The Ultimate Steak Seasoning Showdown: Board vs. Steak

Hey there, fellow food lovers! I’m Ryan from Ryan Maya Cooks, and my mission is simple: I want to help you cook more. Cooking is easy, it’s simple, and it’s fun. Food brings people together, and I believe you should cook every meal! If you’re new here, check out my YouTube channel for more laid-back, tasty cooking experiments and tips that’ll get you good at cooking.

Today’s Experiment: Where Should You Season Your Steak?

Alright, let’s get right into it. I’ve always wondered—does it actually matter if you season your steak before it hits the grill, or can you just season the cutting board and toss the steak on top after? So today, we’re putting both methods to the test with a couple of beautiful New York strip steaks. No fancy brands, no nonsense—just good steak and simple seasoning.

Step 1: Prepping the Steaks

Here’s what you’ll need:

• Two even-cut New York strip steaks

• Kosher salt

• Freshly ground black pepper

• Garlic powder

First, pat those steaks dry. Trust me, this is key for that perfect sear and crispy crust. Once they’re nice and dry, season one steak with a sprinkle of kosher salt, a good amount of black pepper, and a little garlic powder. Don’t be shy—make sure you get both sides, and pat those seasonings in so they stick.

The other steak? Leave it plain for now. We’re going to do something special with it later.

Step 2: Fire Up the Grill

Crank your grill to high. You want it hot—like, sizzling hot—so you get that beautiful sear. Lay your steaks down at a 45-degree angle for those classic grill marks. For steaks about an inch thick, go for roughly four minutes per side for a juicy medium rare.

Step 3: The Secret to Juicy Steaks—Resting

Once your steaks are off the grill, let them rest. Cover them with tinfoil for at least 10 minutes. This is the move that keeps them juicy inside.

Step 4: The Board Seasoning Experiment

Now for the fun part. After five minutes, take the plain steak and set it aside. On your cutting board, drop two knobs of butter right in the center. Sprinkle on some salt, cracked black pepper, and garlic powder—same seasonings as before. Place your hot steak right on top so the butter melts and all those flavors start mingling.

After the full 10-minute rest, slice that steak in half, then cut it into one-inch cubes. Swish those pieces around the board, mopping up all the melted butter and seasonings. You want every bite coated in that goodness.

Step 5: The Taste Test

Let’s slice up the other steak, the one we seasoned before grilling. Nice, uniform slices—look at that perfect medium rare!

Now, the moment of truth. First up, the board-seasoned steak: you get a hit of garlic, and the flavor is pretty solid. Then, the classic pre-seasoned steak: more of that beefy punch, super juicy, and honestly, it’s just banging.

For me? The original way—seasoning before grilling—takes the win for sure. But hey, both methods are tasty, so try them out and see what you think!

Want More Easy Cooking Experiments?

If you enjoyed this steak showdown, make sure to check out my YouTube channel, Ryan Maya Cooks. Remember, cooking is easy, it’s simple, and it’s fun.