First-Class Steak Seasoning Recipe

There's nothing like a well-seasoned steak. While most high-quality steaks need little more than a nice crust of salt and pepper, there are still occasions where a nice steak seasoning can bring a whole new level of taste and texture. Sure, you could buy one of the dusty steak seasonings on the shelves of your local grocery store, but we're guessing you're here because you are looking for better quality and flavor.

A high-quality steak seasoning is a great addition to your kitchen's pantry. Have some on hand to dress up a dull dinner or impress a crowd at your next dinner party. This first-class steak seasoning uses a handful of luxury ingredients to help tease out the best flavor in your cut of steak, from juicy ribeyes to crispy seared flat irons. Join us, along with recipe developer Taylor Murray, to create the ultimate steak seasoning that's a little bit savory, a little bit spicy, and a whole lot delicious.

This recipe calls for some premium ingredients that may take a little searching for, but the results are well worth it.

First, locate some salt. Kosher salt is ideal, and Diamond Crystal is the gold standard for this type. Next, source some whole black peppercorns. "Fresher is better when it comes to peppercorns as that spiciness will come through so much stronger," says Murray. 

Grab some fried garlic, which you can make at home or buy at any Asian market. "I love buying the packaged fried garlic as each piece is completely uniform in color — no easy feat when frying at home," Murray told us. You'll also need piment d'Espelette. This ground pepper powder is French in origin and used in certain classic recipes, like Basque eggs. The flavor and aroma are deeper and more pungent than other types of pepper powder.

The last ingredient is fennel pollen. The flavor and texture are not unlike ground toasted fennel seed, but one taste and you'll see why there is a dramatic difference in price. Fennel pollen has much more depth of flavor and carries hints of anise, saffron, citrus, and other herbaceous, floral notes. If you can't find this, you can substitute it with toasted ground fennel seed.

Take the pepper and locate a blender. A smaller blender should do fine but a spice grinder or coffee grinder will also work perfectly. Take two tablespoons of whole black peppercorns and pulse in the blender until finely ground. Transfer to a small bowl and set aside.

Add two tablespoons of fried garlic to the blender and pulse until finely ground. Be careful not to over mix as the oil in the fried garlic can cause a paste to form. Add the garlic to the bowl with the pepper and set aside.

In the bowl with the garlic and pepper, add the piment d'Espelette and fennel pollen. Add in the salt and whisk thoroughly to combine.

As with most spice blends, the sooner you use this mix, the better. That being said, the seasoning will keep for months stored in an airtight jar at room temperature. When using this spice, keep in mind that the garlic can have a tendency to burn so cook your steak at a more moderate temperature. Alternatively, this seasoning is also tasty when applied as a finishing spice.

While this recipe was developed for use as a steak seasoning, the applications are virtually endless. "I love having fun spice blends like this one around for help elevating a simple weeknight dinner. I've used this blend on everything from grilled zucchini to seared razor clams," says Murray.