Under-seasoning your steak

Less is more when it comes to the number of seasonings you select for your steak. But more is better, especially when it comes to salt! According to Bon Appétit, salt is the primary factor in why steaks from restaurants are frequently superior: According to the publication, many home cooks are averse to using the extreme quantity of salt required to properly bring out the best in a steak. Regarding the precise amount that should be used, Bon Appétit suggests a coating that makes the steak appear to be donning a skin-tight t-shirt — a completely illogical but evocative representation of what could seem to be a lot of salt.

According to The Spruce Eats, the surface of the steak needs to be nearly excessively salty to make up for the fact that the interior cannot be seasoned. The experts at Clover Meadows Beef advise using between 34 and 1 teaspoon per pound of beef, uniformly distributed on all sides, and preferably spread from up high, which allows for more level dusting if you require more direction than this lovely but maybe ambiguous metaphor can provide.