By Ali Slagle
Updated Oct. 11, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(22)
- Notes
- Read community notes
This savory steak seasoning has an easy-to-remember ratio: two parts each of salt, black pepper, paprika and garlic or onion powder to one part each of ground coriander or cumin and dried herbs. It’s reminiscent of peppery Montreal seasoning, which was said to have only been used on smoked meats until an intrepid employee at Schwartz’s Deli started sprinkling it on steaks to great acclaim in the 20th century. If time allows, season steaks up 24 hours ahead, which boosts flavor and helps keep spices from burning.
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Ingredients
Yield:About ⅔ cup
- 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
Ingredient Substitution Guide
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.
Ratings
4
out of 5
22
user ratings
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Private Notes
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Cooking Notes
Rachael
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.
VicinNY
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).
VicinNY
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).
Rachael
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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