I’ve tried so many steak seasonings over the years — store-bought rubs, restaurant-style blends, those “famous” bottled mixes — but nothing has ever hit quite like this simple homemade steak seasoning I keep in my pantry. It’s smoky, garlicky, a little herby, and brings out all the best flavors in steak. Bonus? It takes five minutes to mix and lasts for months.
This is the kind of recipe I reach for not just on grilling days, but anytime I want to give meat (or even veggies) a little extra magic. And yes, it works wonders on cheap cuts too.
Why I Always Keep a Jar of This Around
This seasoning was born out of necessity — one evening we were prepping steaks and realized we had no rub or marinade left. I grabbed what I had in the spice cabinet, mixed it all up in a pinch, and honestly… I haven’t looked back since.
It’s incredibly versatile. I use it for steaks, yes, but also chicken, pork chops, even sprinkled over roasted veggies or stirred into mashed potatoes. It makes plain food pop without overpowering it.
The best part? You probably already have everything you need to make it right now.
What Is a Steak Rub, Really?
At its core, a steak rub is just a mix of dry spices that you pat or rub into the surface of meat before cooking. Think of it like a flavor blanket that forms a beautiful crust once the heat hits.
You can keep it dry like I usually do, or mix it with a bit of olive oil to form a paste — especially useful if you’re grilling and want that rich crust to really cling to the meat. I use it both ways depending on the mood (and what’s for dinner).
What You’ll Need for This Blend
Here’s what goes into my everyday steak seasoning:
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Salt and black pepper – the foundation, always
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Garlic powder – brings depth without fresh garlic burning
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Paprika – adds warmth and a hint of smokiness
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Onion powder – subtle but gives body
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Dried thyme – just a touch of herb to lift everything
You can absolutely get creative with it — more on that below — but this combo is my trusty base that never fails.
How I Make It
Step 1: Toss everything into a small bowl and stir it up. That’s it.
Step 2: Pour the blend into a clean spice jar, mason jar, or an old seasoning bottle (I reuse everything). Keep it in a cool, dry spot in your kitchen and it’ll stay flavorful for months.
I usually double or triple the batch so I always have some ready to go.
How I Use This Steak Seasoning
Here’s my quick steak prep routine:
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Bring the steaks to room temp for even cooking.
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Pat them dry with a paper towel.
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Sprinkle the seasoning generously on both sides.
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Let it sit for 15–20 minutes while the grill or skillet heats up.
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Cook to your liking — and don’t skip the rest time after!
When grilling, I sometimes mix the seasoning with a tablespoon of olive oil to make a paste. It sticks better and gives an extra crisp sear.
Where Else I Use This Spice Mix
Honestly, once you try this, you’ll probably start reaching for it everywhere like I do. Here’s how I use it:
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Steak (obviously) – grilled, pan-seared, or broiled.
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Chicken – boneless thighs, wings, or even a whole roast chicken.
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Pork – tenderloin, chops, or a shoulder roast.
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Veggies – I love it on foil-packet potatoes or grilled zucchini.
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Burgers – mix it into the meat or sprinkle on top before grilling.
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Mac & Cheese – sounds wild, but try adding some to the breadcrumb topping.
A spoonful of this seasoning goes a long way, but I’ve definitely been guilty of going heavy-handed because it just makes everything taste better.
How I Store It
I usually use small mason jars for homemade spice mixes — they’re easy to clean and airtight. You can also reuse spice bottles with shaker lids if you prefer. Just make sure it’s sealed well and stored away from heat and sunlight.
Label it with the date too — mine always gets used up long before it’s old, but it’s a good habit to keep.
Fun Variations to Try
This base recipe is solid, but here’s how I’ve tweaked it depending on what I’m cooking:
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Brown sugar – for sweet heat (great for pork)
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Smoked paprika – deeper smoky flavor
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Red pepper flakes – if you like a bit of heat
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Kosher or sea salt – for a crunchier finish
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Dried rosemary – pairs beautifully with lamb or steak
It’s really flexible — you can keep it simple or jazz it up to match the vibe of your dinner.
My Version of Montreal-Style Steak Seasoning
I’ll be honest — I used to love those store-bought Montreal steak seasonings, but they always felt a little too salty or overpowering. This homemade version gives the same bold flavor without going overboard. And it’s a fraction of the cost.
Once you mix it up and taste it on a fresh hot steak, I guarantee you’ll never go back to the bottled stuff.
A Quick Recap Before You Head to the Kitchen
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This seasoning is super simple and uses pantry staples.
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It works beautifully on steak, chicken, pork, veggies — anything.
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Store it in a jar and keep it handy for quick dinners or last-minute grilling.
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You can make it your own by adding herbs, heat, or sweetness.
Whether you’re firing up the grill or just searing a quick steak for dinner, this blend makes it taste like you planned ahead (even if you didn’t). Keep a jar in the pantry — trust me, future you will thank you.
Steak Seasoning
A good steak deserves a bold, flavorful seasoning—and this quick homemade blend never fails me.
Ingredients
- 2 tablespoons black pepper
- 1 tablespoon kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme leaves
- 1 tablespoon onion powder
- 1 tablespoon paprika
Instructions
- I simply stir all the spices together in a small bowl until well combined. Once blended, I transfer the mix into an airtight jar or spice container.
- This seasoning stays fresh for up to 6 months if you keep it in a cool, dry place. I usually make a big batch and stash it right next to my stove—it’s my go-to for everything from searing steaks to seasoning oven-roasted veggies.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 12Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 317mgCarbohydrates 3gFiber 1gSugar 0gProtein 1g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
