There’s something about that very first bite of a well-seasoned steak that makes the whole table go quiet for a second. You know the moment. Fork pauses midair. Eyes close just a touch. Someone actually hums. For me, that moment usually takes me straight back to a booth at Texas Roadhouse, elbows on the table, waiting far too impatiently for my plate to land. That bold crust, the savory-sweet balance, the kind of flavor that doesn’t need explaining—it just works.
After years of ordering the same thing and more than a few kitchen experiments at home (including one batch that was aggressively salty, but we don’t need to relive that), I finally landed on a homemade steak seasoning that hits those same cozy, craveable notes. It’s not fussy. It’s not precious. And best of all, it takes about five minutes to mix up, which feels like a small miracle on a busy weeknight.
If you’ve ever wished you could bottle up that steakhouse flavor and keep it tucked in your spice drawer, this one’s for you.
Why You’ll Love This Seasoning (And Keep Making It)
Here’s the thing—this mix earns its place in your kitchen. It’s not just another jar collecting dust.
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Big steakhouse flavor without the steakhouse bill
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Quick to throw together, even when dinner plans are already wobbling
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Works on more than steak (we’ll get to that)
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Keeps beautifully, so you always have it ready
It’s the kind of recipe you make once and then quietly rely on for months.
Let’s Talk Ingredients (And a Few Friendly Notes)
This seasoning leans simple, but each ingredient pulls its weight. Nothing random. Nothing flashy. Just good pantry staples doing what they do best.
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2 tablespoons kosher salt
This is non-negotiable. Kosher salt has those bigger flakes that cling to the meat and help build that signature crust. Table salt just doesn’t behave the same way. -
1 tablespoon brown sugar
Adds a hint of sweetness and helps with caramelization. It won’t make your steak taste sweet—promise. -
1 tablespoon cornstarch
A quiet hero. It helps the seasoning stick and contributes to that steakhouse-style crust. -
1 teaspoon garlic powder
Savory, familiar, and mellow. Fresh garlic would burn here, so powder is the right call. -
1 teaspoon onion powder
Think of it as background flavor—subtle but important. -
½ teaspoon paprika
For warmth and color. Regular paprika works just fine. -
½ teaspoon chili powder
Very mild heat, mostly depth. If you’re spice-shy, don’t worry—it’s gentle. -
¼ teaspoon turmeric
Just a pinch. It adds a whisper of earthiness and a golden tone that looks gorgeous on the meat. -
1 teaspoon coarse black pepper
Freshly cracked if you can. That bite matters.
Easy Substitutions
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No brown sugar? White sugar will work in a pinch, though brown has more warmth.
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Want less salt? You can scale it back slightly, but remember—steak needs salt.
How to Make It (Blink and You’ll Miss It)
Step 1: Mix It Up
Grab a small bowl or a zip-top bag. Toss everything in.
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If you’re using a bowl, whisk it well until everything looks evenly blended.
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If it’s a bag, seal it up and shake like you mean it. This is usually where kids wander in, curious and hopeful.
That’s it. You’re done. No appliances. No mess.
How to Use It on Steak (This Part Matters)
This seasoning shines brightest on beef, so let’s do it right.
Step 2: Season Generously
Choose your cut—ribeye, New York strip, filet, whatever you love and can find.
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Pat the steak dry. Moisture is the enemy of a good crust.
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Sprinkle the seasoning generously on both sides. Don’t hold back.
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Press it in with your hands so it really sticks.
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Let it rest at room temperature for 30–40 minutes.
That resting time gives the salt a chance to work its way in, seasoning the steak all the way through. It’s worth the wait. Truly.
Cooking Time (Grill or Skillet—Your Call)
You want heat. Real heat.
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Preheat your grill or a cast-iron skillet until it’s properly hot. If the steak doesn’t sizzle the second it hits the surface, it’s not ready.
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Cook for 4–5 minutes on the first side without touching it. Let that crust form.
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Flip once and finish cooking to your preferred doneness:
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Medium-rare: 135°F
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Medium: 145°F
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Well-done: …we’ll agree to disagree
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Once cooked, let the steak rest for a few minutes before slicing. This keeps all those good juices where they belong.
Don’t Stop at Steak (Seriously)
Here’s where this seasoning really earns its keep.
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Chicken thighs or breasts – especially on the grill
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Pork chops – shockingly good
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Roasted potatoes – toss with olive oil and this mix
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Burgers – mix a little right into the meat
It’s one of those blends you’ll start reaching for without thinking.
What to Serve Alongside
You don’t need anything fancy here, just solid sides that know their role.
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Mashed potatoes (extra butter never hurts)
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Garlic green beans or roasted broccoli
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Baked sweet potatoes with a little cinnamon butter
For toppings, a pat of garlic-herb butter or sautéed mushrooms feels downright restaurant-worthy.
And to drink? A bold cabernet, a malty stout, or honestly—whatever’s cold and waiting.
Storage & Make-Ahead Tips
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Store the seasoning in a small jar or airtight container.
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It’ll keep well for up to six months in a cool, dry spot.
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Want to get ahead? Season your steaks the night before and refrigerate them. Just pull them out about 30 minutes before cooking.
This is the kind of prep that makes dinner feel easier without much effort.
Fun Twists If You’re Feeling Adventurous
Once you’ve made it as written, you can start playing a little.
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Spicy kick: Add ½ teaspoon cayenne or a touch of Cajun seasoning
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Smoky vibe: Swap regular paprika for smoked paprika and add a pinch of cumin
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Herby finish: A little dried rosemary or thyme works beautifully, especially on pork
None of these change the soul of the seasoning—they just nudge it in a different direction.
Frequently Asked Questions
Can I swap regular table salt for kosher, or is that asking for trouble?
You can, and I’ve done it myself when the spice drawer didn’t cooperate. But here’s the catch—table salt is finer, so it packs more punch. I usually scale it back a bit and then remind myself that I can always add more later, but I can’t take it away. If your steak ends up a little saltier than planned, just call it “bold” and move on. Dinner doesn’t need to be perfect to be good.
I followed everything and it still tasted a little salty. Did I mess it up?
Probably not. Steak thickness makes a big difference, and so does how much seasoning sticks. Thicker cuts can handle more, thinner ones… not so much. I’ve noticed this especially with grocery store steaks that vary more than you expect. Next time, just use a lighter sprinkle and see how it goes. Cooking is a long conversation, not a one-time test.
Do I really have to let the steak sit after seasoning? Because I was hungry.
I hear you. Some nights patience just isn’t in the cards. And honestly, the steak will still taste good if you skip it. But when you let it rest—even for 20 minutes—the seasoning sinks in instead of just sitting on the surface. It’s one of those small things that quietly improves the final bite, even if no one at the table knows why.
Can I season the steak way ahead of time, like the night before?
Yes, and sometimes that actually works beautifully. I’ve done it when I knew the next evening would be chaotic. Just keep the steak covered in the fridge, then pull it out about 30 minutes before cooking so it can lose that refrigerator chill. The flavor ends up deeper, almost calmer, if that makes sense.
My crust didn’t look like a steakhouse crust. It tasted good, but it didn’t look right.
This happens more than people admit. Heat matters a lot, and moisture matters even more. If the steak wasn’t fully dry or the pan wasn’t hot enough, the crust won’t form the same way. That said, some of my best-tasting steaks were the least photogenic. I’ve learned not to chase looks too hard.
Is the turmeric really necessary? I don’t usually cook with it.
It’s subtle—almost shy, really. You won’t taste “turmeric” the way you might in curry. It adds warmth and a little color, and I missed it the one time I left it out. That said, if you don’t have it and don’t want to buy a whole jar, the seasoning will still work. This recipe won’t punish you for improvising.
Can I use this seasoning on burgers, or does that change things?
You can, and it’s actually very good that way. I usually mix a little into the meat instead of sprinkling it on top. The flavor comes through, but softer, more blended. Just don’t overwork the burger meat—learned that one the hard way.
How long does this really keep? I forget things in my pantry.
Same. I’ve found jars of spices that made me pause and think. Stored airtight, this mix holds up well for several months, flavor-wise. If it ever smells dull or dusty instead of warm and savory, that’s your cue. Otherwise, it’s probably still doing its job just fine.
If you think of something else while you’re cooking—or something doesn’t go the way you expected—leave a note or send a question. Those little hiccups are usually where the best kitchen conversations start.
A Cozy Little Goodbye
This steak seasoning is one of those quiet kitchen wins. It doesn’t shout. It just shows up and makes dinner better. Bold but balanced. Familiar but special. And once you have it on hand, it’s hard to imagine going back to store-bought blends that never quite hit the mark.
If you give it a try, I’d love to hear how you used it—or what little tweak you made to call it your own. Leave a comment, ask a question, or just tell me what you served it with. That’s half the fun of cooking, after all. Happy grilling, friends.
Roadhouse Texas Steak
Ingredients
- 2 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1 tsp coarse black pepper
Instructions
- Combine all ingredients in a small bowl or zip-top bag. Whisk or shake well until evenly mixed.
- Pat steaks dry with paper towels. Generously sprinkle seasoning on both sides, pressing gently to adhere.
- Let seasoned steaks rest at room temperature for 30–40 minutes before cooking.
- Preheat grill or skillet until very hot. Sear steaks for 4–5 minutes on one side, flip, and cook to desired doneness (135°F for medium-rare, 145°F for medium).
- Rest steaks for 5 minutes before slicing and serving.