Outback Steak Seasoning Recipe (Copycat Rub)

Outback Steakhouse steaks have a very specific flavor – a savory, slightly spicy, well-rounded crust that is more complex than plain salt and pepper but does not shout any single spice. I was determined to decode it. After grinding my way through about 15 different spice combinations over two months of weekend steak nights, I landed on a 10-ingredient formula that my brother (who worked at an Outback for three years during college) tasted and said was almost exactly what they use on the line. The critical insight most copycat recipes miss is the inclusion of ground coriander – it adds a subtle citrusy, floral brightness that you do not taste directly but that makes the whole blend more vibrant and interesting than a basic steakhouse rub. This keeps for 6 months in a sealed jar and costs about 40 cents per batch versus $8 to $10 for a small bottle of commercial steak seasoning.

This recipe takes 5 minutes to assemble – just measure and whisk. Makes about 1/3 cup of seasoning blend, enough for approximately 8 to 10 steaks or burgers. Difficulty is Easy. Store in an airtight container in a cool dark place and it is ready whenever your grill fires up.

Why You’ll Love This Recipe

• Replicates Outback’s signature crust flavor with pantry staples in 5 minutes
• Stores for 6 months so you always have restaurant-quality seasoning on hand
• Works on steak, chicken, burgers, pork chops, and even roasted vegetables
• No MSG, no fillers, no anti-caking agents – pure spice flavor
• Costs less than 50 cents per batch versus $8 to $10 for commercial blends

About This Multi-Brand Favorite

Outback Steakhouse built its reputation on the promise of a properly seasoned, perfectly cooked steak at a reasonable price. When the chain launched in 1988, their founders made a deliberate choice to invest in quality beef and a proprietary seasoning blend rather than elaborate preparation techniques. The seasoning is applied generously before the steak hits the grill or broiler, creating a flavorful, slightly caramelized crust through the Maillard reaction – the chemical process that gives seared meat its complex savory flavor. Outback uses a commercial version of their blend prepared for them in large batches, but through careful analysis of the flavor profile, food writers and copycat recipe developers have narrowed down the likely components. The blend is heavily salt-forward (as all good steak rubs are), with garlic, onion, pepper, paprika, and several supporting spices that add depth and complexity without turning the seasoning into something exotic. The goal has always been to enhance the flavor of good beef rather than mask it.

Ingredients

The Spice Blend

• 2 tablespoons kosher salt
• 1 tablespoon black pepper, coarsely ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin

Optional Add-Ins for Variations

• 1 teaspoon brown sugar for a slight caramelization crust
• 1/2 teaspoon chipotle powder for more smoke and heat
• 1/2 teaspoon celery salt for an additional savory layer
• 1/4 teaspoon mustard powder for brightness

For Application

• Steaks of any cut at least 1 inch thick
• Olive oil or vegetable oil for coating before applying rub
• Butter for basting during cooking

Ingredient Substitutions

• Table salt can replace kosher salt – use 1.5 tablespoons instead of 2 as table salt is finer and saltier by volume
• Regular paprika works if smoked paprika is unavailable but produces a less complex, less restaurant-like flavor
• Chili powder can replace cayenne at a 2-to-1 ratio for milder heat with added complexity
• Italian seasoning can replace the combination of oregano and thyme in equal measure
• Ground fennel seed can replace coriander for a different but equally interesting brightness

Equipment You’ll Need

• Small mixing bowl or mason jar
• Measuring spoons
• Whisk or fork for mixing
• Airtight glass container for storage
• Cast iron skillet or grill for cooking steaks

Step-by-Step Instructions

1. Measure All Spices. Measure each spice carefully using level measuring spoons. Kosher salt and black pepper are the most important to measure accurately – too much of either will overpower the blend. Place all measured spices in a small mixing bowl. The most important step before mixing is to check that your spices are fresh. Old garlic powder and paprika lose most of their potency. If your garlic powder does not smell strongly garlicky when you put your nose directly to the jar, it is too old and needs to be replaced.
2. Mix the Blend. Whisk or stir all spices together thoroughly until completely combined with no visible clumps of any single spice. If you are using a jar, add all spices to the jar, seal, and shake for 30 seconds. The goal is perfect uniformity so every shake of the jar onto a steak has the same balanced ratio of flavors. If you notice any clumps from the garlic powder or onion powder (which can compact), break them up with a fork before using.
3. How to Season a Steak. Remove steaks from the refrigerator 30 to 45 minutes before cooking to let them come to room temperature. Pat completely dry with paper towels – surface moisture prevents proper crust formation. Drizzle or brush a thin layer of vegetable oil over both sides of the steak. Apply seasoning blend generously on all surfaces – top, bottom, and edges. Press the seasoning gently into the surface with your hands. A 1-inch thick ribeye should use about 1.5 teaspoons of seasoning per side. Let the seasoned steak rest uncovered at room temperature for 10 minutes before cooking.
4. Cook the Steak. For the best Outback-style result, cook in a very hot cast iron skillet or on a grill preheated to high. For a 1-inch ribeye: sear 3 to 4 minutes per side for medium-rare (internal 130 to 135 F). For medium: 4 to 5 minutes per side (145 F). Do not press on the steak during cooking. For cast iron, add a tablespoon of butter, a garlic clove, and a sprig of rosemary in the last 90 seconds and baste constantly. This butter baste is the secret to the glossy, deeply flavored crust at good steakhouses.
5. Rest Before Serving. Transfer cooked steak to a cutting board or warm plate and let rest for 5 minutes before cutting. Resting allows the juices that were pushed toward the center during cooking to redistribute throughout the meat. A steak cut immediately will lose 30 to 40 percent of its juices on the cutting board. A properly rested steak stays juicy and flavorful all the way to the last bite. Tent loosely with foil during resting to keep it warm.

Pro Tips from My Kitchen

• Pat your steak completely dry before applying the rub – moisture creates steam instead of crust and prevents proper Maillard reaction
• Ground coriander is the element most copycat recipes skip – it adds a floral brightness that makes the blend taste more complex
• Make the blend in bulk and store in a sealed glass jar – it stays fully potent for 6 months and you will always have it ready
• Use coarsely ground black pepper (cracked pepper) rather than fine-ground – the bigger pieces create texture in the crust
• Apply the rub at least 10 minutes before cooking; 1 hour produces a noticeably more deeply seasoned crust
• For reverse sear steaks (an alternative method), apply the rub before the low oven phase and add no additional seasoning before the final sear

Recipe Variations

• Sweet and Smoky Version – add 1 teaspoon brown sugar and increase smoked paprika to 1 tablespoon for a BBQ-leaning crust
• Extra Hot Version – add 1 teaspoon chipotle powder and 1/2 teaspoon white pepper for serious heat
• Coffee Steak Rub – add 1 tablespoon fine espresso powder for a deep, roasted crust that is particularly good on ribeye
• Herb Forward Version – double the oregano and thyme and add 1 teaspoon dried rosemary for a more Mediterranean profile
• Low Sodium Version – reduce salt to 1 tablespoon and increase all other spices by 25 percent

Common Mistakes to Avoid

• Using old spices – garlic powder and paprika have about a 1-year shelf life; old spices produce a flat, boring rub
• Not drying the steak before applying the rub – the rub slides off wet meat and creates steam rather than a crust
• Applying too little seasoning – steaks need more salt than most home cooks expect; be generous and confident
• Cooking a cold steak straight from the refrigerator – cold centers cook unevenly; always rest at room temperature first
• Cutting the steak too soon – skipping the rest period loses most of the juices onto the cutting board

What to Serve With This Dish

• Outback-style baked sweet potato with cinnamon butter
• Steamed broccoli or asparagus with garlic butter
• Outback Bushman Bread to soak up steak juices
• Outback ranch dressing or horseradish cream sauce for dipping
• Classic wedge salad with blue cheese dressing and bacon

Storage Instructions

Refrigerator

No need to refrigerate the dry spice blend. Store in an airtight container at room temperature away from heat and light.

Freezer

Not necessary and not recommended – dry spice blends do not benefit from freezing and can absorb freezer odors.

How to Reheat

Not applicable for a dry spice blend. For leftover cooked steak, reheat in a 250 F oven on a wire rack for 20 to 25 minutes until warmed through – this method preserves the most moisture.

Make Ahead

This spice blend is designed to be made ahead. It keeps at full potency for up to 6 months in an airtight container away from light and heat. Label the jar with the date mixed.

Nutrition Information

Per serving (estimated): 8 calories, 0g protein, 2g carbs, 0g fat (0g saturated), 0g fiber, 0g sugar, 1380mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What spices are in Outback Steakhouse steak seasoning?

While Outback does not publish their exact formula, the flavor profile points to a salt-forward blend with garlic powder, onion powder, black pepper, smoked paprika, cayenne, oregano, thyme, coriander, and cumin as the core components. The blend is more complex than a simple salt and pepper seasoning but avoids any single spice that would dominate. The result is a savory, slightly smoky, mildly spicy crust that complements beef rather than competing with it.

How much seasoning should I use per steak?

A good rule of thumb is about 1 to 1.5 teaspoons of seasoning per side of a 1-inch thick, 8-ounce steak. For thicker cuts like a 1.5-inch ribeye, use slightly more. Apply to all surfaces including the edges. The blend is well-calibrated for salt, so you can be generous. Many home cooks under-season steaks out of caution – steakhouses are bold with seasoning and that is a primary reason restaurant steaks taste better than home-cooked ones.

Should I apply the seasoning right before cooking or in advance?

You can apply it right before cooking with good results. But for even better flavor, apply the rub 1 hour before cooking and let the steak sit uncovered on a rack in the refrigerator. This dry brine allows the salt to draw out a small amount of moisture, dissolve in it, and then reabsorb back into the meat – seasoning deeper below the surface. If you only have 10 minutes, apply right before cooking. Never apply the rub hours ahead and then let the steak sit wet at room temperature.

Can I use this seasoning on chicken, pork, or fish?

Yes, it is versatile across proteins. For chicken use about 1 teaspoon per side for a breast or thigh. For pork chops use the same ratio as steak. For fish reduce to half the amount since fish has more delicate flavor – a light coating of the rub on salmon or swordfish is excellent. For vegetables, toss with olive oil and 1 teaspoon of the blend before roasting at 425 F. Potatoes, broccoli, and zucchini all taste excellent with this seasoning.

Why use smoked paprika instead of regular paprika?

Smoked paprika adds a subtle smokiness that mimics the flavor of a wood-fired or charcoal grill even when you are cooking on a gas stove. Outback steaks are cooked at very high temperatures on commercial broilers that produce charring and smoke flavor – smoked paprika bridges some of that gap in a home kitchen. Regular paprika adds color and a mild pepper flavor but lacks the smokiness. If you only have regular paprika, the blend still works but tastes less complex.

What cut of steak works best with this seasoning?

This seasoning works excellently on any cut but shines most on fatty, well-marbled cuts like ribeye and New York strip, where the fat renders and carries the spice flavors throughout the meat. It is also excellent on sirloin, which is Outback’s most popular steak. For leaner cuts like filet mignon, use a lighter hand since there is less fat to balance the bold seasoning. The blend also works very well on flank steak and skirt steak for fajitas.

How long does homemade steak seasoning last?

Stored in an airtight container away from heat and light, this blend stays potent for up to 6 months. The salt component lasts indefinitely, but the volatile flavor compounds in garlic powder, paprika, oregano, and cumin fade over time. After 6 months the blend is still safe to eat but will taste noticeably less vibrant. Write the date on the jar so you know when to refresh. Use a spoon to dispense rather than shaking directly over a hot pan which introduces moisture.

Why is coriander in a steak rub?

Ground coriander (the seed form, not the same as cilantro leaf) adds a subtle citrusy, slightly floral quality that brightens the overall spice blend without being identifiable as any specific flavor. It is commonly used in Texas and South African braai-style rubs precisely because it lifts heavier spices and makes them taste more vibrant. In this blend at just one teaspoon, you will not taste coriander directly but you will notice that the finished rub tastes more interesting and complex than versions without it.

Can I use this as a dry rub for slow-cooked or smoked meat?

Absolutely – this blend works very well as a dry rub for ribs, brisket, or pork shoulder. For low-and-slow cooking, apply the rub generously, wrap, and refrigerate overnight before cooking. The long cook time allows the spices to fully penetrate the meat. For smoked brisket or pork shoulder you may want to reduce the salt slightly since the long cook concentrates it. Consider adding 1 tablespoon of brown sugar for a better bark on smoked meats.

Is this seasoning gluten-free?

Yes, all ingredients in this blend are naturally gluten-free. Spices and dried herbs do not contain gluten. However, if you purchase pre-ground spices from a facility that also processes wheat, there is a theoretical cross-contamination risk for people with celiac disease. Look for spices labeled certified gluten-free if this is a concern. The blend itself contains no wheat, barley, rye, or any grain-derived ingredient.

What is the best cooking method for an Outback-style steak at home?

The closest home method to Outback’s broiler-style cooking is the reverse sear combined with a cast iron finish. Season the steak and bake on a wire rack in a 250 F oven until the internal temperature reaches 115 F for medium-rare (about 25 to 30 minutes). Then sear in a screaming-hot cast iron skillet for 90 seconds per side, basting with butter, garlic, and herbs. This produces even edge-to-edge cooking with a perfectly caramelized crust that rivals any restaurant.

Can I reduce the sodium in this seasoning?

Yes – reduce the kosher salt from 2 tablespoons to 1 tablespoon and increase the other spices slightly to maintain flavor balance. The resulting blend will be less aggressively salty but still well-seasoned. You can also apply the lower-sodium blend and then finish with a pinch of flaky sea salt on the rested, plated steak – this gives you control over final seasoning without building excess salt into the blend.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia