The BEST Steak Seasoning

11 reviews

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This steak seasoning is perfect for taking your simple grilled steak to the next level! We all know salt and pepper are all a good steak really needs, but this homemade seasoning adds impact with garlic, onion, and herbs.

Steak seasoning pouring out of a large metal scoop with text overlay - The Best Steak Seasoning.

Best Steak Seasoning

I think the best steak seasoning complements the flavor of meat, rather than overpowers it. This spice blend is mostly salt and pepper, the additional ingredients serve to add interest and balance to the steak. Garlic and onion powders are great savory elements in the rub and the smoked paprika makes any steak taste like it was cooked over an open fire. The herbs add just enough brightness to keep you coming back for more.

This seasoning is pretty simple to make and will last for months if sealed in an airtight container. I like to buy small glass jars that are easy to label and reuse.

Ingredients for the best steak seasoning in a bowl.

Ingredients for Steak Seasoning

This recipe combines salt, pepper, and 5 other beautifully balanced herbs and seasonings to enhance the flavor of the beef without overpowering it. Here’s what you’ll need to make this seasoning:

  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons smoked paprika
  • 1 Tablespoon onion powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme

If you want a bolder seasoning blend, try my homemade steak rub with a kick of cayenne and red pepper flakes (inspired by my dad) or my Montreal Steak seasoning for a combination of flavors that works well for beef, chicken, pork, you name it!

Steak being seasoned with homemade steak seasoning.

How to Season Steak

The best way to season a steak depends a little bit on the type of steak you are grilling as well as the level of flavor you like on your meat. With a thicker cut of steak (1.5-2 inches), you can be pretty liberal with this seasoning and thoroughly cover the surface of the meat. That way, the seasoning really carries through each bite.

Remember, you can always add seasoning easier than you can remove it. Start with a light hand and don’t sprinkle too heavily at the beginning. I also recommend pressing the seasoning into the meat with the palm of your hand. This helps the seasoning adhere and you don’t lose as much when you’re moving it around on the grill. Avoid rubbing the seasoning in, as it tends to clump up and you’ll have strong bites of pepper or herbs instead of it being evenly distributed.

Once your steaks are well seasoned, I recommend cooking your steaks using the reverse sear method. It yields perfect results every time.

Grilled steak covered with steak seasoning.

More Steak Seasoning Recipes

If this particular steak seasoning doesn’t float your boat, I’m betting one of these other tasty seasonings should do the trick! Check them each out at the links provided below.

Steak Seasoning Recipe

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This post was originally published in September 2018. We recently updated it with more information and helpful tips. The recipe remains the same.

Steak Seasoning

By: Susie Bulloch (
4.73 from 11 votes
This steak seasoning is perfect for taking your simple grilled steak to the next level! We all know salt and pepper is all a good steak really needs, but this homemade steak seasoning adds impact with garlic, onion, and herbs.
Prep Time5 minutes
Total Time5 minutes
Servings10 steaks


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  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 2 Tablespoons garlic powder
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon onion powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme


  • Make the seasoning. Combine all ingredients for steak seasoning in a small bowl.
  • Use or store. Sprinkle the steak seasoning liberally on beef steaks and roasts before grilling, searing, or roasting. Store any remaining seasoning in an airtight container for up to 6 months for the best flavor.


Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1398mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 360IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

27 Reviews

  1. David McCallum says:

    Found better one.

  2. Joel Jahnke says:

    Jesus Christ, way too much salt! I think it might be great ,but all I could taste was the salt!

  3. Jeremy says:

    Using French rubbed taragon finely ground, instead of rosemary as it has a smokey dry odour all of it’s own. Mainly for the burger steak patties. Never use the Russian one it has no flavours to speak of.

  4. Rob McClure says:

    This is my wife’s favorite rub. She loves the rosemary and it really sets it off from other seasoning recipes. It’s also great on porch chops! Cut a pork loin in to steaks and it makes a fantastic poor man’s steak. Love this recipe!

  5. Tye says:

    Recipe looks great.. definately want to try! I also have a weber charcoal grill and would like to get a searing grill grate. Just wondering where did you purchase the one you have in the video. It looks like it fits the weber grill really well.

    1. Gary says:

      Find someone that works in a machine shop, measure what you need, have them laser cut it out for you.

  6. Lynn says:

    This seasoning is delish! We seasoned our ribeyes and I yummed though the whole meal! Thanks for this recipe!

  7. Joan says:

    Great tasting and easy to follow recipes

  8. Alan says:

    Used it in a quiche great flavor.

  9. Brian M says:

    I use this seasoning on steak, pork chops, eggs, vegetables, pretty much any thing other than chicken and fish. Thank you Susie!