The difference between a good steak and a great steak often comes down to one thing: seasoning. Not sauce, not butter, not fancy plating. The right seasoning, applied the right way, transforms beef from dinner into an experience.
When to Season Your Steak
This is where most home cooks mess up. Season your steak at least 40 minutes before cooking — or up to 24 hours in advance. Why? Salt draws out moisture from the meat's surface, which then reabsorbs back into the meat along with the seasonings. The result: deeper flavor penetration and a better crust.
If you salt a steak 5 minutes before cooking, the surface stays wet and you will never get a proper sear.
How Much Seasoning to Use
The most common mistake is under-seasoning. A steak needs more salt than you think. Coat it generously on both sides — you should see visible seasoning coverage. It will not taste salty. It will taste perfect.
For a 1.5-inch ribeye, use about 1 teaspoon of seasoning per side. Adjust for thickness.
The Best Seasoning for Steak
The absolute best seasoning for steak is simple: salt, pepper, and garlic. Not complex spice blends. Not MSG. Not pretentious rubs. Just those three ingredients in the right proportions.
That is exactly what San Felipe SPG is — a precisely calibrated blend of kosher salt, 16-mesh coarse black pepper, and granulated garlic. Nothing else. No filler. No anti-caking agents. Every gram earns its place.
How to Cook a Seasoned Steak
- Heat your pan or grill: Get it screaming hot — cast iron is ideal
- Oil the surface: Use avocado oil or ghee (high smoke point)
- Sear 3-4 minutes per side: Do not move it. Let the crust form
- Rest 5-10 minutes: This redistributes juices throughout the meat
- Finish with butter: Top with a pat of butter while resting
The Reverse Sear Method (For Thick Steaks)
If you have a steak thicker than 1.5 inches, reverse sear it: cook slowly in the oven at 225°F until it reaches 120°F internal temp, then blast it in a hot pan for 60 seconds per side. This gives you a perfect medium-rare from edge to edge.
Temperature Guide
- Rare: 125°F
- Medium-Rare (Ideal): 130–135°F
- Medium: 135–145°F
- Medium-Well: 145–155°F
Remember: the steak will continue cooking while resting. Pull it 5°F before target temperature.
Pro Tips
- Let your steak come to room temperature before cooking (30 minutes)
- Use a meat thermometer — guess work loses steaks
- Save the pan drippings for a pan sauce
- Do not cut into the steak to check doneness (you lose juices)
- Buy quality beef — grass-fed, dry-aged, or Prime grade
The Bottom Line
Season early, season generously, cook hot, rest properly. That is the formula. Add San Felipe SPG and you have steakhouse-quality results at home.