We all know and understand the importance of seasoning. You can buy the most beautifully marbled steak and grill it to perfection, but without seasoning, it will just taste . . . meh.
There are plenty of factors to weigh when it comes to seasoning steak properly. The size of the cut and the flavor that you’re trying to achieve are certainly important.
But did you know that the fat content of your meat is also a variable to consider?
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We did a test to determine how much salt was needed to season meat depending on its fat content. It turns out that fattier cuts of meat (such as porterhouse steaks, skirt steaks, or New York strip steaks) should be seasoned more generously than lean meat (cuts like sirloin tip side steaks or eye of round steaks fall under this category).
This is because while fat certainly adds a lot of flavor, it can also dull the palate to other tastes. Seasonings like salt bring out meaty, savory flavors that may otherwise be overpowered. (And a hot tip: There is a right way to season your steak.)