Best of the Hotline: Your Favorite Steak Seasonings

Some questions on the Hotline have staying power, and for good reason—they cover the questions we ask ourselves time and time again. Join us as we revisit some of the most popular.

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Today: Get the low down on the best rub down for your steak. 

Steak: It’s the titan of the meat world. Flank, porterhouse, or ribeye, they all tickle our carnivorous hearts. There’s nothing quite like a thick-cut behemoth with a caramelized, browned exterior and pink interior. There are some days when it’s all you need or want. Because steak is awesome.

Over on the Hotline, Death by Toast is in need of a good, quick steak rub: “Just looking for something I can use from my spice rack for tonight’s dinner.” The good news is, whether you go a more basic route or get wild with brown sugar and bourbon, either way you’re not far from seared or grilled greatness. 

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• Benny says, “You are going to want to slap me, but my answer is salt and pepper.”
• Sam1148 salts liberally, then waits 40 minutes before cooking for prime seasoning. Whatever you do, he says, “don’t use a marinade or other liquidy stuff for good beef.”
• ChefJune also goes the salt and pepper route, but also likes to make a pan sauce out of deglazed, leftover wine and a knob of butter.

• Pierino joins the salt and pepper chorus, but occasionally likes to add a little cayenne or pimenton.
• Em-i-lis enthusiastically says, “Ground coriander and white pepper plus mint, salt, and pepper is lovely!!!!”
• Babytiger suggests a carne asada seasoning blend.

• ChefOno uses a tiny bit of garlic and onion powders, as they don’t burn over high heat. 
• SexyLAMPCHOPx loves Montreal steak seasoning. 

What do you season your steak with? Tell us in the comments below!