What makes a five star restaurant steak better than your homemade effort? Two things… seasoning and meat quality. If you have a high quality cut of meat you shouldn’t need to season it with anything, but salt and pepper.

The fact is that to make steak—or anything rich and fatty—taste good, don’t be shy with seasoning the meat aggressively.

We suggest using kosher salt. Not super-fine table salt. We use kosher salt for seasoning steaks, because its crystal size allows for the best absorption into the outer layer of the steak. Partnered with freshly ground black pepper, it’s an absolute essential steak prep step.

Coat both sides of the steak with salt and freshly ground black pepper, so a visible layer of seasoning exists on the surface. Lightly press the seasoning into the meat.

That’s it! Time to throw it on the grill!