Prep 10 mins
Cook 0 mins
This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat. You will probably want to use the conversion tool to make smaller batches. However, it will hold for a long time so if you like it make a nice big batch.
- Mix well using a commercial mixer with a wire whisk if possible.
- This makes enough for 1 week in a 200 seat steakhouse.
Yup this tasted exactly like steakhouse steak seasoning. Of course I dont own a steak house so I used 1 Tablespoons instead of each Lb and 1/2 Tablespoon for the nutmeg. Sprinkled this on Porterhouse steaks 2 hours before eating and broiled them.
I made this a long time ago and forgot to rate it. WE LOVE this seasoning and now if we make steak it goes on every time!! One piece of advice to all others...please make sure if you make this that you let it sit for at least a day. I first made it and made steaks that night and it was wayyyy to salty, but then had it again a few days later and LOVED it. So just remember its important to let it sit and let the flavors meld together.
This steak seasoning is really good. I did as Tara did as far a measurements are concerned. I felt that there was enough salt in the recipe already so I used onion powder and celery seeds instead of the onion salt and celery salt. I added some of this to the flour I breaded my pork steak in and it came out so good. The porksteak was mosit, tender and juicy. I also put some on some fish and it was good on that too. Thanks for the recipe Darin. This is a definite keeper.