This is a straightforward homemade version of that bold, smoky blackened seasoning — the one that makes steaks sizzle, shrimp sing, and your kitchen smell like a five-star grill. Fast, fiery, and pantry-friendly.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 0
- Flavor: smoky, peppery, earthy, a little heat
- Great for: steak, seafood, chicken, roasted veggies, spice rubs
Why I Like This Recipe
Honestly? I was just trying to cook chicken that didn’t taste like sadness. Threw this mix together one night and it changed everything. It’s bold without being obnoxious, spicy without being cruel. I put it on everything now — even popcorn once. No regrets.
Ingredients
- 2 Tbsp smoked or sweet paprika (or a mix)
- 1 Tbsp kosher salt
- 1 Tbsp onion powder
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
How To Make Blackened Seasoning
- Mix it up: Dump everything into a bowl. Whisk it real good. That’s it. That’s the recipe.
- Store it: Airtight jar. Cool, dry spot. You’re good for up to a year — but it’ll be gone way sooner.
Tips for Success
- Use smoked paprika for that deep grill flavor — sweet works too, or mix them.
- Adjust the cayenne if you want less heat. Or more. Live your truth.
- Freshly ground black pepper gives the best kick. Pre-ground? Meh, it’ll do.
- Shake or stir before each use — some stuff settles.
Storage
- Shelf life: Up to 12 months if kept airtight and away from heat/light.
- Pro tip: Make a double batch. You’ll be glad when you forget what to make for dinner and just throw this on whatever’s thawed.
FAQs
Steak, shrimp, chicken, tofu, roasted potatoes, burgers, eggs — everything.
It has a kick. Not painful, but present. Cut back the cayenne if needed.
Sure, but use less — it’s saltier by volume.
They’re cousins. This one’s bolder, less herby, more paprika-forward.
Absolutely. Throw it in a spice grinder if you want it super smooth.
Common Mistakes and How to Dodge Them
- Using old spices: Dead spices = dead flavor. If yours are older than your last vacation, replace them.
- Overdoing it: This stuff’s strong. Start with a light coat and build up.
- Not seasoning both sides: You’re not flavoring one side of a steak. Go all in.
- Burning it in a pan: It blackens fast. Use medium-high heat, not full blast.
- Forgetting the salt factor: This mix already has salt. If you’re adding more later, taste first.
Nutrition Facts (Per Teaspoon – Approx.)
- Calories: 6 kcal
- Carbohydrates: 1g
- Fat: 0g
- Sodium: 290mg
- Protein: 0g
- Fiber: 0.3g
- Sugar: 0g
Steak House Blackened Seasoning Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy5
servings6
kcalA smoky, spicy, steakhouse-style seasoning mix made with paprika, garlic, and a touch of cayenne — perfect for grilling, searing, or roasting anything.
Ingredients
2 Tbsp smoked or sweet paprika
1 Tbsp kosher salt
1 Tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
1 tsp cayenne pepper
½ tsp dried oregano
½ tsp dried thyme
Directions
- Mix all ingredients in a bowl until evenly combined.
- Store in airtight container in cool, dark place for up to 1 year.
Notes
- Adjust cayenne to taste.
- Use smoked paprika for that signature grill flavor.
- Shake or stir before each use to redistribute.
- Great on meats, veggies, and more.
