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Giving Steaks More Flavor


Seasonings are generally used to bring out the natural flavor of the steak.

It is best to apply seasoning to steaks before cooking. Seasonings should be sprinkled on both sides of the steak lightly. (See 10 Tips for Perfect Grilling.)


Rubs are generally used to add flavors and surface texture to steaks. Rubs are usually coarser than seasonings and are applied much more liberally.

For best results, brush the steak with cooking oil before adding the rub. Spread out some of the rub on a clean plate and place the steak on the plate. Coat both sides of the steak with the rub by gently pressing the steak on the plate. Grill, broil or pan sear the steak to the desired doneness.


Marinades are used to add flavor to steaks as well as to tenderize. Marinades typically contain an acidic ingredient, which tenderizes tough cuts of meat.

Vinaigrette salad dressings are an easy, instant marinade or there are many different marinades available.

For easy cleanup, marinate steaks in large zip-closure seal plastic bags with ½ cup of marinade for each steak. Put the bag in the refrigerator and flip after a half-hour to ensure the steaks marinate evenly. Do not over marinate — this can lead to a mushy texture. Discard used marinade. Grill, broil or pan sear the steak to the desired doneness and place in a clean pan.   (See Handling Food Safely.)

Pour about a ¼ cup of the never used marinade over each steak and tent foil over the pan for about 10 minutes turning the steaks half way through. The hot steaks will draw in the marinade and the flavor. Serve.


Sauces are generally served on cooked steaks or on the side of cooked steaks to enhance and bring out flavors. There are many different sauces that go well with steaks, including demi-glace, butter sauce, horseradish sauce, smoky mustard sauce and more.

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     food·ie (fd)
     noun. Slang.  A person who has an ardent or refined interest in food; a gourmet.