Best Steak Seasoning & Tenderizer | Kalmes Famous® 2-in-1

A great steak does not need a complicated ingredient list. The right seasoning should build a savory crust, bring out the beef’s natural flavor, and make prep easier.

Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer combines restaurant-proven seasoning with a built-in papain tenderizer, so one application handles both jobs.

Choose the 5.5 oz Retail Bottle for the kitchen or grill, or the 32 oz Professional Size for frequent cooking and foodservice use.

What Makes a Good Steak Seasoning?

The best steak seasoning creates balanced flavor instead of covering up the meat. It should spread evenly, hold up to high heat, and help produce the browned exterior that makes grilled and pan-seared steak so satisfying.

A seasoning with a built-in tenderizer adds another advantage. Papain acts on proteins where the seasoning contacts the meat, helping soften the surface. It does not instantly tenderize the center of a thick cut, so slicing against the grain and choosing the right cooking method still matter.

How to Season and Tenderize Steak

1. Pat the steak dry. Removing excess surface moisture helps the seasoning stick and supports better browning.
2. Apply evenly. Sprinkle Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer over both sides, following the package guidance for amount.
3. Let it rest. Allow about 15 to 30 minutes for everyday cuts, or follow the label's guidance. Keep meat covered in the refrigerator for longer resting times.
4. Cook to your preferred doneness. Grill, broil, or pan-sear, checking with a thermometer rather than relying on time alone.
5. Rest before slicing. Give the cooked steak a few minutes, then slice tougher cuts against the grain.

Which Steaks Work Best?

Use the seasoning to add savory flavor to ribeye, New York strip, filet, or porterhouse. For sirloin, flank, round, or chuck, the built-in tenderizer can help with surface texture; careful cooking and slicing are just as important. It also seasons burgers, pork, chicken, seafood, potatoes, and vegetables.

Grill, Cast-Iron Skillet, or Broiler?

All three methods work well. A hot grill adds smoky flavor, a cast-iron skillet develops a rich crust, and a broiler is convenient when outdoor cooking is not an option. Avoid crowding the cooking surface and let it get properly hot before adding the steak.

A Restaurant-Proven Iowa Tradition

Kalmes Foods carries forward five generations of family food tradition rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa. Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer brings that restaurant-tested approach to home kitchens and grills in one easy step.

Ready for better steak with less prep? Shop the 5.5 oz Retail Bottle or the 32 oz Professional Size. For another way to use the blend, see our BBQ ribs recipe.

Frequently Asked Questions

How long should steak seasoning sit before cooking?

For most steaks, 15 to 30 minutes is a practical starting point. Follow package guidance and refrigerate meat for longer rests.

Can I use steak seasoning on other foods?

Yes. Kalmes Famous® 2-in-1 can also season chicken, pork, burgers, seafood, potatoes, and vegetables.

Should I oil the steak before seasoning?

A light coating of oil may help with sticking, but is not always necessary. Pat the steak dry first, then season evenly before cooking.