Texas Roadhouse Steak Seasoning is a quick homemade blend for giving steak a salty, peppery coating with a little brown sugar and warm spice. Garlic and onion round it out, while paprika and turmeric give the mix its reddish-golden color. A small bowl and a spoon are all you need.
This is a copycat-style recipe inspired by steakhouse flavors. Mix a small batch, try a light coating on your next steak, and adjust it to suit the way you like to eat. The blend takes about five minutes to put together, with no cooking involved.
How much should go on a steak?
Start with about ¾ to 1 teaspoon of the mixed seasoning in total for an 8- to 12-ounce steak, divided between the two sides and edges. That is a starting point, not a rule for every cut. A larger steak has more surface to cover, and the salt you use can change how strong the blend tastes.
Pat the surface dry, sprinkle from a little above the meat, and press the seasoning on gently. Look for an even dusting with some meat still showing through. There is salt in the mix already, so you do not need to salt the steak separately when using it this way.
After the first steak is cooked, you will have a better sense of whether you want a little more seasoning next time. It is easier to add a pinch at the table than to fix an overly salty crust.
What each part of the blend brings
Coarse kosher salt and black pepper. These provide the main savory flavor. Salt crystals differ in size and density, so keep the same brand and type between batches when you can. Ground black pepper distributes through the blend more evenly than whole peppercorns.
Brown sugar. A little sweetness softens the pepper and gives the mixture a touch of molasses flavor. Light brown sugar is a good choice. Break up any firm lumps before you finish mixing so one steak does not get a sweet pocket while another gets mostly salt.
Garlic powder and onion powder. Their fine texture makes them easy to spread over the meat. Use the plain powders, since garlic salt and onion salt would add more salt to the mixture.
Paprika and chili powder. Regular paprika adds color and a gentle pepper flavor. Use a chili powder seasoning blend for the second spice. Pure ground hot chili, such as cayenne, is much stronger and would change the heat noticeably.
Turmeric and cornstarch. Both go in by the small spoonful. Turmeric contributes an earthy note and golden color; too much can take over the other spices. Keep the cornstarch at the amount listed in the card rather than adding an extra scoop.
Break up the brown sugar as you mix
Measure everything into a small, dry bowl. Use the back of a spoon to flatten the brown sugar clumps, then stir around the sides and bottom. There is no need to grind the mixture into a paste or add oil to the bowl.
Keep mixing until the color looks fairly even and the black pepper flecks are spread throughout. Tiny salt grains will still be visible. Drag the spoon through the bowl once more to check that no pale pocket of cornstarch or garlic powder is hiding underneath.
If you prefer a jar for sprinkling, transfer the finished mix to a small, clean, dry one. A small spoon is useful for measuring out a portion. Stir or shake the blend before using it so the heavier grains and finer powders are mixed together again.
Let the seasoning brown gently
The blend works on a grilled steak or one cooked in a skillet. Since it contains brown sugar, pay attention to the coating as the meat cooks. You want a browned surface and toasted spices. If the outside darkens very quickly while the steak still needs time, lower the heat or move it to a cooler part of the grill.
A thick layer of the mix can scorch before the steak is ready, especially over fierce heat. Keep the coating light, then follow the cooking method appropriate for your cut and thickness. An instant-read thermometer is more useful than judging the center from the color of the crust.
Small changes for your next batch
For a smokier flavor, swap smoked paprika for the regular paprika. For a more peppery finish, increase the black pepper slightly. If you prefer less sweetness, reduce the brown sugar. Change one thing at a time so you know which adjustment you liked.
You can also leave the salt out of the mix if you prefer to salt each steak separately. In that case, remember that the remaining spices still contain sugar and should go on in a light coating. To make a larger batch, multiply every ingredient by the same amount to keep the original balance.
Turn it into a steak dinner
Keep the sides simple and let the seasoned beef do the work. Country Ranch Green Beans and Potatoes with Bacon adds vegetables and potatoes in one dish. For something creamy, try Creamy Baked Mac and Cheese or a spoonful of Hashbrown Casserole.
Before you mix a batch
Is this the restaurant’s exact recipe?
This is a homemade copycat-style blend. It gives you a practical way to add steakhouse-inspired flavor using everyday spices, with room to adjust the sweetness, pepper, and salt to your taste.
Can I use table salt?
Fine table salt packs into a measuring spoon differently from coarse kosher salt. Use less at first if you substitute it, and apply the finished mixture lightly. Keeping the salt type consistent makes it easier to repeat a batch you enjoy.
Can I use it on more than steak?
Yes. Try a light sprinkle on burgers, pork chops, or potatoes. For burgers, season the outside just before cooking. Keep an eye on browning whenever you use the blend because the sugar can darken quickly over high heat.
Homemade Texas Roadhouse Steak Seasoning
Texas Roadhouse Steak Seasoning
Ingredients
- 2 teaspoons coarse kosher salt
- 2 teaspoons brown sugar
- 1/4 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
Instructions
- Measure the kosher salt, brown sugar, cornstarch, garlic powder, onion powder, turmeric, paprika, chili powder, and black pepper into a small, dry bowl.
- Use the back of a spoon to break up any brown sugar clumps. Stir or whisk until the color is even and the salt and black pepper are distributed throughout, scraping the sides and bottom of the bowl.
- Transfer to a small, clean, dry jar if desired. Stir or shake before measuring out a portion so the coarser grains and fine spices stay evenly mixed.
- To use, pat the steak dry. Start with about ¾ to 1 teaspoon of seasoning in total for an 8- to 12-ounce steak, divided over both sides and the edges. Press it on gently. Skip extra salt when using the complete blend, and cook according to your preferred steak method. Watch the heat because the brown sugar can scorch. Steak cooking time is separate from the 5-minute seasoning prep.
