Steak Seasoning
Updated Oct. 11, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fine sea salt (or 4 tablespoons kosher salt, such as Diamond Crystal)
- 2tablespoons ground black pepper
- 2tablespoons paprika
- 2tablespoons garlic or onion powder
- 1tablespoon ground coriander or cumin
- 1tablespoon dried dill, rosemary, thyme or Italian seasoning
Nutritional analysis per serving (2 servings)
71 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 3 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the salt, black pepper, paprika, garlic powder, ground coriander and dried dill to a small resealable container, cover and shake to combine. (The steak seasoning will keep in an airtight container for up to 6 months in a dark place.)
- Step 2
To use, pat the steak seasoning into the steak in a thin layer. You should still be able to see the meat through the seasoning; if you add excess seasoning, it may simply fall off and burn during cooking. (You can season and refrigerate the steaks, uncovered, up to 24 hours ahead.)
- Step 3
Grease your skillet or grill with neutral oil and cook as desired, reducing heat as necessary to prevent spices from burning.
Private Notes
Comments
I mixed this up using teaspoons rather than tablespoons to test it. I found the blend made with cumin and thyme to be overpowering and would never use it on a steak but I expect it will be excellent on pork chops and will try it. My favorite steak seasoning continues to be Cavendar's Greek Seasoning, the only commercial seasoning blend that has a spot in my spice cabinet.
I use this and it’s variations for pork and chicken as well. And it works great on a grill, too. If pan grilling inside, do heed her warning to wipe off the excess before putting it in the oil to sear so that your spices don’t burn. You can add the wiped off spices back to the pan if you just sear all sides and then roast it in a 350 oven for 6-8 min (for steaks, depending on the thickness and your fineness preferences) or longer (for pork tenderloin or for chicken).
I use this and it’s variations for pork and chicken as well. And it works great on a grill, too. If pan grilling inside, do heed her warning to wipe off the excess before putting it in the oil to sear so that your spices don’t burn. You can add the wiped off spices back to the pan if you just sear all sides and then roast it in a 350 oven for 6-8 min (for steaks, depending on the thickness and your fineness preferences) or longer (for pork tenderloin or for chicken).
I mixed this up using teaspoons rather than tablespoons to test it. I found the blend made with cumin and thyme to be overpowering and would never use it on a steak but I expect it will be excellent on pork chops and will try it. My favorite steak seasoning continues to be Cavendar's Greek Seasoning, the only commercial seasoning blend that has a spot in my spice cabinet.
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