One advantage of a well-stocked spice cabinet is that you can make a huge variety of spice and herb blends any time you want to. There are several blends I always have in my kitchen, Chili Powder, and Cajun Seasoning are two favorites. This Garlic Herb Steak Seasoning was an instant hit for me and my family!
Recently I wanted to make a version of Montreal Steak Seasoning so after a bit of research and tinkering I came up with this version. I think I’ve made 4 batches in the past few months. We are using it in all sorts of dishes. Often I bake boneless chicken breast for sandwiches and it’s delicious as a seasoning for that. I’ve used it on burgers, a pork roast, pan-fried chicken breast, roasted potatoes, and in soups. I’m sure it would be great on steak but feeding my ravenous crew steak doesn’t happen often.
Stocking and Using Bulk Spices
There are several reasons why you should buy bulk spices and herbs. The main advantage is saving money. In our area there are a few shops that sell bulk spices. One has rows of glass jars and you fill and label the bags or containers yourself. I shop there if I need a teaspoon of something unfamiliar for a new recipe. It’s a waste of money to buy a whole jar of a random spice, use it once, and throw it out years later. Been there, done that with Five-Spice Powder!
The other store sells already packaged bulk spices and herbs. This is where I usually stock up. I know what I use and how quickly we go through particular products so keeping a good stock on hand is second nature for me.
There are some spices and herbs I can’t find locally so I buy them online. For example, I buy Aleppo Chile Flakes and Mexican Oregano from Amazon. Then I know I have plenty available since I can’t find it easily in a store.
Also the prices can be better for certain things online. We use a lot of black pepper and I prefer to grind it fresh so I buy 2 pound bags and refill my container and grinder when needed. Like most bulk buying, it’s a bit more cost upfront but after a while the saving really add up.
Storing Bulk Spices and Herbs
In my pantry I have a box for baking spices and a box for savory spices and herbs. My goal is to have at least one unopened package of my main spices at all times. When I open that package to restock my spice cabinet then I buy a new one. In my spice cabinet I have vintage and reused glass jars that I keep things in. They are organized in thrifted aluminum baking pans so I can pull down a specific category of ingredients when I’m cooking.
Above you can see the collection of spices and herbs I set out to make a batch of the Garlic and Herb Steak Seasoning. I love all the sizes and shapes of jars in my spice cabinet!
Each month when I make my re-stocking grocery list I check through my boxes to see what I need to replace and pick that up while I’m at the store. This way I’m sure to not run out of things and I know that I can make a wide variety of dishes for my family.
After the recipe I’ll add some tips and tricks for this great seasoning blend.
Garlic Herb Steak Seasoning Recipe
- 1/4 cup black pepper, freshly ground if possible
- 2 Tablespoons smoked paprika
- 2 Tablespoons sweet paprika
- 1/4 cup kosher salt
- 2 Tablespoons dried garlic flakes
- 2 Tablespoons dried onion flakes
- 1 Tablespoon ground coriander or fresh ground coriander seeds
- 2 teaspoons dried mustard
- 1 Tablespoon dried dill weed
- 4 teaspoons dried rosemary
- 4 teaspoons red pepper flakes
Start by grinding your black pepper. I use a mortar and pestle for small amounts and a hand cranked coffee grinder for anything over a tablespoon. Of course you can use pre-ground black pepper, I’ve done that many times for spice blends and saved the whole peppercorns for everyday. Below you can see the coffee grinder I use for larger amounts.
Start adding your spices and herbs to a bowl. I like to measure each ingredient in a pile so I’m sure nothing is missing and then mix everything before pouring the blend into a jar. If you are doing a small blend feel free to measure straight into the jar and shake it to mix. Around here there is very little I make in small amounts so it’s easiest to measure and mix in a bowl. Besides, it looks pretty!
Another habit I have is to put each jar back after I finish adding that ingredient. Not only am I sure to not miss something but everything is put away when I’m done with the recipe. I do this anytime I’m cooking, which is basically all the time, and I’ve taught my kids to do the same. It’s much less tiring to cook if you aren’t faced with a piled up countertop every time you cook.
Pour the Garlic Herb Steak Seasoning into a jar, label it, and store it in a dark cool cabinet until you are ready to use it.
Tips and Tricks
- Substitute garlic and onion powder for the dried garlic and onion flakes. I prefer the blend to be chunkier rather than powdery so I go for the dried option.
- Add more or less dried herbs to suit your taste.
- Substitute thyme, basil, or oregano for the dill and rosemary
- Substitute sweet or regular paprika for the smoked paprika.
- Try Aleppo Chile Flakes in place of or for part of the red pepper flakes. Aleppo Chile Flakes are one of my favorite spices. They aren’t as hot as regular red pepper flakes and have a delicious, almost fruity flavor. I use it on all sorts of dishes.
- Mix equal parts Garlic Herb Steak Seasoning with brown sugar for a great dry rub for grilling.
- Package in a cute jar for a great gift.
