If you love steak, you know that the right seasoning can turn a good steak into a great steak. Our homemade steak seasoning is bold, balanced, and built to enhance the natural flavor of beef without overpowering it.
Made with simple pantry ingredients, our seasoning blend isn’t just for steaks; it’s great on burgers, veal chops, and pork chops.
Inspired by classic American steakhouse flavors, our blend pulls from traditional dry rubs used on grilled and pan-seared beef.
Steak seasoning blends became popular as American steakhouses gained traction in the late 19th and early 20th centuries. While early cuts were seasoned simply with salt, coarse black pepper, and aromatic herbs, steakhouses began developing their own special blends.
Making your own steak seasoning gives you control over the ingredients. If you want it less spicy or salty, it’s an easy fix. And when you make your own steak seasoning, you know it will be fresh.
If you enjoy making your own seasoning and dry rubs, try our homemade poultry seasoning. Perfectly blended for chicken, turkey, and game birds. For a different flavor profile, our Montreal steak seasoning offers bold, versatile flavors that work well on any cut of steak.
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Ingredients
Gather the ingredients to prepare our homemade steak seasoning recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Spicy Steak Seasoning: Add cayenne or crushed red pepper flakes.
Low-Sodium Version: Reduce salt and increase garlic and herbs.
Smoky Blend: Add smoked paprika or chipotle powder.
Coffee Steak Rub: Add finely ground espresso for umami and crust development
Tex-Mex Blend: Add cumin and chili powder.
Steakhouse Blend: Add toasted coriander and fennel seeds for steakhouse aromatics.
How to Make Steak Seasoning
Follow my simple step-by-step instructions to learn how to make steak seasoning just like your favorite steakhouse.
Add the thyme, garlic powder, onion powder, sweet paprika, brown sugar, salt, black pepper, and mustard powder to a small bowl.
Combine the seasonings thoroughly to create our steak seasoning (dry rub).
Chef Tips
Grind black pepper fresh for the best flavor.
Use kosher salt; table salt is too fine and overwhelms the meat.
Pat steaks dry before seasoning for a better crust
Dry-brining enhances moisture retention and crust formation.
Season early: 40 minutes before cooking for best absorption, and don’t forget the edges. The flavor should surround the steak.
So, skip the overpriced jars. Our homemade steak seasoning delivers flavor without filler, because if you’re going to spend money on a steak, you need to season it like you mean it.
Serving Suggestions
How to Store
Store in an airtight jar up to 6 months. Keep away from heat and light. If it starts smelling flat, it is flat. Throw it out and make a fresh batch.
Recipe FAQs
Depending upon how heavy-handed you are. If you use about two teaspoons per steak (1 teaspoon on each side), this will make enough seasoning for 4-6 steaks. I usually make it in double batches, so I always have some ready.
No, you don’t. Sugar is a flavor enhancer, and won’t make the steak sweet. It just helps bring out the natural beef flavor.
Absolutely. While this was designed to season a steak perfectly, it also makes an excellent seasoning for chicken, pork, and vegetables.
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Best Steak Seasoning Recipe
Our easy homemade steak seasoning delivers great flavor using simple pantry ingredients. It’s the perfect seasoning for grilling, pan-searing, and roasting your favorite cuts of beef.
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Ingredients
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Instructions
Add the thyme, garlic powder, onion powder, sweet paprika, and brown sugar to a small bowl along with salt, black pepper, and mustard powder.
Mix the seasonings to combine them thoroughly into a steak seasoning (dry rub).
Add the seasoning to your steak or beef recipe and let it rest for 30 minutes to come to room temperature.
Notes
Spicy Steak Seasoning: Add cayenne or crushed red pepper flakes.
Low-Sodium Version: Reduce salt and increase garlic and herbs.
Smoky Blend: Add smoked paprika or chipotle powder.
Coffee Steak Rub: Add finely ground espresso for umami and crust development
Tex-Mex Blend: Add cumin and chili powder.
Steakhouse Blend: Add toasted coriander and fennel seeds for steakhouse aromatics.
Chef Tips:
Grind black pepper fresh for the best flavor.
Use kosher salt; table salt is too fine and overwhelms the meat.
Pat steaks dry before seasoning for a better crust
Dry-brining enhances moisture retention and crust formation.
Season early: 40 minutes before cooking for best absorption, and don’t forget the edges. The flavor should surround the steak.
Serving Suggestions
How to Store:
Store in an airtight jar up to 6 months. Keep away from heat and light. If it starts smelling flat, it is flat. Throw it out and make a fresh batch.
How many steaks will the recipe season?
Depending upon how heavy-handed you are. If you use about two teaspoons per steak (1 teaspoon on each side), this will make enough seasoning for 4-6 steaks. I usually make it in double batches, so I always have some ready.
Do I have to use brown sugar?
No, you don’t. Sugar is a flavor enhancer, and won’t make the steak sweet. It just helps bring out the natural beef flavor.
Can I use this on things other than steaks?
Absolutely. While this was designed to season a steak perfectly, it also makes an excellent seasoning for chicken, pork, and vegetables.
Nutrition
Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 876mgPotassium: 90mgFiber: 1gSugar: 2gVitamin A: 518IUVitamin C: 3mgCalcium: 25mgIron: 1mg
