A flavorful steak starts with a good cut, careful seasoning, and attention to temperature. The Kalmes approach keeps things simple: let the beef shine, follow the seasoning directions, and use a food thermometer rather than a timer alone.
Kalmes Foods is rooted in five generations of family food tradition and Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa. Bring that restaurant-proven flavor home with Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer.
What You’ll Need
- 1–2 ribeye or New York strip steaks, about 1–1½ inches thick
- Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer, used according to package directions
- A small amount of cooking oil suitable for high-heat searing
- A heavy skillet, tongs, and a food thermometer
1. Season According to the Package
Pat the steak surfaces dry and apply the seasoning according to the label directions. Follow the package guidance for quantity and tenderizing time. Keep steaks refrigerated during any waiting period.
Do not assume a tenderizing blend should be left on for the same length of time as a plain-salt dry brine. Longer treatment is not necessarily better, particularly with naturally tender cuts such as ribeye and New York strip.
2. Prepare the Skillet
Heat a heavy skillet over medium-high heat and add a small amount of suitable cooking oil. Use good ventilation and avoid overheating the oil. Keep raw steak refrigerated until preparation; there is no need to wait for it to reach room temperature.
3. Sear, Then Finish Cooking
Place the steaks in the skillet without crowding. Sear for approximately 3–4 minutes per side as a starting point, adjusting the heat to avoid burning. Thickness, the cut, and your equipment will affect the actual cooking time.
For thicker steaks, reduce the heat and continue cooking, or finish in an oven using an oven-safe skillet. A browned exterior does not tell you the temperature in the center.
4. Check Doneness and Rest
For food-safety guidance, whole-cut beef steaks should reach at least 145°F in the thickest part before removal from the heat, followed by a rest of at least 3 minutes. Check away from bone and large pockets of fat. A 5-minute rest is a convenient option before slicing.
Use clean plates and utensils for cooked steaks. Do not reuse a plate or unwashed utensils that touched raw beef.
Ribeye or New York Strip?
Ribeye is known for its marbling and rich flavor. New York strip offers a firmer bite and a balance of tenderness and beefy flavor. Either works well with a straightforward skillet method; choose similar thicknesses when cooking more than one steak.
Simple Serving Ideas
Pair your steak with roasted potatoes, sautéed mushrooms, seasonal vegetables, or a fresh salad. Slice after resting and serve promptly.
Bring the Kalmes Flavor Home
Shop Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer and make your next steak dinner part of a family food tradition rooted in Iowa.
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