Most British steaks are under-seasoned. We worry about ruining the meat with too much spice. The opposite is the problem.
Steakhouse beef gets salted heavily 40 minutes before it hits the pan. The crust you taste at Hawksmoor is salt, pepper, and a high-heat sear. That is it.
The home steak method
Step 1: Salt 40 minutes ahead. A generous pinch of flaky sea salt on both sides. Sit the steak on a rack in the fridge, uncovered, while the salt does its job.
Step 2: Pat dry, season again. Right before cooking, pat off any moisture. Add Costack Meat Seasoning (1 tsp per 200g steak), pepper, and a light second salt.
Step 3: Hot pan, butter at the end. Cast iron at smoke point. 2 minutes per side for medium-rare on a 2.5cm steak. Butter, garlic, thyme in the pan for the last 60 seconds. Spoon the foaming butter over the steak.
Step 4: Rest. 5 minutes. Non-negotiable. Resting holds the juices.
Different cuts, different seasoning
Cut
Method
Seasoning
Ribeye
Pan-sear
Salt + meat seasoning + pepper
Sirloin
Pan-sear
Salt + meat seasoning
Mince (bolognese)
Pan-fry
All purpose + thyme + black pepper
Slow-cook brisket
Oven 4hr
Meat seasoning + paprika + brown sugar
Roast topside
Oven 1hr
Meat seasoning + garlic granules + sea salt
Burger patties
Pan or grill
All purpose + black pepper, mixed in
Costack Meat Seasoning is built for red meat: heavier on garlic and paprika, less on thyme than a chicken blend.
The mince upgrade
Mince is the most-cooked beef in UK households and the most under-seasoned. Spaghetti bolognese with just salt is a missed opportunity.
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