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When Grilling Meat

Before throwing that steak, burger, breast, etc., on the grill you need to season the meat.

All it takes is some salt and pepper on both sides and a couple minutes to marinate while the grill heats up.

(Sea or Kosher salt and fresh-ground black pepper are preferred for the best flavor over table salt and pre-ground pepper.)

Instead of tasting flat—if you don’t season—or of raw salt and pepper—which you might expect—the end result will taste rounder, more complex, and ultimately more beef-y (or chicken-y, etc., as appropriate).

Don’t rub the meat with oil. There are several reasons you might be tempted: to prevent the meat from sticking to the grill, to add flavor, to help the seasoning adhere to the meat, etc.

The problem is that salt and pepper don’t dissolve in oil like they do in the natural, water-based, juices of the meat. The end result will taste of raw salt and pepper.

Meat shouldn’t stick to the grill. If you are really worried that it will, rub the grill with oil just before dropping the meat.

Quality cuts of meat will have enough inherent juice and fat to be adequately, naturally flavorful. If you think you really need to add flavor, create a sauce to be served beside the meat.

The seasoning should naturally adhere to and dissolve into the meat. The only reason it may not is because you’ve patted the meat dry (don’t do that!) or it’s frozen (thaw it!).