It's important to consider these characteristics when choosing a steak. For example, tough cuts like flank or skirt steak are happiest marinated and grilled.
The quality of steak truly shines when it has some time to get to room temperature. Cooking steak at fridge temperature will keep it from cooking evenly.
Jamie Oliver, a recipe site, recommends a full hour on the counter. This is echoed by experts like Thomas Godfrey, chef and food operations manager at The Meat & Wine Co in Sydney.
Water is the enemy of the Maillard reaction that makes seared steak so delicious, so it’s important to remove moisture by patting the steak dry with a paper towel.
The pros at Clover Meadows Beef, a farm in Missouri, recommend ¾ teaspoon to a teaspoon per pound of beef, evenly applied on all sides and preferably scattered from up high.