Various cuts of beef can use different beef seasonings. You have the basic “Salt & Pepper” camp that only uses these two ingredients. Still, there are other ‘camps’ for additional seasoning, whether you want some smokiness or more robust spice. And different cuts call for different rubs, but many are interchangeable.
When to season is also essential to understand. If you season meat too early before cooking, the salt will draw out the moisture, meaning a less juicy piece of meat. However, if you season just before cooking, the seasoning will help to impart flavor into the meat. On the other hand, if you sear the meat and then season it, the sealed meat will not release any juice.
Find Beef Seasonings on Amazon
Tri-Tip Beef Rub
- 2 ½ tablespoons paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper, ground
- 1 tablespoon oregano, crumbled
- 1 tablespoon thyme, crumbled
- 1 teaspoon cayenne pepper
- 2 tablespoons espresso, ground
Beef Rib Roast Rub
- 2 tablespoons lemon-pepper
- 2 tablespoons sweet paprika
- 1 tablespoon garlic salt
- 2 teaspoon rosemary, crushed
- 2 teaspoon cayenne pepper
Basic Steak Seasoning
- 1 teaspoon kosher salt
- 4 teaspoons smoked paprika
- 2 teaspoons black pepper, cracked
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon coriander, ground
- ½ teaspoon turmeric
- 1 teaspoon cumin, ground
- ¼ teaspoon cayenne pepper
Hamburger Seasoning
- 2 tablespoons smoked paprika
- 2 ½ teaspoons kosher salt
- 2 teaspoons black pepper, ground
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon espresso, ground
- ¼ teaspoon cayenne pepper
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Dry-aged steak has superior flavor and texture over non-aged beef, but it’s expensive. Prime cuts of beef may cost upwards of $20 per pound with dry-aged beef as much as 25% to 50% more per pound. Is it possible to dry-age steaks at home?