Great steaks do not have to have brining (wet or dry). They do not require sophisticated rubs. They (ordinarily) do not want marinades. Very good chops may will need some of these factors, but both generally want some seasoning—at the very least a healthful sprinkling of salt. And I like to make guaranteed that salt gets on all sides, which includes the edges, specifically the edges that comprise a excellent little bit of excess fat. (Do you consume the pieces of browned unwanted fat on a steak? I constantly have, but seemingly some folks obtain that “weird” or “gross.”)
In any case. When you sprinkle a powdered or crystalized flavoring agent on the top and bottom of a steak, chop, or some other thick rectangle-ish mass of meat, you reduce some of that salt, sugar, or or else flavored powder to the chopping board by way of imprecision. This is not your fault—you’re only human, and shakers are fairly haphazard in their function.
Likely on to period the edges of mentioned steak or chop by dispensing your salt or other flavoring agent directly from the shaker just benefits in even more decline, as the target is now even narrower than it was initially, and a shaker is—again—not the most specific delivery process.
Rather of undertaking that—and wasting delightful salt—just grab your steak or chop and dab its edges in the salt and seasoning you by now missing to the slicing board though you were seasoning the leading and base. This way all sides—including the fatty ones that brown so gloriously—get their share of salt and seasoning, without losing any of that salt or seasoning.