Saltgrass Steakhouse Steak Seasoning Recipe

I live the carnivore lifestyle, and a thick, juicy steak is my idea of perfection. For years, I’ve used Saltgrass Steakhouse Steak Seasoning from grocery stores and online shops.

One day, I realized I could make my own version at home. Since I’ve used this seasoning for so long, I know the secret ingredients that give it that signature flavor.

This copycat Saltgrass Steakhouse Steak Seasoning Recipe is the best way to make a simple steak taste amazing.

The seasoning tastes very similar to the original Saltgrass steaks, giving the same bold, savory, and perfectly balanced flavor every time.

Now, making the seasoning at home lets you pick all the ingredients and still enjoy restaurant-quality steaks.

What is the Saltgrass Steakhouse Steak Seasoning

Saltgrass Steakhouse Steak Seasoning joined the menu when the restaurant launched in 1991 in Houston, Texas. It became the core flavor for their Certified Angus Beef steaks.

The seasoning is sold online via Landry’s shop, TexasFood.com, Walmart, HEB, Kroger, and Ubuy.

It comes in plastic shaker bottles, not packets, with common sizes of 4.5 oz, 12 oz, and 16 oz. Its popularity comes from its bold, well-balanced flavor that enhances the natural taste of thick, quality steaks.

Best Steak Cuts to Use with Saltgrass Steakhouse Steak Seasoning

1. Ribeye – This cut has great marbling and fat content. The seasoning enhances the natural beefy flavor beautifully. Thick ribeyes work best for even cooking and maximum taste.

2. New York Strip – A leaner option that still delivers excellent flavor. The seasoning brings out the meat’s natural sweetness. This cut holds the spices perfectly on its surface.

3. T-Bone – You get two steaks in one with this cut. Both the strip and tenderloin benefit from this bold seasoning blend perfectly.

4. Porterhouse – Similar to T-bone but with a larger tenderloin side. The seasoning works beautifully on both sections of this impressive cut.

5. Sirloin – A more affordable option that tastes amazing with this seasoning. Thicker sirloin steaks handle the spices like premium cuts do.

How to Season and How Much Seasoning to Use

How to Season: Pat your steak completely dry with paper towels before seasoning. Moisture prevents the seasoning from sticking properly.

Apply the seasoning generously on both sides of your steak, about 30 minutes before cooking. This allows the flavors to penetrate the meat. You can use your fingers to rub it in evenly or simply sprinkle it on.

Make sure every part of the steak gets coated, especially the edges. Let the seasoned steak sit at room temperature before it hits the pan or grill.

How Much Seasoning to Use Per Steak

• 8 oz Steak (Thin Cut) – Use about ½ teaspoon per side. This provides good flavor without overpowering the meat or tasting too salty.
• 12-14 oz Steak (Medium Thickness) – Use about ¾ to 1 teaspoon per side. This is the standard amount for most home cooks and delivers perfect saltgrass taste.
• 16-20 oz Steak (Thick Cut) – Use 1 to 1½ teaspoons per side. Larger steaks need more seasoning to develop a flavorful crust.
• Porterhouse or T-Bone (20+ oz) – Use 1½ to 2 teaspoons per side. These premium cuts can handle generous seasoning and reward you with amazing flavor.

Saltgrass Steakhouse Steak Seasoning Ingredients

• Whole Peppercorns (2 tablespoons): Black peppercorns add sharp, spicy heat to the blend. Crushing them fresh releases oils that make everything taste better. You can use pre-ground black pepper, but whole peppercorns give you fresher, stronger flavor.
• Coriander Seeds (1 tablespoon): Coriander seeds bring a light, citrusy note to the seasoning. Toast them lightly before grinding to unlock their full flavor. You can swap coriander seeds with 2 teaspoons of ground coriander powder.
• Dehydrated Onion (1 tablespoon): Dehydrated onion adds savory sweetness without moisture. It becomes fragrant when it touches hot meat. You can use 1 teaspoon of onion powder as a substitute.
• Dehydrated Garlic (2 tablespoons): Dehydrated garlic provides deep, savory flavor and prevents burning better than fresh garlic. Use 1.5 teaspoons of garlic powder if you don’t have dehydrated garlic.
• Dill Seeds (1 tablespoon): Dill seeds add a slightly tangy, mild licorice-like flavor that sets this blend apart. Dried dill weed can be used as a lighter, herbal alternative.
• Red Chili Flakes (1 tablespoon): Red chili flakes give gentle heat and a hint of smokiness. Reduce by half for less heat or use cayenne pepper for more kick.
• Paprika (1 tablespoon): Paprika adds mild, sweet pepper flavor and enhances the steak’s crust. Smoked paprika can replace regular paprika for a deeper, smoky taste.
• Kosher Salt (2 tablespoons): Kosher salt brings out all the flavors and helps form a crispy exterior. Sea salt can be used, but avoid table salt.

How to Make Saltgrass Steakhouse Steak Seasoning at Home

Step 1 | Toast the Seeds

Put the whole peppercorns, coriander seeds, and dill seeds in a small, dry skillet. Heat over medium heat for 2–3 minutes, shaking the pan often. You’ll smell a nutty aroma – this means the oils are releasing. Remove from heat immediately to avoid burning. Let the seeds cool for about 5 minutes.

Step 2 | Prepare the Spice Mix

In a mixing bowl, add dehydrated onion, dehydrated garlic, paprika, kosher salt, and red chili flakes. Stir them together until evenly combined. Set the bowl aside.

Step 3 | Crush the Toasted Seeds

Put the cooled seeds into a mortar and pestle. Crush them gently but firmly until coarse – you should still see some larger pieces. This takes about 3–4 minutes. You can also use a food processor or coffee grinder, pulsing a few times until coarse.

Step 4 | Combine the Spices

Add the crushed seeds to the bowl with the other spices. Stir everything very well so all ingredients are evenly mixed and the color is uniform.

Step 5 | Store the Seasoning

Transfer the finished seasoning to an airtight glass jar or spice container. Label with the name and date. Shake well before each use. Your homemade Saltgrass Steakhouse Steak Seasoning Recipe is ready to enjoy!

Chef’s Special Notes

• Toast in Small Batches – Toasting too many seeds at once can lead to uneven heating. Work in smaller portions for consistent results.
• Adjust Salt to Taste – Some people prefer less sodium. Feel free to reduce the kosher salt by half if you’re watching your intake.
• Crush, Don’t Powder – Leaving some texture in the seeds adds bursts of flavor. Over-grinding makes the blend too fine and loses character.
• Use Fresh Spices – Old spices lose their potency quickly. Buy whole spices in small amounts and replace them every six months.
• Let Steak Rest After Seasoning – Resting allows the salt to penetrate the meat. This creates better flavor throughout rather than just on the surface.

Ways to Use the Seasoning

1. Steak Rub: Sprinkle generously on both sides of thick steaks before cooking. It forms a bold crust and brings out deep beef flavor during grilling or pan-searing.

2. Burger Seasoning: Mix lightly into ground beef before shaping patties. This adds rich, savory taste without drying out the meat.

3. Chicken Seasoning: Use on chicken breasts, thighs, or wings. The blend adds bold flavor while still letting the chicken taste clean and savory.

4. Lamb Chops: Season lamb chops before grilling or pan-cooking. It helps balance the natural sweetness of lamb with a salty, peppery bite.

5. Roasted Vegetables: Toss potatoes, mushrooms, or bell peppers with oil and a light sprinkle. The seasoning adds depth without overpowering the vegetables.

6. Grilled Shrimp Skewers: Coat shrimp with oil and seasoning before grilling on skewers. The heat brings out the spice flavors and creates perfectly seasoned seafood appetizers.

How to Store Homemade Steak Seasoning

Store steak seasoning in airtight glass jars, spice containers, or mason jars. Keep the container in a cool, dark place away from heat and light. Homemade seasoning stays fresh for up to 6 months when sealed properly.

Always use a dry spoon to avoid moisture. Clumping, weak smell, or dull flavor shows the seasoning has aged. Fresh spices keep the blend bold longer.

Saltgrass Steakhouse Steak Seasoning Recipe FAQs

1. Is this seasoning spicy?

The seasoning has mild heat from red chili flakes and black pepper. It is not hot, but it adds warmth. For less heat, reduce the chili flakes. For more kick, increase them slightly or add cayenne.

2. Can pre-ground spices be used instead of whole seeds?

Yes, pre-ground spices work fine. The flavor may be slightly less bold, but the blend still tastes great. Whole seeds offer stronger aroma when toasted, though both options remain effective.

3. Is this seasoning gluten-free?

All the listed spices are naturally gluten-free. Always check labels when buying spices to ensure no added fillers or cross-contact warnings appear on the packaging.

4. Can I make it without a mortar and pestle?

Use coffee grinder, food processor, or seal in bag and smash with rolling pin. Pulse short bursts for coarse grind. All release flavors same way. Easy for beginners.

5. Why is my homemade seasoning clumping together?

This can happen if moisture gets into the jar. Always use a completely dry spoon to scoop it out. If your kitchen is very humid, you can add a few grains of uncooked rice to the jar to help absorb any extra moisture in the air.

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Yield: 12

Saltgrass Steakhouse Steak Seasoning Recipe

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Saltgrass Steakhouse Steak Seasoning Recipe made at home in just 20 minutes. Bold, savory steak flavor that tastes just like the original.

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Ingredients

• Whole black peppercorns – 2 tablespoons
• Coriander seeds – 1 tablespoon
• Dill seeds – 1 tablespoon
• Dehydrated onion flakes – 1 tablespoon
• Dehydrated garlic – 2 tablespoons
• Red chili flakes – 1 tablespoon
• Paprika – 1 tablespoon
• Kosher salt – 2 tablespoons

Instructions

1. Put the whole peppercorns, coriander seeds, and dill seeds in a small, dry skillet. Heat over medium heat for 2–3 minutes, shaking the pan often. You’ll smell a nutty aroma - this means the oils are releasing. Remove from heat immediately to avoid burning. Let the seeds cool for about 5 minutes.
2. In a mixing bowl, add dehydrated onion, dehydrated garlic, paprika, kosher salt, and red chili flakes. Stir them together until evenly combined. Set the bowl aside.
3. Put the cooled seeds into a mortar and pestle. Crush them gently but firmly until coarse - you should still see some larger pieces. This takes about 3–4 minutes. You can also use a food processor or coffee grinder, pulsing a few times until coarse.
4. Add the crushed seeds to the bowl with the other spices. Stir everything very well so all ingredients are evenly mixed and the color is uniform.
5. Transfer the finished seasoning to an airtight glass jar or spice container. Label with the name and date. Shake well before each use. Your homemade Saltgrass Steakhouse Steak Seasoning Recipe is ready to enjoy!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 15Total Fat: 0.4gSodium: 420mgCarbohydrates: 3gFiber: 1gSugar: 0.5gProtein: 0.6g

This homemade Steak Seasoning saves you money and tastes exactly like what you get at the steakhouse. It works perfectly on thick, juicy steaks or any other meat you love.

Try making this Saltgrass Steakhouse Steak Seasoning Recipe at home and see how it transforms your cooking. Share your results with others who love great steak!