Homemade Steak Seasoning

If you love to grill, you should probably think about mixing up some homemade steak seasoning. Sure, your local supermarket is full of seasoned salts and spice mixes, but that’s not the point. Why pay for something store-bought and pre-packaged when you can make up your own in minutes for a lot less? The time investment is minimal, the savings are substantial and you’ll always know exactly how fresh it is.

The real bonus to making your own homemade steak spice is that you can make it your own. Our recipe is a good one, and you certainly can’t go wrong putting it on your steak. But don’t miss the opportunity to tweak and fine-tune it until it makes your steaks taste exactly the way you want them to.

Ingredients for Homemade Steak Seasoning

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• Black pepper: Black pepper is one of the most fundamental savory seasonings. It adds some gentle heat and also elevates the flavors of your other ingredients.
• Kosher salt: Manufacturers don’t burden kosher salt with iodine or anti-caking ingredients, so it tastes better than table salt. Also, the big crystals are easy to see so you’ll know if you’re spreading it evenly on your steak.
• Onion and garlic powder: Onions and garlic both complement the taste of good beef. Using them in dried form is a more convenient way to bring them to the grill, instead of mincing fresh bulbs.
• Paprika: If you only ever sprinkle it on deviled eggs as a garnish, you may not appreciate what paprika brings to the table. It’s sweet peppers, dried to concentrate their flavor, and then ground for convenience.
• Coriander seeds: Coriander seeds pack a delicately floral, earthy flavor that complements other seasonings. You may not cook with them much, but they show up in a lot of spice mixes.
• Red pepper flakes: Red pepper flakes are made by drying hot peppers (usually cayenne) and then crushing them coarsely. They add a pleasant heat to your homemade steak seasoning.

Directions

Step 1: Mix the ingredients

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Measure the ingredients into a small bowl, and whisk them together until they’re well mixed. Pour the spice mixture into an airtight container, ideally a shaker jar, then label it.

Editor’s Tip: If your jar is large enough, add a second label with the date you prepared your steak seasoning. That way you’ll know when it’s time to make a fresh batch.

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Homemade Steak Seasoning Variations

• Bring in some smoky flavors: Tweak your homemade steak spice in a smoky direction, especially if your local climate doesn’t allow for year-round grilling. Options include swapping the kosher salt for smoked salt, the regular paprika for smoked paprika and the crushed pepper flakes for chipotle powder.
• Try other peppers to fine-tune the heat: Crushed red peppers pack a moderate amount of chili heat. Consider swapping them out for other dried hot peppers to fine-tune the heat to your taste. Possibilities include hot paprika, ancho, guajilla, chile de arbol and many, many others.
• Open the door to other herbs and spices: The flavorings in our recipe are all slam-dunk options, because we want it to appeal to everyone. Mixing up your own version puts you in control. Rosemary, tarragon, cumin, juniper berries and many others all work well with red meats (pulse them in a spice grinder or food processor before adding them to the mix).

How should I store my homemade steak seasoning?

Spices should always be stored in an airtight container. Glass spice jars or small sealing jars (the kind with a wire bail to keep them closed) are ideal, because unlike plastic they’re nonporous and won’t let flavors in or out. Store the mixture in a cool, dry place where it’s out of the sun or other direct light.

How long will my steak spice keep?

If it’s stored according to the instructions above, it will retain its flavor for up to a year. If you live in a hot climate, or if you leave it in a well-lit area, it may be better to make new batches more frequently. Of course, if you use it more often, this won’t be a problem.

Homemade Steak Seasoning Tips

Laura Scherb for Taste Recipes

Is it okay to use the spices I already have?

How often do you throw out your old herbs and spices and buy them fresh? If you have to think about your answer, or if it starts with “Uhmm…,” that’s not often enough. Salt isn’t perishable, but the rest of the seasonings in this recipe lose flavor over time. It’s best to buy them new before you make a batch of steak spice. That should ensure that it keeps its best flavor for as long as possible.

How can I find new ideas for steak seasoning?

When you find a recipe you really enjoy (we have lots of good steak recipes), take a look at its seasonings. You can learn a lot about what works with steak by reviewing other recipes. Use those ideas to tweak our base recipe, or scale up a recipe’s seasonings to make stand-alone steak seasoning mix. You may need to improvise a little. If a recipe calls for lemon or lime juice, for example, grinding dried citrus zest will capture the same flavor.

How do I use my homemade steak seasoning?

Blot your steaks perfectly dry with a paper towel or a clean cloth, then sprinkle the seasoning mix generously over both sides. Seasoning the steaks at least 45 minutes ahead of time provides opportunity for the kosher salt crystals to dissolve and infuse into the meat. Otherwise, season the steaks just before you cook them.