Seasoning a steak with salt and pepper before cooking is a common practice for many home cooks and professional chefs alike. The addition of salt helps enhance and deepen the natural flavor of the beef, while pepper provides a bit of spiciness and aroma. However, there is some debate around whether pepper should be applied before or after cooking. Here is a look at the reasoning behind both viewpoints.
The case for seasoning with pepper before cooking
There are a few potential benefits to seasoning a steak with coarsely ground black peppercorns before putting it in the pan or on the grill:
- The pepper gets a chance to penetrate deeper into the meat. By seasoning in advance, the pepper flavors can seep slightly into the steak rather than just coating the exterior.
- The pepper browns and crisps. As the outer surface of the steak cooks, coarsely cracked pepper will take on a toasted, roasted flavor.
- The pepper crust helps form a flavorful exterior. The browned bits of pepper on the outer surface of the steak add texture and taste.
- The pepper smoke point temp is higher than steak temp. Pepper won’t burn at typical steak cooking temperatures.
Chef and cookbook author Kenji López-Alt did a side by side test and found that peppering a steak before cooking resulted in a more deeply seasoned crust compared to peppering after cooking. The pepper had time to soak into the meat more and also browned and crisped nicely.
Reasons for seasoning with pepper after cooking
Despite the benefits, many chefs and grilling experts argue that black pepper should be added after the steak is cooked. Here are some of their main reasons:
- Pepper burns easily. If the pepper is applied before cooking, there’s a risk it could burn or become bitter if the steak cooks too long or over too high heat.
- Pepper adds raw spice. The sharp spiciness of black pepper is softened when applied after cooking. Pepper before cooking makes the flavor more raw and aggressive.
- Pepper disguises meat flaws. Expert tasters say that too much black pepper before cooking can cover up off flavors in a lower quality cut of steak.
- Post-cooking pepper sticks better. Peppercorns may fall off if they are applied before cooking. Sprinkling on pepper after searing allows it to cling to the meat juices.
Chefs like Gordon Ramsay warn against over-peppering steak before cooking. In his viewpoint, a heavy coating of pepper will dominate the natural beef flavor. He recommends using just salt before or during cooking for a well-seasoned crust, then finishing with a dusting of pepper after cooking.
When to use each method
So when should you season your steak with those cracked black peppercorns? Here are some guidelines for getting the best results:
- Use both methods for well-marbled steaks. Try seasoning premium cuts like ribeye and strip steak with salt and light pepper before cooking. Then, finish with a sprinkle of fresh ground pepper after searing for a layered pepper taste.
- Go light on pepper for leaner steaks. Lower fat cuts like sirloin don’t benefit as much from pre-cooking pepper. Just a touch of salt before cooking, then pepper after.
- Skip pepper for very high heat cooking. If you are cooking with an extremely hot broiler or grill, refrain from pepper before cooking to prevent burning.
- Use more pepper for thicker steaks. Pepper will have more time to penetrate and absorb into the center of a 2-inch ribeye vs a 3⁄4 inch filet mignon.
How to season steak with pepper before and after cooking
Once you’ve decided when you want to season your steak with pepper, follow these tips for properly applying cracked peppercorns:
Before cooking
- Pat the steak dry first. Only season on well-dried meat so the pepper and salt will stick.
- Evenly apply a coating of salt. Use kosher or sea salt to provide a good salty crust.
- Coarsely crack pepper onto both sides. Use a pepper mill or gently crush peppercorns with a mortar and pestle so they are cracked, not finely ground.
- Gently press peppercorns into the meat. Pressing slightly will help the pepper adhere better and penetrate deeper.
- Let the seasoned steak rest for at least 40 minutes and up to overnight in the fridge. This gives time for the salt and pepper to be absorbed.
- Cook using your preferred method. Such as grilling, pan searing, broiling, etc. Aim for the level of doneness you enjoy.
After cooking
- Let steak rest before slicing. At least 5 minutes allows juices to redistribute.
- Lightly sprinkle with fresh cracked pepper. Keep pepper mill handy and add several turns of fresh pepper.
- Taste and add more cracked pepper if desired. You can always add more, but you can’t take pepper away.
- Be selective where you add pepper. Focus mainly on the best parts like the crispy crust rather than the rarer center.
What kind of pepper is best for steaks?
For the best pepper flavor in steaks, opt for these varieties:
- Coarsely cracked black peppercorns – The most popular choice. Provides heat, fruitiness and that classic steakhouse pepper crust.
- Green peppercorns – Imparts a fresh, vegetal, almost minty taste. Works well in marinades or with lean cuts like filet mignon.
- White peppercorns – Brings a sharpness similar to black but without as much heat. Can combine with black pepper.
- Red/Pink peppercorns – Adds sweetness, mild fruitiness and pretty specks of color.
- Szechuan peppercorns – Provides a tongue-numbing sensation and lemony, woody notes.
Conclusion
Seasoning steak with cracked black pepper can enhance the flavor when done properly. For most steaks, the best approach is a light coating of salt and coarsely ground pepper before cooking, then finishing with a sprinkling of freshly cracked pepper immediately after cooking. However, very lean cuts or very high-heat cooking do better with just salt before cooking and pepper after. Choose high quality peppercorns and avoid over-peppering before cooking to prevent burnt flavors. With the right timing and technique, black pepper can add the perfect kick to your next steak dinner.