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There’s something about that first bite of a perfectly seasoned steak that just makes you stop and go, “Mmm, yes. This is it.” If you’ve ever been to Texas Roadhouse, you know what I mean — that signature flavor, the crust, the way it hits all the right notes. Well, after a few experiments (and a couple of over-salted attempts, if I’m honest), I think I’ve cracked it.
This homemade version gives you that bold, savory punch with just the right balance of salt, sweet, and spice. And the best part? It takes maybe five minutes to throw together, and you probably have everything already sitting in your spice drawer.
Why This Seasoning Mix Is a Keeper
Full-on steakhouse flavor without the restaurant prices
Quick and easy to mix up — no fancy equipment needed
Crazy versatile — goes great on more than just steak
Keeps for months so you’ll always have it on hand
What You’ll Need
Here’s what I toss together for this blend:
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon turmeric
1 teaspoon coarse black pepper
Note: Kosher salt is key here — it’s coarser than regular table salt and gives that perfect steakhouse crust. Trust me, don’t skip it.
How to Make It
Step 1: Mix It All Up
Toss everything into a bowl or a small zip-top bag. If you’re using a bowl, just give it a good whisk until it’s well combined. If it’s a bag, seal it and give it a good shake (kids love this part). That’s it — your seasoning mix is ready!
Step 2: Season Your Steaks
Grab your favorite cut — ribeye, New York strip, filet, whatever you love.
Pat it dry with paper towels (this helps the seasoning stick).
Sprinkle the seasoning generously on both sides. Don’t be shy!
Press it in a little with your hands so it really clings to the meat.
Let the steaks sit at room temp for 30–40 minutes. This gives the salt time to soak in and tenderize the steak a bit. Worth the wait.
Step 3: Time to Cook
Fire up your grill or heat a cast-iron skillet until it’s really hot — like “sizzle as soon as it hits the pan” hot.
Cook the steaks for 4–5 minutes on the first side until a crust forms, then flip and finish cooking to your preferred doneness:
Medium-rare: 135°F
Medium: 145°F
Well-done: …let’s not talk about that.
Let the steaks rest for a few minutes before cutting into them. You’ll thank yourself later.
What to Serve With It
Sides: Mashed potatoes, garlic green beans, or a baked sweet potato
Toppings: A pat of garlic-herb butter or some sautéed mushrooms never hurt
Drinks: Bold red wine like Cab or a good stout works great with this seasoning
Storage Tips
Store the mix in a small jar or airtight container — it’ll keep for up to 6 months
Want to prep ahead? Season your steaks the night before and keep them in the fridge. Just pull them out 30 minutes before cooking to take the chill off
Try These Twists
Spicy version: Add ½ tsp cayenne or 1 tsp Cajun seasoning
Smoky BBQ flavor: Sub in smoked paprika and a pinch of cumin
Herby: Add ½ tsp dried rosemary or thyme — especially good on pork chops
Final Thoughts
This steak seasoning is one of those little kitchen hacks that makes a big difference. It’s bold, balanced, and honestly just makes any steak taste better. Plus, once you make it once, you’ll probably never go back to store-bought blends.
Let me know if you give it a try — and if you discover your own spin on it, I’d love to hear it. Happy grilling!
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.