Steak Seasoning– Easy Outback Steakhouse Copycat

This Outback Steakhouse steak seasoning copycat is a bold, flavorful blend of pantry spices that gives your steak a smoky kick and a perfect sear. It’s easy, budget-friendly, and works for any cut — grill, pan, or broiler. Just mix it up and cook however you like.

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Quick Summary

• Prep time: 5 mins
• Cook time: depends on your steak
• Flavor: smoky, peppery, warm heat
• Great for: steak night, cast iron cooking, spice drawer cleanouts

Why I Like This Recipe

I wasn’t planning to cook, just wanted to mess around with some spices — but this hit. It’s quick, takes literally a minute to mix, and makes even a basic grocery store steak feel like a full moment. I’ve made it four times this month and honestly? Still not bored.

Ingredients

• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion salt
• ½ tsp dried coriander
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper

How To Make Steak Seasoning

1. Mix the spices: Toss all the ingredients into a small bowl. Stir with a fork. That’s it.
2. Prep the steak: Pat your steak dry with paper towels. Don’t skip this or the seasoning won’t stick right.
3. Season well: Rub the blend all over both sides of the steak. Press it in a little.
4. Let it sit: 15 minutes is ideal — helps the flavor sink in. You can go longer if you’re not in a rush.
5. Cook however you want: Grill, cast iron, even broil it. Just don’t walk away from the pan. Finish with butter if you’re into that (I always am).

Tips for Success

• Use fresh spices — old ones don’t bring the same flavor
• Patting the steak dry = better crust
• Let it rest before and after cooking
• Optional: tiny pinch of sugar helps caramelization

Storage and Reheating

• Fridge: Keep extra seasoning in a small jar — lasts 6 months if stored in a cool, dry spot.
• Freezer: Not needed for the spice blend, but leftover cooked steak can be frozen.
• Reheat: Reheat steak gently in a skillet with a little butter or oil. Avoid the microwave if possible.

Frequently Asked Questions

• Can I use this on chicken or pork too?
  Totally. It’s great on grilled or roasted anything.
• What if I don’t have coriander?
  You can skip it or sub with a pinch of cumin — the flavor will be different but still good.
• Can I make a big batch?
  Yes! Multiply the measurements and store in a small jar or spice shaker.
• Is this spicy?
  Just a bit. You can leave out the cayenne if you’re not into heat.
• Do I need to oil the steak first?
  Nope — just season it dry, then cook in an oiled pan.

Common Mistakes and How to Dodge Them

• Using wet steak: If there’s moisture on the steak, the seasoning doesn’t stick and you won’t get a good crust. Always pat it dry first.
• Skipping the rest time: Letting the seasoned steak sit before cooking helps the spices soak in and makes a difference in flavor.
• Cooking on too low heat: You want a hot pan or grill for a proper sear. Medium-high to high heat is the sweet spot.
• Under-seasoning: Don’t be shy — this mix is meant to coat the steak generously. A light sprinkle won’t cut it.
• Microwaving leftovers: Please don’t. It ruins the texture. Reheat gently in a pan — even a little oil makes it way better.

Nutrition Facts (Per Serving)

• Calories: 1 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Potassium: 10mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g

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