Steak Seasoning
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!
Servings 10 tablespoons
Ingredients
- 32 grams coarse kosher salt (2 TBS of Morton's or 3 1/2 TBS of Diamond Crystal)
- 2 Tablespoons garlic powder
- 1 TBS EACH regular paprika, smoked paprika, onion powder, chili powder
- ½ TBS EACH (1 1/2 tsps) pepper, dried rosemary, dried thyme, ground coriander
- 1/2 teaspoon cayenne pepper (will not be spicy, add more for spicy)
Instructions
- 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.
Video
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.