Make this Outback steak seasoning at home with simple pantry spices for bold, steakhouse-style flavor without the extra cost. This quick blend is perfect for grilling nights, busy weeknights, or prepping steaks ahead for the freezer.
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Why You’ll Love This Recipe!
This is one of those go-to seasoning blends we keep on hand all grilling season. It’s quick to mix, easy to use, and gives your steak that bold flavor without overthinking it.
- Perfect for the grill – creates a flavorful crust on steaks with minimal prep
- Quick to mix and use – ready in minutes for busy weeknights or last-minute cookouts
- Versatile for any protein – great on steak, chicken, pork, and even burgers for amazing taste
If you love this seasoning blend, then try Montreal Steak Seasoning and BBQ Seasoning Recipe.
Recipe Snapshot
- Budget-Friendly: Uses inexpensive pantry spices
- Family-Tested: Balanced flavor with mild heat
- Prep Time: 5 minutes
- Method: Mix + grill, pan-sear, or oven
- Freezer-Friendly: Yes (season before freezing)
- Best For: Ribeye, sirloin, strip steak, filet, chicken, pork
Ingredients
- Kosher salt – Enhances flavor and helps create a good crust on the steak
- Paprika – Adds color and a mild smoky flavor (use smoked paprika for deeper flavor)
- Black pepper – Brings a classic steakhouse bite
- Onion powder – Adds savory depth without needing fresh onion
- Garlic powder – Gives consistent garlic flavor that won’t burn on the grill
- Cayenne pepper – Adds a slight kick; adjust based on your heat preference
- Ground coriander – Adds a subtle citrus note that balances the richness of steak
- Turmeric – Adds warmth and color without overpowering the blend
How to Make Outback Steak Seasoning
Step 1 – Combine all ingredients in a bowl and whisk together spice blend.
Step 2 – Pat steaks dry with paper towels. Season steaks evenly on both sides. Cook on the grill, stovetop, or oven to your desired doneness.
Tips for Success
- Dry steaks first for the best crust when cooking
- Use enough seasoning to fully coat both sides
- Let steak rest after cooking (5–10 minutes) to keep juices in
- Family-tested tip: Reduce cayenne if serving kids or anyone sensitive to spice
Variations & Substitutions
- No heat: Skip cayenne pepper
- Smoky flavor: Use smoked paprika
- No coriander: Substitute with a pinch of cumin or omit
- Lower sodium: Reduce salt slightly and season lightly
Storage, Leftovers & Freezer Instructions
- Seasoning Storage: Keep in an airtight container for up to 12 months
- Make Ahead: Mix a double or triple batch for future meals
- Freezer Tip: Season raw steaks, wrap tightly, and freeze for quick meals
- Cooked Steak: Store leftovers in the fridge for 3–4 days
FAQs
This amount seasons about 4 steaks (approximately 8 oz each), front and back.
Ribeye, sirloin, New York strip, and filet all work great.
Yes, it works well on chicken, pork chops, and burgers.
Absolutely! Just multiply the ingredients and store in an airtight container.
More Easy Homemade Seasoning Blends
If you try this Outback steak seasoning, I’d love to hear how it turned out! Leave a comment and let me know what you served it with, or give the recipe a rating to help others find it too.
Outback Steak Seasoning
Ingredients
- 2 teaspoons kosher salt ($0.03)
- ½ teaspoon paprika ($0.06)
- ½ teaspoon black pepper ($0.05)
- ½ teaspoon onion powder ($0.05)
- ½ teaspoon garlic powder ($0.05)
- ¼ teaspoon cayenne pepper ($0.04)
- ¼ teaspoon ground coriander ($0.04)
- ¼ teaspoon turmeric ($0.04)
See how we calculate recipe costs.
Instructions
- In a small bowl, whisk together 2 teaspoons kosher salt, ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon ground coriander, and ¼ teaspoon turmeric until well combined.
- Season steaks on both sides with the mixture, or store for later use in an airtight container.
