This blend gives steak a bold, savory, peppery crust similar to what you’d get at a steakhouse.

Ingredients

3 tablespoons coarse-ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
½ teaspoon ground mustard
½ teaspoon cayenne pepper, optional

Directions

Combine all ingredients in a bowl.
Mix thoroughly and transfer to an airtight spice jar.
For the best flavor, let the blend sit for 24 hours before using.
Pat your steak dry, lightly coat with oil, then generously press the seasoning onto both sides.
Sear the steak over high heat until you develop a deep, flavorful crust.

Steakhouse tip: Use coarse black pepper, not finely ground pepper. The larger pieces create a much better crust and stronger pepper flavor.

For a signature steakhouse version: Add 1 teaspoon crushed coriander seeds and ½ teaspoon celery salt to the blend.