The Best Way to Season a Steak | Kalmes Foods

The Best Way to Season a Steak

Five generations of professional technique — from our Iowa kitchen to yours

Kalmes Famous 5.5oz Deluxe Steak Seasoning & Tenderizer bottle in front of seasoned raw ribeyes on a commercial flat top

5.5oz — seasoning a full flat top before the rest period

Kalmes Famous 32oz Deluxe Steak Seasoning & Tenderizer bottle in front of raw ribeyes on a commercial flat top grill

32oz — the professional-size workhorse for high-volume kitchens

Dozens of ribeyes sizzling on a Kalmes catering grill

Kalmes catering style — feeding a crowd, every steak perfect

Dozens of perfectly seared ribeyes on a large Kalmes catering grill

The result — a full grill of perfectly seared ribeyes, Kalmes catering style

⚡ The Bottom Line (BLUF)

The best way to season a steak is to apply a papain-based seasoning and tenderizer blend, then rest the meat at room temperature for 20–30 minutes before cooking.

Salt alone seasons the surface. A 2-in-1 formula like Kalmes Famous Seasoning & Tenderizer does something fundamentally different: the salt draws the papain enzyme deep into the muscle fibers during the rest period, breaking down tough protein bonds throughout the entire cut — not just the exterior. The result is a steak that’s more tender, more flavorful, and more forgiving at the grill.

This is the method used in professional kitchens and catering operations for decades. It works on ribeye, strip, sirloin, flank, skirt, and every cut in between.

Why Most Steaks Are Under-Seasoned

The most common steak seasoning mistake isn’t using the wrong spices — it’s surface-only seasoning. When you sprinkle salt or a spice blend on a steak and cook it immediately, the seasoning never penetrates beyond the outer few millimeters. You get a seasoned crust and a bland interior.

The second most common mistake is under-salting. Steak is a dense, thick protein. It needs significantly more seasoning than most home cooks apply — especially if you’re cooking a thick ribeye or a 1.5" strip. What looks like a lot on the counter is often just enough once it’s distributed across the surface and begins to penetrate.

The three factors that determine how well a steak is seasoned:

  • Penetration depth — how far the seasoning travels into the meat before cooking
  • Application rate — how much seasoning is used relative to the cut’s size and density
  • Rest time — how long the seasoning has to work before heat locks everything in place

The Timing Question: When to Season

Timing is the most debated topic in steak seasoning — and the answer depends on what you’re using.

If you’re using salt only: Season either immediately before cooking (within 1 minute) or at least 45 minutes ahead. The reason: salt draws moisture to the surface within the first few minutes. If you cook during that window, the surface moisture steams instead of sears. After 45 minutes, the moisture is reabsorbed and the surface dries out again — ideal for a hard sear.

If you’re using Kalmes 2-in-1: Apply 20–30 minutes before cooking and rest at room temperature. The salt-draw cycle carries the papain enzyme into the meat during this window. You get deep seasoning and enzymatic tenderizing simultaneously — then the surface dries slightly for a better sear. This is the professional method.

⚠️ Don’t exceed 2 hours: Over-application or resting too long with an enzymatic tenderizer can result in a mushy texture. 20–30 minutes at room temperature is the sweet spot for most cuts. Up to 2 hours refrigerated is fine for very thick or tough cuts.

Why 2-in-1 Beats Salt Alone

A standalone steak seasoning adds flavor. Kalmes Famous 2-in-1 adds flavor and changes the physical structure of the meat. Here’s what’s happening at the molecular level:

  • Salt draws moisture to the surface through osmosis, then pulls it back in — carrying dissolved spices and the papain enzyme deep into the muscle fibers
  • Papain (derived from papaya) breaks down myosin and actin — the two primary proteins in muscle fiber — throughout the entire cut, not just the surface
  • The spice blend is formulated to work synergistically with the salt and enzyme, so flavor penetration matches tenderizing depth

The result: a steak that’s more tender throughout, seasoned deeper than surface-only applications, and more forgiving if you accidentally overcook it slightly — because the muscle fibers are already partially broken down before heat does its damage.

Professional-Grade vs. Consumer-Grade

Consumer tenderizers often use minimal enzyme concentrations to extend shelf life and reduce cost. Kalmes uses a foodservice-grade papain formula — the same concentration used in restaurant and catering kitchens. Five generations of our family have been perfecting these recipes in professional kitchens; our family restaurant and catering operation (est. 1980s) has proven them for decades.

Professional Application Method

  1. Pat the steak dry with paper towels — surface moisture dilutes enzyme contact and inhibits searing
  2. Apply Kalmes 2-in-1 evenly on all sides: 1 tsp per pound for standard cuts; up to 2 tsp per pound for tough cuts like skirt or flank
  3. Work it in gently with your fingers — don’t rinse
  4. Rest uncovered at room temperature for 20–30 minutes (up to 2 hours refrigerated for thick cuts over 1.5")
  5. Cook immediately after resting — high heat for searing, then finish to your target temperature
  6. Rest the cooked steak 5 minutes before slicing — always slice against the grain

Cut-by-Cut Seasoning Guide

Cut Application Rate Rest Time Notes
Ribeye 1–1.5 tsp / lb 20–30 min High fat marbling; enzymatic tenderizing optional but improves texture
NY Strip 1–1.5 tsp / lb 20–30 min Firmer than ribeye; benefits noticeably from enzymatic action
Sirloin 1.5 tsp / lb 25–30 min Leaner cut; tenderizing makes a meaningful difference
Skirt / Flank 2 tsp / lb 30–60 min Score against grain before applying; always slice against grain
T-Bone / Porterhouse 1 tsp / lb 20–30 min Two muscles with different textures; even application is key
Chuck Steak 2 tsp / lb 45–60 min Tough cut; maximum benefit from enzymatic tenderizing
Tenderloin / Filet 0.75 tsp / lb 15–20 min Already tender; use sparingly to avoid over-tenderizing
Flat Iron 1.5 tsp / lb 25–30 min Underrated cut; responds very well to 2-in-1 treatment

7 Common Steak Seasoning Mistakes

  1. Seasoning and cooking immediately. The salt-draw cycle needs 20–30 minutes. Cook immediately and you’re steaming the surface moisture instead of searing it.
  2. Under-seasoning. Steak is thick and dense. What looks like a lot of seasoning on the counter is often just enough. Apply more than you think you need, especially on thick cuts.
  3. Seasoning cold meat straight from the fridge. Cold meat slows enzyme activity and inhibits even searing. Rest at room temperature for 20–30 minutes after seasoning — this serves double duty.
  4. Rinsing off the seasoning. Don’t rinse. The enzyme needs to stay on the meat during the rest period to penetrate. Rinsing removes it before it can work.
  5. Cooking on a pan or grill that isn’t hot enough. Seasoning can’t compensate for a weak sear. The pan or grill must be screaming hot before the steak goes on — this is what creates the crust that locks in the flavor.
  6. Slicing with the grain. Even a perfectly seasoned and tenderized steak will feel chewy if sliced with the muscle fibers. Always slice against the grain, especially for flank, skirt, and sirloin.
  7. Using a consumer-grade tenderizer on tough cuts. Low-concentration enzyme products don’t have enough active papain to make a meaningful difference on dense cuts like chuck or flank. Professional-grade formulas deliver measurably better results.

FAQ — People Also Ask

What is the best seasoning for steak?

The best steak seasoning does two things: adds flavor and helps the meat retain moisture during cooking. A 2-in-1 formula that combines a papain-based tenderizer with a balanced spice blend — like Kalmes Famous 2-in-1 — outperforms standalone seasonings because it changes the physical structure of the meat, not just the surface flavor.

How long should you season a steak before cooking?

With a 2-in-1 tenderizer and seasoning, 20–30 minutes at room temperature is optimal for most cuts. This allows the salt-draw cycle to carry the enzyme into the meat. For thick or tough cuts (skirt, flank, chuck), 30–60 minutes or up to 2 hours refrigerated produces better results. Do not exceed 2 hours — over-tenderizing causes a mushy texture.

Should you season steak the night before?

With salt only, overnight seasoning (dry brining) is a legitimate technique — the surface dries out completely, which produces an excellent sear. With an enzymatic tenderizer like Kalmes 2-in-1, overnight is too long — the enzyme will over-tenderize the meat and produce a mushy texture. Stick to 20–60 minutes depending on the cut.

Does MSG make steak taste better?

Yes — MSG (monosodium glutamate) enhances the umami depth of beef, which is why restaurant steaks often taste different from home-cooked versions. The FDA classifies MSG as generally recognized as safe (GRAS). It occurs naturally in parmesan, tomatoes, and mushrooms. Kalmes uses MSG intentionally as a professional flavor tool in its seasoning formula.

What does a meat tenderizer do to steak?

An enzymatic meat tenderizer contains proteolytic enzymes — typically papain (from papaya) or bromelain (from pineapple) — that break down myosin and actin, the primary proteins in muscle fiber. This happens throughout the entire cut, not just the surface, resulting in a more tender texture even at high cooking temperatures. The effect is most noticeable on tougher cuts like sirloin, flank, and chuck.

How much seasoning should you put on a steak?

For Kalmes 2-in-1, use 1 tsp per pound for standard cuts (ribeye, strip, tenderloin) and up to 2 tsp per pound for tougher cuts (skirt, flank, chuck). Most home cooks under-season — apply more than you think you need, especially on thick cuts where the seasoning has more surface area to cover and more depth to penetrate.

Can you use steak seasoning on other meats?

Yes. Kalmes Famous 2-in-1 works on all muscle proteins — pork chops, chicken breast, wild game, and lamb respond well to the same application method. Adjust rest time based on cut density: chicken breast needs 15–20 minutes; thick pork chops 20–30 minutes; wild game up to 60 minutes for very tough cuts.

The Professional-Grade Formula

Kalmes Famous 2-in-1 Seasoning & Tenderizer uses a foodservice-grade papain formula refined across five generations of family restaurant and catering experience — rooted in St. Donatus, Iowa. The same concentration used in professional kitchens, not the diluted version on grocery store shelves.

Shop Kalmes 2-in-1 →

Available in 5.5 oz and 32 oz — home cook and professional sizes

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