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Texas Roadhouse Steak Seasoning

Texas Roadhouse Steak Seasoning - recipe card
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A bold, smoky, and slightly spicy copycat blend that captures the signature flavor of Texas Roadhouse steaks. Coarse salt and black pepper provide the base, while garlic, onion, paprika, and a touch of cayenne add depth and heat. This dry rub is designed to be applied generously to steaks before grilling or pan-searing.

Ingredients

Scale
  • 1 tablespoon coarse kosher salt (such as Diamond Crystal)
  • 1 tablespoon coarse black pepper (preferably freshly ground)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika (or sweet paprika)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1/2 teaspoon granulated sugar

Instructions

  1. Place a small, dry bowl on a kitchen scale for accuracy. Weigh out 1 tablespoon (18g) of coarse kosher salt. Using a coarse salt ensures the seasoning has a crunchy texture and dissolves slowly on the steak’s surface, creating a crust rather than a brine.
  2. Add 1 tablespoon (6g) of coarse black pepper. Freshly ground pepper from a mill yields more aromatic heat; pre-ground pepper can be used but will be less pungent. The pepper provides the primary spicy kick without overwhelming the other spices.
  3. Measure 1 tablespoon (8g) of garlic powder and 1 tablespoon (7g) of onion powder. Garlic powder offers a concentrated, savory note that clings to the meat during cooking, while onion powder adds a subtle sweetness that balances the heat.
  4. Add 1 tablespoon (7g) of smoked paprika. Smoked paprika infuses a deep, wood-fire aroma that mimics the char from a grill; if unavailable, sweet paprika works but will lack that smoky complexity. Then add 1 teaspoon (2g) of chili powder for warmth and a mild earthy undertone.
  5. Sprinkle in 1/2 teaspoon (1g) of cayenne pepper and 1/2 teaspoon (2g) of granulated sugar. Cayenne delivers a lingering heat that builds gradually; adjust up to 1 teaspoon for a spicier blend. The sugar is optional but helps with caramelization on the steak’s crust.
  6. Using a small whisk or fork, stir the ingredients together vigorously for about 30 seconds. Make sure no clumps remain, especially from the garlic and onion powders, as they tend to compact. The mixture should appear uniform in color—a rusty red with visible black flecks.
  7. Transfer the seasoning to an airtight container, such as a glass jar or a resealable spice bottle. Press a piece of parchment paper over the surface before sealing to absorb any residual moisture, which can cause caking over time.
  8. For best results, apply the seasoning at least 30 minutes before cooking: pat steaks dry with paper towels, then coat both sides generously (about 1 tablespoon per 8-ounce steak). Let the seasoned steaks rest at room temperature for 30 minutes. This allows the salt to penetrate the meat while the spices adhere. Grill or pan-sear as desired. Any unused seasoning can be stored for up to 6 months; if it clumps, gently crush the lumps with a spoon before use.

Notes

Store the seasoning in a cool, dark, dry place (not near the stove or dishwasher) for up to 6 months. If the blend absorbs humidity and forms hard clumps, spread it on a baking sheet and dry in a 200°F / 93°C oven for 10 minutes, then crush and re-store. For maximum flavor on steak, let the seasoning sit on the meat for at least 30 minutes before cooking, but do not exceed 2 hours or the salt may cure the surface excessively. This blend is not suitable for marinating; it is a dry rub only. To adjust heat, vary the cayenne between 1/4 teaspoon (mild) and 1 teaspoon (hot). The sugar can be omitted entirely for a savory-only rub.

Nutrition

Keywords: Texas Roadhouse steak seasoning, copycat steak rub, homemade steak seasoning, dry rub for steak, grilled steak seasoning, steak spice blend, Texas style seasoning, beef seasoning, diamond crystal salt, coarse pepper rub

Find it online: https://copycatkitchenco.com/texas-roadhouse-steak-seasoning/