Better Steak Starts with Good Technique
A good crust and the doneness you like do not require restaurant equipment. Start with a cut that suits your cooking method, then use these five practical tips. The Kalmes family food tradition is rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa.
1. Pat the Steak Dry
Surface moisture slows browning. Blot the steak with paper towels before seasoning and cooking, whether you use a skillet or grill.
2. Season Evenly
Spread seasoning over both sides instead of piling it in one spot. Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer combines savory seasoning with a built-in papain tenderizer. Papain acts where it contacts the meat; it does not cut channels into a steak or instantly tenderize its center. Follow the package guidance for amount and resting time. About 15–30 minutes is a practical starting point for many cuts; cover and refrigerate meat for longer rests.
3. Match the Heat to the Cut
A hot skillet or grill helps brown the surface, but extreme heat can burn seasoning before a thick steak is cooked. If it browns too quickly, lower the heat or move it to a cooler area of the grill. A thick steak may need a gentler finish after searing.
4. Use a Thermometer
Cooking time depends on steak thickness, pan or grill temperature, and your preferred doneness. Insert an instant-read thermometer into the thickest part, away from bone or fat. Checking temperature is more reliable than following a fixed number of minutes per side.
5. Rest, Then Slice
Give cooked steak a few minutes before cutting. For cuts such as flank and skirt, slice thinly against the grain for a more pleasant bite. Serve with potatoes or vegetables seasoned lightly with Kalmes Famous 2-in-1.
Want a step-by-step skillet method? Try our pan-seared ribeye recipe, or shop Kalmes Famous 2-in-1 for your next steak night.
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