Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

While a good steak, or a rack of lamb, or pork chops can be seasoned simply with just a generous sprinkling of salt and freshly cracked pepper, there are many ways to make it more interesting. Rub the meat with cracked coriander seeds, garam masala, and a little dried orange peel. Cook your meat with ghee or duck fat instead of olive oil. Or season it with a flaky smoked salt and serve it with Hot Green Chutney or Sweet and Smoky Tahini Sauce.

Use cuts of meat with the bone left in; this is a wonderful and easy way to add an extra boost of flavor when making broths and stews. For special events, consider splurging on dry-aged beef or lamb. Dry-aging allows the meat to become more tender and tasty. The meat’s exposure to air over a period of time dehydrates it and concentrates its flavor, while the natural enzymes in the tissue break down the protein and tenderize the meat.