Once you have selected your perfect meat joint and steak you can make them even better by seasoning them properly. That does not mean a sprinkling of table salt and maybe a couple of turns of the pepper mill. If you want to get the most out of your perfect joint and steak you need to get the right amount of seasoning delivered at the optimum time.
For beef joints such as Osso Bucco, pat dry the joint first then rub in some oil, herbs and seasoning to add a bit extra. Herbs such as rosemary and thyme work well while mustard seeds and garlic add a welcome kick. If you were feeling experimental then consider coffee, chilli, star anise and cinnamon for a warming alternative.
For steak, opt for coarse-grained Kosher salt instead of table salt. The bigger crystals in Kosher salt are less soluble meaning you are less likely to over salt your steak. You will want to apply a generous amount of Kosher salt to ensure it works its way into the muscle structure and that each bite is well seasoned.
You will first want to remove any wetness from your steak by dry patting it with kitchen paper then applying Kosher salt to both sides before pressing in with your hands right up to the edges.
When to apply the salt is also a crucial decision as there is a science to seasoning known as osmosis. Applying salt pulls water from the middle of the meat onto the surface meaning you could lose juiciness if applied over a prolonged period of time.
If you have the time, wrap the steak in cling film and leave in the fridge for 24 hours. Remove half an hour before cooking, dry pat again then add some freshly ground black pepper and press that in. However, if you do not have time overnight leave your steak at room temperature for half an hour then apply your Kosher salt and freshly ground black pepper. If you want to go that extra step, brush your steak with high heat oil such as sunflower or vegetable or maybe even some butter before whacking onto a hot grill or pan.
