Restaurant Quality Steak Seasoning and Technique

Steak at home is always a trick. Of course, there is no replacement for great meat but, few folks can always afford “real” prime steaks, order Allen Brothers online, or pick up the occasional Wagyu beef at their grocery store or butcher shop. Many people believe all you need for steak seasoning is salt and pepper with great meat but, they are wrong. Even the greatest chefs in the world like Gordon Ramsey always include garlic, thyme and butter basting, in addition to salt and pepper, to make their version of a perfect steak.

We have tried every technique and combination. What else is there to do when you’ve been retired for 15 years, are nearly 70 and love to cook, right? 

This recipe makes enough seasoning for about 20 steaks so you should put the seasonings into a good, variable hole, seasoning shaker. This is the kind of shaker I suggest for steak seasoning or dry rubs, so both large granule seasoning like Kosher salt and small granules seasonings come out of the shaker properly.

With all this said, the very best technique, which follows in the recipe directions, is to cast iron sear and cook your steaks indoors on the burner. Nevertheless, this seasoning mix tastes great on the grill, though not as good as it does when you achieve a proper high heat seasoning crust in a cast iron skillet.


  • Servings: ”20″
  • Difficulty: ”Easy”</p>
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Seasoning (All Dry Ingredients to put in a shaker, enough for 20 Steaks)

3 Tablespoons Kosher Salt

1 Tablespoon Onion Powder

1 Tablespoon Garlic Salt

1 Tablespoon Celery Salt

1 Table Smoked Paprika

1 Tablespoon Black Pepper

1 1/2 Teaspoons Nutmeg

1 Tablespoon Brown Sugar

1 Teaspoon Coriander

1 Teaspoon Cayenne Pepper

2 Tablespoons Parsley

1 Tablespoon Thyme

1 Tablespoon Dill

For Cooking

1 Tablespoon Olive Oil per Steak

3 Tablespoons Unsalted Butter per Steak


  1. Add all dry ingredients to a large bowl.
  2. Whisk all ingredients together until mixed well.
  3. Put all Seasonings in a shaker.(I use a stainless steel shaker with variable holes, so large Kosher salt granules come out with the small granules.)
  4. Liberally season the steaks, and if you are cooking thick filets or steaks, be sure to also season the sides.
  5. Add oil to a cast iron pan.
  6. Once the oil is hot, sear the steaks on all sides.
  7. Once a seared dark brown, not black, crust is achieved on all sides, add butter to the pan.
  8. Baste the steaks with a large spoon and the butter until steaks are cooked to required doneness.

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