All-Purpose Steak Seasoning

Name: All-Purpose Steak Seasoning
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tablespoons (27 g) Diamond Crystal kosher salt; 2 tablespoons (12 g) coarsely ground black pepper, 16-mesh or cracked, not fine powder; 1 tablespoon (9 g) granulated garlic; 2 tablespoons (7 g) dried minced onion flakes, crushed lightly between your fingers into smaller bits; 1 tablespoon (7 g) sweet or smoked paprika; ½ teaspoon (1 g) crushed red pepper flakes (optional)

From the MyKitchenBank Kitchen

A coarse, savory, pantry-staple rub of kosher salt, cracked black pepper, granulated garlic, onion and paprika. It takes five minutes to mix and works on steaks, burgers, pork chops and roasted vegetables.

Prep: 5 min
Cook: —
Total: 5 min
Makes: About ½ cup (65 g) seasoning, enough for roughly 8 pounds (3.6 kg) of steak at 1 tablespoon per pound

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Steps

Before you start

This recipe is written for Diamond Crystal kosher salt. If you only have Morton kosher salt, use 4 teaspoons (about 20 g) instead of 3 tablespoons, because Morton is denser and saltier by volume. Table salt is not a good swap for the same reason.
Use coarsely ground pepper, about 16 mesh, which looks like cracked pepper. Pre-ground fine pepper will make the blend taste dusty and won't form a crust.
Start with a completely dry bowl and a dry, airtight jar. Moisture makes the blend clump.
Plan on 1 tablespoon of blend per pound (450 g) of steak, about ¾ teaspoon per side of an 8-ounce (225 g) steak.

1
Set up dry tools
- Make sure your mixing bowl, whisk and storage jar are completely dry.
- Set out all the ingredients and measuring spoons.
- Level every spoonful with the back of a knife so the ratios are accurate.
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Ready when: Everything is dry and within reach.
Tip: A single drop of water can cause clumps in the finished blend.
2
Measure the salt
- Add 3 tablespoons (27 g) Diamond Crystal kosher salt to the bowl.
- Salt is the base of the blend and makes up a little under half of its weight.
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Ready when: Salt is level in the spoon and fully in the bowl.
Tip: If using Morton kosher salt, use 4 teaspoons (about 20 g) instead.
3
Add pepper and aromatics
- Add 2 tablespoons (12 g) coarse black pepper, 1 tablespoon (9 g) granulated garlic and 1 tablespoon (7 g) paprika.
- If using, add ½ teaspoon (1 g) crushed red pepper flakes.
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Ready when: All of the spices are in the bowl.
Tip: Use smoked paprika for a grilled, smoky flavor or sweet paprika for a cleaner, milder blend.
4
Crush the onion flakes
- Measure 2 tablespoons (7 g) dried minced onion flakes into your palm.
- Rub them between your fingers over the bowl to break them into pieces about the size of coarse pepper grains, then drop them in.
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Ready when: Onion pieces are no larger than the pepper grains.
Tip: Large onion flakes can scorch on a hot grill or skillet, so don't skip crushing them.
5
Whisk until even
- Whisk or stir for about 30 seconds, scraping the bottom and sides, until the color is a uniform brick-red speckled with black and the salt crystals are spread through the blend.
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Ready when: No streaks of paprika or pockets of salt remain, and the blend looks evenly speckled.
6
Jar and label
- Spoon the blend into a dry ½-pint (250 ml) jar, seal tightly and shake for 10 seconds.
- Label with the name and today's date.
- Shake the jar before each use, because the heavier salt settles to the bottom.
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Ready when: Jar is sealed and the blend looks evenly mixed after shaking.
Tip: To use it, pat steaks very dry, then rub in 1 tablespoon of blend per pound (450 g) of meat, and cook as you like. For a deeper seasoning, apply it 40 minutes to 24 hours ahead and refrigerate the steaks uncovered on a rack.

Good to know

Tips

Season steaks right before cooking, or at least 40 minutes ahead. In between, the salt first draws out moisture and then gets reabsorbed, which can leave a wet surface that won't brown well.
Measure by weight if you have a scale, because salt brands vary a lot in density.
On a very hot grill, brush off any loose seasoning that falls on the grates, since burnt garlic and onion taste bitter.
Double or triple the batch and keep a small shaker by the stove for burgers, pork chops, roasted potatoes and grilled vegetables.

Make ahead

"The blend can be made weeks or months ahead. You can also season steaks with it up to 24 hours before cooking and keep them uncovered in the fridge on a rack, which dries the surface for better browning."

Storage & reheating

Keep in an airtight jar in a cool, dark cupboard for up to 6 months for best flavor. It stays safe to use longer, but the garlic and paprika lose punch over time. It isn't suitable for refrigerating or freezing, since condensation can cause clumping. If it clumps, break it up with a fork. No reheating is needed because it is a dry seasoning.

Substitutions

granulated garlic → garlic powder. Use about 2 teaspoons instead of 1 tablespoon, because powder is finer and more concentrated. It may clump more.
dried minced onion flakes → granulated onion. Use 1 tablespoon (about 8 g). The blend will be finer and won't need crushing.
sweet or smoked paprika → chili powder or ancho chile powder. Use the same amount for a deeper, slightly spicier flavor.
Diamond Crystal kosher salt → flaky sea salt. Use the same weight (27 g), not the same volume, and crush it lightly.