A simple seasoning like this one adds so much flavor to a nice grilled steak. Quality meat and seasonings make for perfection in my book!
I purchased a steak seasoning mix many years ago at a local store that my family absolutely loved. As I started playing with making my own seasonings, rubs and marinades from scratch, this was one I really wanted to try and replicate.
I use coarse gray sea salt and number of herbs in this seasoning. It works best to season the steaks a good hour before grilling them to let the seasoning flavor and tenderize the meat.
What You’ll Need:
This standouts in this seasoning mix are the fennel seeds and the gray sea salt in my opinion. The herbs, garlic and onion powders and pepper help to round out the mix.
Making the Recipe:
Start by grinding the gray sea salt, fennel and dried rosemary using a mortar and pestle. This helps to make them a little smaller and release the fragrance in the herbs.
Next, add the rest of the ingredients to the mixture and stir them together well.
Sprinkle this seasoning on both sides of your steaks and let them rest for at least 30 minutes to an hour before grilling. Grill and enjoy!
Steak Seasoning
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3+ Tbsp 1x
- Category: Seasonings & Rubs
- Method: Hand Mix
- Diet: Gluten Free
Description
A simple seasoning like this one adds so much flavor to a nice grilled steak. Quality meat and seasonings make for perfection in my book!
Ingredients
- 4 tsp. gray sea salt (Sel Gris), ground with mortar and pestle
- 1 tsp. fennel seed, ground with mortar and pestle
- 1/2 tsp. rosemary, ground with mortar and pestle
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. basil
- 1/2 tsp. marjoram
- 1/2 tsp. black pepper
Instructions
- Using a mortar and pestle, grind the fennel seed, coarse gray sea salt and rosemary more finely but not to a powder.
- Add the rest of the ingredients to the fennel, salt and rosemary and mix them together.
- Store in an airtight container.
Notes
This seasoning is great on steaks like Tenderloin, New York Strip, and Ribeye.