Steak Seasoning

Store in an airtight container away from heat and humidity. Dry seasoning blends remain shelf-stable for 6–12 months in a cool, dark pantry.

Apply steak seasoning just before cooking or up to 40 minutes ahead—longer salting can draw out moisture

Pat your steak dry before seasoning for better browning and crust formation

Don't be shy with coverage; season both sides and the edges generously

Mix your own blend with kosher salt, freshly cracked black pepper, garlic powder, and dried herbs for fresher flavor

Beef cuts: ribeye, New York strip, filet mignon, sirloin, flank steak

Cooking methods: pan-searing, grilling, broiling, reverse-sear

Finishing touches: compound butter, fresh herbs, coarse sea salt

Seasoning too early and letting salt sit for extended periods, which can draw moisture out of the meat

Using table salt instead of kosher salt in homemade blends—it's much saltier by volume

Under-seasoning out of caution; steaks benefit from generous, bold seasoning