Debate: Do you season from above or do you get closer to the meat?

I was staging at a spot in Portland last month and the chef there insists on seasoning from like 18 inches up to get even coverage. But I've always done it from a few inches away so I don't miss the meat. Which side are you on and do you think it actually changes the flavor or is it just habit?

2 comments

2 Comments

nancy_owens1d ago

18 inches?? That is insane. I'd be worried about seasoning the whole counter instead of just the meat. One gust of wind from the walk-in and your salt is on the floor not the steak. The high drop method makes sense for like a big sheet pan of veggies where you want even coverage but for a single piece of protein it just feels wasteful. I need my salt to actually stick not fly away into enemy territory.

dixon.daniel1d ago

Yeah I learned that lesson the hard way seasoning a ribeye and half of it ended up on the cutting board. Now I drop from like 6 inches max and just use my fingers to spread it even.