The Art of Seasoning Your Rib Eye Steak: The Case for Simplicity

When it comes to cooking a rib eye steak, the debate over seasoning can be quite intense. While some believe that the steak's natural flavors should be highlighted with just salt and pepper, others advocate for a more robust approach with various spices. This article explores the merits of a minimalist seasoning approach and provides examples of when experimentation can be beneficial.

Why Salt and Pepper Suffice

At its best, a rib eye steak is a testament to the excellence of the cut itself. Typically well-marbled and loaded with flavor, a well-prepared rib eye doesn't need overly complex seasonings to shine. My preference is to let the steak speak for itself, using only salt and pepper. The salt helps to draw out the natural juices, while the pepper adds a bit of sharpness and flavor. There's a reason why simple seasoning with these two ingredients is so popular among culinary professionals. It is a minimalist approach that elevates, rather than complicates, the steak's taste.

A Classic Example

For a classic take on seasoning, I prepare a rib eye steak simply with salt flakes, pepper, and a pat of herbed butter (used sparingly). This method yields a beautifully flavored steak every time. One memorable preparation involved using:

Strongly seasoned salt flakes Lots of peppercorns A dash of dried hatch chili powder Kinder’s buttery steakhouse rub

These ingredients were ground together with a mortar and pestle, and with finely chopped fresh herbs (rosemary, thyme, and lavender) added in. Seared in a cast iron pan with butter and caramelized French shallots, this simple yet flavorful seasoning brought the rib eye steak to a level that is truly exceptional.

Experimentation: A Path to Greatness?

While I firmly believe in the power of simplicity, that is not to say that experimentation is entirely out of place. For instance, specific cuts or discounted meat might benefit from a more elaborate seasoning to enhance their flavor. I often check clearance bins for hidden gems and test marinades or different rubs to improve results for less-than-perfect cuts.

Flexibility in Flavoring

Ultimately, the choice of seasoning is a matter of personal preference. If you have a great cut of rib eye, simply seasoned with a bit of oil, salt, and pepper, you can achieve a world-class dining experience. However, don't hesitate to try new seasoning combinations if it brings you joy. A dash of olive oil, salt, pepper, and a mix of bay leaves, smoked paprika, and garlic can add a delightful complexity to the flavor profile of your steak.

Here's a recipe that combines these elements:

2.5-inch thick rib eye steak, well-marbled A blend of salt flakes, cracked peppercorns, dried hatch chili powder, and Kinders buttery steakhouse rub Finely chopped fresh herbs (rosemary, thyme, lavender) Butter and caramelized French shallots

Follow these steps to achieve a fantastically seasoned rib eye steak:

Marinate the steak in the seasoning for at least 15 minutes, or overnight for better flavor. Sear the steak in a cast iron skillet with butter until a good crust forms. Finish the steak to your desired level of doneness, typically between 130-135°F internal temperature. Finish by topping with caramelized shallots and herbs.

The final result will be a richly flavored steak that stands out as one of the best you've ever tasted.

Conclusion

At the end of the day, the seasoning of your rib eye steak is all about what you enjoy. Whether you prefer a minimalist approach or like to dive into more complex flavors, the important thing is to let the natural taste of the meat shine through. So, whichever seasoning you choose, embrace it and enjoy your delicious meal!