Herbs and Spices for Beef
Beef has a rich, savory flavor that stands up to bold seasoning. A good steak may need only salt, pepper and garlic, while a pot roast, chili or burger can carry herbs, chiles and smoke. This guide covers the herbs and spices that work best with beef, which ones suit which cuts, how much to use, and measured rubs and recipes, plus ready-made blends when you want one jar that does it all.
Shop beef seasoning
The Steak and Beef Seasoning Variety Pack includes Classic Steak, Ancho Steak, Beef Pot Roast and Three Pepper Hamburger seasonings: one for steaks, one for smoky grilled beef, one for slow-cooked roasts and one for burgers.
The best herbs and spices for beef
1. Black pepper
Coarse ground black pepper is the classic partner for steak. Its bite cuts through the richness of the fat, and coarse grinds form a crust when seared. Use fine pepper in sauces and gravies.
2. Garlic
Garlic deepens beef's savory, umami flavor. Granulated garlic is ideal for rubs because it won't burn as quickly as fresh garlic on a hot grill.
3. Onion
Granulated onion adds sweetness and body. Minced onion is great in meatloaf and burgers.
4. Rosemary
Rosemary's piney, earthy flavor is a natural match for roasts and steaks. Use it sparingly; a little goes a long way.
5. Thyme
Thyme is slightly minty and lemony, and it complements braises, stews, pot roast and gravy.
6. Paprika
Smoked paprika gives beef a grilled, smoky taste and deep color. Sweet paprika adds color without smoke. See the history of paprika for the differences.
7. Cumin
Cumin is warm and nutty. It's essential in chili, tacos, fajitas and carne asada.
8. Oregano
Oregano is robust and peppery, and it shows up in Mexican beef dishes, Italian meatballs and Greek-style kebabs.
9. Dried chiles
Ancho adds mild, raisin-like sweetness. Guajillo is bright and tangy. Chipotle brings smoke and heat. Together they're the backbone of chili and birria.
10. Mustard and coriander
Mustard powder adds tang to rubs and helps them stick. Coriander is lightly citrusy and pairs well with pepper on brisket.
Match the seasoning to the cut
| Cut or dish | Seasoning style | Ready-made blend |
|---|---|---|
| Ribeye, strip, sirloin | Salt, coarse pepper, garlic, herbs | Classic Steak, Rustic Steak Rub |
| Flank, skirt, tri-tip | Smoky paprika, ancho, garlic | Ancho Steak, Old West Steak Rub |
| Carne asada and fajitas | Cumin, chiles, garlic, citrus | Carne Asada Seasoning |
| Burgers | Mild chiles, garlic, onion, pepper | Three Pepper Hamburger |
| Pot roast, stew | Thyme, oregano, basil, onion, garlic | Beef Pot Roast |
| Prime rib and rib roast | Smoked paprika, garlic, black pepper, ancho | Prime Rib Rub |
| Brisket and BBQ | Paprika, brown sugar, onion, garlic, mustard | Kansas City Meat Rub |
| Chili | Chiles, cumin, oregano | Texas Red Chili Powder, Chili Powder |
| Venison and game | Smoked paprika, garlic, onion, ancho and guajillo | Mike's Venison Seasoning |
How much seasoning to use
- Steaks: about 1 teaspoon of a salt-containing steak blend per side for a 1-inch steak.
- Burgers: about 1 teaspoon per pound, sprinkled on the patties just before cooking, or mixed in very gently.
- Roasts: about 1 tablespoon per 3 pounds, rubbed on all sides.
- Homemade salt-free blends: add about 3/4 teaspoon kosher salt per pound separately.
Recipe: classic steak rub
Mix 2 teaspoons kosher salt, 2 teaspoons coarse black pepper, 1 teaspoon granulated garlic and 1/2 teaspoon granulated onion. This seasons about 2 pounds of steak. For a smoky version, add 1/2 teaspoon smoked paprika and 1/2 teaspoon ancho powder.
Recipe: pan-seared steak
- Pat a 1 to 1 1/2 inch thick steak dry. Season all sides with Classic Steak Seasoning, ideally 40 minutes to 24 hours ahead (refrigerated).
- Heat a cast-iron skillet over medium-high heat with 1 tablespoon high-heat oil until it shimmers.
- Sear 3 to 5 minutes per side, turning once or twice, until well browned.
- Add 1 tablespoon butter, a crushed garlic clove and a sprig of rosemary or thyme. Baste for 1 minute.
- Check the temperature: the USDA minimum for whole beef cuts is 145°F with a 3-minute rest. Many cooks prefer medium-rare at about 130 to 135°F; see our temperature guide.
- Rest 5 minutes, then slice against the grain.
Recipe: slow cooker pot roast
- Pat a 3 to 4 pound chuck roast dry and rub with 1 tablespoon Beef Pot Roast Seasoning.
- Sear in a hot pan with oil until browned on all sides.
- Put 1 pound baby potatoes, 3 sliced carrots and 1 sliced onion in a slow cooker. Toss the vegetables with another 1 to 2 teaspoons of seasoning.
- Set the roast on top, add 1 cup beef broth, and cook on low 8 to 10 hours until fork-tender.
- Skim the fat from the juices and taste before adding salt, since the liquid concentrates as it cooks.
Recipe: three pepper burgers
Divide 1 1/2 pounds ground beef into four loose patties, pressing a shallow dimple in the center of each. Season both sides with about 1 1/2 teaspoons total Three Pepper Hamburger Seasoning. Grill or pan-cook over medium-high heat until the center reaches 160°F. More tips in Making the Perfect Hamburger.
Side dish: herb-roasted carrots
Toss 1 pound sliced carrots with 1 tablespoon oil, 1/2 teaspoon granulated garlic and 1/4 teaspoon thyme. Roast at 425°F for 20 to 30 minutes, turning once, until tender. Add salt to taste. It echoes the herbs in the main dish without making the meal heavy.
Tips for seasoning beef
- Season early for thick cuts. Salting a steak or roast 40 minutes to a day ahead gives a juicier, better-seasoned result.
- Season late for burgers. Salt mixed into ground beef long before cooking makes burgers dense and springy.
- Taste the braising liquid at the end. Reduction concentrates salt.
- Don't overdo sugar on a sear. Sweet rubs like Kansas City burn at high heat; save them for low-and-slow cooking.
- Keep the jar clean. Portion seasoning into a bowl before you touch raw meat.
Food safety
Cook beef steaks and roasts to at least 145°F with a three-minute rest; ground beef needs 160°F. Use a thermometer and see the internal temperature guide.
Frequently asked questions
What is the best seasoning for steak?
Salt, coarse black pepper and garlic. Everything else is a variation. Classic Steak Seasoning builds on that base with onion, smoked paprika and chile.
Should I use oil or a binder before seasoning beef?
A thin coat of oil helps spices stick and brown evenly. For brisket and roasts, a little mustard works as a binder too.
Can I use steak seasoning on burgers?
Yes. Our Classic and Ancho Steak seasonings both pair well with ground beef.
What herbs go best with roast beef?
Rosemary, thyme and garlic are the classic trio. Add black pepper and you have a great roast. For a herb-forward jar, try Rustic Steak Rub, which includes thyme and oregano.
Explore more from Savu Birra
Browse all steak and beef seasoning blends. Related reading: Beef, Steak, Game and All-Purpose Meat Seasoning Guide, Making the Perfect Hamburger and How to Use Carne Asada Seasoning.
