Outback Steakhouse Steak Seasoning Copycat Recipe
Outback Steakhouse steak seasoning is the reason their steaks have that bold, slightly smoky crust that’s hard to stop thinking about. This copycat blend takes about 5 minutes to mix and works on everything from a ribeye to a weeknight chicken thigh.
It’s all pantry spices, nothing obscure, so you can make a batch tonight and have it ready whenever you need it.
Why I Love This Recipe
The blend hits that balance of salty, smoky, and just a little warm from the cayenne, without any one flavor taking over. It forms a proper crust when it hits a hot cast iron pan.
I keep a jar of this on my spice shelf because it genuinely gets used. A ribeye with this rub and a hot pan gives you a crust that tastes like you know what you’re doing.
Recipe Ingredients
- 2 tbsp kosher salt – Kosher salt clings to the meat better than fine table salt; the coarser grind controls the crust
- 1 tbsp black pepper – Freshly cracked gives a sharper bite, but pre-ground works fine
- 2 tsp smoked paprika – The smoky depth is what sets this apart from a plain salt-and-pepper rub
- 1 tsp garlic powder – Use garlic powder, not garlic salt, since the salt is already measured
- 1 tsp onion powder – Adds a quiet savory base note
- 1 tsp brown sugar – Encourages a caramelized crust; light or dark both work
- ½ tsp cayenne pepper – Gives a mild warmth, not heat; reduce to ¼ tsp if you are sensitive to spice
- ½ tsp dried oregano – Adds a subtle herby edge; dried thyme is a fair swap
- ½ tsp dried thyme – Works together with the oregano for a hint of earthiness
- ¼ tsp turmeric – A small amount adds color and a faint warmth; not a dominant flavor
Variations / Substitutions
- No smoked paprika – Use regular sweet paprika; the smoky depth will be lighter but the blend still works well on the meat.
- Lower sodium – Reduce the kosher salt to 1 tbsp; the seasoning will still crust nicely, just less aggressively seasoned.
- No brown sugar – Skip it or use a pinch of coconut sugar; the crust will form but it won’t caramelize quite as deeply.
- More heat – Increase cayenne to 1 tsp for a noticeably spicier rub, closer to a Cajun profile.
- Dairy-free – This blend is naturally dairy-free as written.
- Herb swap – Replace the dried oregano and thyme with 1 tsp of dried rosemary, crumbled fine, for a more piney, savory note.
If you like DIY spice blends, the Homemade Montreal Steak Seasoning Recipe is worth trying next.
How To Make Outback Steakhouse Steak Seasoning
Step 1: Combine the Spices
Add the 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, ½ tsp cayenne pepper, ½ tsp dried oregano, ½ tsp dried thyme, and ¼ tsp turmeric to a small bowl. Stir everything together for about 30 seconds until the color is uniform and the brown sugar has broken up into the dry spices with no visible clumps.
The finished blend should look a deep reddish-brown. If you see pale streaks of salt or yellow patches of turmeric, keep stirring.
Step 2: Season the Steak
Pat your steak completely dry with paper towels before you add the seasoning. A wet surface steams instead of searing, and you lose the crust. Press about 1½ to 2 tsp of the seasoning per side firmly onto the meat with your palm, coating the edges too. Let it sit at room temperature for at least 15 minutes, or up to 45 minutes if you have time.
The surface of the steak should look almost matte and a little darker where the seasoning has started to pull moisture out of the meat. That is exactly what you want before it goes into the pan.
Step 3: Sear the Steak
Heat a cast iron skillet over high heat for 2 minutes until it is smoking. Add 1 tbsp of a high-smoke-point oil (vegetable, canola, or avocado oil), then lay the steak in the pan. Sear without moving it for 3 to 4 minutes per side for a 1-inch thick steak, adjusting based on your preferred doneness. For medium-rare, pull the steak at an internal temperature of 130°F (54°C).
The crust should be dark mahogany and slightly crisp at the edges. You will hear it sear hard; if the sound dies down before 3 minutes, the pan is cooling off and you need higher heat.
Do not press the steak down during this step. Pressing forces out the juices and breaks the crust before it can set. Hands off and trust the heat.
Step 4: Plate and Garnish
Transfer the steak to a cutting board and rest it for 5 minutes, then slice against the grain and move it to a warm plate. Finish with a small pinch of flaky sea salt scattered over the cut surface and a few fresh thyme sprigs laid alongside. The dark, spiced crust against the pink interior is exactly the moment you want to photograph.
Recipe Tips
- Make a bigger batch. The blend keeps for up to 3 months in an airtight jar away from heat or light. Double or triple the quantities and store it so it’s ready when you need it.
- Dry the meat first, every time. Surface moisture is the main reason a rub does not form a crust. Paper towels and 15 minutes at room temperature make a real difference.
- Apply the rub firmly. Sprinkling lightly from above leaves it loose. Pressing with your palm makes the spices adhere and crust rather than fall off in the pan.
- Use this on more than steak. The same seasoning works on thick pork chops, chicken thighs, or salmon fillets. Reduce the searing time for thinner cuts.
Sear times by steak thickness at high heat in a cast iron pan:
| Thickness | Medium-Rare (130°F / 54°C) | Medium (140°F / 60°C) |
|---|---|---|
| ¾ inch | 2 to 3 min per side | 3 to 4 min per side |
| 1 inch | 3 to 4 min per side | 4 to 5 min per side |
| 1½ inch | 4 to 5 min per side | 5 to 6 min per side |
How To Store
- Refrigerate – Store the dry seasoning blend in an airtight glass jar at room temperature, away from heat and steam, for up to 3 months. Keep it away from the stovetop; steam from cooking will cause the spices to clump.
What To Serve With Steak Seasoning
A steak seasoned with this rub is rich and a bit smoky, so it pairs well with something that cuts through the fat. A crisp wedge salad with a cold, tangy blue cheese dressing does that job cleanly. Roasted garlic mashed potatoes work because the starchy creaminess absorbs the pan juices when you plate everything together. Grilled asparagus with a squeeze of lemon gives you a bright, slightly bitter contrast that keeps the plate from feeling heavy.
Frequently Asked Questions
Can I use this seasoning on a gas or charcoal grill instead of a pan?
Yes, it works well on both. The sugar will char a little faster over an open flame, so watch the first minute and keep the grill grate clean to avoid sticking.
How far in advance can I season the steak?
Up to 45 minutes at room temperature works well. Beyond that, salt begins to draw out significant moisture; if you want to go longer, season the steak and refrigerate it uncovered overnight, which actually dries the surface further for an even better crust.
Does the brown sugar make the steak sweet?
Not noticeably. At 1 tsp across the whole batch, its main job is to help the crust caramelize at high heat rather than to add sweetness to the flavor.
Can I use this blend as a dry rub for slow-cooked or oven-roasted cuts?
Yes, and it holds up well to low, slow heat. For a roast or brisket, apply it at least an hour before cooking so the spices can penetrate the surface.
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Outback Steakhouse Steak Seasoning Recipe
Ingredients
Method
- Add all 10 spices to a small bowl and stir for 30 seconds until the color is uniform and the brown sugar is fully combined with no clumps.
- Pat the steak dry with paper towels, then press 1½ to 2 tsp of seasoning per side firmly onto the meat, coating the edges. Rest at room temperature for 15 to 45 minutes.
- Heat a cast iron skillet over high heat for 2 minutes until smoking. Add 1 tbsp oil and sear the steak 3 to 4 minutes per side for a 1-inch steak, until it reaches 130°F (54°C) for medium-rare.
- Rest the steak for 5 minutes, slice against the grain, and transfer to a warm plate. Scatter a pinch of flaky sea salt over the cut surface and add a few fresh thyme sprigs to serve.
