Making seasoning stick to meat can seem tricky, but with a few simple tricks you can get flavorful, evenly seasoned meat every time. The key is understanding what makes seasoning fall off in the first place and how to work around it. Read on to learn all the tips and tricks to make seasoning really stick.
Why Does Seasoning Fall Off Meat?
Before diving into solutions, it’s helpful to understand why seasoning tends to fall off meat during cooking. There are two main reasons:
- Moisture – As meat cooks, juices are released and rise to the surface. This moisture mingles with seasoning, dissolving spices and herbs and causing them to run off.
- Fat – Fatty cuts of meat like chicken thighs and steaks have high fat content. Fat repels water-based seasonings, making it hard for them to cling.
Knowing that moisture and fat impact seasoning, you can use methods to work around these factors.
Tips to Make Seasoning Really Stick
1. Dry the Meat Thoroughly
Eliminating excess moisture on the surface of the meat is key for seasoning to stick. Here are some tips for drying meat properly before seasoning:
- Pat meat dry with paper towels after rinsing or marinating. Press firmly to soak up as much liquid as possible.
- Leave meat unwrapped on a rack in the fridge for at least an hour. The cool air will dry out the surface.
- For thin cuts like chicken breasts, place between two layers of paper towels and press firmly to blot moisture.
2. Apply Seasoning Evenly
Applying seasoning evenly ensures all areas get flavor. Follow these guidelines:
- Season all over, not just one side. Spread out seasoning on both sides.
- Use enough seasoning. Skimping could lead to bare spots.
- Rub seasoning in to distribute it instead of just sprinkling on top.
- With large cuts like roasts and whole chickens, lift skin and season meat directly. Replace skin overtop to help seasoning stay on.
3. Let Seasoning Penetrate Before Cooking
Letting meat rest after seasoning gives time for flavors to soak in. Try these resting techniques:
- Cover seasoned meat and refrigerate for at least an hour. The seasonings will penetrate deeper into the meat.
- For quick prep, let meat rest at room temperature for 15-30 minutes before cooking.
- For extra flavor power, coat meat with seasoning the night before cooking.
4. Use Binders to Help Seasoning Stick
Binding agents provide a sticky surface for seasoning to cling to. Some binders to try include:
- Oil: Brush meat lightly with oil then apply dry seasoning. Oil helps seasoning evenly coat.
- Mustard: Spread mustard over meat before seasoning. Mustard is sticky so seasoning adheres.
- Egg whites: Lightly brush egg whites on meat and season while still wet. Egg whites turn sticky when heated.
5. Cook at Lower Temperatures First
High heat can cause seasoning to burn off before it has time to set in. Try these techniques:
- Pre-cook meat at a lower temp (250°F oven or low grill) for 15-20 minutes.
- Pan sear meat over medium heat before doing final high-heat cooking.
- Cook meat indirectly or leave one section of grill cooler if cooking over open flames.
The lower heat gives the seasoning time to adhere before the meat starts browning.
6. Refresh Seasoning Near the End of Cooking
Even if seasoning falls off during prolonged cooking, you can get it to stick at the end. Here’s how to refresh:
- Brush meat with oil, mustard, or egg wash then sprinkle on more seasoning for the last 5-10 minutes of cooking time.
- For grilled meat, move it directly over the flames to sear then season again just before removing from the grill.
- Add extra seasoning when basting meats or sauces during cooking so flavor gets embedded.
Best Seasonings for Meats
While technique matters most, some herbs and spices stick better than others. These are great choices for meat seasoning:
| Seasoning | Why It Sticks |
|---|---|
| Pepper | Peppercorns cling well and release strong flavor when crushed onto meat. |
| Garlic powder | Garlic powder is extra fine and packs big punch of flavor. |
| Paprika | Paprika adheres easily to meat and adds vibrant color. |
| Onion powder | Onion powder is sticky and adds savory depth. |
| Mustard powder | Mustard powder clings tightly and gives tang. |
Spices like cumin, chili powder, oregano and rosemary also do well at sticking to meats. Just avoid very coarse spices and dried whole herbs, which tend to fall off.
How to Make Rubs That Stick
Rubs are great for getting flavorful seasoned crust on meats. To make a rub that will stick:
- Use finely ground dried spices and herbs only. Coarse chunks will fall off meat.
- Incorporate some salt – salt draws out meat juices to help rub adhere.
- Include powdered dehydrated ingredients like onion, garlic, mustard or chili powders.
- Add a small amount of oil or binder ingredient like honey or maple syrup.
- Rub should coat meat evenly but not be wet or pasty.
All-Purpose Meat Rub
Try this recipe for an all-purpose meat rub that will really stick well:
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon mustard powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
Mix ingredients until well blended. Store in airtight container. Makes about 3/4 cup, enough for 1-2 pounds of meat.
Marinades That Help Seasoning Stick
Marinating meat helps get flavor down deep, but can make the surface too wet for seasoning to stick later on. Here are some tips for marinades that won’t keep seasoning from adhering:
- Avoid very acidic marinades which can chemically “cook” meat surface and prevent seasoning absorption.
- Blot marinated meat dry before seasoning. Allow to air dry for 10-15 minutes too.
- Use a binder like oil or egg wash on the meat before adding dry seasoning.
- Reserve some of the marinade and baste meat with it during cooking to refresh flavor.
Dry Spice Marinade
For best results with seasoning, use a dry spice marinade. Combine:
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
Coat meat with dry spice mixture and refrigerate for 1-2 hours before cooking. Sprinkle with additional desired seasoning before cooking without having to worry about moisture.
How to Keep Seasoning on Meat When Grilling
It can be tricky to keep seasoning on meat over the high heat of the grill. Some tips to keep grilled meats flavorful include:
- Allow meat to air dry after seasoning then let rest for 30 minutes before grilling.
- Start meat over low heat or indirect heat before searing at end.
- Brush meat with oil before adding dry seasoning to help it adhere.
- Use rubs instead of loose seasoning – they stay on better.
- Apply extra seasoning over meat when flipping halfway through grilling time.
- Brush withreserved marinade or oil to refresh seasoning towards end of cooking.
Best Grilling Seasonings
These seasoning combos work great for grilling since they stick well:
| Meat | Seasoning Mix |
|---|---|
| Steak | Kosher salt, black pepper, garlic powder, onion powder |
| Pork chops | Paprika, chili powder, cumin, brown sugar |
| Chicken | Smoked paprika, oregano, thyme, lemon pepper |
| Fish | Old Bay seasoning, lemon pepper |
Conclusion
With the right techniques, you can get seasoning to stick to meat for delicious and flavorful results. Allow meat to dry before seasoning, apply seasoning evenly, let it penetrate, and use binders as needed. Lower-heat cooking, basting, and topping up seasoning midway will prevent it falling off. Meat that’s well seasoned before and during cooking will be juicy, tender and packed with flavor.