Before a single seasoning touches your steak, let it rest for about half an hour so it can reach room temperature. A generous helping of kosher salt and coarse, freshly ground black pepper is all you need to complement the naturally juicy flavors of a good steak, but some people also like to add a little rosemary, cayenne powder, garlic powder, or garlic cloves to the mix. We encourage you to use a more diverse blend if you’re making something like beef tacos or sliders.

Steak coated in a mix of kosher salt and fresh black pepper

You’ll need more seasoning for thicker cuts of meat, so don’t be afraid to leave a light layer of salt and pepper on the surface of a huge steak. Make sure you season every side of the steak and pat it down a bit — this will help hold the spices in, plus it’s a little sign of affection your beef will surely appreciate.

Grill Master Randy dunks his steaks in clarified butter right before they go on the grill, adding flavor and helping create an all-over sear. To achieve the same effects, Chef Tony likes to place steaks in olive oil then throw them over the fire. Either method can serve as the finishing touch of seasoning for the perfect steak!