How to Season Your Meat Like the Pros

There is a very good chance that you already know that you should be cutting down on red meat. Maybe your doctor has told you, or perhaps you called for a free life insurance quote and discovered that it really is time that you cut back. Well, if you are cutting back, that means that when you do indulge, it is more important than ever that it be seasoned to perfection. This may give you something to dream about when you are forced to eat yet another salad and skip dessert.

It does not matter if you are making a juicy steak, grilled burger or meat for tacos, the seasoning is everything. Some consider getting the seasoning just right to be comparable to creating a piece of art, only much more important!

Grilling Tips

Regardless which type of cut you are cooking, it is vital that you season early. Some make the mistake of seasoning right before they throw their meat on the grill, but this does nothing but leave the seasoning on the grille, not the meat. Even if you are only adding salt, you should do so at least 15 minutes prior. As a rule, season before you even start your coals. This will give it time to fully dissolve and offer the most flavor. Sometimes, even a good steak only needs a pinch of salt, but don’t be afraid to experiment with Fleur de Sel or Hawaiian Pink Salt.

Choosing a Rub

A rub really should be used on high-quality cuts of meat. The rub is purely for flavor because a good cut will not need tenderizing. The hardest decision you will need to make is choosing between a wet or dry rub.

  • Wet – As the name implies, a wet rub will include liquid, such as oil, to create a paste consistency. These types of rubs are easier to work with and offer more consistent seasoning because they stick to the meat a little better. A simple rub can be made with ½ teaspoon olive oil and 1 teaspoon of both parsley and onion powder.
  • Dry – A dry rub is comprised of a medley of herbs and spices. They are blended together and rubbed into the meat. They can offer great flavor as long as you mix them together well and spread them evenly.


Even a cheap cut of meat can taste like a prime cut with the right marinade. If you are cooking with a sirloin, top round, flank or chuck, the marinade will not only offer a delicious flavorr, it will help to make it much more tender.

Both wet and dry ingredients make up a marinade, and they almost always contain some type of citrus fruit or vinegar. This is very important because this will tenderize the meat. Ideally, marinades should be put on at least two hours prior to cooking. The longer they sit, the better the results be.  For a simple marinade that is packed full of flavor, try:

  • 1 cup pineapple juice
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup soy sauce
  • 3 cloves garlic

This teriyaki marinade is just as good on a burger as it is a steak. It is great on meat that will be used in a stir-fry dish as well!


You do not always need a sauce. Some people never use sauces, but if you are having guests over, it is nice to have. You can make something heavy with a beef broth base or use red wine for a sauce with a little more sophistication. Coincidently, wine in certain quantities is proven to be very good for your heart, so even if you are eating a huge dinner with tiramisu for dessert, at least you will be consuming something healthy! This way you don’t have to fret about your next free life insurance quote. Just to be on the safe side, you should add a green vegetable to the plate too!

Author Bio: All good things in moderation! Article furnished by

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