10 Super Delicious Ways To Season Your Steak That Go Beyond Salt and Pepper

We love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality cut of meat, you don’t have to gussy it up with complicated rubs and extravagant sauces. Chef Frank Deloach has 10 exceptional ways to season steak that add flavor without adding fat.

Ready to cook some seriously awesome beef? This is your time to shine. Combine ingredients, rub all over your gorgeously marbled beef slabs and pop it in the fridge (two hours max) to soak up all those beautiful flavors. Cook in cast-iron skillet to desired doneness. Easy peasy. Tip: For the juiciest steak possible, salt your beef after you’ve cooked it.

Spanish

• 2 tablespoons sea salt
• 1 tablespoon smoked paprika
• 2 oranges, zested and juiced
• 2 tablespoons chopped flat leaf parsley

Kalbi

• ¼ cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons sesame oil
• ½ onion
• 1 tablespoon garlic
• 1 green onion
• ¼ tablespoon black pepper
• 1 tablespoon sesame seeds (optional)

Tex Mex

• 1 cup ancho chile powder
• 1/3 cup smoked paprika
• 3 tablespoon dried oregano
• 3 tablespoon dried mustard
• 3 tablespoon dried coriander
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• zest of 2 limes

Malaysian

• 1 tablespoon shrimp paste
• 1 inch ginger, grated
• 1/2 inch turmeric, fresh, grated
• 2 limes, zested and juiced
• 1/2 tablespoon coconut sugar
• 1 stalk lemon grass, minced
• 2 cloves garlic, crushed
• 1 dried red chili

Carne Asada

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 tablespoon dried ancho pepper, ground
• 2 teaspoons dried Mexican oregano
• 2 cloves garlic
• 1 lime, juiced
• 1/4 cup cilantro
• 4 tablespoons dark Mexican beer (optional)

English Pub

• 1 packet of beef base (soup bouillon)
• 2 ounces olive oil
• 1.2 teaspoon sea salt
• 1 clove garlic, minced
• 1 shallot, minced

North African

• 2 tablespoons dark chili powder
• 1 tablespoon harrissa paste
• 1 orange, zested and juiced
• 2 tablespoon salt
• 1 teaspoon olive oil

Montreal

• 2 tablespoons paprika
• 2 tablespoons crushed black pepper
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon crushed coriander
• 1 tablespoon dill
• 1 tablespoon crushed red pepper flakes

Brazilian

• 6 cloves garlic
• 1 serrano chile, crushed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sea salt
• 1 teaspoon white pepper

Kung Pao

• 2 tablespoons Hoisin
• 1.5 tablespoons sriracha
• 1 teaspoon toasted sesame oil
• 2 cloves garlic
• 1 bunch scallions, minced
• 1 ounce white vinegar