Steak Seasoning: Which Herbs Do You Use for the Perfect Steak?
The right herbs make the difference between an ordinary steak and an unforgettable one. But which herbs should you use? And when do you apply them? On this page, we explain it all — from classic combinations to the best dry rubs for BBQ steak.
Classic Steak Seasonings
A good steak doesn't need much. The basic rule: let the flavour of the meat speak for itself and use herbs that enhance, not overpower.
The Absolute Basics
- Black pepper (coarsely ground) — provides spice and a slight sharpness. Always freshly ground — pre-ground pepper quickly loses its aroma.
- Sea salt (coarse) — draws moisture from the meat and enhances the flavour. Apply just before grilling or at least 45 minutes beforehand (then the moisture is reabsorbed).
Classic Enhancements
- Garlic powder — adds depth without dominating. Better than fresh garlic on the BBQ — fresh garlic burns quickly at high heat.
- Onion powder — subtle sweetness that enhances the beef flavour.
- Smoked paprika — provides a smoky depth without using wood chips. Essential for a BBQ flavour even in a pan.
- Rosemary (dried) — classic with steak, especially ribeye and côte de boeuf.
- Thyme (dried) — subtle and aromatic, suitable for all types of steak.
Why a dry rub works better than loose spices
Loose spices on a steak add flavour, but a well-composed dry rub gives more flavour, a better bark, and a crispier crust. The spices in a rub are carefully balanced — you don't have to experiment with proportions yourself.
Furthermore, the spices in a rub caramelize during grilling, forming a crispy, dark outer layer — the bark. You don't get that with loose spices.
→ Dry vs wet rub: what's better for steak?
The best dry rubs for steak
Tex-Mex BBQ Rub — the go-to for steak
Cumin, smoked paprika, chili, and oregano. Gives steak a smoky, spicy bark that perfectly complements the rich beef flavour. The most popular choice for steak on the BBQ — bold, smoky, and full of character.
Toscana Fire — for premium steak
Fennel seed, smoked paprika, allspice, cayenne. Aromatic and elegant — perfect for côte de boeuf, picanha, and other premium cuts. The Italian herbs enhance the nutty flavour of ribeye without overpowering.
Memphis BBQ Rub — for a sweet and smoky bark
Smoked paprika, brown sugar, black pepper. The brown sugar caramelizes on the steak, creating a deep, dark bark. Perfect for those who want a classic American BBQ flavour on their steak.
→ Complete overview: which rub goes with which meat?
When to season steak?
Option 1: Immediately before grilling (15–30 minutes)
Rub in the seasoning and let it sit at room temperature for 15–30 minutes. The spices adhere to the surface and create a good bark.
Option 2: The night before (best results)
Rub in the seasoning and leave uncovered in the refrigerator. The surface will dry out extra — this provides the crispiest bark and deepest flavour. Highly recommended for thick steaks like côte de boeuf and picanha.
Option 3: After grilling (finishing)
Some herbs — such as fresh rosemary, thyme, and garlic — can also be added after grilling as a finishing touch. Place a sprig of rosemary and a knob of butter on the steak while it rests.
Seasoning steak by cut
- Ribeye / côte de boeuf — rich and fatty — Toscana Fire or Tex-Mex
- Entrecote / sirloin steak — lean and tender — Tex-Mex or Memphis
- Picanha / top sirloin cap — fatty and juicy — Tex-Mex or Toscana Fire
- Tenderloin / filet mignon — very tender, low fat — use little rub, let the meat speak for itself
- Flank steak / bavette — intense flavour — Tex-Mex or Memphis
The best technique for BBQ steak
For thick steaks (3+ cm), the reverse sear method is the best technique — first slow cook at a low temperature, then sear briefly at high heat. The result is a steak that is perfectly cooked from edge to edge.
For thin steaks (under 2 cm): direct over high heat, 2–3 minutes per side.
→ Direct vs indirect heat: when to use what?
→ Measuring core temperature: how to do it?
→ Complete temperature guide for steak
Frequently asked questions
When do you salt a steak?
Just before grilling (then the salt doesn't have time to draw out moisture) OR at least 45 minutes beforehand (then the moisture is reabsorbed into the meat). Avoid the 5–40 minute period — at that point, moisture is on the outside, which leads to a poor crust. Our dry rubs do not contain salt — you decide how much to add.
Can I use fresh herbs on steak?
Fresh herbs like rosemary and thyme burn quickly at high BBQ heat. Use dried herbs (or a dry rub) during grilling and add fresh herbs after grilling as a finishing touch.
How much rub do I use per steak?
Approximately 1–2 teaspoons per side for a 200–300 gram steak. With premium meat, less is more — the rub should support, not dominate.
More steak inspiration
- Reverse Sear Method — the perfect steak
- Côte de Boeuf on the BBQ
- Picanha on the BBQ — Brazilian recipe
- Beef on the BBQ — all recipes & tips
- All BBQ recipes from The Rub Kitchen