Just when you thought you’d mastered steak night, we’re here to spice things up! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these 24 flavorful seasoning recipes will transform your ordinary steak into something extraordinary. Get ready to discover mouthwatering blends that will have everyone asking for your secret—let’s dive in and elevate your grilling game!
Garlic Herb Butter Steak Seasoning
Haven’t we all had those weeknights where we just want a restaurant-quality steak without the fuss? I’ve been there, and that’s exactly why I keep a jar of this magical Garlic Herb Butter Steak Seasoning ready to go. It’s my secret weapon for turning an ordinary cut into something truly special with minimal effort.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak Seasoning:
– 2 tbsp unsalted butter, softened to room temperature
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Steak:
– 2 (8-ounce) ribeye steaks, about 1-inch thick
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Mix thoroughly with a fork until all ingredients are fully incorporated into a smooth, fragrant compound butter. (Tip: Letting the butter soften at room temperature for 30 minutes makes mixing much easier.)
2. Pat the ribeye steaks completely dry on all sides with paper towels to ensure a good sear.
3. Rub the olive oil evenly over both sides of each steak.
4. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot, about 3-4 minutes. A drop of water should sizzle and evaporate immediately.
5. Carefully place the steaks in the hot skillet. Do not move them for 4 minutes to develop a deep brown crust.
6. Using tongs, flip the steaks and cook for another 4 minutes for medium-rare. (Tip: For accurate doneness, use an instant-read thermometer; remove steaks at 130°F for medium-rare, as they will continue to cook while resting.)
7. Immediately top each steak with half of the prepared garlic herb butter.
8. Transfer the steaks to a cutting board or plate, tent loosely with foil, and let them rest for 5 full minutes. (Tip: Resting is non-negotiable—it allows the juices to redistribute throughout the meat for maximum tenderness.)
9. After resting, slice the steaks against the grain and serve.
During that rest, the melted butter creates an incredible, glossy sauce that soaks into every bite. The garlic and herbs mellow into a rich, savory flavor that complements the beef perfectly without overpowering it. I love serving these slices over a bed of creamy mashed potatoes to catch all that delicious butter sauce.
Smoky Chipotle Steak Rub
Finally, after years of experimenting with various spice blends for grilling season, I’ve landed on a smoky chipotle steak rub that’s become my absolute go-to. It’s the perfect balance of heat, smokiness, and savory depth that transforms an ordinary steak into something truly special—my husband now requests it weekly! I love how the chipotle adds a warm, lingering spice without being overwhelming, making it a crowd-pleaser even for those who are usually hesitant about heat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the rub:
– 2 tbsp chipotle chili powder
– 1 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the steak:
– 2 lbs ribeye steak (about 1 inch thick)
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp chipotle chili powder, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until fully mixed.
2. Pat 2 lbs ribeye steak dry with paper towels to help the rub adhere better.
3. Rub 1 tbsp olive oil evenly over both sides of the steak.
4. Generously coat the steak with the spice mixture, pressing it into the meat with your hands.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat a grill or cast-iron skillet to high heat, aiming for a surface temperature of 450°F.
7. Place the steak on the hot grill or skillet and cook for 5 minutes without moving it to develop a good crust.
8. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
9. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
10. Slice the steak against the grain into 1/2-inch thick strips.
What I adore about this rub is how it creates a beautifully caramelized, slightly crispy crust that gives way to tender, juicy meat inside. The smokiness from the chipotle and paprika pairs wonderfully with the subtle sweetness of the brown sugar, making it versatile enough to serve over a fresh salad or alongside roasted veggies for a complete meal.
Classic Montreal Steak Seasoning
Browsing through my spice cabinet the other day, I realized I was out of my go-to steak seasoning—a classic Montreal blend I’ve relied on for years. It’s the perfect mix of savory, garlicky, and peppery flavors that transforms a simple cut of beef into something special. I decided to whip up a fresh batch from scratch, and it’s easier than you might think.
Serving: Makes about 1/2 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the seasoning blend:
– 1/4 cup coarse kosher salt
– 2 tbsp coarsely ground black pepper
– 1 tbsp granulated garlic
– 1 tbsp granulated onion
– 2 tsp crushed red pepper flakes
– 1 tsp dried dill weed
– 1 tsp ground coriander
Instructions
1. Measure 1/4 cup of coarse kosher salt into a medium mixing bowl.
2. Add 2 tablespoons of coarsely ground black pepper to the bowl.
3. Incorporate 1 tablespoon of granulated garlic into the mixture.
4. Stir in 1 tablespoon of granulated onion until evenly distributed.
5. Sprinkle 2 teaspoons of crushed red pepper flakes into the bowl for a hint of heat.
6. Add 1 teaspoon of dried dill weed to the blend.
7. Mix in 1 teaspoon of ground coriander for a subtle citrus note.
8. Use a whisk or fork to thoroughly combine all ingredients for about 1 minute, ensuring no clumps remain.
9. Transfer the seasoning to an airtight container, such as a glass jar with a tight-fitting lid.
10. Store the container in a cool, dark place like a pantry for up to 6 months.
This homemade blend delivers a robust, savory punch with a pleasant kick from the pepper flakes. Try it generously rubbed onto ribeye steaks before grilling at 450°F for 4–5 minutes per side, or sprinkle it over roasted potatoes for a flavorful twist.
Lemon Pepper Steak Rub
Now, let me tell you about a game-changing steak rub that’s become my go-to for quick weeknight dinners—Lemon Pepper Steak Rub. I stumbled upon this zesty blend during a summer barbecue when my usual seasoning ran out, and it’s been a staple in my kitchen ever since, adding a bright, tangy kick to even the simplest cuts of meat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Lemon Pepper Rub:
– 2 tbsp freshly ground black pepper
– 1 tbsp lemon zest (from about 2 medium lemons)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp dried thyme
For the Steak:
– 2 lbs ribeye or sirloin steak (about 1-inch thick)
– 2 tbsp olive oil
Instructions
1. Pat the 2 lbs ribeye or sirloin steak completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine 2 tbsp freshly ground black pepper, 1 tbsp lemon zest, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp dried thyme to make the rub. Tip: Use freshly grated lemon zest for the brightest flavor, avoiding the bitter white pith.
3. Rub 2 tbsp olive oil evenly over both sides of the steak to help the seasoning adhere.
4. Generously coat the steak on all sides with the lemon pepper rub, pressing it gently into the meat.
5. Let the seasoned steak rest at room temperature for 30 minutes to allow the flavors to penetrate. Tip: This resting step prevents the steak from cooling the pan too quickly when cooking.
6. Preheat a cast-iron skillet or grill over medium-high heat until it’s very hot, about 400°F.
7. Place the steak in the skillet and cook for 5-6 minutes without moving it to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 5-6 minutes for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer. Tip: Avoid pressing down on the steak while cooking to retain its juicy interior.
9. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain.
Just imagine that first bite: the crust crackles with peppery heat, giving way to tender, juicy steak infused with a bright lemon zing that cuts through the richness. I love serving it thinly sliced over a crisp arugula salad or alongside roasted potatoes for a meal that feels effortlessly gourmet.
Cajun Blackened Steak Seasoning
Perfectly charred and bursting with bold, smoky flavor, this Cajun Blackened Steak Seasoning has become my go-to for turning an ordinary weeknight steak into something spectacular. I first fell in love with this technique during a trip to Louisiana, and after countless experiments in my own kitchen, I’ve landed on a spice blend that delivers that signature crust without overwhelming the beef. Trust me, once you try it, you’ll want to put it on everything from chicken to roasted veggies.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Cajun Seasoning Blend:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Steak:
- 4 (8-ounce) ribeye steaks, 1-inch thick
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
Instructions
- Pat the 4 ribeye steaks completely dry with paper towels on all sides.
- Combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt in a small bowl to make the seasoning blend.
- Generously coat both sides of each dried steak with the prepared Cajun seasoning blend, pressing it into the meat.
- Heat a large cast-iron skillet over high heat for 5 minutes until it is visibly smoking hot. Tip: A properly preheated skillet is crucial for achieving a good sear without steaming the meat.
- Add 2 tablespoons vegetable oil to the hot skillet and swirl to coat.
- Carefully place the seasoned steaks in the skillet, leaving space between them.
- Sear the steaks without moving them for 3 minutes to form a dark crust. Tip: Resist the urge to move the steaks early; this allows the flavorful crust to develop properly.
- Use tongs to flip each steak and sear the other side for 3 minutes.
- Reduce the heat to medium and add 4 tablespoons unsalted butter to the skillet.
- As the butter melts, tilt the skillet and use a spoon to baste the steaks continuously with the hot butter for 2 minutes. Tip: Basting adds richness and helps cook the edges of the steak.
- Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.
Serve this steak immediately. The crust should be audibly crisp, giving way to a juicy, medium-rare interior packed with layers of smoky paprika and a subtle kick from the cayenne. Slice it against the grain and serve over a crisp salad or with creamy mashed potatoes to balance the heat.
Spicy Chili Lime Steak Blend
Last weekend, I was craving something bold and zesty to shake up our usual dinner routine, so I whipped up this Spicy Chili Lime Steak Blend—it’s become an instant favorite in our house, especially when we want a meal that packs a punch without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the steak marinade:
– 1.5 lbs flank steak, thinly sliced against the grain
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For the spicy chili lime sauce:
– 1/4 cup fresh lime juice (about 2 limes)
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp chili powder
– 1/2 tsp red pepper flakes
For garnish:
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, combine the sliced flank steak, olive oil, minced garlic, salt, and black pepper. Toss until the steak is evenly coated, then let it marinate at room temperature for 10 minutes—this helps the flavors penetrate quickly without drying out the meat.
2. While the steak marinates, whisk together the lime juice, soy sauce, honey, chili powder, and red pepper flakes in a small bowl until smooth. Tip: Use fresh lime juice for the brightest flavor, as bottled versions can taste flat.
3. Heat a large skillet over medium-high heat until a drop of water sizzles on the surface, about 2 minutes. Add the marinated steak in a single layer, working in batches if needed to avoid overcrowding.
4. Cook the steak for 3–4 minutes per side, flipping once, until it reaches an internal temperature of 145°F and develops a golden-brown crust. Tip: Resist the urge to move the steak around too much—letting it sear undisturbed ensures a nice caramelization.
5. Reduce the heat to low and pour the spicy chili lime sauce over the cooked steak. Stir gently to coat the steak evenly, and simmer for 1–2 minutes until the sauce thickens slightly and clings to the meat.
6. Remove the skillet from the heat and sprinkle the chopped cilantro over the steak. Tip: If you’re not a cilantro fan, swap in fresh parsley or green onions for a similar fresh kick.
7. Serve the steak immediately with lime wedges on the side for squeezing over the top.
Zesty and vibrant, this dish delivers a perfect balance of heat from the chili and tang from the lime, with the steak staying juicy and tender thanks to the quick marinade. I love serving it over a bed of cilantro-lime rice or stuffing it into warm tortillas for easy steak tacos—it’s versatile enough to make any weeknight feel special.
Balsamic Rosemary Steak Marinade
Balsamic rosemary steak marinade is one of those recipes that feels like a special occasion but is actually simple enough for a busy weeknight. I first tried it after a friend brought over a bottle of aged balsamic vinegar from her trip to Italy, and now it’s my go-to for turning an ordinary steak into something truly memorable. The combination of tangy balsamic, earthy rosemary, and a hint of sweetness creates a flavor that’s both sophisticated and comforting—perfect for when you want to impress without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the marinade: 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp honey, 4 garlic cloves (minced), 2 tbsp fresh rosemary (chopped), 1 tsp salt, 1/2 tsp black pepper
– For the steak: 2 lbs flank steak (about 1 inch thick)
Instructions
1. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp honey, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper until fully combined. Tip: Use fresh rosemary for the best flavor—dried can be too woody.
2. Place 2 lbs flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated. Tip: Massage the marinade into the steak for even distribution.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 8 hours. Tip: Don’t marinate longer than 8 hours, as the acidity can break down the meat too much.
4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature, which helps it cook evenly.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Remove the steak from the marinade, letting excess drip off, and discard the used marinade.
7. Place the steak on the preheated grill, and cook for 5-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
8. Transfer the steak to a cutting board, and let it rest for 5-10 minutes to allow juices to redistribute.
9. Slice the steak thinly against the grain before serving.
My favorite thing about this dish is how the marinade caramelizes on the grill, creating a slightly charred, sweet crust that contrasts beautifully with the tender, juicy interior. Serve it over a bed of creamy mashed potatoes or alongside a crisp arugula salad for a complete meal that’s sure to become a new family favorite.
Sweet and Savory Brown Sugar Steak Rub
Just when you think you’ve tried every steak seasoning under the sun, along comes a rub that perfectly marries the deep, savory notes you crave with a whisper of caramel sweetness. I stumbled upon this combination one chilly evening when I was out of my usual smoked paprika and had to get creative with what was in my pantry—now it’s my go-to for everything from weeknight sirloins to special occasion ribeyes. Trust me, the way the brown sugar creates that irresistible, slightly sticky crust is nothing short of magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Brown Sugar Steak Rub:
– 1/4 cup packed light brown sugar
– 2 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp smoked paprika
For Cooking:
– 2 lbs (about 1.8 cm thick) boneless ribeye or strip steaks, at room temperature
– 2 tbsp high-smoke-point oil (like avocado or canola oil)
Instructions
1. In a small bowl, combine 1/4 cup packed light brown sugar, 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika until fully blended, breaking up any clumps of brown sugar with your fingers. Tip: For the best flavor, use fresh spices—if yours have been in the cabinet for over a year, consider replacing them.
2. Pat 2 lbs of boneless ribeye or strip steaks completely dry with paper towels to ensure the rub adheres well and promotes browning.
3. Generously coat all sides of each steak with the prepared rub, pressing it firmly into the meat with your hands to form an even layer.
4. Let the seasoned steaks sit at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to an even temperature for more consistent cooking.
5. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 5 minutes until it’s very hot—a drop of water should sizzle and evaporate instantly.
6. Add 2 tbsp of high-smoke-point oil to the hot pan and swirl to coat the bottom evenly.
7. Carefully place the steaks in the pan, leaving space between them to avoid steaming, and cook undisturbed for 4–5 minutes until a deep brown crust forms on the bottom. Tip: Resist the urge to move the steaks early; this helps develop that perfect sear.
8. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until the internal temperature reaches 130°F when checked with an instant-read thermometer inserted into the thickest part. Tip: For accurate doneness, always use a thermometer rather than guessing based on time alone.
9. Transfer the cooked steaks to a cutting board, tent loosely with aluminum foil, and let them rest for 10 minutes to allow the juices to redistribute throughout the meat.
10. Slice the steaks against the grain and serve immediately.
Rely on this rub to deliver steaks with a crackly, caramelized exterior that gives way to tender, juicy meat inside. The sweet and savory balance is subtle enough to let the beef shine, yet complex enough to make every bite memorable—try serving it sliced over a crisp arugula salad or alongside roasted sweet potatoes for a comforting, complete meal.
Herb and Peppercorn Steak Coating
Biting into a perfectly seared steak with a crust that crackles with flavor is one of life’s simple, yet profound, pleasures. I developed this herb and peppercorn coating after a friend gifted me a massive jar of mixed peppercorns, and it’s become my go-to for turning an ordinary cut into something restaurant-worthy. It’s incredibly simple, but the blend of fresh herbs and cracked pepper creates a crust that’s aromatic, savory, and packs a delightful punch.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak & Coating:
– 2 (1-inch thick) ribeye or strip steaks (about 12 oz each)
– 2 tbsp extra virgin olive oil
– 1 tbsp kosher salt
For the Herb & Peppercorn Crust:
– 3 tbsp mixed peppercorns (black, white, pink)
– 2 tbsp fresh rosemary leaves, finely chopped
– 2 tbsp fresh thyme leaves
– 3 garlic cloves, minced
Instructions
1. Remove the steaks from the refrigerator and let them sit at room temperature on a plate for 30 minutes to ensure even cooking.
2. While the steaks rest, place the 3 tbsp of mixed peppercorns in a zip-top bag and crush them coarsely using a rolling pin or the bottom of a heavy pan.
3. In a small bowl, combine the crushed peppercorns, 2 tbsp of chopped rosemary, 2 tbsp of thyme leaves, and 3 minced garlic cloves to create the dry coating mixture.
4. Pat the steaks completely dry with paper towels—this is crucial for achieving a good sear.
5. Rub all sides of each steak evenly with the 2 tbsp of olive oil.
6. Season all sides of the steaks generously with the 1 tbsp of kosher salt, pressing it into the meat.
7. Press the herb and peppercorn coating mixture firmly onto all sides of each steak, ensuring an even, thick layer adheres.
8. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot and just starting to smoke, about 5 minutes.
9. Carefully place the coated steaks in the hot, dry skillet. Sear without moving them for 4-5 minutes to form a deep brown crust.
10. Using tongs, flip the steaks and sear the other side for another 4-5 minutes.
11. For medium-rare, insert an instant-read thermometer into the thickest part of a steak; remove the steaks from the pan when the internal temperature reaches 130°F.
12. Transfer the steaks to a cutting board, tent loosely with foil, and let them rest for 10 full minutes before slicing.
Kicking back with this steak, the first thing you’ll notice is the incredible texture—a crackling, fragrant crust giving way to a juicy, tender interior. The blend of peppercorns and fresh herbs creates a warm, complex flavor that doesn’t overpower the beef. For a fantastic meal, slice it against the grain and serve over a simple arugula salad dressed with lemon juice to cut through the richness.
Mediterranean Sun-Dried Tomato Steak Seasoning
Often, I find myself craving the bold, sun-kissed flavors of the Mediterranean but wanting to keep dinner simple. This seasoning blend, inspired by a jar of sun-dried tomatoes I brought back from a trip, transforms an ordinary steak into a vibrant, herby crust that’s become my go-to for a quick yet impressive weeknight meal.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak Seasoning Blend:
– 2 tbsp finely chopped sun-dried tomatoes (packed in oil, drained)
– 1 tbsp dried oregano
– 2 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
For Cooking:
– 2 (8-oz) ribeye steaks, about 1-inch thick
– 1 tbsp olive oil
Instructions
1. Pat the 2 ribeye steaks completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the 2 tbsp chopped sun-dried tomatoes, 1 tbsp dried oregano, 2 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp fine sea salt, and 1/4 tsp black pepper to form a coarse paste. Tip: If the mixture seems too dry, add 1/2 tsp of the oil from the sun-dried tomato jar to help it clump.
3. Rub the 1 tbsp olive oil evenly over both sides of each steak.
4. Press the seasoning paste firmly onto all surfaces of the steaks, creating an even crust.
5. Preheat a cast-iron skillet over medium-high heat for 3 minutes until it’s very hot. Tip: A drop of water should sizzle and evaporate instantly when the pan is ready.
6. Place the seasoned steaks in the hot skillet and cook undisturbed for 4 minutes to develop a deep brown crust.
7. Flip the steaks using tongs and cook for another 4 minutes for medium-rare (internal temperature of 135°F). Tip: For more precise doneness, use an instant-read thermometer—145°F for medium, 160°F for well-done.
8. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
9. Slice the steaks against the grain and serve immediately.
Sun-dried tomatoes create a slightly chewy, caramelized crust that locks in the steak’s juices, while the oregano and smoked paprika add an earthy, smoky depth. Serve the sliced steak over a simple arugula salad or with roasted lemon potatoes to soak up the flavorful juices.
Tangy Mustard and Dill Steak Rub
Last weekend, I was rummaging through my spice cabinet, determined to use up that jar of mustard powder before it expired, and stumbled upon this zesty combination that’s become my go-to for grilling. It’s a simple rub that packs a punch, perfect for when you want something flavorful without a lot of fuss—trust me, it’s saved many a last-minute dinner plan at my house.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the rub:
– 2 tbsp yellow mustard powder
– 1 tbsp dried dill weed
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup olive oil
For the steak:
– 2 lbs ribeye steak (about 1 inch thick)
Instructions
1. Pat the 2 lbs ribeye steak completely dry with paper towels—this helps the rub stick better and promotes a good sear.
2. In a small bowl, combine 2 tbsp yellow mustard powder, 1 tbsp dried dill weed, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper, mixing thoroughly with a fork to break up any clumps.
3. Drizzle 1/4 cup olive oil over the dried steak, rubbing it evenly on both sides to coat lightly.
4. Sprinkle the spice mixture generously over both sides of the steak, pressing it into the meat with your hands to form an even layer.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate; I often set it on a plate while preheating the grill.
6. Preheat a grill or grill pan to high heat, aiming for about 450°F—a hot surface is key for that caramelized crust.
7. Place the steak on the grill and cook for 5-7 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 135°F for perfect doneness.
8. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain to keep it tender.
Grilled to perfection, this steak boasts a tangy, herbaceous crust that locks in juicy tenderness, with the mustard adding a subtle sharpness that balances the dill’s freshness. Serve it sliced over a crisp salad or alongside roasted potatoes for a hearty meal that’s sure to impress—leftovers make fantastic steak sandwiches the next day, too!
Asian-inspired Soy Ginger Steak Marinade
Just last week, I was craving something savory and quick after a long day at work—something that could transform a simple steak into a restaurant-worthy meal without fuss. This Asian-inspired soy ginger marinade has become my go-to for those nights when I want bold flavor with minimal effort, and it’s perfect for grilling season or a cozy indoor skillet dinner. I love how the ginger adds a bright kick that balances the rich soy, making it a versatile staple in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp minced fresh ginger
– 3 cloves garlic, minced
– 1 tbsp sesame oil
For the steak:
– 1.5 lbs flank steak
– 1 tbsp vegetable oil
– 2 green onions, thinly sliced (for garnish)
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tbsp minced fresh ginger, 3 cloves minced garlic, and 1 tbsp sesame oil until fully combined.
2. Place 1.5 lbs flank steak in a shallow dish or resealable plastic bag, and pour the marinade over it, ensuring the steak is fully coated.
3. Cover the dish or seal the bag, and refrigerate the steak for at least 30 minutes or up to 4 hours for deeper flavor—I often prep this in the morning for an easy dinner.
4. Remove the steak from the refrigerator and let it sit at room temperature for 10 minutes before cooking to ensure even cooking.
5. Heat a grill or large skillet over medium-high heat until it reaches 400°F, then add 1 tbsp vegetable oil and swirl to coat the surface.
6. Place the steak on the hot surface and cook for 4-5 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 135°F.
7. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute—this prevents it from drying out.
8. Thinly slice the steak against the grain for maximum tenderness, and garnish with 2 thinly sliced green onions.
Delightfully tender with a caramelized crust from the honey, this steak bursts with umami and a zesty ginger finish that’s irresistible. Serve it over a bed of steamed rice or slice it into strips for tacos, and watch it become a weeknight favorite that’s as easy as it is impressive.
Zesty Italian Herb Steak Blend
My husband and I discovered this incredible steak blend on a cozy winter night when we were craving something hearty but didn’t want to spend hours in the kitchen—it’s become our go-to for impromptu dinner parties ever since!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the steak and marinade:
– 2 lbs flank steak, cut into 1-inch strips
– ¼ cup olive oil
– 3 tbsp fresh lemon juice
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp red pepper flakes
– 1 tsp kosher salt
For the vegetable sauté:
– 1 red bell pepper, sliced into thin strips
– 1 yellow onion, thinly sliced
– 2 tbsp olive oil
For serving:
– ¼ cup chopped fresh parsley
Instructions
1. In a large bowl, combine ¼ cup olive oil, 3 tbsp fresh lemon juice, 4 cloves minced garlic, 1 tbsp dried oregano, 1 tsp red pepper flakes, and 1 tsp kosher salt to make the marinade.
2. Add 2 lbs flank steak strips to the bowl, tossing thoroughly to coat every piece—I like to massage it in with my hands for even coverage, which helps tenderize the meat.
3. Cover the bowl and let the steak marinate at room temperature for 10 minutes; this short rest allows the flavors to penetrate without making the steak mushy.
4. While the steak marinates, heat a large skillet over medium-high heat and add 2 tbsp olive oil.
5. Once the oil shimmers (about 1 minute), add 1 sliced red bell pepper and 1 sliced yellow onion to the skillet.
6. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they are softened and lightly charred at the edges, then transfer them to a plate.
7. In the same skillet, add the marinated steak strips in a single layer, working in batches if needed to avoid overcrowding.
8. Cook the steak for 3–4 minutes per side until it reaches an internal temperature of 145°F for medium-rare, using a meat thermometer to ensure accuracy—this prevents overcooking.
9. Return the sautéed vegetables to the skillet with the cooked steak, tossing everything together to combine.
10. Remove the skillet from heat and sprinkle ¼ cup chopped fresh parsley over the top, gently stirring to distribute.
Buttery and aromatic, this steak blend melts in your mouth with a perfect balance of zesty herbs and a hint of heat from the pepper flakes. Serve it over creamy polenta or tucked into warm tortillas for a fun twist on taco night—it’s versatile enough to impress any crowd!
Smoky Paprika and Coffee Steak Rub
Just when I thought I’d tried every steak rub under the sun, a smoky, slightly bitter coffee ground and sweet paprika blend caught my eye at a local farmers’ market. It’s become my go-to for weekend grilling, transforming an ordinary cut into something deeply aromatic and complex with minimal effort. Trust me, this rub is a game-changer for anyone who loves bold, layered flavors without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the rub:
– 2 tbsp finely ground coffee
– 2 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
For the steak:
– 2 lbs ribeye steak (about 1 inch thick)
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp finely ground coffee, 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp cayenne pepper. Mix thoroughly with a fork until no clumps remain. Tip: Use freshly ground coffee for the best aroma, as pre-ground can lose its potency.
2. Pat 2 lbs ribeye steak completely dry with paper towels on both sides. This helps the rub adhere better and promotes a good sear.
3. Rub 1 tbsp olive oil evenly over the entire surface of the steak, coating both sides lightly.
4. Generously apply the spice mixture to the oiled steak, pressing it into the meat with your hands to form an even layer on all sides. Tip: Let the steak sit with the rub at room temperature for 30 minutes before cooking to allow the flavors to penetrate.
5. Preheat a grill or cast-iron skillet to high heat, about 450°F. For indoor cooking, ensure your kitchen is well-ventilated.
6. Place the steak on the hot grill or skillet and cook undisturbed for 5 minutes to develop a dark crust.
7. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer. Tip: Avoid pressing down on the steak while cooking, as this squeezes out precious juices.
8. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
9. Slice the steak against the grain into 1/2-inch thick strips before serving.
The resulting steak boasts a crackly, almost blackened crust that gives way to tender, juicy meat infused with smoky sweetness and a subtle coffee bitterness. Try serving it sliced over a bed of creamy mashed potatoes or alongside a crisp arugula salad to balance the richness—it’s a showstopper that’s surprisingly simple to pull off.
Garlic and Parmesan Crusted Steak Spices
Sometimes, the simplest ingredients can transform an ordinary steak into a show-stopping meal that feels like a restaurant-quality treat right at home. I discovered this Garlic and Parmesan Crusted Steak Spices blend during a cozy winter evening when I wanted to elevate a basic sirloin without fuss, and now it’s my go-to for impressing guests or just treating myself. It’s a quick mix that packs a punch of savory, cheesy flavor with a satisfying crunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak:
– 4 boneless ribeye steaks, about 1 inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Garlic and Parmesan Crust:
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter, melted
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Tip: Letting the steaks sit at room temperature for 20 minutes before cooking ensures even searing.
2. Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better crust.
3. Rub the steaks evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat until hot, about 2 minutes.
5. Sear the steaks for 3 minutes per side until a golden-brown crust forms. Tip: Avoid moving the steaks while searing to develop that perfect caramelization.
6. Transfer the skillet to the preheated oven and bake the steaks for 5 minutes for medium-rare, or until they reach an internal temperature of 135°F on a meat thermometer.
7. While the steaks bake, combine grated Parmesan cheese, panko breadcrumbs, minced garlic, melted unsalted butter, and chopped fresh parsley in a small bowl to make the crust mixture.
8. Remove the steaks from the oven and carefully pat the crust mixture onto the top of each steak, pressing gently to adhere.
9. Return the steaks to the oven and bake for an additional 3 minutes until the crust is golden and crispy. Tip: Watch closely to prevent burning, as Parmesan can brown quickly.
10. Let the steaks rest on a cutting board for 5 minutes before slicing to allow juices to redistribute.
Here’s what makes this dish special: the crust delivers a delightful crunch with a rich, umami flavor from the garlic and Parmesan, while the steak stays juicy and tender inside. Serve it sliced over a bed of creamy mashed potatoes or with a simple arugula salad to balance the richness—it’s a versatile centerpiece that always earns compliments.
Bold Horseradish Steak Coating
Picture this: a chilly Sunday evening last winter when I was craving something with serious kick to warm up from the inside out. That’s when I first experimented with this bold horseradish steak coating, and let me tell you, it’s become my go-to for impressing dinner guests (or just treating myself). The sharp, sinus-clearing heat of the horseradish paired with a perfectly seared steak is a match made in comfort food heaven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the steak:
– 2 (1-inch thick) ribeye steaks (about 1.5 lbs total)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the bold horseradish coating:
– 1/2 cup prepared horseradish, drained
– 1/4 cup Dijon mustard
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, finely chopped
Instructions
- Pat the ribeye steaks completely dry with paper towels to ensure a good sear.
- Rub the steaks all over with the olive oil, then season both sides evenly with the kosher salt and black pepper.
- Let the steaks sit at room temperature for 30 minutes to promote even cooking.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 5 minutes until very hot.
- Place the steaks in the dry, preheated skillet and sear undisturbed for 4 minutes to form a deep brown crust.
- Flip the steaks using tongs and sear the other side for another 4 minutes.
- Check the internal temperature with an instant-read thermometer; for medium-rare, remove the steaks at 130°F.
- Transfer the steaks to a cutting board and let them rest, uncovered, for 10 minutes to allow the juices to redistribute.
- While the steaks rest, combine the prepared horseradish, Dijon mustard, softened butter, minced garlic, and chopped parsley in a small bowl, stirring until fully incorporated.
- After the resting period, spread the horseradish coating mixture evenly over the top of each warm steak using a spoon or offset spatula.
- Slice the steaks against the grain into 1/2-inch thick strips for maximum tenderness.
Nothing beats the textural contrast of the creamy, pungent coating against the juicy, medium-rare steak. The horseradish mellows slightly from the residual heat but maintains its signature kick. For a creative twist, serve the sliced steak over a bed of crispy roasted potatoes to soak up all those incredible flavors.
Sriracha Honey Glazed Steak Marinade
Over the weekend, I was craving something sweet and spicy to jazz up my usual steak routine, and this Sriracha Honey Glazed Steak Marinade was born from that kitchen experiment. It’s become my go-to for quick weeknight dinners that feel special without the fuss, and I love how the glaze caramelizes into a sticky, flavorful crust. Trust me, once you try it, you’ll be making it on repeat too!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp Sriracha sauce
– 3 tbsp honey
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the steak:
– 1.5 lbs flank steak
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp Sriracha sauce, 3 tbsp honey, 2 cloves minced garlic, and 1 tbsp olive oil until fully combined.
2. Place 1.5 lbs flank steak in a shallow dish or resealable bag, and pour the marinade over it, ensuring the steak is fully coated.
3. Cover the dish or seal the bag, and refrigerate the steak for at least 30 minutes or up to 4 hours for deeper flavor—I often prep this in the morning for an easy dinner later.
4. Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, which helps it cook more evenly.
5. Preheat a grill or large skillet over medium-high heat until it reaches about 400°F, lightly oiling the surface to prevent sticking.
6. Pat the steak dry with paper towels to remove excess marinade, then season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
7. Place the steak on the hot grill or skillet, and cook for 5-6 minutes per side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
8. Transfer the cooked steak to a cutting board, and let it rest for 5 minutes to allow the juices to redistribute—this keeps it tender and juicy.
9. While the steak rests, pour the reserved marinade into a small saucepan, bring it to a boil over medium heat, and simmer for 3-4 minutes until slightly thickened to create a glaze.
10. Slice the steak against the grain into thin strips, drizzle with the warm glaze, and serve immediately.
Yes, the result is a steak with a perfect balance of sweet honey and spicy Sriracha, creating a glossy, caramelized exterior that’s irresistible. I love serving it sliced over a bed of rice or with roasted veggies to soak up every bit of that sticky sauce—it’s a crowd-pleaser that always disappears fast!
Cumin and Coriander Spiced Steak Rub
Bold flavors don’t always require a long ingredient list, and this cumin and coriander spiced steak rub is my go-to proof. I discovered this simple blend years ago during a last-minute grilling session when my spice cabinet was looking sparse, and it’s been a summer staple ever since—trust me, it’s the kind of easy, aromatic mix that makes even a weeknight steak feel special.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
For the rub:
– 2 tbsp ground cumin
– 1 tbsp ground coriander
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For cooking:
– 2 lbs ribeye or sirloin steak (about 1 inch thick)
Instructions
1. Pat the 2 lbs ribeye or sirloin steak completely dry with paper towels on all sides.
2. In a small bowl, combine 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Drizzle 1 tbsp olive oil evenly over both sides of the steak.
4. Sprinkle the spice mixture generously onto both sides of the steak, pressing it gently into the meat with your fingers to help it adhere.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat a grill or cast-iron skillet to high heat, about 450°F.
7. Place the steak on the hot surface and cook undisturbed for 5 minutes to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.
The cumin and coriander create a warm, earthy crust that caramelizes beautifully, while the interior stays juicy and tender. I love serving it thinly sliced over a crisp salad or alongside roasted sweet potatoes to soak up any spiced drippings.
Conclusion
Now you’ve got 24 fantastic ways to spice up your steak! From classic blends to bold new flavors, there’s a perfect seasoning here for every cookout. We hope you’ll try a few, find your new favorite, and let us know which one you love most in the comments below. If you enjoyed this roundup, please share it with your fellow foodies on Pinterest!
