Best Seasoning for Steak

Ingredients

• 32 g (2 tbsp Morton’s or 3½ tbsp Diamond Crystal)coarse kosher salt
• 30 ml (2 tbsp)garlic powder
• 15 ml each (1 tbsp each)regular paprika, smoked paprika, onion powder and chilli powder
• 7.5 ml each (½ tbsp; 1½ tsp each)black pepper, dried rosemary, dried thyme and ground coriander
• 2.5 ml (½ tsp; add more for a spicier mix)cayenne pepper

Instructions

1. 1

   Mix the seasoning

   Whisk all the seasonings together in a small bowl.

2. 2

   Season the steaks

   Set the steaks on a baking rack over a baking tray. Sprinkle the seasoning generously over every side, including the edges, and pat it onto the meat rather than rubbing it in. Use about 15 ml (1 tablespoon) per 450 g (1 lb) of steak.

3. 3

   Let them rest

   For the best result, leave the seasoned steaks uncovered at room temperature for 60–90 minutes, until the salt has dissolved and the surface looks dry.

4. 4

   Store the mixture

   Keep the seasoning in an airtight container for up to 6 months.

What is steak seasoning?

Steak seasoning is a dry blend used to flavour the outside of steak before cooking. This American-style mix combines salt and pepper with garlic, onion, two kinds of paprika, chilli and dried herbs.

The coarse salt seasons the meat, while the paprika and herbs add savoury depth. Keeping the blend ready in a jar makes it easy to season steaks without relying on a pre-mixed product.

Nutrition and macros by portion

The nutrition label shows one serving as written: 6 calories, 0g protein, 1g carbs, 0g fat.

Salt and the dried spices make up each share of this seasoning, with the spices contributing only small amounts of carbohydrate and protein and very little fat. Use it on steak for the main protein, then balance the plate with a generous portion of vegetables and a suitable potato or grain side.

Why use two kinds of paprika?

Regular paprika: This brings a mellow pepper flavour and colour to the blend.

Smoked paprika: A smaller smoky note complements the steak without taking over. Together, the two kinds give the seasoning more depth than either one alone.

How to apply the seasoning

All sides: Season the top, bottom and edges so the flavour is distributed across the steak. Pat the mix onto the meat rather than rubbing, which can dislodge it.

Amount: The recipe suggests about 15 ml (1 tablespoon) per 450 g (1 lb) of steak. Adjust to the size of the steak, keeping in mind that the blend contains salt.

Why leave the steaks uncovered?

Resting the seasoned steaks on a rack allows air to circulate around them. Over 60–90 minutes, the salt dissolves and the surface becomes dry-looking, ready for cooking.

The recipe calls for room-temperature resting. Keep to the stated time, and cook the steaks once the resting period is complete.

Check the salt and heat

Salt choice: The recipe gives different spoon measures for Morton’s and Diamond Crystal kosher salt because the crystals differ in size. If using one of these, follow the matching measure given.

Cayenne: The listed ½ teaspoon is intended to season without making the blend spicy. Add more only if you want a hotter seasoning.

Cooking and serving

This mix is designed for steaks cooked on the grill or in a pan; the method here focuses on preparing the seasoning and applying it. Cook the steak using your preferred method and doneness.

Serve with a potato side and a green vegetable or salad. These provide a contrast to the savoury, smoky coating and round out the plate.

Recipe notes & tips

• Whisk thoroughly so the salt and fine spices are evenly distributed.
• Use the salt measure that matches your kosher salt brand.
• Pat the seasoning onto every surface instead of rubbing it in.
• Rest the steaks on a rack so air can circulate beneath them.
• Label the airtight container with the date you made the blend.

Variations

• More heat: Increase the cayenne a little at a time to suit your preference.
• Less heat: Leave out the cayenne for a milder mix.
• Herb emphasis: Add a little more rosemary or thyme if you want their flavour to stand out.
• Peppery blend: Increase the black pepper for a sharper savoury note.
• Smokier flavour: Adjust the balance towards smoked paprika while keeping the total paprika amount similar.

Common mistakes to avoid

• Using the wrong salt measure: Morton’s and Diamond Crystal have different spoon measures, so use the one specified for your brand.
• Seasoning only the top: Coat the bottom and edges as well for more even coverage.
• Rubbing the mix in: Pat it onto the meat so it stays distributed over the surface.
• Skipping the rack: A rack lets air reach the underside while the steaks rest.
• Leaving it out too long: Keep the uncovered room-temperature rest to 60–90 minutes.

How to store

Store the dry seasoning in an airtight container for up to 6 months. Keep it in a cool, dry place and use a dry spoon to take out what you need.

Frequently asked questions