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This Steak Seasoning recipe will have your family and friends declaring you the steak master! It can be whisked together in 5 minutes with pantry friendly spices, is easy to customize, eliminates MSG and anti-caking agents and stores for up to 6 months. Best of all, it elevates every juicy steak hot off the grill with its savory paprika, garlic-herb caramelized crust WITHOUT overpowering the steak!
Watch How to Make Steak Seasoning Recipe
- FLAVOR. The robust, crust of seasonings translates to stand-alone drool worthy steaks. Even my sauce-loving husband eats these steaks plain!
- BALANCED. The steak rub is packed full of aromatics, complex warm, earthy notes, sweet yet smoky nuances, and a kick of heat without overwhelming the beefy goodness.
- QUICK. Whisk the spices together in 5 minutes and reap the rewards for months.
- PANTRY FRIENDLY. You probably have everything you need right now!
- HEALTHIER THAN STORE-BOUGHT. Zero MSG, anti-caking agents, and other additives.
- LESS EXPENSIVE. Forget the gourmet spice rubs, this recipe is divine and less expensive, especially if you purchase bulk spices from Costco.
- 100% CUSTOMIZABLE. Make this recipe perfect for YOU! Watching your sodium? Reduce the salt. Like heat? Add more cayenne, etc.
- Kosher salt: KOSHER salt is a must for steaks because it aids in dry brining (see FAQs), doesn’t clump like table salt, enhances all the seasonings, tenderizes the steak, and creates a beautifully crispy seared crust by drying out the exterior.
- Garlic powder: is made from dehydrated garlic and lends the signature, garlicky flavor that compliments the beefy richness.
- Onion powder: is dehydrated, ground onion to bring the aromatic flavor.
- Black pepper: adds a peppery kick without the fiery heat.
- Cayenne pepper: this will not make the steak rub spicy, but adds just a kick of heat to bring all the flavors forward.
- Smoked paprika:isrich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires then crushed. It is not spicy, just flavorful.
- Paprika: traditional paprika is used in combination with smoked paprika to add additional flavor without overpowering the steak with smoky notes.
- Chili powder INTERNATIONAL WARNING:American Chili powder is a blend of chilies, spices and herbs with a ratio of one-part cayenne to seven parts the other spices. Chili powders sold in other parts of the world, however, are 100% chili pepper/cayenne and 8X hotter than American chili powder! So, please use American-style chili powder to make this recipe or your mouth will be on FIRE!
- Ground coriander: mild, slightly sweet with hints of citrus to brighten the steak spice rub recipe.
- Dried thyme: the minty earthiness with sharp grass, wood, and floral notes cuts through the warm spices.
- Dried rosemary: piney, peppery, lemony, and woodsy with hints of citrus, lavender, sage, and mint to compliment the robust seasonings.
- Cayenne pepper substitute: substitute with 1-2 tablespoons red pepper flakes, 1 ½ teaspoon ancho chile powder or 1 teaspoon chipotle chile pepper.
- Paprika substitute: if you don’t own smoked paprika, substitute with regular paprika. However, I would not substitute regular paprika with smoked paprika unless you’re looking for more smoky, Cajun flavoring.
- Chili powder: may be omitted completely. Add an extra pinch of cayenne.
- Ground coriander substitute: may be substituted with 1 teaspoon ground cumin.
- Rosemary substitute: may be substituted with dried oregano.
- Add brown sugar: 1 tablespoon may be added for additional sweetness. I recommend additional cayenne to balance the sweetness.
- Add ground mustard: Add 1 teaspoon for a pleasant sharpness.
- Add ground cumin:is warm, earthy, nutty, with a hint of both sweet and bitter.
- 1. Step 1: Measure. Add all of the steak rub seasonings to a small bowl.
- 2. Step 2: Combine. Whisk the seasonings together until they are thoroughly combined.
- 3. Step 3: Use or Store. Use the steak seasoning recipe immediately and/or store any remaining rub in an airtight container for later use.
how to season steak
1. Elevate the steaks. Transfer the steaks to a cooking rack placed over a baking sheet. This allows even circulation around the steaks so the exterior can dry out and create that coveted crispy crust.
2. Apply the spice rub: Season the top, bottom and sides of the steaks with the spice rub (skip fat lined sides). Sprinkle the spices with your fingers about 12 inches above the steak for even distribution. Start with a light hand and add additional seasoning as needed – remember you can always add more, but it’s more difficult to take away!
3. Pat the seasoning in: Use the palm of your hand or fingers to pat in the seasonings so they stick and don’t fall off when the steak is flipped or moved. Avoid rubbing the seasoning because this causes clumps, and unevenly seasoned areas.
4. How much seasoning to use: The amount of seasoning will depend on the cut of steak, thickness of steak and personal preference, but the general rule is about 1 tablespoon per pound of steak.
- Adjust measurements to taste: Bump up the garlic, add more or less cayenne, increase the rosemary, etc.
- Pay attention to the brand of Kosher salt: Morton’s brand has compact, denser crystals, so you will only need 2 tablespoons. Diamond Crystal has lighter, looser crystals, so you will need 3 ½ tablespoons.
- Scale up or down:This steak rub recipe is perfect to make in bulk because it lasts for so long. Double triple, quadruple, the recipe by increasing the quantity on the sliding scale in the recipe card. Alternatively, scale the recipe down if desired.
- Apply the seasoning early. It’s best to season steak 60-90 minutes ahead of grilling to allow for dry brining in which the salt dissolves the seasonings and carries them deeper into the steak. If you don’t have this kind of time, season immediately before cooking. You should NOT add the steak rub early and let the steaks rest if you don’t have 60 minutes, or only a partial brine will be accomplished and the surface of the steaks will be wet. (Read more in FAQs Section)
- Pat the steak rub. Pat, don’t rub the seasonings around or they will clump on the surface of the meat.
- Meal Prep: Steak can be spice rubbed up to 48 hours ahead of time on a baking rack, refrigerated uncovered, then allowed to rest at room temperature for 60 minutes before grilling
- The rub isn’t just for steak! This “steak rub” is also fantastic on grilled chicken, chicken wings and pork.
- Steak rub: The obvious choice is to season any cut of steak with the rub before grilling or searing.
- Roast rub: Season chuck roast, brisket, or any other cut of beef with the steak seasoning before searing, then continuing to braise, oven roast, smoke or grill.
- Pork rub: Season pork chops before grilling or pan searing, pork shoulder before searing and braising or pork loin or pork tenderloin before searing and oven roasting or slow cooking.
- Chicken: Apply to chicken breasts, thighs, or chicken wings for instant flavor before cooking.
- Add to a marinade: Make a quick wet rub marinade by whisking together 1 tablespoon seasoning, 2tablespoonsolive oil, zest and juice of one lime and 1tablespoonreduced sodium soy sauce. Use for 1 to 1 ½ pounds of protein.
- Vegetable seasoning: This steak seasoning is fabulous with sautéed peppers and onions, roasted withcauliflower,potatoes,butternut squash,sweet potatoes,broccoli,etc. and sprinkled on any of your favorite skillet veggies.
- Rice: Add a sprinkling to your favorite rice to pump it with flavor. You can also go with low carb cauliflower rice or quinoa.
- Beans: Flavor black beans, kidney beans, green beans, etc. with a dash of seasoning.
How to store Steak Rub
This steak seasoning recipe will make about 10 tablespoons, which is perfect to fit in an empty spice jar, small sealable bag or any airtight container. Once your seasoning is secure, label and store it in a cool, dry place away from heat and moisture like the pantry.
How long will steak seasoning recipe last?
If you make this steak seasoning recipe with newly purchased spices, it last up to 1 year, but will gradually lose potency over time. If you if make the recipe with spices that have been sitting in your pantry for a while, it will last closer to 6 months.
As a general rule, ground spices will last for about 2 to 3 years and dried herbs for 1 to 3 years. So, this steak rub recipe will last as long as your oldest spice is fresh.
Best Seasoning for Steak FAQs
Should I oil or season steak first?
When preparing a steak, season the steak before adding any oil or fat. This allows the seasonings to penetrate the meat and the kosher salt to work its dry brining magic, including drying out the surface of the steak for better browning. Once the steak is seasoned, you can grease the grill with vegetable oil or add it to a cast iron skillet to sear, then add butter to baste if desired.
How long do you leave a rub on a steak?
Steak seasoning should either be applied:
1. Just before grilling (no longer than 3 minutes (not ideal). This will create a solid crust on the steak, but will not promote tenderization or pull the flavor through the steak.
2. 60-90 minutes before grilling while the steak comes to room temperature.
3. Up to 24 hours before grilling, refrigerating the seasoned steak on a baking rack, uncovered, then bringing to room temperature before grilling.
Options 2 and 3 will create the most tender, deeply flavored steaks through a process called dry brining. This simply means the salt in the steak rub pulls the moisture from the steak to the surface of the meat (the steak will look wet) where it mixes with the seasonings, dissolves the salt, then pulls the seasoning solution back into the meat for deep seasoning (see below).
You should NOT add the steak rub and let it sit unless you have 60 minutes, otherwise, the salt will pull the moisture from the meat onto the surface without having time to reabsorb back into the meat.
Will a dry rub tenderize a steak?
A dry rub will tenderize steak if:
1. It contains kosher salt
2. Is allowed to rest on the steak for at least 60 minutes, up to 24 hours.
This will result in a process called dry brining which accomplishes three goals:
1. Deep seasoning: the moisture of the steak breaks down the kosher salt and other water-soluble elements in the seasoning on the surface of the meat. This glaze eventually seeps back and penetrates deep into the meat as the salt moves from an area of high concentration (the surface of the beef) to a lower concentration (inside the beef), resulting indeeply flavored steak.
2. Tenderizes: the salt breaks down the cell proteins so they can no longer contract when cooking which allows the cells to hold onto more water resulting in juicier steak..
3. Golden crust: the salt draws the moisture into the beef, and away from the surface, resulting in a drier surface which has a quicker and deeper Maillard reaction, unlocking complex flavors and creating a crispy, golden seared crust– the hallmark of any well-cooked steak.
How much steak seasoning do I need for one steak?
You will need 1 tablespoon of steak seasoning per pound. Depending on the size of your steak, such as New York Strip, top sirloin and similarly sized steaks, this is about ¾ tablespoon per steak. Of course, you can always use more or less to suit your personal preferences.
How can I tell if my steak seasoning recipe is still fresh?
To see if your steak seasoning is still fresh, pay attention to the appearance and smell. The spices should be as vibrant as when they were whisked together. If they are starting to fade and look dull, your seasoning may be starting to lose flavor.
If you suspect your blend is going stale, it’s time for the sniff-test. Crush or rub a small amount in the palm of your hand. It should smell bright and fragrant. If the scent is weak and the flavor is lackluster, then it’s time to whip up a new batch.
Looking for more Steak Recipes?
grilled sirloin steak
flank steak
New York strip steak
carne asada
tri tip
beef kabobs
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©Carlsbad Cravingsby CarlsbadCravings.com
Steak Seasoning
This Steak Seasoning recipe will have your family and friends declaring you the steak master! It can be whisked together in 5 minutes with pantry friendly spices, is easy to customize, eliminates MSG and anti-caking agents and stores for up to 6 months. Best of all, it elevates every juicy steak hot off the grill with its savory paprika, garlic-herb caramelized crust WITHOUT overpowering the steak!
Servings: 10 tablespoons
Total Time: 5 minutes mins
Prep Time: 5 minutes mins
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Ingredients
- 32 grams coarsekosher salt (2 TBS of Morton's or 3 ½ TBS of Diamond Crystal)
- 2 Tablespoons garlic powder
- 1 TBS EACH regular paprika, smoked paprika, onion powder, chili powder
- ½ TBS EACH (1 ½ tsps) pepper, dried rosemary, dried thyme, ground coriander
- 1/2 teaspoon cayenne pepper (will not be spicy, add more for spicy)
Instructions
Make seasoning: Whisk all of the seasonings together in a small bowl.
To use: Elevate steaks on a baking rack placed over a baking sheet. Liberally sprinkle steak seasoning on all sides of the steak (top, bottom and sides) and pat into the meat (don't rub). Use approximately 1 tabelspoon per pound of steak.
Dry brine: For the best steaks, let them rest once seasoned for 60-90 minutes uncovered at room temperature, until the kosher salt dissolves and the steaks look dry.
To store: Store steak seasoning in an airtight container for up to 6 months.
Video
Notes
- Substitution: The coriander can be omitted if you don’t keep it stocked or swapped with 1 teaspoon ground cumin.
- Caution: You should NOT add the steak rub early and let the steaks rest if you don’t have 60 minutes, or only a partial brine will be accomplished and the surface of the steaks will be wet. (Read more in FAQs Section). Instead add the steak rub immediately before cooking (within 3 minutes).
- Meal Prep: Steak can be spice rubbed up to 48 hours ahead of time on a baking rack, refrigerated uncovered, then allowed to rest at room temperature for 60 minutes before grilling.
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