Steak Seasoning

Confession: I use this on chicken more than I use it on steak. It’s amazing on steak, of course, but we just eat chicken more. And I can’t get enough of this seasoning, so why wait until we’re having steak to sprinkle this on our dinner?

Whether you cook the steak on the grill, in a cast iron skillet or grill pan on the stove, or in your air fryer (yes, you can air fry steaks!), this steak seasoning is the one simple trick that takes any steak dinner to the next level.

There are endless ways to make steak seasoning but this is my spin on it. It starts with a base of kosher salt (salt, after all, is the ultimate flavor enhancer!) and freshly ground black pepper which adds a nice warmth. Then I add my own special concoction of herbs and spices to the seasoning making it savory, smoky, earthy, and herbaceous. The combination adds depth and complexity to the flavor of steak, making it even more delicious!

Homemade Steak Seasoning

Pantry ingredients. If you cook often, you probably have all the ingredients you need to make this recipe in your pantry already. This makes it much more economical than store-bought seasoning blends and if your spices are fresh, the taste is exceptional.

So much flavor. Steak is good but it really comes alive when you add the right seasonings—and this blend has all of them!

Easy to use. Just add the seasoning to both sides of the steak and then cook it as you normally would. It creates a nice crust on the outside, similar to blackening seasoning.

Great for gifting. Pair steak seasoning with other homemade seasonings like salmon seasoning and BBQ rub and you’ve got the perfect gift for the grilling enthusiast in your life.

Ingredient Notes

• Kosher salt: I always use kosher salt for cooking. It’s less-refined and doesn’t have additives like iodine. There’s less of a tendency to oversalt because of the larger sized crystals.
• Ground black pepper: For the most flavor, use freshly ground black pepper rather than buying it ground in the jar or can.
• Garlic powder and onion powder: Dehydrated and then pulverized into a fine powder, garlic powder and onion powder add a savory base of flavor to the seasoning. Please don’t confuse them with garlic salt or onion salt which are mostly salt with a little flavor added.
• Paprika and smoked paprika: Paprika brings an earthy flavor to the table and smoked paprika adds that smoky element. Don’t substitute anything for the smoked paprika; it’s essential for the best flavor.
• Thyme and rosemary: Both are woody herbs that pair exceptionally well with steak. Dried herbs are easy, inexpensive, and convenient

How to Make Steak Seasoning

Combine. It’s so easy. Simply measure out each spice and herb, and add all of the ingredients to a jar or bowl.

Mix. Stir everything together, or put the lid on the jar and shake it.

Use. Apply a generous amount to steak before cooking. I recommend patting the steak dry with paper towels first and then rubbing the seasoning into the meat with your fingertips. This helps the seasoning stick better so you can get a nice crust.

Tips for Using Steak Seasoning

• Start by knowing how to cook steak. No seasoning can overcome a poorly cooked steak! In addition to grilling and stovetop cooking, you can use this seasoning to make air fryer steak bites or this oven-baked steak sheet pan dinner.
• Use it beyond steak. Don’t limit this seasoning to steak alone—try it on pork chops, chicken, or even roasted vegetables for some amped up flavor. (I think it would be amazing on roasted asparagus!)
• Make compound butter. If you like adding a pat of butter to your steak, this seasoning also makes an awesome compound butter. Let the butter soften at room temperature, then mix in the seasoning, form the butter into a log on a piece of plastic wrap, and wrap it up and refrigerate until it’s solid. (You can use this compound butter on Instant Pot corn on the cob, too.
• Add spicy heat. Mix in cayenne to make a spicy steak seasoning.

Storage

Store your homemade seasoning in the pantry or another place where it’s protected from heat, moisture, and light. Dried seasoning blends don’t spoil, but they will lose flavor as time goes on, so I recommend using it within 6 to 12 months. If you don’t think you’ll use it all in this time, you can always scale down and make a smaller batch.