing salt" suggests, it should only be used after the steak has finished cooking.

If you want, you can use this as an opportunity to give the steak a little different flavor. According to Pete Balistreri, chef and vice president of Tender Greens Stores, using smoked or seasoned finishing salt provides your steak with a distinct advantage. To give your steak even more taste, think about using flaky salts flavored with herbes de Provence, coffee, or even black truffle!