Steak Seasoning Recipe
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My Steak Seasoning recipe comes together in just 5 minutes and makes every grilled or pan-seared steak taste incredible. With coarse sea salt, peppercorns, and paprika, it adds the perfect savory depth. It is my go-to blend whenever I want a quick way to elevate any cut of meat.
It’s incredible how a few simple spices and herbs can take food over the top. If you’re interested in making a few yourself, then you must try my homemade blackened seasoning or my homemade garam masala.
Steak Seasoning
Steak seasoning is a simple mix of dry herbs and spices used to season a steak or cut of beef before cooking. There are countless versions out there with all kinds of flavor profiles. The most common one you have probably heard of is Montreal steak seasoning, but my recipe uses some of the same ingredients with a completely different flavor profile.
What I love about this seasoning is how easy it is to make it your own. Want more spice? Toss in extra pepper or paprika. Crazy about garlic or onion? Go ahead and add another teaspoon or two. It is your steak, so make it taste exactly how you like it.
You will probably love that most of these herbs and spices are already sitting in your pantry. I’m not trying to brag, but this steak seasoning really does taste amazing.
Ingredients and Substitutions
- Salt – I always use coarse sea salt in my cooking and baking.
- Pepper – Whole peppercorns are best to use. You can also use an assortment of red, pink, green, white, and black.
- Garlic – I prefer to use garlic granules.
- Coriander – Whole coriander seeds add some incredible flavor to this seasoning.
- Onion – I like to use onion granules.
- Thyme – Dry thyme is what is used.
- Rosemary – You will need dry rosemary leaves for this.
- Celery – I like adding celery seed to the mix because celery, in general, goes so well with beef.
- Paprika – This will add a hint of smoky flavors to the seasoning blend.
- Sugar – Brown sugar will help bring a touch of sweetness and help in the caramelization process when cooking it.
How to Make Homemade Steak Seasoning
Add the ingredients: First thing I do is add all the ingredients to a mortar or an electric spice grinder.
Grind the spices: I grind the spices in the grinder or use a pestle until they are finer, leaving a few small chunks of herbs and spices for texture.
Store or use: I either use the seasoning right away or cover it and store it for later.
Chef Tip + Notes
I highly recommend for making my Steak Seasoning to use the freshest herbs and spices you can find. Fresh ingredients bring a richer aroma and a fuller flavor, and they make the seasoning stand out every time I use it on a steak.
- Grinding: I grind the blend just enough to mix it while keeping a few small chunks for texture.
- Seasoning levels: I adjust the salt and pepper depending on the cut of steak I am cooking.
- Batch size: I often make a larger batch so it is ready for quick weeknight meals or grilling.
- Extra spices: I sometimes add a teaspoon each of cumin, ground mustard, or red pepper flakes for a twist.
- Powder swap: I use powder instead of granules for onion and garlic when I want a finer blend.
Steaks To Use This Seasoning
I love using this steak seasoning on a juicy New York strip steak and serving it with roasted beets for a balanced meal. It is also fantastic on a picanha steak alongside a fresh panzanella salad for a lighter pairing.
For special occasions, I season a tomahawk steak generously and serve it with creamy mashed potatoes. This combo never fails!
Make-Ahead and Storage
Make-Ahead: You can make this homemade steak seasoning for several days or weeks before you’re ready to use it.
How to Store: Put in an airtight container and store in a cool dark place for up to 6 months.
More Rub Recipes
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Steak Seasoning Recipe
Ingredients
- 3 tablespoons coarse sea salt
- 2 tablespoons whole peppercorns
- 2 teaspoons paprika
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- 1 tablespoon dry thyme
- 1 tablespoon dry Rosemary
- 2 tablespoons brown sugar
- 1 ½ teaspoons celery seeds
- 1 ½ teaspoons coriander seeds
Instructions
- Add all the ingredients to a mortar or electric spice grinder.
- Grind or use a pestle to grind down the spices until it becomes finer. It is ok if there are still some small chunks of herbs or spices.
- Use or cover and store.
This recipe is more of Chef Billy’s magic. We love it and I almost always have all the ingredients on hand. I also think it’s great with almost anything beef-roasts, burgers, you name it. Thanks Chef!
So glad you enjoyed it! Thank you!