THE MARROW JOURNAL · Seasoning
How to Season Steak: Salt, Pepper and Dry-Brining
Seasoning a steak is easier to repeat when you measure the salt and choose your timing before you start. A simple salt-and-pepper approach gives you a useful baseline; sauces, spice rubs and finishing salt can then be deliberate additions instead of an accidental second dose.
1. Measure salt by weight, not by appearance
A teaspoon is not interchangeable across salt products. Diamond Crystal, a salt manufacturer, describes its kosher flakes as having roughly half the sodium by volume of table salt. That is a volume comparison, not a reason to assume equal weights contain half as much salt. Weighing your seasoning avoids having to guess how tightly different crystals fill a spoon.
Marrow suggests 0.75% salt by meat weight as a starting point for taste, not a safety requirement or a kitchen-tested optimum. Multiply the steak weight in grams by 0.0075. Use less if you prefer a lighter seasoning or plan a salty sauce. This table is for boneless, unseasoned meat; bone weight and added brine make the calculation less useful.
| Boneless steak weight | Salt at 0.75%, rounded |
|---|---|
| 8 ounces / 227 grams | 1.7 grams |
| 12 ounces / 340 grams | 2.6 grams |
| 16 ounces / 454 grams | 3.4 grams |
| 24 ounces / 680 grams | 5.1 grams |
Sources: Diamond Crystal — kosher salt characteristics (salt manufacturer)
2. Check what is already on the steak
Read the ingredient list before measuring. If the steak is sold seasoned or with an added solution, do not automatically apply the full amount above. Likewise, a commercial steak rub may already contain salt. Choose one main source of salt instead of layering a full dry-brine, a salty rub and a finishing sprinkle.
For your first attempt, write down the meat weight and salt weight. After eating, note whether you would prefer more or less next time. Keeping the rest of the seasoning simple makes that adjustment easier to judge.
3. Choose immediate seasoning or an overnight dry-brine
Cooking now? Pat the surface dry, distribute your measured salt, and cook. Preparing tomorrow’s dinner? Salt the steak evenly and refrigerate it overnight on a rack inside a rimmed tray. ThermoWorks, a thermometer manufacturer, describes overnight refrigerated dry-brining in its ribeye guide: salt seasons the meat while the exposed surface becomes drier.
Keep the refrigerator at 40°F or below, and keep the tray away from ready-to-eat food so raw juices cannot contaminate it. USDA lists three to five refrigerated days for fresh beef steaks; a night spent dry-brining is part of that storage time, not a fresh start.
Before cooking, check for surface moisture and blot if needed. Do not automatically add another full layer of salt. Do not rinse the steak: USDA advises against washing raw beef because splashes can spread contamination.
Sources: ThermoWorks — grilled ribeye and overnight dry-brining (equipment manufacturer) · USDA FSIS — Beef From Farm to Table: refrigerated storage · USDA FSIS — Washing Food: Does it Promote Food Safety?
4. Decide when you want the pepper
Pepper does not have to go on at the same time as an overnight salt treatment. In its searing guide, ThermoWorks adds pepper just before the steak enters the pan. That is a straightforward option if you want it on the cooked exterior.
Another editorial option is to grind pepper over the steak after cooking and resting, or serve it at the table so each diner chooses the amount. There is no need to treat one timing as mandatory. Start lightly, then decide whether the next steak needs a stronger pepper presence.
Sources: ThermoWorks — How to Sear a Steak: surface preparation and pepper (equipment manufacturer)
5. Add flavor without doubling the salt
For a different direction, consider herbs, garlic or citrus zest. The Beef Checkoff’s culinary team publishes a lemon-oregano rub built around oregano, lemon peel, garlic and pepper, showing how a seasoning blend can add flavor without listing salt among its ingredients.
Our practical suggestion is to choose one direction for a meal: pepper-forward, herb-forward or a sauce served alongside. If you use a bottled blend, read its label. If you plan salted butter or finishing salt, leave room for that addition when deciding how heavily to salt the raw steak. Taste the fully cooked steak with its accompaniments before adding more.
Sources: Beef Checkoff culinary center — Lemon-Oregano Steak Rub (beef industry source)
6. Finish with a thermometer
Seasoning is a flavor decision; it does not verify doneness or make raw beef safe. USDA recommends cooking beef steaks to at least 145°F, measured before taking them off the heat, and resting them for at least three minutes. Follow any additional package instructions.
A browned crust tells you what happened at the surface. Check the center with a food thermometer, then use a clean plate and utensils for serving. The useful habit is repeatable: measure, season, cook, check, rest and taste.
Sources: USDA FSIS — Safe Minimum Internal Temperature Chart · USDA FSIS — Washing Food: Does it Promote Food Safety?
Sources & further reading
Sources checked for this guide on October 13, 2026. Recommendations combine the cited information with Marrow’s practical editorial guidance.
- Diamond Crystal — kosher salt characteristics (salt manufacturer)
- ThermoWorks — grilled ribeye and overnight dry-brining (equipment manufacturer)
- USDA FSIS — Beef From Farm to Table: refrigerated storage
- USDA FSIS — Washing Food: Does it Promote Food Safety?
- ThermoWorks — How to Sear a Steak: surface preparation and pepper (equipment manufacturer)
- Beef Checkoff culinary center — Lemon-Oregano Steak Rub (beef industry source)
- USDA FSIS — Safe Minimum Internal Temperature Chart