Updated 30 September 2026
Ask a butcher what the best steak seasoning is and most will say the same thing: salt, pepper and a hot pan. Good beef doesn't need much. But the timing of the salt makes a real difference, and there are times when a rub, a peppered crust or a smoky blend turns a good steak into a great one. Here is what we put on our steaks, when we put it on, and a simple steak rub recipe you can make from the cupboard.
Basic steak seasoning: salt and pepper
For most steaks, this is all you need:
- Flaky sea salt or coarse salt: roughly 1% of the steak's weight, which is a generous pinch (about ½ tsp) for an 8oz steak.
- Freshly ground black pepper: to taste.
- A little oil: on the steak, not in the pan, so the seasoning sticks.
Salt draws out moisture and seasons the meat; pepper adds warmth and aroma. Coarse salt gives you better control than fine table salt, which is easy to overdo.
When to salt a steak
This is where people go wrong. There are two good windows and one bad one:
- Just before cooking (within a few minutes). The salt hasn't had time to draw out moisture, so the surface stays dry and sears well.
- At least 40 minutes before, or overnight (a "dry brine"). The salt draws moisture out, dissolves in it and is reabsorbed, seasoning the meat more deeply. Leave the steak uncovered on a rack in the fridge.
- Avoid 5–30 minutes before. In that window the surface is wet with drawn-out juice, which stops a good crust forming. If you have salted in this window, pat the steak dry before it goes in the pan.
Pepper can burn in a very hot pan. If you like a clean flavour, add it after searing or while the steak rests.
A simple steak rub recipe
This steak spice seasoning is smoky, savoury and works on ribeye, rump and sirloin. It makes enough for about 6 steaks.
- 2 tsp flaky sea salt
- 2 tsp coarse black pepper
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp mustard powder
- A pinch of chilli flakes (optional)
- ½ tsp soft brown sugar (optional, for BBQ; leave it out for a very hot pan as it can scorch)
Mix it in a jar. Oil the steaks lightly, then press about 1 tsp of rub into each side just before cooking. It keeps for a couple of months in a sealed jar.
If you'd rather not mix your own, the Lumberjaxe Smokehouse Beef Seasoning (100g) (£5.00) is a ready-made steak rub seasoning with smoked paprika, garlic, onion, black pepper, cumin, mustard and chilli: very close to the blend above. Shop it here: smokehouse beef seasoning.
Peppered steak crust
For a classic peppered steak, crush 1 tbsp black peppercorns coarsely in a pestle and mortar or under a pan. Press them into both sides of the steak with the salt, then sear in a medium-hot pan (slightly lower than usual so the pepper doesn't burn). Finish with a splash of brandy and cream for a peppercorn sauce. For a shortcut, Middletons Pepper Steak Glaze 110g (£1.99) is a textured pepper coating you rub on before cooking.
Butter, garlic and herbs
The finishing touch rather than a seasoning, but it is the one restaurants use. In the last minute of cooking, add a knob of butter, a couple of crushed garlic cloves and a sprig of thyme or rosemary to the pan, and spoon the foaming butter over the steak. Garlic burns if it goes in at the start, so hold it back.
Which seasoning for which steak?
| Steak | Best seasoning | Why |
|---|---|---|
| Fillet | Salt and pepper, butter baste | Mild and lean; let the texture shine, or add a sauce |
| Sirloin | Salt and pepper, or a peppered crust | Classic beefy flavour that takes pepper well |
| Ribeye | Salt, pepper, smoky rub | Rich marbling stands up to bolder flavours |
| Rump | Smoky rub, garlic, chilli | Big flavour, great with a punchy seasoning |
| T-bone and tomahawk | Coarse salt, pepper, dry brine overnight | Thick cuts benefit from seasoning deeply ahead |
For a rundown of the cuts, see our types of steak guide, and for cooking times see how to cook sirloin steak.
Marinades and glazes
A marinade is less about tenderising a good steak and more about flavour. Keep marinades short (30 minutes to a few hours) for prime steaks, as acidic ones can make the surface mushy. Pat the steak dry before it hits the pan. Our range of glazes and marinades and rubs includes garlic butter and Chinese glazes that work well on rump strips for stir-fries.
Common steak seasoning mistakes
- Too little salt. A thick steak needs more than you think. Most of it stays on the crust.
- Seasoning a wet steak. Pat it dry first.
- Sugary rubs in a smoking pan. They burn. Save them for the barbecue or a medium heat.
- Fine garlic powder at the start of a hard sear. It can scorch; granules cope better, or add fresh garlic to the butter at the end.
Steak seasoning FAQs
What is the best seasoning for steak?
For good beef, coarse salt and freshly ground black pepper. Add a smoky rub, a peppered crust or a garlic butter baste when you want more flavour.
Should you season a steak before or after cooking?
Salt before, either just before cooking or at least 40 minutes ahead. Pepper can go on before or after; add it after if your pan is very hot.
How much salt should I put on a steak?
Roughly 1% of the steak's weight is a good guide, about half a teaspoon of flaky salt for an 8oz steak.
What do restaurants put on steak?
Usually salt, pepper and a butter, garlic and herb baste at the end. Some season with a house rub or finish with flaky salt after slicing.
Can you use a BBQ rub on steak?
Yes, especially on ribeye and rump. Rubs with sugar are best on the barbecue or over a medium heat so the sugar caramelises rather than burns.