Steak Meat Seasoning
A fast, pantry-staple steak seasoning blend with kosher salt, black pepper, garlic, onion, paprika, and herbs for a bold, steakhouse-style crust. Great on ribeye, sirloin, strip steaks, and even pork chops or chicken.
Equipment
- Spice grinder or coffee grinder
- Measuring spoons
- small mixing bowl
- Spoon or whisk
- Airtight container or jar
- Mortar and pestle (optional)
Ingredients
- 2 tablespoons kosher salt coarse kosher salt
- 1 tablespoon black pepper freshly ground if possible
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika use smoked paprika for extra depth (optional)
- 1 teaspoon brown sugar helps with caramelized crust
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon ground coriander optional
- 1/2 teaspoon dried rosemary optional, crush between fingers
Instructions
- If using whole spices (like peppercorns or coriander seeds), grind them in a clean, dry spice grinder until coarse.
- Add kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, chili powder, and dried thyme to a small bowl.
- Add any optional spices (red pepper flakes, ground coriander, dried rosemary). Stir or whisk 20–30 seconds until evenly mixed and no clumps remain.
- Transfer the seasoning to an airtight jar. Store in a cool, dry place and shake before each use.
- To use on steak: pat the steak dry, then season both sides with about 1–2 teaspoons per pound. Press the seasoning in. Let rest 15–20 minutes at room temperature (or season up to 24 hours ahead and refrigerate).
Notes
This blend keeps well for months when stored airtight and away from heat and light. Adjust heat by increasing or decreasing red pepper flakes. For a lower-sodium mix, reduce the salt slightly. The small amount of sugar helps create a deeply browned, caramelized crust when you sear or grill.
Nutrition
Calories: 5kcal | Protein: 0.2g | Sodium: 320mg