Stop seasoning your steak in the pan and start seasoning your cutting board instead.
In short: Adam Ragusea explains why resting your cooked steak on a bed of herbs, butter, and citrus allows the meat to absorb more flavor as it cools, rather than seasoning it prematurely during the cooking process.
The technique relies on the principle that cooling meat acts like a dry sponge, drawing in surrounding liquids. By preparing a flavorful base on your cutting board—using ingredients like citrus, herbs, and butter—you can toss your sliced steak directly into these juices. This method ensures the meat absorbs the seasoning as it rests, delivering flavor directly into the bite.
This approach aligns with a broader cooking philosophy that prioritizes intuition over rigid formulas. Rather than relying on precise measurements or strict recipes, the goal is to develop a sense for how food should look and feel, allowing for improvisation and eyeballing during the cooking process.
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Sources
- Summary by Intellect · source: Why I Season My Cutting Board, NOT My Steak
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