If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Which do I prefer? Both! Honestly, it really depends on the cut of the steak. If I’m cooking up a juicy ribeye, I MOSTLY go salt and pepper only and either cook it up on the grill with a nice reverse sear, or I’ll sear it up in a cast iron pan. For a tender filet mignon, I go back and forth with kosher salt and pepper only OR a nice steak seasoning mix, depending on my mood and what I’ll be topping the steak with that evening. The same goes for other cuts of steak, of which there are MANY! It depends on your mood. Most times salt and pepper is just fine, but sometimes you want to introduce some new and interesting flavor elements, and that is where a good steak seasoning mix comes into play. It’s a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili powder. OK, maybe a teaspoon of ghost pepper powder. Let’s talk about how to make steak seasoning. It’s a bit like a Montreal steak seasoning blend, but better.
Steak Seasoning Ingredients
The exact measurements are listed in the recipe card at the bottom of the post.
Paprika. You can use sweet paprika or hot paprika, though smoked paprika adds a nice flavor element. Cayenne. For a nice touch of heat. Granulated Garlic. I love garlic with steak. Garlic powder is good, too. Onion Powder. Mustard Powder. Brown Sugar. For a tiny touch of sweetness, but also for a nice caramelization. Turmeric. A nice addition of earthiness. Cumin. Freshly toasted and ground. Sea Salt and Black Pepper. Extra Spicy Chili Powder. Optional, for those who love it extra spicy. I like a pinch or 3 of ghost chili powder.
This is a nice, rustic blend that works best as an initial dry rub. Generously rub the steak seasoning mix into room temperature steaks before you cook them up. It is best to give them a nice sear on the grill or in a hot pan to seal in the juices and take advantages of those seasonings, though a good reverse sear works nicely, too.
Here are Some of My Steak Recipes to Try
Spicy Steak Marinade Ancho Crusted Porterhouse Chili Rubbed Prime Rib Roast with Horseradish Cream
