Ultimate Homemade Steak Seasoning Recipe
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 2 teaspoons dried rosemary leaves
- 2 teaspoons dried thyme leaves
Instructions
- Combine all seasoning ingredients in a medium mixing bowl.
- Whisk together until evenly distributed and well blended.
- Transfer to an airtight storage container or jar.
- Apply generously to steaks before cooking, pressing gently into the meat surface.
- Store remaining seasoning in a cool, dry place for up to 6 months.
There’s something truly satisfying about creating your own spice blends, especially when it comes to steak. After years of buying expensive store-bought seasonings that never quite hit the mark, I decided to craft my own signature steak seasoning recipe. What started as a simple experiment in my kitchen has become the go-to blend that transforms ordinary steaks into restaurant-quality meals right at home.
I remember the first time I made this seasoning blend. It was a Saturday afternoon, and I had beautiful ribeye steaks waiting in the refrigerator, but my usual seasoning jar was empty. Instead of running to the store, I opened my spice cabinet and started combining what I had on hand. The result was absolutely incredible – better than anything I’d ever purchased.
This particular combination of seven simple ingredients creates a perfect balance of flavors that enhances rather than masks the natural taste of beef. The kosher salt and coarsely ground black pepper form the foundation, providing that essential savory base that every great steak seasoning needs. But it’s the addition of garlic powder and onion powder that really brings depth to the blend, creating those rich, aromatic notes that make your mouth water before you even take a bite.
The smoked paprika is where this seasoning really shines. It adds a subtle smokiness that makes every steak taste like it was cooked over an open flame, even if you’re just using a regular grill or cast iron pan. I’ve experimented with regular paprika, but the smoked version brings something special to the table – a warmth and complexity that elevates the entire blend.
What I love most about the herbs in this recipe is how they brighten everything up. The dried rosemary provides an earthy, piney flavor that pairs beautifully with beef, while the thyme adds a gentle, floral note that keeps the seasoning from being too heavy. These herbs transform what could be a basic salt-and-pepper mixture into something truly extraordinary.
Making this seasoning is ridiculously simple – it takes about five minutes from start to finish. I just combine everything in a bowl, whisk it together, and transfer it to a glass jar. The hardest part is remembering to make a double batch because this stuff disappears quickly in our house. We use it on everything from thick ribeyes to thin sirloin strips, and it works beautifully every time.
The key to using this seasoning effectively is being generous with it. Don’t be afraid to really coat your steaks – the seasoning needs to create a flavorful crust that complements the meat’s interior. I usually apply it about 20 minutes before cooking, which gives the salt time to penetrate the surface and start breaking down the proteins for maximum tenderness.
I’ve found this blend works wonderfully on cuts beyond just steak too. It’s fantastic on pork chops, gives chicken thighs incredible flavor, and even makes roasted vegetables taste amazing. My family has started requesting it for everything, which is why I now keep multiple jars on hand.
One thing I learned through trial and error is the importance of using quality ingredients. Fresh garlic powder and onion powder make a noticeable difference compared to old, stale versions sitting in the back of your spice cabinet. The same goes for the dried herbs – if your rosemary and thyme have been sitting around for years, it’s worth investing in fresh bottles.
Storage is crucial for maintaining the seasoning’s potency. I use airtight glass jars and keep them in a cool, dark place away from the stove. Properly stored, this blend maintains its full flavor for up to six months, though in my house it rarely lasts that long.
What really sets this homemade version apart from store-bought alternatives is the control you have over each ingredient. If you prefer less salt, you can reduce it. Want more heat? Add some cayenne pepper or red pepper flakes. The beauty of making your own seasoning is the ability to customize it to your exact preferences.
I’ve shared this recipe with friends and family, and everyone who tries it ends up asking for the measurements. There’s something deeply satisfying about watching someone take their first bite of steak seasoned with this blend – their eyes always light up with that “wow” moment that tells you you’ve created something special.
The cost savings are substantial too. A small jar of quality steak seasoning at the grocery store can cost anywhere from eight to fifteen dollars, while making this blend at home costs a fraction of that amount. Plus, you get the satisfaction of knowing exactly what’s going into your food, without any mysterious additives or preservatives.
This seasoning has become such a staple in our kitchen that I often make extra batches to give as gifts. I transfer the blend to small mason jars, add a handwritten label, and include the recipe card. It’s become one of my most requested homemade gifts, especially around grilling season.
Whether you’re grilling outdoors, cooking in a cast iron skillet, or even finishing steaks in the oven, this seasoning blend delivers consistent, delicious results. It’s become the secret weapon that makes every steak dinner feel special, transforming a simple weeknight meal into something that feels celebratory and indulgent.
