Homemade Steak Seasoning

Homemade steak seasoning is a bold, peppery blend of kosher salt, black pepper, granulated garlic and onion, smoked paprika, coriander, red pepper flakes, dry mustard, and parsley that comes together in five minutes with pantry spices. Built with that classic steakhouse flavor in mind, it works just as well on chicken, pork, fish, and vegetables. Which is exactly why it earns its all-purpose reputation. Use two tablespoons per pound of meat. Keeps for up to six months in an airtight jar.

There is nothing like a great steak, and my husband will tell you that salt and pepper alone is usually all you need. He is not wrong.

But every now and then I want something with a little more personality, and that is where this homemade steak seasoning comes in. Think of it as a Montreal steak seasoning style blend with a little more control over what actually goes into it.

It goes into Crockpot BBQ Meatballs, Philly Cheesesteak Sliders, and Cheeseburger Sliders. And it’s the seasoning behind my Firecracker Crackers, which happens to be the most popular recipe on the entire site.

I built this one to handle steak first and foremost. But the truth is it is just as good on chicken, pork, fish, and even roasted vegetables, which is exactly why I still call it an all-purpose blend.

Steak Seasoning That Doubles as an Everyday Seasoning

This started as an all-purpose blend with a steakhouse soul – peppery, garlicky, a little smoky. Over the years it became clear that what people wanted most was a great steak seasoning. So that is how I lead with it now!

But the all-purpose part was never an accident. The same balance of pepper, garlic, smoked paprika, and herbs that makes a steak taste like it came from a steakhouse also works great on chicken breasts, pork chops, fish, and even roasted vegetables. Or veggie and bean burgers if meat is not on the menu!

So while the name says steak, do not feel limited by it. This is the kind of jar that’s best right next to your stove because you’ll reach for it constantly.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Kosher salt – coarse kosher salt is the right call here, not table salt. Start with half the amount listed, mix everything together, and taste it before adding more. You can always add salt, but you cannot take it away.

Black pepper – butcher grind black pepper gives this blend a coarser, more rustic texture. That is part of what makes it taste steakhouse style rather than everyday.

Granulated garlic – granulated or dehydrated garlic works best here rather than garlic powder. Regular garlic powder will work fine if that is what you have. This is sometimes labeled minced or dried chopped garlic depending on the brand, so just check that it is the flake style and not the fine powder.

Smoked paprika – the smoky flavor here is what sets this apart from a basic salt and pepper rub. Regular paprika works as a substitute, but you will lose some of that signature steakhouse depth.

Granulated onion – same idea as the garlic. Granulated or dried onion flakes give better texture than powder, though either will work.

Ground coriander – adds a citrusy, slightly sweet note that rounds out the blend. If you do not have it, caraway, fennel, or cumin all work as substitutes, though each will shift the flavor slightly. Caraway creates a debate. Some people love it in a Montreal style blend, others cannot stand it (like me). So feel free to skip it entirely if that is you.

Crushed red pepper flakes – adds heat, and a noticeably generous amount of it in this recipe. Cut back if you like things milder, or leave it out completely.

Dry mustard – a small but important addition that adds a little tang and helps tie all the other flavors together.

Dried parsley flakes – mostly for color and a touch of fresher herbs to balance against all the bolder spices.

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How To Make Homemade Steak Seasoning

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How to Season Steak

Bring the steak to room temperature, or as close to it as you can manage. Pat the surface completely dry with a paper towel.

Brush or rub the steak with vegetable oil, not olive oil, then spread a generous amount of seasoning on each side before grilling or pan searing. The dry surface and the oil work together to help the seasoning form a real crust instead of just sitting on top.

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Storage

Store this seasoning in a glass container in a cool, dry, dark place, ideally a spice cabinet or pantry that is not right next to the stove or oven.

Stored properly it will last up to six months. Skip the freezer for this one! When it thaws, it tends to pick up moisture, which clumps the spices and shortens its shelf life.

Variations

Make it spicier – this recipe already has a generous amount of red pepper flakes, more than most people would call necessary. But feel free to push it even further if you like serious heat.

Make it salt-free – leave the salt out entirely if you are watching sodium, then add a little back in slowly to taste once everything else is mixed.

Make it finer – if you prefer a smoother texture rather than the rustic grind, run the mix through a spice grinder. Just for a quick pulse or two will do.

Swap the coriander – caraway, fennel, or cumin all work in a pinch if you do not have coriander on hand. Each brings a slightly different flavor, but none of them will throw off the blend.

Recipes Using This Steak Seasoning

Crockpot BBQ Meatballs – this seasoning adds a peppery, savory backbone that plays beautifully against the sweetness of barbecue sauce.

Philly Cheesesteak Sliders – the same bold, steakhouse flavor that makes a great steak also makes these sliders taste like they came from a sandwich shop.

Cheeseburger Sliders – a sprinkle of this in the burger mix adds depth that plain salt and pepper just cannot deliver.

Firecracker Crackers – the most popular recipe on the entire site, and this seasoning is a key part of what makes them so addictive.

What to Make With It

Crockpot Garlic Steak Bites – these bite-sized steak pieces are built for exactly this kind of bold seasoning. And a sprinkle on top before they go in the crockpot takes the flavor up a notch.

Salisbury Steak Casserole – a comfort food classic that gets a flavor boost from this seasoning in the meat mixture.

Cheeseburger Egg Rolls – a fun handheld twist on a cheeseburger that benefits from the same steakhouse seasoning blend in the filling.

Hamburger Gravy – a simple, savory gravy where this seasoning adds a deeper, richer flavor than plain salt and pepper alone.

Frequently Asked Questions

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Looking for more ways to flavor your favorite meals? Check out our full collection of Homemade Spice Mixes and Seasoning Blends.

Try it on this Bavette Steak, this Blackstone Steak which gets an amazing crust on it, this Steak Alfredo, or Grilled Steak Kabobs, and you will fall in love!

Recipe Tips & Tricks

• This recipe makes a big batch! Store it in a mason jar or airtight spice container somewhere cool and dry.
• If you like a finer texture, run it through a spice grinder for a quick pulse before storing.
• I can be picky and I like mine spicier than they make it so that means my home version contains more red pepper flakes than is humanly necessary! Feel free to adjust the amount in yours.
• Date your jar when you make it, since ground and dried spices start losing potency around the six month mark.
• If you are making this as a gift, a small jar with a handwritten label is always appreciated, especially around grilling season.

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This homemade steak seasoning recipe brings steakhouse flavor to your own kitchen in five minutes flat, and once you make your own you will never look at the store-bought version the same way again.

If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!

{Originally published 2/9/2019 – photos and notes updated 05/25/2023 to improve reader experience.}

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