Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavouring the steak before you cook it (or in the pan while it cooks), you can simply flavour the cutting board with seasoning, citrus, herbs, butter — anything you’d like. Rest the steak on the board, then slice it thin and toss it in its own juices and your flavourings. The meat will suck everything up and they will give it the best flavours!
Video by: Adam Ragusea