Gordon Ramsay Steak Seasoning Recipe

The First Time I Screwed This Up…

First time I seasoned a steak at home, I did it like a total rookie.
Grabbed some random “steak rub” from the back of the pantry, dumped it on, and called it a day.
The result?
A steak that tasted like dusty peppercorns and regret.

What Gordon’s approach showed me is simple:
Seasoning isn’t just about throwing flavor at meat — it’s about building the right layers.
The salt, the heat, the earthy base, the aromatics — when it’s all tuned right, the seasoning actually amplifies the steak, not just covers it.

Why This Works (And Where Most Go Wrong)

This blend hits hard because it’s balanced — not overwhelming, not boring:

• Kosher salt = critical for crust and moisture pull.
• Black pepper = sharp backbone.
• Garlic and onion powder = savory foundation.
• Smoked paprika = subtle warmth and color.
• Dried rosemary and thyme = aromatic lift.

Where most people fail:

• Using old, dead spices = no real flavor punch.
• Overseasoning with just salt and pepper and wondering why the steak tastes flat.
• Forgetting to let the seasoning sit and soak into the meat before cooking.

Ingredients That Actually Matter

• 30g kosher salt: Big crystals = perfect crust. Table salt will just make it too salty and uneven.
• 12g black pepper: Freshly cracked if you want the real deal.
• 18g garlic powder: Not garlic salt — you want pure flavor, not extra sodium.
• 8g smoked paprika: Adds depth, smoke, and that signature brick-red color.
• 8g onion powder: Boosts umami without shouting.
• 1g dried rosemary: Tiny hit of piney sharpness.
• 1g dried thyme: Earthy base note that ties it together.

Optional but tested upgrades:

• Add a pinch of ground coriander for extra savory warmth.
• Stir in a touch of chili powder if you want a gentle heat kick.

How To Make Gordon Ramsay Steak Seasoning

Grab a small bowl.
Toss in the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, rosemary, and thyme.

Stir well with a spoon or whisk until completely combined.
You want every scoop to be evenly balanced — no flavor pockets.

Use it immediately by sprinkling liberally over your steaks, pressing it gently into the meat with your hand.

Or store it in an airtight container, somewhere cool and dark, for up to 6 months.
(But trust me — you’ll use it long before that.)

What Gordon Ramsay Says About This Dish

“Salt early, season well.”

Giving the seasoning time to draw out moisture and concentrate flavor is critical.

“Build flavor in layers.”

Each spice should support the steak, not smother it.

“No shortcuts on fresh ingredients.”

Old spices are dead spices. Freshness multiplies the punch.

“Let it marinate mentally.”

Even 10–15 minutes after seasoning lets the steak soak it all in.

What I Got Wrong (And How I Fixed It)

• Used table salt: Over-salted and uneven flavor. Now I always use kosher or sea salt.
• Didn’t mix spices properly: Got bites with clumps of garlic powder. Now I whisk the mix fully.
• Cooked right after seasoning: Didn’t give it time to absorb.
  Now I let steaks sit seasoned while the grill or pan heats up.

Variations That Actually Hold Up

• Spicy version: Add a little cayenne or red pepper flakes for heat.
• Sweet & Smoky: Mix in a teaspoon of brown sugar for grilled steaks — helps with caramelization.
• Coffee-rub: Swap half the paprika for finely ground coffee for a deep, smoky crust.

Pro Tips That Change The Game

• Grind spices fresh if you can: Fresh cracked pepper and slightly crushed rosemary = bigger aroma.
• Season from a height: Helps distribute evenly across the steak.
• Use dry hands: Wet hands clump the seasoning, dry hands pat it in properly.
• Rest after seasoning: 10–15 minutes lets the salt start to tenderize and flavor the meat.

Storage + Leftover Moves

• Store in an airtight container away from light and heat for up to 6 months.
• No fridge needed. Keep dry, cool, and dark.

Leftover flex:

• Toss onto roasted potatoes.
• Dust over grilled vegetables.
• Stir into burger meat for an instant flavor boost.

FAQs

Q: Can I use sea salt instead of kosher salt?
A: Yes — just make sure it’s coarse grain, not fine.

Q: How long should the seasoning sit on the steak before cooking?
A: At least 10–15 minutes — longer if you have time (up to an hour).

Q: Is smoked paprika necessary?
A: Technically no — but it adds gorgeous depth and subtle smoke that’s worth it.

Q: How much seasoning per steak?
A: About 1 to 1½ teaspoons per side for a thick (1-inch) steak.

Q: Can I use it on chicken or pork?
A: Absolutely — it’s killer on pork chops and chicken thighs too.

Try More Recipes:

• Texas Hanger Steak Tacos with Pico de Gallo from Ramsay Around The World
• Puerto Rican Style Steak Sandwich from Ramsay Around The World
• Gordon Ramsay Salmon Steak Recipe