Why let the steak come to room temperature before cooking? First, a steak that has come to room temperature will cook more evenly. [1] X Research source You won’t have a hot exterior and a chilly interior. Second, the steak will cook quicker. This means less time on the grill, or the frying pan, or in the oven, and more time spent sipping wine. Will letting your steaks come to room temperature affect their taste or make the cuts go bad? No. Letting a steak sit for 30 to 60 minutes shouldn’t affect the taste or smell of the meat, and will not cause the meat to go bad. More bacteria will multiply the longer you let it sit out[2] X Research source , but those bacteria will be killed on contact with proper heat.
Salt your steak at least 40 minutes before you cook it. Most cooks salt their steaks right before placing it on the grill. Because salt is a desiccant, this draws the moisture out to the surface of the steak, where it gets seared off immediately. This produces mostly an underwhelming steak. Instead of seasoning with salt right before you place it on the grill, salt at least 40 minutes to an hour ahead of time. This allows the moisture to return into the steak as well as tenderize the meat. When you salt at least 40 minutes in advance of cooking, the moisture drawn out to the surface by the salt has time to seep back into the meat. [4] X Research source This process is called osmosis, and it happens very slowly, which is why it takes time. The moisture that travels back into the steaks is now well-salted and flavorful. This salting process also tenderizes the meat by breaking down proteins. Broken-down proteins mean a softer, more succulent steak.
For the best flavor, grind your peppercorns yourself in a pepper mill immediately before use. Do not buy pre-ground pepper, as it will get stale. Freshly-ground pepper makes a world of difference.
2 tablespoons crushed black pepper 2 tablespoons kosher salt 1 tablespoons paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon crushed coriander 1 tablespoon dill 1 tablespoon crushed red pepper flakes
4 teaspoons salt, or to taste 2 teaspoons paprika 1 1/2 teaspoons ground black pepper 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 3/4 teaspoon cayenne pepper 3/4 teaspoon ground coriander 3/4 teaspoon ground turmeric
1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon ground coriander 2 teaspoons mustard powder 2 teaspoons ground coffee 1 teaspoon unsweetened cocoa powder ½ teaspoon ancho chili powder ½ teaspoon ground cinnamon ½ teaspoon ground cloves ⅛ teaspoon cayenne pepper
