The Foundation: Salt and When to Apply It
Salt is the single most important seasoning for steak and the timing of its application matters enormously. Professional chefs use one of two approaches: seasoning immediately before cooking or dry-brining 24 to 48 hours in advance. When you salt a steak and wait, moisture is drawn to the surface, the salt dissolves into that moisture, and then the brine is reabsorbed into the meat, seasoning it throughout. Salting moments before cooking provides surface flavor and aids in crust formation. Avoid salting between 5 and 40 minutes ahead, as the drawn-out moisture will not have time to reabsorb, leaving you with a wet surface that inhibits searing.
Choosing the Right Salt
Not all salt is created equal when it comes to steak. Kosher salt is the professional standard because its large, flaky crystals are easy to pinch and distribute evenly. Diamond Crystal kosher salt is lighter and less salty per volume than Morton's, so know which brand you are using. Flaky finishing salts like Maldon are ideal for adding a final crunch and burst of salinity after the steak is cooked. Fine table salt is too concentrated and difficult to distribute evenly, making it easy to oversalt certain areas. At Blu' Steakhouse, Chef Javi Cano uses carefully selected salts that complement the natural flavor of USDA Prime and Wagyu beef.
Black Pepper and the Debate
The classic steakhouse seasoning is salt and freshly cracked black pepper, but there is a debate among chefs about when to apply pepper. Some argue that pepper can burn at high searing temperatures, creating bitter flavors. Others maintain that the slight charring of peppercorns adds desirable complexity. The Bone-In Ribeye Au Poivre at $89 at Blu' Steakhouse showcases the pepper-forward approach, where a generous crust of cracked peppercorns is intentional and celebrated. If you are concerned about bitterness, apply pepper after searing or use a coarser grind that is less prone to burning. Freshly cracked pepper always outperforms pre-ground.
Beyond Salt and Pepper
While salt and pepper are foundational, professional chefs use additional techniques to enhance steak. Garlic butter or compound butters made with herbs like thyme, rosemary, and shallots are melted over the steak just before serving, adding richness and aroma. Basting the steak in foaming butter with crushed garlic and fresh herbs during the final minutes of cooking is another classic technique. Some chefs use dry rubs with smoked paprika, garlic powder, and onion powder for steaks that will be grilled. The key is restraint: premium beef should taste like beef first, with seasonings playing a supporting role rather than masking the natural flavor.
Seasoning Different Cuts Differently
Different cuts respond to different seasoning approaches. A richly marbled ribeye needs little more than salt and pepper because the fat carries plenty of flavor on its own. A leaner filet mignon benefits from compound butter or a pan sauce to add richness. Wagyu should be seasoned minimally, often just with fine sea salt, because you want to taste the extraordinary beef, not the seasoning. Lamb chops like those at Blu' Steakhouse at $48 pair beautifully with rosemary and garlic. The rule of thumb is the better the quality of the meat, the less you need to do to it. USDA Prime dry-aged steaks have built-in flavor that shines with simple seasoning.
Trust the Professionals
While these techniques can improve your home cooking, there is something special about letting a professional handle the seasoning. At Blu' Steakhouse at 1900 Harrison St in Hollywood, FL, Chef Javi Cano seasons each cut with the precision that comes from years of experience, knowing exactly how much salt, when to apply it, and which finishing touches each steak needs. From the Filet Mignon at $55 to the Wagyu Manhattan Cut at $100, every dish leaves the kitchen seasoned to perfection. Reserve your table by calling 754-260-5189 and experience what professional seasoning really means.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.