Seasoning a Rare Steak

When is the best time apply your salt, pepper, lemon juice, garlic etc?

I normally do it 5 minutes before put it in to fry but chefs such as Nigella Lawson recommend doing it halfway through

Then I've read a few a others say to do it straight after

Anyone got any advice as to how to get the best flavour out of seasoning a steak...

Be warned I frigging love steak so this is quite a serious issue for me


Regards

Steffan

Why are you frying a steak? Just grill it on a griddle, you don't need any oil.

Honestly if it's rare it's only going to need a minute either side or there abouts so it wont make much difference.

Scottrf wrote:Why are you frying a steak? Just grill it on a griddle, you don't need any oil.

Honestly if it's rare it's only going to need a minute either side or there abouts so it wont make much difference.

I actually have started using a grilling machine to do it as it cooks both sides real quick

I have been told to always use oil to seal the flavour. Maybe I do go a bit over the top with it though

My mate who is a chef said use melted butter instead of oil so am trying that tomorrow. Decided I'm gonna whack on the seasoning after about a minute and let it kick in for the next minute

'Steffan's Kitchen' (pilot episode) will let you know the results cos I know you're all real interested

Oil the steak first then throw onto an un-oiled pan / griddle.

Get steak leave it to relax at room temp for around 20 mins

Put salt on steak and let it absorb in.

Once absorbed, run with oil and sprinkle with pepper,

Wap it in the pan pepper side down, pepper the otherside

Pan needs to be hot.

Yes. yes it does sean, otherwise you are just putting a steak in a cold pan

rick_dagless wrote:Yes. yes it does sean, otherwise you are just putting a steak in a cold pan

smoking hot rick. smoking.

sean wrote:smoking hot rick. smoking.

Thanks mate, this nice compliment will get me through the day

I find the tears of recently slaughtered hookers brings out the flavor of the meat. You can really taste the hopelessness!

DAVE wrote:I find the tears of recently slaughtered hookers brings out the flavor of the meat. You can really taste the hopelessness!

With a side of parental dissapointment...

rick_dagless wrote:

DAVE wrote:I find the tears of recently slaughtered hookers brings out the flavor of the meat. You can really taste the hopelessness!

With a side of parental dissapointment...

Dissapointing Rick, really dissapointing!!!!

I am disappointed in myself mate, but at least I can get some decent sides out of it...

Lawson isn't a chef.

Would never take advice from her. I pepper 15-20 mins before and salt a few seconds before frying. Salt too early dries out the meat.