Best Seasoning for Steak

Name: Best Seasoning for Steak
Prep time: 5 min
Total time: 5 min
Yield: 10 tablespoons
Ingredients: 32 grams kosher salt; 2 Tablespoons garlic powder; 1 TBS EACH paprika; 1 TBS EACH onion powder; 1 TBS EACH chili powder; ½ TBS EACH black pepper; ½ TBS EACH rosemary; ½ TBS EACH thyme; ½ TBS EACH Coriander; 1/2 teaspoon cayenne pepper

User Reviews

0

0 reviews

Unrated

Prep Time
5 mins
Total Time
5 mins
Servings
10 tablespoons
Course
Condiments
Cuisine
American

Best Seasoning for Steak

Victor Mills

Report

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!

Share:

I Made This!

Be the first!

Print

122 people printed this

Save this

Be the first!

Ingredients

Servings

32 grams kosher salt 2 TBS of Morton's or 3 1/2 TBS of Diamond Crystal, coarse
2 Tablespoons garlic powder
1 TBS EACH paprika regular paprika and smoked paprika included
1 TBS EACH onion powder
1 TBS EACH chili powder
½ TBS EACH black pepper dried, 1 1/2 tsps total
½ TBS EACH rosemary
½ TBS EACH thyme
½ TBS EACH Coriander
1/2 teaspoon cayenne pepper (will not be spicy, add more for spicy)

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.

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.