How to Season Steak for Grilling: Kalmes' Grilling Magic

How to Season Steak for Grilling

Knowing how to season steak for grilling makes the difference between a good steak and a great one. Good grilled steak starts with a dry surface, even seasoning, and attention to doneness. Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer combines savory flavor with a built-in papain tenderizer, making steak prep simpler in one application.

The Kalmes family food tradition is rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa. Kalmes Foods began bottling its seasoning in 2012, bringing restaurant-tested flavor to home kitchens and grills.

What the 2-in-1 Does

Seasoning adds flavor to the surface of a steak. Papain acts on proteins where it contacts the meat, helping soften the outer portion. It does not instantly tenderize the center of a thick steak, so cut selection, cooking method, and slicing still matter. Follow the package directions and avoid over-applying tenderizer.

Seasoning and Grilling Step by Step

1. Dry the surface: Pat steaks dry with paper towels so they brown rather than steam.
2. Season evenly: Sprinkle Kalmes Famous 2-in-1 on both sides, using the package guidance for amount.
3. Allow a short rest: About 15–30 minutes is a practical starting point for many cuts. For a longer rest, cover and refrigerate the meat.
4. Preheat the grill: Clean and heat the grates. Grill the steak, turning as needed for even browning.
5. Check doneness: Use an instant-read thermometer in the thickest part. Cooking time varies with thickness, grill heat, and preferred doneness.
6. Rest and slice: Let cooked steak rest briefly; slice flank and skirt steak thinly against the grain.

Which Cuts Work Well?

Once you know how to season steak for grilling, choosing the cut is the fun part. Ribeye and New York strip bring plenty of flavor on their own. Sirloin is a versatile choice for weeknights. Flank and skirt steak benefit from careful cooking and slicing across the grain. Kalmes Famous 2-in-1 can season each of these cuts; adjust the amount to the steak and your taste.

For a stovetop option, explore our pan-seared ribeye recipe. Ready for the grill? Shop the 5.5 oz Retail Bottle or choose the 32 oz Professional Size for frequent cooking.