Vent: An old line cook told me to stop over-seasoning my steaks...

I worked a Friday dinner rush last month at this busy spot near downtown Austin... got yelled at by this crusty line cook named Ray. He said my steaks were drowning in rub and I was killing the beef flavor. First I was ticked off, he's like 60 years old and I been doing it my way for 3 years. But I tried his way the next shift - just salt and pepper, nothing else. The difference was wild, you could actually taste the meat instead of just spice. Now I only use a light hand on the seasoning for good cuts, and save the heavy stuff for cheaper meats. Anyone else get a tip from an old timer that totally flipped your cooking around?

3 comments

3 Comments

drewr1512d agoTop Commenter

Hey have you tried heavier seasoning but with a different rub mix?

wyatt13511d agoMost Upvoted

You know what, I used to think more seasoning was always the answer, but you just made me realize switching up the rub itself might be the key. Totally rethinking my whole approach now!

the_terry11d agoMost Upvoted

Used to be all about just piling on more of the same rub like it was a competition or something. But @wyatt135, hearing you switch it up made me realize I've been missing the whole point of layering different flavors. Honestly, I'm gonna have to try a totally different combo next time because you might be onto something.