There's a reason steakhouse steaks taste different from the ones most people cook at home. It's not the cut. It's not the grill. It's the prep.
Five generations of the Kalmes family from St. Donatus, Iowa have been committed to great flavor. Our family restaurant and catering business (est. 1980s) built our Kalmes 2-in-1 Seasoning & Tenderizer around one core belief: great flavor comes from working with the meat, not against it. And nowhere is that more true than with a premium Ribeye or New York Strip.
Here's the method we swear by.
What You'll Need
- 1–2 Ribeye or New York Strip steaks (1–1.5 inches thick)
- Kalmes 2-in-1 Seasoning & Tenderizer
Step 1: Season Lightly — Both Sides
Less is more. Sprinkle a light, even coat of Kalmes 2-in-1 on both sides of your steak. Our blend is designed to enhance the natural, rich flavor of beef—not mask it. A light hand is all you need.
Step 2: Refrigerate for 1 to 2 Days
This is the step that changes everything.
Place your seasoned steaks on a rack over a sheet pan—uncovered or loosely covered—and let them rest in the refrigerator for 1 to 2 full days. During this time, two things happen:
- The seasoning penetrates deep into the meat, flavoring it from the inside out
- The tenderizer works at the muscle fiber level, breaking down toughness for a melt-in-your-mouth texture
This dry-brine method is what separates a good steak from an unforgettable one.
Step 3: Rest Before Cooking
Pull your steaks from the fridge 30–45 minutes before cooking and let them come to room temperature. This ensures even cooking from edge to edge.
Step 4: Sear and Serve
Get your cast iron screaming hot. Sear 3–4 minutes per side for medium-rare. Rest for 5 minutes before slicing—this locks in the juices.
The Result
A steakhouse-quality steak with deep, savory seasoning and fork-tender texture. No marinades. No complicated techniques. Just Kalmes 2-in-1 Seasoning & Tenderizer and a little patience—the same way our family has been doing it for five generations.
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