Oh, the sizzle of a perfectly seasoned steak on the grill! If you’re looking to transform your weeknight dinners or weekend cookouts from simple to spectacular, you’ve come to the right place. We’ve gathered 18 bold, savory seasoning blends that promise to elevate your steak game. Get ready to discover your new favorite flavor—let’s dive into these deliciously bold recipes!
Garlic Herb Steak Seasoning
Beneath the sizzle of a perfectly seared steak lies a secret: a simple yet transformative blend of garlic and herbs that elevates humble cuts to restaurant-worthy status. This aromatic seasoning, a staple in any discerning cook’s pantry, promises to unlock deep, savory flavors with minimal effort, turning your weeknight dinner into a culinary event.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons kosher salt (for balanced seasoning)
– 1 tablespoon freshly ground black pepper (adjust for heat preference)
– 2 tablespoons garlic powder (not garlic salt)
– 1 tablespoon dried rosemary, crushed (releases more flavor)
– 1 tablespoon dried thyme
– 1 teaspoon smoked paprika (adds a subtle smoky depth)
– 4 (8-ounce) ribeye steaks, 1-inch thick (bring to room temperature for 30 minutes before cooking)
– 2 tablespoons high-smoke-point oil, such as avocado or grapeseed oil
Instructions
1. In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons garlic powder, 1 tablespoon crushed dried rosemary, 1 tablespoon dried thyme, and 1 teaspoon smoked paprika. Stir with a fork until fully blended, ensuring no clumps remain. Tip: For a finer texture, pulse the dried herbs in a spice grinder before mixing.
2. Pat the 4 ribeye steaks completely dry with paper towels on all sides to ensure a proper sear.
3. Generously coat both sides of each steak with the prepared garlic herb seasoning, pressing it gently into the meat to adhere.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3 minutes until very hot. Tip: A drop of water should sizzle and evaporate immediately when the pan is ready.
5. Add 2 tablespoons of high-smoke-point oil to the hot pan and swirl to coat the bottom evenly.
6. Carefully place the seasoned steaks in the pan, leaving space between them to avoid steaming. Do not overcrowd; cook in batches if necessary.
7. Sear the steaks without moving them for 4–5 minutes, until a deep brown crust forms on the bottom. Tip: Resist the urge to flip early—this builds flavor and texture.
8. Using tongs, flip each steak and cook for an additional 4–5 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer inserted into the thickest part.
9. Transfer the steaks to a cutting board and let them rest, uncovered, for 5–7 minutes to allow juices to redistribute.
10. Slice the steaks against the grain and serve immediately.
Captivatingly aromatic, this seasoning creates a savory, crackling crust that gives way to tender, juicy meat infused with garlic and earthy herbs. Consider serving the sliced steak over a bed of creamy mashed potatoes or alongside a crisp arugula salad with shaved Parmesan for a complete, elegant meal.
Smoky Coffee Rub Steak Seasoning
Luxuriate in the bold, sophisticated flavors of a steak elevated by a rich coffee rub, where deep, smoky notes from ground coffee beans mingle with aromatic spices to create a crust that’s both complex and irresistibly savory. This seasoning blend transforms a simple cut into a gourmet centerpiece, perfect for impressing guests or indulging in a special weeknight dinner. Its elegant balance of earthiness and warmth makes it a standout choice for any occasion.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons finely ground coffee (use a dark roast for deeper flavor)
– 1 tablespoon smoked paprika (or regular paprika if unavailable)
– 1 tablespoon brown sugar (light or dark, packed)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt (adjust based on steak thickness)
– 1/2 teaspoon black pepper (freshly ground for best aroma)
– 2 tablespoons olive oil (or any neutral oil like avocado oil)
– 4 ribeye steaks, about 1 inch thick (or substitute with strip steaks)
Instructions
1. In a small bowl, combine the ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, and black pepper, stirring until evenly mixed to form the rub.
2. Pat the ribeye steaks dry with paper towels to remove excess moisture, which helps the rub adhere better and promotes browning.
3. Drizzle the olive oil over both sides of each steak, using your hands to coat them lightly and evenly.
4. Sprinkle the coffee rub generously over all surfaces of the steaks, pressing gently to ensure it sticks without clumping.
5. Let the seasoned steaks rest at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to an even temperature for more consistent cooking.
6. Preheat a cast-iron skillet or grill over medium-high heat until it reaches 400°F, verified with an instant-read thermometer for accuracy.
7. Place the steaks in the hot skillet or on the grill, cooking for 4-5 minutes without moving them to develop a dark, crispy crust.
8. Flip the steaks using tongs and cook for an additional 4-5 minutes for medium-rare, or until the internal temperature reaches 135°F when checked with a meat thermometer.
9. Transfer the steaks to a cutting board and let them rest for 5-10 minutes, tented loosely with foil, to allow the juices to redistribute for a juicier result.
10. Slice the steaks against the grain and serve immediately.
This steak boasts a robust, charred exterior with tender, juicy interiors that melt in your mouth, enhanced by the smoky coffee rub’s subtle bitterness and sweet undertones. Try pairing it with a simple arugula salad or roasted vegetables to balance the richness, or slice it thinly for tacos topped with fresh cilantro and lime for a creative twist.
Spicy Cajun Steak Seasoning
Boldly bridging the gap between rustic Southern charm and refined culinary artistry, this Spicy Cajun Steak Seasoning transforms a simple cut of beef into a vibrant, flavor-packed centerpiece. A harmonious blend of smoky paprika, earthy herbs, and a calibrated kick of heat, it delivers a complex, restaurant-worthy crust with minimal effort, perfect for elevating weeknight dinners or impressing weekend guests.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp smoked paprika (for deep, smoky base flavor)
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 1 tbsp dried thyme
– 2 tsp cayenne pepper (adjust for desired heat level)
– 2 tsp freshly ground black pepper
– 1 tsp salt
– 4 (8-ounce) ribeye steaks, about 1-inch thick (bring to room temperature for even cooking)
– 2 tbsp high-smoke-point oil, such as avocado or grapeseed oil
Instructions
1. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 2 tsp cayenne pepper, 2 tsp black pepper, and 1 tsp salt until fully blended.
2. Pat 4 ribeye steaks completely dry with paper towels to ensure the seasoning adheres properly and promotes a better sear.
3. Generously coat both sides of each steak with the seasoning mixture, pressing it gently into the meat.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until very hot; add 2 tbsp oil and swirl to coat.
5. Place the steaks in the skillet without overcrowding, cooking for 4–5 minutes until a deep brown crust forms and the edges begin to render.
6. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until the internal temperature reaches 130°F on an instant-read thermometer inserted into the thickest part.
7. Transfer the steaks to a cutting board and let them rest undisturbed for 5–7 minutes to allow the juices to redistribute.
8. Slice the steaks against the grain and serve immediately.
Richly textured with a crisp, aromatic crust that gives way to tender, juicy beef, this dish offers a symphony of smoky, herbal, and spicy notes. For a creative twist, thinly slice the steak and serve it over a bed of creamy grits or alongside a bright, citrusy avocado salad to balance the heat.
Classic Montreal Steak Seasoning
Just as a master painter begins with a blank canvas, the art of elevating a simple steak starts with the perfect blend of spices. Classic Montreal Steak Seasoning, with its robust and aromatic profile, transforms a humble cut into a culinary masterpiece, offering a savory, peppery, and slightly sweet crust that locks in juices and flavor. This iconic blend, beloved in kitchens across the U.S., is surprisingly simple to craft at home, allowing you to control the quality and intensity of each component for a truly personalized touch.
Serving: Makes about 1/2 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 tbsp coarse kosher salt (or fine sea salt, adjust to taste)
– 2 tbsp coarsely ground black pepper (freshly ground for best flavor)
– 1 tbsp granulated garlic powder
– 1 tbsp onion powder
– 1 tbsp paprika (smoked paprika adds a deeper, rustic note)
– 1 tbsp crushed coriander seeds (lightly toasted for enhanced aroma)
– 1 tbsp dill weed (dried)
– 1 tsp crushed red pepper flakes (reduce for milder heat)
– 1 tsp ground white pepper (for a subtle, earthy kick)
Instructions
1. Measure 2 tbsp coarse kosher salt into a medium mixing bowl.
2. Add 2 tbsp coarsely ground black pepper to the bowl with the salt.
3. Incorporate 1 tbsp granulated garlic powder into the mixture.
4. Stir in 1 tbsp onion powder until evenly distributed.
5. Mix in 1 tbsp paprika, ensuring no clumps remain for a uniform color.
6. Add 1 tbsp crushed coriander seeds, toasting them lightly in a dry skillet for 30 seconds over medium heat beforehand to release their citrusy notes, then let cool completely before adding.
7. Fold in 1 tbsp dried dill weed, crumbling it between your fingers to prevent large pieces.
8. Sprinkle in 1 tsp crushed red pepper flakes, adjusting the amount based on your preferred spice level.
9. Finish by adding 1 tsp ground white pepper, which provides a gentler heat than black pepper.
10. Use a whisk or fork to thoroughly combine all ingredients for 1-2 minutes until the seasoning is homogenous, storing any unused portion in an airtight container in a cool, dark place for up to 6 months to preserve freshness.
Generously coat your favorite steak cuts, such as ribeye or strip loin, with this blend at least 30 minutes before grilling or searing to allow the flavors to penetrate the meat. The result is a beautifully textured crust with a complex, savory flavor profile—peppery, herbal, and subtly sweet—that enhances without overpowering the beef’s natural richness. Try sprinkling it over roasted vegetables or mixing into burger patties for a versatile twist that brings a touch of gourmet flair to everyday meals.
Peppercorn Crusted Steak Seasoning
Boldly elevating the humble steak to a centerpiece worthy of any celebration, this peppercorn crusted seasoning transforms a simple cut into a symphony of robust, aromatic flavors. The coarse grind of whole peppercorns creates a beautifully textured, fragrant crust that seals in the meat’s natural juices, while a carefully balanced blend of supporting spices adds depth and complexity without overwhelming the palate. It’s a classic technique, refined for the modern home cook seeking restaurant-quality results with effortless elegance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (1.5-inch thick) boneless ribeye steaks, about 12 oz each
– 3 tbsp whole black peppercorns, coarsely cracked (not finely ground)
– 1 tbsp kosher salt
– 2 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp dried thyme
– 2 tbsp high-smoke-point oil, such as avocado or grapeseed oil
– 2 tbsp unsalted butter, cut into 4 pieces
– 2 fresh rosemary sprigs, for aromatics (optional)
– 2 fresh thyme sprigs, for aromatics (optional)
Instructions
1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Pat the steaks completely dry on all sides with paper towels to ensure a proper sear.
3. On a large plate, combine the coarsely cracked black peppercorns, kosher salt, garlic powder, onion powder, and dried thyme.
4. Firmly press each steak into the seasoning mixture, coating all sides evenly and pressing to adhere.
5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3 minutes.
6. Add the high-smoke-point oil to the hot pan and swirl to coat the bottom.
7. Carefully place the seasoned steaks in the pan, leaving space between them, and sear undisturbed for 4 minutes to form a deep brown crust.
8. Using tongs, flip each steak and sear the other side for another 4 minutes.
9. Reduce the heat to medium and add the butter, rosemary sprigs, and thyme sprigs to the pan.
10. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted, fragrant butter for 2 minutes, ensuring the herbs infuse the fat.
11. For medium-rare, insert an instant-read thermometer into the thickest part of a steak; remove from heat when it reads 130°F.
12. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 8 full minutes to allow the juices to redistribute.
A crackling, aromatic crust gives way to a perfectly pink, succulent interior, the heat of the pepper mellowed by the sweet, herbal notes of the butter baste. Slice against the grain and serve atop a bed of creamy mashed potatoes to catch the rich pan juices, or alongside a crisp arugula salad dressed with lemon to cut through the steak’s luxurious fat.
Chimichurri Inspired Steak Seasoning
Savor the vibrant essence of Argentine cuisine with this Chimichurri Inspired Steak Seasoning, a dry rub that captures the herbaceous, garlicky, and subtly spicy notes of the classic sauce in a convenient, pantry-friendly blend. It transforms an ordinary cut of beef into a celebration of bold, sun-drenched flavors with minimal effort. This seasoning is perfect for elevating weeknight dinners or impressing guests at your next summer grill-out.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp dried parsley flakes (for maximum herb flavor)
– 1 tbsp dried oregano
– 4 cloves garlic, minced (about 2 tsp)
– 1 tsp red pepper flakes (adjust for heat preference)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp olive oil (or any neutral oil)
– 2 (1-inch thick) ribeye steaks, about 12 oz each, at room temperature
Instructions
1. In a small bowl, combine 2 tbsp dried parsley flakes, 1 tbsp dried oregano, 4 cloves minced garlic, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, stirring until evenly mixed.
2. Pat 2 ribeye steaks completely dry with paper towels to ensure a good sear.
3. Rub 1 tbsp olive oil evenly over both sides of each steak using your hands.
4. Generously coat both sides of each steak with the seasoning mixture, pressing it gently into the meat to adhere.
5. Preheat a cast-iron skillet or grill over medium-high heat until it reaches 400°F, about 5 minutes, for optimal caramelization.
6. Place the seasoned steaks in the hot skillet or on the grill, cooking undisturbed for 4-5 minutes until a deep brown crust forms.
7. Flip the steaks using tongs and cook for an additional 4-5 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
8. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
9. Slice the steaks against the grain and serve immediately.
Just as the final slice reveals a perfectly pink interior, the seasoning’s garlic and herbs meld into a fragrant crust that crackles with each bite. For a creative twist, sprinkle any leftover seasoning over roasted vegetables or mix it into softened butter to compound the flavors. This blend brings the lively spirit of a Buenos Aires asado straight to your table, making every meal feel like a festive occasion.
Sweet and Smoky Steak Seasoning
Nothing elevates a simple steak quite like a perfectly balanced seasoning blend, and this sweet and smoky rub transforms ordinary cuts into restaurant-worthy masterpieces with minimal effort. Crafted from pantry staples, it creates a caramelized crust that locks in juices while delivering layers of complex flavor. Whether you’re grilling, pan-searing, or roasting, this versatile mix promises to become your go-to for effortless elegance.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons brown sugar, packed (for caramelization)
– 1 tablespoon smoked paprika (adds deep smokiness)
– 1 tablespoon kosher salt (or sea salt, adjust to taste)
– 1 teaspoon garlic powder (not garlic salt)
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper, freshly ground (for a sharp kick)
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 2 tablespoons olive oil (or any neutral oil)
– 4 (8-ounce) ribeye steaks, about 1-inch thick (or your preferred cut)
Instructions
1. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (if using). Whisk thoroughly until no clumps remain.
2. Pat 4 ribeye steaks completely dry with paper towels to ensure the seasoning adheres properly and promotes browning.
3. Drizzle 2 tablespoons olive oil evenly over both sides of each steak, using your hands to coat them lightly.
4. Sprinkle the seasoning mixture generously over all sides of the steaks, pressing gently to help it stick. Tip: Let the steaks sit at room temperature for 20–30 minutes after seasoning to allow the flavors to penetrate.
5. Preheat a cast-iron skillet or grill over high heat until it reaches 450°F, which should take about 5 minutes—a hot surface is key for a good sear.
6. Place the steaks in the skillet or on the grill, cooking undisturbed for 4–5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F. Tip: Avoid moving the steaks too early to develop a rich, caramelized crust.
7. Transfer the steaks to a cutting board and tent loosely with aluminum foil. Rest for 5–7 minutes to allow the juices to redistribute evenly. Tip: This resting period ensures a tender, juicy bite without losing moisture when sliced.
8. Slice the steaks against the grain and serve immediately.
Savory and aromatic, this seasoning yields a steak with a crisp, slightly charred exterior that gives way to succulent, pink-centered meat. The blend of sweet brown sugar and smoky paprika creates a harmonious depth, while the subtle heat from cayenne lingers pleasantly on the palate. For a creative twist, slice the steak thinly and serve over a bed of creamy polenta or alongside roasted vegetables to soak up the flavorful juices.
Lemon Pepper Steak Seasoning
Vibrant and versatile, Lemon Pepper Steak Seasoning transforms a simple cut of beef into an elegant, zesty masterpiece, perfect for elevating weeknight dinners or impressing guests with its bright, aromatic profile. This blend of citrusy lemon and bold black pepper creates a balanced crust that locks in juices while delivering a sophisticated flavor punch, making it a staple for any home cook seeking restaurant-quality results. With just a few pantry staples, you can craft a seasoning that rivals store-bought mixes, offering freshness and customization to suit your palate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs ribeye steak, about 1 inch thick (or sirloin for a leaner option)
– 2 tbsp lemon zest, freshly grated (from about 2 medium lemons)
– 1 tbsp coarsely ground black pepper (adjust for more heat)
– 1 tsp kosher salt (or sea salt for a finer texture)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tbsp unsalted butter (optional, for added richness)
– 2 cloves garlic, minced (use more for extra aroma)
Instructions
1. Pat the ribeye steak dry with paper towels to ensure a good sear.
2. In a small bowl, combine the lemon zest, coarsely ground black pepper, and kosher salt, mixing thoroughly to create an even seasoning blend.
3. Rub the seasoning mixture generously over both sides of the steak, pressing it into the meat to adhere well.
4. Heat a cast-iron skillet over medium-high heat until it reaches 400°F, which should take about 3-5 minutes; a drop of water should sizzle upon contact.
5. Add the olive oil to the hot skillet, swirling to coat the bottom evenly.
6. Place the seasoned steak in the skillet and cook for 4-5 minutes without moving it to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4-5 minutes on the other side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
8. Reduce the heat to low and add the minced garlic and unsalted butter to the skillet, basting the steak with the melted butter mixture for 1-2 minutes to infuse flavor.
9. Remove the steak from the skillet and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
10. Slice the steak against the grain into thin strips before serving.
Succulent and tender, this lemon pepper steak boasts a crisp, zesty exterior that gives way to juicy, flavorful meat, with the garlic butter adding a rich, aromatic finish. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal, or chop it into salads for a protein-packed twist that highlights its bright, peppery notes.
Texas-Style Steak Seasoning
On a brisk December day, when the air carries the promise of hearty meals and warm gatherings, there’s nothing quite like the bold, smoky allure of a perfectly seasoned steak. This Texas-style blend transforms simple cuts into robust, flavor-packed masterpieces, capturing the essence of Southern barbecue with every savory bite. It’s a versatile seasoning that elevates weeknight dinners and special occasions alike, bringing a touch of rustic elegance to your table.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp coarse kosher salt (for better texture)
– 1 tbsp freshly ground black pepper (adjust to taste)
– 1 tbsp smoked paprika (for a deep, smoky flavor)
– 1 tsp garlic powder (or granulated garlic)
– 1 tsp onion powder (adds savory depth)
– 1/2 tsp cayenne pepper (optional, for heat)
– 1/4 cup olive oil (or any neutral oil)
– 4 (8-oz) ribeye steaks, 1-inch thick (at room temperature)
Instructions
1. In a small bowl, combine 2 tbsp coarse kosher salt, 1 tbsp freshly ground black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper, stirring until evenly mixed to ensure consistent flavor distribution.
2. Pat 4 (8-oz) ribeye steaks completely dry with paper towels to remove excess moisture, which helps achieve a better sear.
3. Rub 1/4 cup olive oil evenly over both sides of each steak, coating them thoroughly to help the seasoning adhere and promote browning.
4. Generously sprinkle the seasoning mixture onto both sides of the steaks, pressing gently to form a crust-like layer that locks in juices.
5. Preheat a cast-iron skillet or grill over high heat until it reaches 450°F, verified with an instant-read thermometer for optimal searing.
6. Place the seasoned steaks in the skillet or on the grill, cooking for 4-5 minutes without moving them to develop a dark, caramelized crust.
7. Flip the steaks using tongs, then reduce the heat to medium and cook for an additional 4-5 minutes for medium-rare, or until the internal temperature reaches 135°F as measured with a meat thermometer.
8. Transfer the steaks to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes to allow the juices to redistribute evenly.
9. Slice the steaks against the grain into 1/2-inch thick strips before serving to ensure tenderness.
A rich, smoky crust gives way to tender, juicy meat with layers of savory garlic and onion, balanced by a subtle heat from the cayenne. Serve these steaks sliced over a bed of creamy mashed potatoes or alongside grilled vegetables for a complete meal that feels both rustic and refined, perfect for holiday feasts or cozy winter nights.
Rosemary Garlic Steak Seasoning
Fragrant and robust, this Rosemary Garlic Steak Seasoning transforms a simple cut of beef into a restaurant-worthy centerpiece, marrying earthy rosemary with pungent garlic for a deeply aromatic crust that caramelizes beautifully on the grill or in a cast-iron skillet. It’s a versatile blend that elevates weeknight dinners and special occasions alike with minimal effort and maximum flavor impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp dried rosemary, finely crushed (or 3 tbsp fresh rosemary, finely chopped)
– 4 cloves garlic, minced (about 1 tbsp)
– 2 tsp kosher salt (adjust based on steak thickness)
– 1 tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil (or any neutral oil)
– 4 (8-ounce) ribeye or New York strip steaks, about 1-inch thick, patted dry
Instructions
1. In a small bowl, combine the dried rosemary, minced garlic, kosher salt, and black pepper until evenly mixed.
2. Pat the steaks completely dry with paper towels to ensure a proper sear.
3. Rub the olive oil evenly over all sides of each steak using your hands or a brush.
4. Generously sprinkle the rosemary-garlic seasoning mixture onto both sides of the steaks, pressing gently to adhere.
5. Let the seasoned steaks rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat a cast-iron skillet or grill over high heat until it reaches 450°F, verified with an instant-read thermometer.
7. Place the steaks in the hot skillet or on the grill and cook undisturbed for 4–5 minutes until a deep brown crust forms.
8. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Transfer the steaks to a cutting board and let them rest for 5–10 minutes to allow juices to redistribute.
10. Slice the steaks against the grain and serve immediately.
Glistening with a savory, crackly exterior, the steak yields tender, juicy slices infused with the warm, piney notes of rosemary and the mellow sweetness of roasted garlic. For a creative twist, thinly slice the rested steak and arrange it over a bed of arugula with shaved Parmesan and a lemon vinaigrette, or serve alongside creamy mashed potatoes to soak up the flavorful juices.
Asian-Inspired Soy Ginger Steak Seasoning
Luxuriously transforming a simple steak into an aromatic masterpiece, this Asian-inspired soy ginger seasoning melds savory depth with bright, zesty notes. Imagine tender beef infused with the umami richness of soy, the warm spice of ginger, and a hint of sweetness—a quick yet sophisticated upgrade for any weeknight dinner or special occasion. It’s a versatile blend that promises restaurant-quality flavor with minimal effort, perfect for elevating your home cooking repertoire.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ lbs flank steak or skirt steak, patted dry
– ¼ cup low-sodium soy sauce (for balanced saltiness)
– 2 tbsp honey (or maple syrup for a vegan option)
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated (peeled for smoother texture)
– 1 tsp crushed red pepper flakes (adjust for heat preference)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 green onions, thinly sliced (for garnish)
– 1 tsp sesame seeds (optional, for crunch)
Instructions
1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and crushed red pepper flakes until fully combined.
2. Place the patted-dry steak in a shallow dish or resealable bag, then pour the marinade over it, ensuring the meat is evenly coated. Tip: For deeper flavor, marinate the steak in the refrigerator for at least 30 minutes or up to 4 hours.
3. Remove the steak from the marinade, letting excess drip off, and reserve the leftover marinade in a small saucepan.
4. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
5. Carefully add the steak to the hot pan, cooking undisturbed for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer. Tip: Avoid moving the steak too early to develop a rich, caramelized crust.
6. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes to allow juices to redistribute.
7. While the steak rests, bring the reserved marinade to a boil in the saucepan over medium heat, then reduce to a simmer for 3–4 minutes until slightly thickened, stirring occasionally. Tip: Boiling the marinade ensures it’s safe to use as a sauce.
8. Thinly slice the rested steak against the grain, then drizzle with the reduced sauce and garnish with sliced green onions and sesame seeds.
Wondrously tender with a glossy, savory glaze, this steak boasts a perfect balance of salty, sweet, and spicy notes that cling to each slice. Serve it over a bed of steamed jasmine rice or alongside crisp stir-fried vegetables for a complete meal, or slice it thinly for vibrant rice bowls topped with fresh herbs and a squeeze of lime.
Balsamic Herb Steak Seasoning
Elevate your weeknight dinners with this sophisticated Balsamic Herb Steak Seasoning, a harmonious blend of tangy balsamic vinegar and aromatic dried herbs that transforms a simple cut of beef into a restaurant-worthy centerpiece. Its rich, savory notes and glossy finish promise to become your new secret weapon for effortless yet impressive entertaining. Perfect for a festive holiday meal or a cozy winter gathering, this seasoning adds depth and elegance with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 (1-inch thick) boneless ribeye steaks (about 1.5 lbs total), or your preferred cut
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp dried rosemary, crushed between your fingers to release oils
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 tbsp unsalted butter
Instructions
- Pat the steaks completely dry with paper towels to ensure a proper sear.
- In a small bowl, whisk together the balsamic vinegar, olive oil, rosemary, thyme, garlic powder, black pepper, and salt until fully combined.
- Place the steaks in a shallow dish and pour the marinade over them, turning to coat all sides evenly. Tip: For deeper flavor, marinate at room temperature for 30 minutes, but do not exceed 1 hour as the vinegar can start to break down the meat.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes.
- Remove the steaks from the marinade, letting any excess drip off, and place them in the hot skillet. Discard the remaining marinade.
- Sear the steaks for 4-5 minutes per side without moving them to develop a deep brown crust. Tip: Use tongs to press gently on the steaks to ensure even contact with the pan.
- Reduce the heat to medium and add the butter to the skillet, tilting to melt it around the steaks.
- Continue cooking, basting the steaks constantly with the melted butter using a spoon, for 2-3 more minutes per side, or until the internal temperature reaches 135°F for medium-rare on an instant-read thermometer. Tip: For accurate doneness, insert the thermometer into the thickest part of the steak, avoiding the bone if present.
- Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5-7 minutes to allow juices to redistribute.
- Slice the steaks against the grain into 1/2-inch thick strips and serve immediately.
Creating a beautifully caramelized exterior, this seasoning yields steaks with a tender, juicy interior that melts in your mouth. Complement its robust, herb-infused flavor by serving over a bed of creamy mashed potatoes or alongside roasted winter vegetables for a complete, comforting meal that’s sure to delight your guests.
Fiery Chili Lime Steak Seasoning
Kindle your senses with a bold, zesty seasoning that transforms ordinary steak into a vibrant culinary centerpiece. This fiery chili lime blend marries smoky heat with bright citrus notes, creating a perfectly balanced crust that caramelizes beautifully on the grill or in a hot skillet. It’s an effortless way to elevate weeknight dinners or impress guests at your next summer gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs flank or skirt steak, about 1-inch thick
– 2 tbsp chili powder (for a smoky base)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper (adjust for heat preference)
– Zest of 2 limes (about 2 tsp)
– 2 tbsp fresh lime juice
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the 2 lbs flank or skirt steak completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Zest 2 limes directly into the spice mixture, then whisk in 2 tbsp fresh lime juice and 2 tbsp olive oil to form a thick paste.
4. Rub the paste evenly over all sides of the steak, pressing gently to adhere; let it rest at room temperature for 30 minutes for deeper flavor penetration.
5. Preheat a grill or heavy skillet to high heat (about 450°F) until smoking hot.
6. Place the steak on the hot surface and cook undisturbed for 5-6 minutes to develop a dark, caramelized crust.
7. Flip the steak using tongs and cook for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare, or 140°F for medium.
8. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
9. Slice thinly against the grain to maximize tenderness.
Juxtaposing tender, juicy meat with a crisp, charred exterior, this steak delivers a lively kick of chili warmth softened by tangy lime. Serve it sliced over a crisp salad, tucked into warm tortillas with avocado crema, or alongside roasted vegetables for a complete meal that bursts with Southwestern flair.
Mustard and Thyme Steak Seasoning
Fragrant and sophisticated, this mustard and thyme steak seasoning transforms an ordinary cut into an elegant centerpiece. The earthy, aromatic notes of thyme meld beautifully with the sharp, tangy depth of mustard powder, creating a crust that seals in juices and delivers complex flavor with every bite. Perfect for holiday gatherings or a special weeknight dinner, this blend elevates steak to new heights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons Dijon mustard (or whole-grain mustard for texture)
– 1 tablespoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
– 2 teaspoons kosher salt (adjust to taste)
– 1 teaspoon freshly ground black pepper
– 1 teaspoon garlic powder
– 1 tablespoon olive oil (or any neutral oil)
– 4 (8-ounce) ribeye steaks, about 1-inch thick, patted dry with paper towels
Instructions
1. In a small bowl, combine the Dijon mustard, chopped thyme leaves, kosher salt, black pepper, and garlic powder until a thick paste forms.
2. Rub the olive oil evenly over both sides of each ribeye steak to help the seasoning adhere.
3. Spread the mustard-thyme paste generously onto both sides of each steak, using your hands or a brush to coat all surfaces.
4. Let the seasoned steaks rest at room temperature for 30 minutes to allow the flavors to penetrate the meat.
5. Preheat a cast-iron skillet or grill over medium-high heat until it reaches 400°F, which should take about 5 minutes.
6. Place the steaks in the hot skillet or on the grill, cooking for 4–5 minutes without moving them to develop a deep brown crust.
7. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
8. Transfer the steaks to a cutting board and let them rest for 5–10 minutes to redistribute the juices before slicing.
Keenly balanced, this seasoning yields a steak with a crisp, herbaceous crust and a tender, juicy interior. The mustard adds a subtle tang that cuts through the richness of the ribeye, while the thyme infuses each bite with aromatic warmth. For a creative twist, serve thinly sliced over a bed of arugula with shaved Parmesan, or pair with roasted root vegetables to highlight its rustic elegance.
Maple Bourbon Steak Seasoning
On a brisk winter evening, few culinary pleasures rival the rich, smoky-sweet aroma of a perfectly seasoned steak sizzling in a cast-iron skillet. This Maple Bourbon Steak Seasoning masterfully blends the deep, woody notes of bourbon with the warm, caramelized sweetness of pure maple syrup, creating a sophisticated crust that elevates a simple cut of beef into a celebratory centerpiece. It’s a harmonious balance of sweet, savory, and smoky designed to impress with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (1.5-inch thick) boneless ribeye steaks, about 12 oz each (bring to room temperature for 30 minutes before cooking)
– 2 tbsp pure maple syrup (Grade A Dark Amber for robust flavor)
– 1 tbsp bourbon whiskey (or substitute with an additional 1 tbsp maple syrup for a non-alcoholic version)
– 1 tbsp kosher salt (adjust to ¾ tbsp if using fine table salt)
– 2 tsp freshly cracked black pepper
– 1 tsp smoked paprika (for a subtle smoky depth)
– ½ tsp garlic powder
– 2 tbsp high-smoke-point oil, such as avocado or grapeseed oil
– 2 tbsp unsalted butter, cold
– 2 fresh thyme sprigs (or ½ tsp dried thyme)
Instructions
1. Pat the room-temperature steaks completely dry with paper towels to ensure a proper sear.
2. In a small bowl, thoroughly whisk together the maple syrup, bourbon, kosher salt, black pepper, smoked paprika, and garlic powder to form a cohesive paste.
3. Rub the seasoning paste evenly over all surfaces of both steaks, coating them entirely. Let the steaks rest, uncovered, at room temperature for 10 minutes to allow the flavors to penetrate.
4. While the steaks rest, preheat your oven to 400°F and place a large, heavy oven-safe skillet (like cast iron) over medium-high heat for 5 minutes until very hot.
5. Add the high-smoke-point oil to the hot skillet and carefully place the seasoned steaks in the center. Sear undisturbed for 3 minutes to develop a deep, caramelized crust.
6. Using tongs, flip the steaks and immediately transfer the entire skillet to the preheated oven. Roast for 6-8 minutes for medium-rare (an internal temperature of 130-135°F), or until your desired doneness is reached.
7. Tip: For an accurate reading, insert an instant-read meat thermometer horizontally into the thickest part of a steak, avoiding the bone or fat.
8. Remove the skillet from the oven using an oven mitt. Carefully transfer the steaks to a cutting board and let them rest, loosely tented with foil, for 5 full minutes—this allows the juices to redistribute.
9. Tip: While the steaks rest, return the hot skillet to the stovetop over medium heat. Add the cold butter and thyme sprigs, swirling the pan until the butter melts and becomes lightly foamy and fragrant, about 1 minute.
10. Slice the rested steaks against the grain into ½-inch thick strips. Arrange the slices on a warm platter and drizzle the pan sauce over the top.
11. Tip: For an elegant presentation, garnish with a final sprinkle of flaky sea salt and a few fresh thyme leaves.
Here, the seasoning forms a glossy, crackly crust that gives way to a tender, juicy interior, with the maple’s sweetness perfectly cutting through the bourbon’s warmth. Serve the sliced steak over creamy mashed potatoes or a crisp arugula salad to contrast the rich flavors, making it ideal for a festive holiday dinner or an intimate weekend supper.
Tuscan Herb Steak Seasoning
Elevate your steak game with this aromatic Tuscan Herb Steak Seasoning, a sophisticated blend that transforms a simple cut of beef into a restaurant-worthy masterpiece. Inspired by the sun-drenched hills of Italy, this seasoning melds earthy herbs with savory spices to create a deeply flavorful crust that locks in juices. It’s the perfect way to add a touch of rustic elegance to your weeknight dinner or special occasion feast.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp dried rosemary, finely crushed (or 1 tbsp fresh, minced)
– 2 tbsp dried thyme
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper, freshly ground for best flavor
– 1 tsp kosher salt (adjust to taste)
– 1/4 tsp red pepper flakes, optional for a hint of heat
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 4 (8-oz) ribeye or strip steaks, about 1-inch thick, patted dry with paper towels
Instructions
1. In a small bowl, combine 2 tbsp dried rosemary, 2 tbsp dried thyme, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, 1 tsp kosher salt, and 1/4 tsp red pepper flakes (if using). Stir until all ingredients are evenly distributed.
2. Pat 4 steaks completely dry with paper towels to ensure a good sear.
3. Rub 2 tbsp extra virgin olive oil evenly over both sides of each steak.
4. Generously coat both sides of each steak with the seasoning mixture, pressing it gently into the meat to adhere.
5. Let the seasoned steaks rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 5 minutes.
7. Place the steaks in the hot skillet without overcrowding, cooking for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F).
8. Use tongs to sear the edges of the steaks for 30 seconds each to render fat and create an even crust.
9. Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing against the grain.
Here, the seasoning forms a crisp, herbaceous crust that gives way to tender, juicy beef with layers of savory garlic and earthy rosemary. For a creative twist, slice the steak and serve it over a bed of creamy polenta or alongside roasted vegetables drizzled with balsamic glaze to complement the Tuscan flavors.
Jamaican Jerk Steak Seasoning
Kick off your holiday celebrations with a vibrant twist on classic steak by embracing the bold, aromatic flavors of Jamaican jerk seasoning. This versatile blend transforms simple cuts into a festive centerpiece, balancing fiery heat with warm spices and herbal notes for a memorable meal that’s both elegant and approachable. Perfect for a cozy winter gathering, it brings a touch of Caribbean sunshine to your table with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs ribeye or sirloin steak, about 1-inch thick (or any preferred cut)
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp brown sugar
– 1 tbsp ground allspice
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp cayenne pepper, adjust to taste
– Salt, to season
Instructions
1. Pat the steak dry with paper towels to ensure a good sear and season both sides lightly with salt.
2. In a small bowl, combine brown sugar, allspice, smoked paprika, garlic powder, onion powder, thyme, cinnamon, nutmeg, and cayenne pepper to create the jerk seasoning blend.
3. Rub the seasoning mixture evenly over all surfaces of the steak, pressing gently to adhere, and let it rest at room temperature for 10 minutes to allow flavors to penetrate.
4. Heat olive oil in a large skillet or grill pan over medium-high heat until it shimmers, about 2 minutes.
5. Place the steak in the hot pan and cook undisturbed for 5 minutes to develop a deep, caramelized crust.
6. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices before slicing against the grain.
8. Slice the steak thinly and serve immediately.
Perfectly seared with a fragrant, slightly charred exterior, this jerk steak offers tender, juicy bites infused with layers of sweet, smoky, and spicy notes. Pair it with grilled pineapple or a crisp salad to balance the heat, or slice it over rice for a hearty, flavor-packed meal that’s sure to impress guests.
Blackened Steak Seasoning
Heralding the bold flavors of Cajun cuisine, this blackened steak seasoning transforms a simple cut into a showstopping centerpiece. Its complex blend of spices creates a beautifully charred crust that locks in juices while delivering a smoky, aromatic punch. Perfect for weeknight dinners or entertaining guests, it elevates steak with minimal effort and maximum impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp smoked paprika (for deep smoky flavor)
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried thyme
– 2 tsp cayenne pepper (adjust to heat preference)
– 2 tsp freshly ground black pepper
– 1 tsp salt (preferably kosher)
– 4 (8-ounce) ribeye steaks, 1-inch thick, patted dry
– 2 tbsp high-smoke-point oil (such as avocado or grapeseed)
– 2 tbsp unsalted butter
Instructions
1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt until uniformly mixed.
2. Pat steaks completely dry with paper towels to ensure the seasoning adheres properly and promotes a crisp crust.
3. Generously coat both sides of each steak with the seasoning mixture, pressing it gently into the meat.
4. Heat a cast-iron skillet over high heat until it begins to lightly smoke, about 5 minutes.
5. Add oil to the skillet and swirl to coat the bottom evenly.
6. Carefully place steaks in the skillet, leaving space between them to avoid steaming.
7. Cook steaks undisturbed for 4 minutes to develop a dark, charred crust without moving them.
8. Flip steaks using tongs and cook for another 4 minutes on the second side for medium-rare.
9. Reduce heat to medium and add butter to the skillet, tilting it to pool the butter.
10. Spoon the melted butter over the steaks continuously for 1 minute to baste and enhance richness.
11. Transfer steaks to a cutting board and let rest for 5 minutes before slicing to redistribute juices.
Vibrant with a crackling exterior and tender interior, each bite offers a harmonious balance of heat and earthiness. Serve sliced against the grain alongside creamy mashed potatoes or atop a crisp salad for a complete meal that celebrates rustic elegance.
Summary
Now you have a whole collection of bold, savory steak seasonings to try! Whether you’re grilling, pan-searing, or roasting, these recipes will help you create restaurant-quality steaks at home. We’d love to hear which one becomes your favorite—leave a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious ideas too. Happy cooking!
