The Best Way To Season A Steak
By Global Master Chef Karl Guggenmos
As is true with any dish we prepare, seasoning is an art in itself and really determines the final outcome of any dish.
Seasonings and flavorings are designed to enhance the flavors already contained in the ingredient to be cooked to create that perfect harmonious blend of all flavors.
I have judged many, many competitions and one of the biggest problems I have found are either over seasoning or bland unseasoned dishes.
The thing to remember is that “seasonings” are intended to bring out the flavor already in the food. This is one of the reasons why salt is the most effective seasoning.
“Flavorings” are ingredients, such as herbs and spices, which introduce a new flavor that complements the food but does not overpower it.
I follow the “less is more” rule, meaning….allow the ingredient to be cooked in such a way that it speaks for itself and to alter it as little as possible.
With this in mind, I firmly believe that steaks should “speak for themselves” and not be altered in flavor by too many seasonings and spices.
For me the best steak seasoning/flavorings are:
A little crushed garlic
And on occasion, some shawarma spice mixture.
For the flank steak a nice rub or a marinade of olive oil, balsamic vinegar, spices and herbs are great.
Good luck and feel free to send any questions to firstname.lastname@example.org. I’ll be happy to reply.