For Steak Crust That's X10 More Flavorful, Rub It With This Condiment In Your Fridge

A perfect steak crust comes down to two things: a bone-dry surface and a pan hot enough to set off the smoke alarm. Skipping the marinade and curing the meat in kosher salt beforehand are how chefs have chased that for centuries, and neither trick is going anywhere. But if you're looking to make things a bit more exciting, a touch of Dijon mustard may be the solution.

Start with the salt first to draw moisture out through the surface of your steak. Then reverse sear your steak however you prefer to further dry out the exterior. Then, turn up the stove and slather a thin layer of Dijon on both sides of the steak before throwing it on the heat to sear. It's this searing step that'll convert folks who dislike Dijon for its nose-clearing heat. 

The compound responsible for Dijon mustard's pungency, allyl isothiocyanate, breaks down fast under heat. On the plate, you'll find no traces of the pungent smell and flavor you're probably bracing for, and the steak will also come out that much more flavorful and tender thanks to the Dijon's slight tenderizing effect.

There is, however, a wrong way to do this tip — and it's the novice mistake of being overenthusiastic and slathering the Dijon on your steak too thickly. Dijon is mostly vinegar, and every bit of that liquid has to evaporate before the surface of the steak can get hot enough to kick-start the Maillard process and begin to brown. That's why you only want a coat thin enough that you can still see the meat underneath. 

Another caveat to keep in mind is that Dijon is acidic, and acid will actually slow down the browning reaction rather than speeding it up. So if you're hoping that this will be a shortcut to a faster or a deeper crust... it won't. The crust is still coming entirely from the salted, dry surface and the hot pan. You'll still need to master the art of getting your steak nice and crispy, but once you do, you can count on mustard to get it the rest of the way.