Sauces & Condiments
Creating Del Frisco's steak seasoning at home delivers that signature smoky, garlicky crust without the restaurant price tag. This foolproof blend transforms any steak into a perfectly seasoned masterpiece—just like their famous dry-aged cuts.
The secret lies in balancing coarse black pepper, smoked paprika, and garlic powder for depth that builds flavor as the steak cooks.
This blend is designed for professional results with minimal effort: simply mix the spices, store in an airtight container, and apply generously to steaks before grilling or searing.
The coarse texture ensures maximum surface area for that iconic crust, while the garlic and smoked paprika create layers of flavor that develop beautifully under heat. No special equipment needed—just a bowl and a whisk.
What you'll achieve is a restaurant-quality crust that's crispy on the outside and tender inside, with every bite infused with smoky, garlicky notes. The blend keeps well for months, making it perfect for stocking your pantry or gifting to fellow steak enthusiasts.
Whether you're grilling ribeyes or pan-searing filets, this seasoning elevates every cut.
Use it on all steak cuts, or try it on chicken, pork chops, or even roasted vegetables for that same bold, smoky flavor. The instructions will guide you through the exact measurements and application technique to guarantee perfect results every time. Let's get started!
Ingredients for del frisco's steak seasoning
Nine spices, one legendary crust—this is Del Frisco's secret weapon for steakhouse perfection at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse Black Peppercorns 🌶️ | 1 cup | Freshly cracked for texture |
| Smoked Paprika 🌶️ | ½ cup | High-quality smoked variety |
| Garlic Powder 🧄 | ¼ cup | Freshly ground preferred |
| Kosher Salt 🧂 | ¼ cup | Diamond Crystal preferred |
| Onion Powder 🧅 | 2 tbsp | Freshly ground for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer flavor |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground for brightness |
| Dried Thyme 🌿 | 1 tsp | French thyme preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
The coarse black peppercorns are non-negotiable—they create that signature crunchy crust. Grab them at Penzeys or your local spice shop, where they're usually sold whole. Toast them lightly in a dry pan before grinding to deepen their smoky notes—game-changer right there. Smoked paprika should be bold and rich, not the weak grocery store variety. Trader Joe's carries an excellent option, but if you're feeling fancy, hunt down a Spanish smoked paprika at a specialty market. The garlic powder? Freshly ground makes all the difference—pre-ground loses punch fast. I always double-check the label for '100% pure' to avoid fillers.
No smoked paprika? Substitute with 1 tbsp regular paprika plus 1 tsp liquid smoke—it's not identical, but close. Running low on cayenne? Red pepper flakes at half the amount work in a pinch. The kosher salt is the backbone—Diamond Crystal dissolves perfectly, but any fine kosher salt will do. Want to kick it up a notch? Add 1 tsp of ground mustard for a tangy depth that mimics Del Frisco's signature. For those who love authenticity, toast the cumin seeds whole before grinding—it adds a nutty complexity that powdered can't match. But if you're short on time, pre-ground is fine—just use it within 3 months for best flavor.
Store this blend in an airtight glass jar in a cool, dark place—it'll keep its magic for up to 6 months. I like to portion it into small jars for gifting or travel. For maximum freshness, shake before each use—the spices settle over time. The coarse peppercorns will lose their crunch after about 3 months, so refresh them if you notice a dull texture. This makes enough for 20-25 steaks, so plan ahead or double the batch—trust me, you'll want seconds.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of seasoning that makes you feel like a chef without the fuss. Just crack the peppercorns, measure the rest—no fancy techniques, no waiting for herbs to bloom. Honestly, my lazy Sunday mornings now include perfectly seasoned steak because of this.
- Smoky Garlic Hug: That smoked paprika and garlic powder combo? It’s like a warm, smoky hug for your taste buds. The coarse black pepper gives it a little bite, but the onion powder rounds it out—savory, deep, and impossible to resist. (Yes, even on a Tuesday night.)
- Steakhouse Anywhere: Between us, this is my secret weapon for turning grocery-store cuts into restaurant-worthy meals. Sprinkle it on grilled steaks, roasted potatoes, or even scrambled eggs—suddenly, everything feels like a special occasion. My daughter picks out the best steaks to season, but still asks for seconds.
- No Waste, All Flavor: Make a big batch—it keeps for months in a jar. A little goes a long way, so you’re not scrambling to buy more. I’ll be real: I’ve used the last pinch in marinades, popcorn, and even as a rim for margaritas. That’s right, this stuff is versatile enough to handle it all.
Step-by-step instructions for Del Frisco's steak seasoning recipe
Transform your steak into a restaurant-worthy masterpiece with this bold, aromatic blend that delivers a perfect crust every time.
Prep Your Ingredients for Maximum Flavor
Start by cracking the 1 cup of coarse black peppercorns using a mortar and pestle or a high-quality spice grinder. You want them coarsely ground—think texture, not powder. Freshly cracked pepper delivers that signature bite and aroma that pre-ground pepper simply can't match. I like to work in batches to ensure even grinding without overheating the spices.
Next, measure out the 0.5 cup of smoked paprika and the 0.25 cup of garlic powder—this is where the deep, smoky character begins. The smoked paprika should be a rich, reddish-brown color, indicating high-quality smoking. If you're using freshly ground garlic powder, you'll notice an immediate burst of aroma when you open the container. That's your cue that you're on the right track.
Combine Dry Ingredients with Precision
In a large mixing bowl, add all the dry ingredients: the cracked black peppercorns, smoked paprika, garlic powder, 0.25 cup of kosher salt, 2 tablespoons of onion powder, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of dried thyme, and 0.5 teaspoon of cayenne pepper. This is where the magic happens—each spice plays a crucial role in building layers of flavor.
Use a whisk to thoroughly combine everything until the mixture is uniform in color and texture. You should see a deep, reddish-brown blend with visible flecks of black pepper and thyme. This isn't just about mixing; it's about ensuring every grain of salt and every pinch of cumin is evenly distributed. Take your time here—rushing can leave pockets of under-seasoned blend.
Toast the Spices for Enhanced Depth
Transfer the mixture to a dry skillet set over medium-low heat. Stir constantly for 3-5 minutes until you can smell the spices blooming—think of it like waking up a cup of coffee, but for your seasoning. You're looking for a gentle aroma of smoke, garlic, and warmth to fill your kitchen. This step isn't about cooking the spices; it's about activating their natural oils and deepening their flavors.
Watch closely as the spices begin to dance in the pan. If the mixture starts to darken too quickly or you smell burning, remove it immediately. The goal is to enhance the flavors, not char them. Once you're satisfied with the aroma, remove the skillet from heat and let the mixture cool completely. This cooling period allows the spices to settle and ensures even distribution when you use it later.
Store for Long-Lasting Flavor
Once the seasoning blend is cool, transfer it to an airtight container—glass jars work best for this. Seal it tightly and store in a cool, dark place, like your pantry. This blend will keep its vibrant flavors for up to 6 months, though I find it's best used within 3 months for peak freshness. The key to long storage is keeping it dry and protected from light, which can degrade the delicate flavors over time.
When you're ready to use it, give the container a good shake before each application. The spices tend to settle, and you want that even distribution of smoky paprika, cracked pepper, and garlic powder on every steak. This is the secret to achieving that perfect crust and deep, layered flavor that makes Del Frisco's steak seasoning legendary.
Pro Tips For Making Del Frisco'S Steak Seasoning
- CRUSH THE PEPPERCORNS: Don’t just eyeball it—use a mortar and pestle or heavy-bottomed bowl with a rolling pin to crack the coarse black peppercorns into uneven chunks. You want some whole, some cracked, and a few tiny shards; that’s what gives Del Frisco’s that layered bite. I used to grind them all fine, and the flavor lost its depth.
- TOAST THE SMOKED PAPRIKA: Warm the smoked paprika in a dry skillet over medium-low heat for 30 seconds—just until you smell that deep, woody aroma. This step cuts through any bitterness and intensifies the smokiness. Skip this, and your seasoning will taste flat, like it’s missing something.
- WEIGH THE SALT: Kosher salt varies wildly in density—measure by weight (about 2 tablespoons per 100g batch) instead of volume. Too little, and your steak tastes bland; too much, and you’ll regret it later. I learned this after over-salting a whole batch and having to halve the recipe.
- STORE IT DRY: Keep your finished seasoning in an airtight container with a silica packet or rice grain to absorb moisture. Humidity turns smoked paprika clumpy and garlic powder stale. I used to ignore this, and after three months, my once-vibrant blend looked like dirt. Not worth it.
Pro cooking tips for great del frisco's steak seasoning
Crush Peppercorns Properly
Never use pre-ground black pepper—it loses its aromatic oils and texture. I crack 1 cup of whole peppercorns in a mortar and pestle or a high-quality grinder like the Hamilton Beach Spice Grinder.
The goal is a coarse, uneven grind with visible flecks—this creates the perfect crust. If you grind too finely, you'll end up with a powdery seasoning that won't adhere well to the steak. 🌶️
Toast Spices for Depth
After mixing, toast the blend in a dry skillet over medium-low heat for 3-5 minutes. This activates the spices' natural oils, intensifying their flavors. Stir constantly to prevent burning—you're looking for a gentle smoky aroma, not charred bits.
Let the mixture cool completely before storing. This step makes all the difference in creating that restaurant-quality crust. ⚡
Apply Generously
Don't be shy with this seasoning—Del Frisco's famous crust comes from liberal application. Pat your steak dry first, then rub the seasoning all over, including the edges. For a 12-ounce ribeye, use about 2 tablespoons of the blend.
Let it sit for 10-15 minutes before cooking to allow the spices to penetrate the meat's surface.
Use on More Than Steak
This versatile blend works on chicken, pork chops, and even roasted vegetables. For chicken thighs, use 1 tablespoon per pound and let them marinate for 30 minutes before cooking.
On vegetables like Brussels sprouts, toss them with 1 teaspoon of olive oil and 1 tablespoon of the seasoning blend before roasting at 425°F for 20 minutes. 💫
Adjust Heat to Taste
The cayenne pepper adds a subtle kick, but if you prefer milder heat, reduce it to ¼ teaspoon. For extra spice, add ½ teaspoon of crushed red pepper flakes to the mix.
Always taste as you go—this blend is designed to be bold, but you can dial it back to suit your preference. The smoked paprika and garlic powder provide enough depth on their own.
Store in Airtight Glass
Transfer the seasoning to an airtight glass jar and store it in a cool, dark place. The coarse peppercorns will lose their texture after 3 months, so refresh them if you notice a dull finish.
For long-term storage, keep it in the freezer—it'll stay fresh for up to 1 year. Always shake well before using to ensure even distribution. 💡
Nutrition facts
Frequently asked questions
Can I make this seasoning without smoked paprika?
Yes, but the flavor will be different. Substitute with ½ cup regular paprika plus 1 teaspoon liquid smoke for a similar smoky depth. For a milder version, use ½ cup paprika and ½ teaspoon smoked salt. The blend will still deliver bold flavor, though the authentic Del Frisco's smokiness will be reduced.
How do I adjust the seasoning for different steak cuts?
Use 2 tablespoons per pound of meat for thick cuts like ribeyes or tomahawk steaks. For leaner cuts like filets (6-8 ounces), 1 tablespoon is sufficient. Pat the steak dry first and apply generously to all sides—don't skimp! The crust forms best when the seasoning has maximum surface area.
Why does my seasoning taste bland after storage?
Spices lose potency over time, especially the coarse peppercorns. Refresh by toasting the blend in a dry skillet for 2-3 minutes to reactivate the flavors. If stored improperly (in plastic or exposed to light), the oils degrade faster. Always store in an airtight glass jar in a cool, dark place. For best results, use within 3 months.
Can I use this seasoning on non-meat dishes?
It works wonderfully on roasted potatoes (toss with 1 tablespoon per pound), grilled corn, or even popcorn. For vegetables, pair it with 1 teaspoon olive oil to help the spices adhere. The smoky garlic notes complement savory dishes beautifully—just reduce the amount by half for delicate flavors.
What's the best way to remove excess seasoning before cooking?
Gently pat the steak with a paper towel to remove loose seasoning, but leave the crust intact. For a cleaner look, brush off excess with a clean towel after letting it sit for 10 minutes. Never rinse—this removes the flavorful crust you worked so hard to create! The seasoning will melt into the meat as it cooks, creating that signature Del Frisco's flavor.