How to Season the Sides of Your Steak
Good steaks don’t need brine (wet or dry). They don’t need complicated rubbing. They (usually) don’t need marinades. Good chops may require some of these things, but both always need seasoning – at least a healthy sprinkle of salt. And I like to make sure the salt comes in from all directions, including the edges, especially those with a lot of fat. (Do you eat slices of toasted fat on a steak? I’ve always eaten, but apparently some people find it “weird” or “disgusting”.)
Anyway. Every time you sprinkle powdered or crystalline flavoring over the top and bottom of a steak, chop, or other thick, rectangular mass of meat, you lose some of that salt, sugar, or other flavored powder onto the cutting board. inaccuracies. This is not your fault – you are only human, and the shakers are somewhat haphazard.
Continuing to season the edges of said steak or chop by feeding salt or other flavoring directly from the shaker simply leads to further waste, as the target is now even narrower than it was originally, and the shaker is again not the exact delivery system.
Instead of doing this – and wasting the delicious salt – just grab a steak or slices and dip the edges in the salt and seasoning you already lost on the cutting board while seasoning the top and bottom. Thus, all sides, including the fatty ones, which browned so beautifully, get their share of salt and seasoning without wasting salt or seasonings.