How to Season a Steak

There’s nothing better than a hand-selected, naturally aged, expertly trimmed, perfectly cooked steak – or is there? If you want to get the most out of your steak experience and savor next-level flavor, you can’t skip one of the most important steps: seasoning. Taking the time and effort to season your steak properly will more than pay off when you take that first glorious bite. Not sure how to properly season your steak? Don’t worry, we’ve got you covered!

How to Season a Steak

1. Thaw Steaks Completely

First things first: thaw your steak and bring it to room temperature. This will ensure you get the most even cooking experience, so every bite is as good as the last.

2. Pat Dry

This is a small step that makes a big difference. By patting your steak dry with a paper towel, you’ll get rid of the residual moisture that creates steam during the cooking process and you’ll help create that coveted “steakhouse char” and crust.

3. Lightly Coat with Oil

By lightly brushing your steak with a high smoke point oil, like grapeseed or avocado oil, your seasoning will stick better, and you’ll experience less splatter and smoke while cooking.

4. Season Generously

Now we get to the fun part! When it comes to what to season your steak with, the sky’s the limit! Whether it’s Omaha Steaks Seasoning, another favorite seasoning of yours, or good old fashioned salt and pepper, generously seasoning on both sides and the edges will elevate any steak. Whatever seasoning you use, always sprinkle it from a distance to ensure it’s evenly distributed and no one spot is overwhelmed by flavor.

And if you love the flavor explosion of a well-seasoned steak, consider using a dry rub or dry brining next time!

How to Cook a Steak

Now that you’ve got a room temperature, high smoke point oil-brushed, perfectly seasoned steak, it’s time to cook it! One of the best things about steak is how versatile you can be when cooking it. Whether you want to cook indoors or outdoors, on a grill or in an air fryer, smoked or seared, our easy-to-follow guides were created by experts to help you prepare the best steak of your life – guaranteed!

• How to Grill a Steak
• How to Cook a Steak Indoors: Pan, Broiler, Sear-Roast, and Sous Vide
• How to Reverse-Sear a Steak
• How to Smoke a Steak
• How to Cook a Steak in an Air Fryer

Create an Unforgettable Meal

You can follow all of these steps to the letter, but even the best chef in the world needs to begin with a quality steak. Omaha Steaks are aged at least 28 days to naturally tenderize and enhance flavor, hand-carved by master butchers with 900+ years of combined experience for flawless consistency, and flash-frozen at their peak to lock in flavor, quality, and age for a taste that’s better than fresh. From fork-tender filet mignons and bold and beefy top sirloins to beautifully marbled ribeyes – and everything in between – Omaha Steaks are the best steaks of your life: guaranteed.

Don’t forget the starters and sides! Our ocean-fresh seafood, unique and delicious potato dishes, steakhouse-worthy vegetables, and beefy and savory appetizers are the perfect way to complement your perfectly seasoned steak and turn everyday dinner into an unforgettable experience. And we hope you saved room for dessert, because Omaha Steaks dessert favorites are divinely decadent and delicious and impossible to resist!  

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FAQs

How do you dry rub a steak?

You can dry rub a steak using the same method you would to season it, the only difference between the two comes down to texture and flavor concentration. While seasoning uses powdered ingredients, dry rubs use bigger pieces of the spices and herbs to add an element of texture to your steak and bursts of concentrated flavor.

Omaha Steaks Private Reserve Rub has a great profile, combining pepper and sea salt with unique notes of coriander, dill, and caraway over a baseline of garlic, chili pepper, and onion. Want to make your own rub? Just make sure it doesn’t include too much sugar, which could cause it to burn and ruin your beautiful steak!

What is dry brining?

Dry brining is a simple process that takes a little more time than seasoning and dry rub, but truly maximizes your steak’s flavor and produces the juiciest results. Simply salt your steak anywhere between 30 minutes and 24 hours before you’re ready to cook it. The salt penetrates the surface of the steak to draw out the moisture, tenderize the steak, and amplify its natural flavors. It will also give you an amazing sear and crust!

To dry brine your steak:

1. Thaw and let it come to room temperature.
2. Season with kosher salt and fresh cracked pepper.
3. Place uncovered on a wire rack over a sheet pan to expose all sides to air circulation.
4. Refrigerate for up to 24 hours.
5. Cook and enjoy!