We are big steak eaters in our house. Not so much for day-to-day meals but special occasions like birthdays and extended family dinners usually involve steak. Stan is always in charge of seasoning the steaks. Sometimes he uses straight salt and pepper and butter. Other times he uses this homemade steak seasoning blend.
We never buy steak seasoning at the grocery store. Why bother when you can make your own! Here’s his recipe for steak seasoning. This is great because you can control all the ingredients. You can cut the salt or swap the sugar for Stevia. Feel free to tweak it and make it your own but I think you’ll be pretty pleased with this as is. We love it!
I’ve packaged this up and gifted it as Magic Rub. If you’d like to try that, the free printable gift tag is below. This would be an easy, inexpensive Valentine for the men in your life: Dad, Grandpa, boyfriend or spouse. You could also use them as party favors for your Super Bowl party.
- ½ cup Paprika
- ¼ cup Kosher Salt
- ¼ cup Sugar
- ¼ cup Cumin
- ¼ cup Granulated Garlic
- ¼ cup Chili Powder
- 2 tablespoons Mustard Powder
- 2 tablespoons Ground Black Pepper
- 2 tablespoons Cayenne Pepper
- In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
- Rub steaks with Olive Oil then, generously coat with Magic Rub Seasoning. Marinate 1 hour before grilling.
Gifting this? Use these Magic Rub Printable Gift Tags.
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All right so I’m trying to make your recipe and it says one of the ingredients is magic rub seasoning mix is that ingredients or is that the name of it?
That’s the name of the finished product.
Tried this rub on a slow cook recipe for pot roast that called for steak seasoning. Cut down all the amounts to make about total of 3 tablespoons worth and triple checked the calculations – both myself and my wife. The finished product tasted much too strongly of the cumin. I’ll try the steak seasoning on a grilled steak next time once the foot of snow we are gong to get tonight melts and I can get the Weber going again in the back yard. Any thoughts about the cumin? I’m planing to try to fix the roast tomorrow by putting in more beef stock into the cooker, adding something that will cut the cumin taste (I’m going to look on the web for soemthing) I’ve rinsed the roast, rubbed off the seasoning, then rinsed off the cooked veggies tonight. Will see if it can be fixed. Any thoughts would be welcomed! Thanks (The chemist in me is wondering if cutting down the amounts, though proportioanally correc may have caused the flavors not to mix so well)
Hi: Followup to my yesterday’s post. After overnighting in the fridge the cumin flavor was somewhat less, and the mustard was beginning to come through. My search of the web came up with nothing that would cut the cumin taste in a roast. However, I did come across a number of complaints about lack of flavor in slow-cooked roasts – so maybe it was that factor that caused the other flavors to fade, but affecting the cumin less. I’m planning on preparing tonight’s dinner by gradually adding (tasting as I add) Worcestershire Sauce in 1 cup of beef broth (maybe a touch of Samuel Adam’s Cold Snap beer too) and cooking up the beef (I’ve now sliced them into 3/4 inch chunks) . I’ll let you know how it went.
Last note in this thread : It worked! (no beer needed) – just 3/4 tsp of the Worcestshire sauce in about 2 cups of broth – simmered for 25 minutes and all the flavors came out perfectly – will use your seasoning recipe again – but now know to wait 24 hours and then reheat as a did this time.
YAY! Thanks for all the updates! So glad it worked for you!
Next time you make the seasoning use 1/2 the amount of cumin, or if you want to fix this batch add 50% of all the other ingredients EXCEPT NO CUMIN…
Sorry you didn’t like it! Maybe try just cutting the cumin a little if you thought it was overpowering. That might help bring out some of the other flavors for you.
Hey Rod,
For future reference..
.. When it comes to designing any recipe food or products .. you have to make a minimum amount..
The recipe should be made in full .. then use what you need..
By scaling down you altered the recipe..
Even if you did exact calculations.. it won’t work..
What???? Why wouldn’t it????
There is a sauce you serve with the steaks I would love to have the recipe please and thank you
Perhaps the cumin issue has to do with using whole seed cumin vs ground cumin? (the recipe does not specify)
Just a thought…
Found this recipe through a normal web search after my stepson bought a couple of steaks. Applied this rub and let them sit in the fridge a little over an hour. Grilled the steaks on a charcoal grill. Great flavor! I think I may have put a little too much of the rub on each side, so I’ll have to watch that next time. I thought the flavors blended beautifully though. I’ve had steaks at steakhouses that were not this good and I only spent about a quarter of the price. Thank you!
I’m so glad you liked it! Thanks for commenting.
What is granulated garlic? Garlic Salt? I have garlic, but it’s perishable, and I can’t put that in a jar that is sealed for someone for possibly months. Thanks!
Garlic powder is a substitute granualted garlic. Granulated garlic is the coarser chunks but it can be hard to find. So swap it out for garlic powder if you need to.
Thank you! I’m making for my BIL for a small Christmas present and appreciate your timeliness!! Christmas blessings!
You can find granulated garlic and onion at wa l mart or hy vee stores! They have brand name and generic. I know this as it’s where I bought mine. Also to help with measuring 1 tsp of garlic salt is equal to half of tsp of chopped or minced garlic.
Why not use garlic powder, instead of the salt?
Garlic salt has salt in it. Garlic powder does not. You must reduce the kosher salt if using garlic SALT.
I just mixed this recipe up an hour ago…..rubbed it on New York strip and Ribeye, marinated for 30 minutes and grilled the steaks. They are juicy, tender, and sooooo tasty! Will be using this home made seasoning from now on!
Could I mix this in ground chuck before making patties
Sure! I bet that would be fantastic!
Does this recipe work for venison
I’ve never tried it on Venison but I don’t know why it wouldn’t. If you try it, let us know what you think!
Loved it! I took out the chilli powder and cayenne because I don’t like spice, reduced the sugar to about 1/4 of what was asked for and added some onion powder, and also had to add about 4 table spoons of oil because I only had wet mustard not dried (this turned it into a paste), and it was amazing! Best steak I’ve had for a very long time, thank you for this recipe!
I try it on different kind of meats (chicken and pork) and on potatoe’s too.Its has good taste.Only thing that I had to do is to add more salt and next time I will put less chilli.It’s littlebit too hot but its ok
Hi!I would like to try your recipe for my party tomorrow,for this amount of mixture,how much of meat can do?
Does this recipe make your steak spicy?
This recipe makes a lot. I would like to be able to use it for other dishes. Any suggestions?
How long will the steak seasoning keep?
It’s a good idea to toss spices every 6 months so they stay fresh and flavorful.
Who can afford to do that
The only thing you need to put on a steak when grilling is one part Kosher salt to 2 parts coarse black pepper. (ex.) 1 table spoon of salt and 2 tablespoons of pepper. Use liberally and let set for about a half hour.