This is a great tip for seasoning your meat
Are you looking for the best way to season your meat? Then you won’t want to miss this brilliant tip from chef Adam Ragusea. While cooking his steak, he does everything but follow the standard way of seasoning meat. He sprinkles herbs, garlic and pepper over… his cutting board?! Sounds strange? Uh, yes. But keep reading, because this technique is brilliant—and you’ll want to try this tip immediately.
The ‘cutting board seasoning technique’
As I write this, I’m in South America. More or less next to Argentina, and any carnivore already knows: the meat here is incredible. The quality is so good that it doesn’t need much to shine. Still, I was looking for some extra tips for seasoning my meat, and that’s how I came across a video that is both crazy and brilliant. Let’s call it the ‘cutting board seasoning technique.’
Why seasoning on your cutting board works
Meat that’s resting absorbs flavors and aromas, and that’s exactly what chef Ragusea does. While his steak is cooking nicely, he mixes grated garlic, chopped rosemary and a little lemon juice on his cutting board. Then he adds some butter, a generous twist of freshly ground pepper and a pinch of salt. What happens next is magical. As soon as the steak is almost perfect, he places it on the cutting board, on top of the flavorings. The butter melts, the rosemary softens and the garlic begins to smell delicious. When you watch and listen to Ragusea explain it, your mouth will start watering immediately.
Let the meat rest in its own juices
After a minute or so, Ragusea cuts his steak into thin strips and mixes them well so that the strips of meat are coated with the meat juices, rosemary, garlic and butter. While the meat rests, it absorbs all those wonderful flavors and aromas like a sponge. Don’t be surprised if you hear your stomach growl, even if you’re watching the video right after eating.
A warm plate is a must
Chef’s tip: if you place the steak on a cold plate, the meat cools down quickly. Make sure your plate is warm by holding it briefly under a hot tap and drying it quickly before placing the steak on it. Add some coarse sea salt and your steak is ready to serve. You can be sure you’ll never season your meat any other way again.
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