Longhorn Steakhouse Seasoning Recipe: Signature Steakhouse Spice Blend

This spice blend delivers the bold, signature flavor of a steakhouse favorite right in your kitchen. With just a few pantry staples, you’ll create a versatile seasoning that elevates steaks, burgers, and even grilled vegetables.

Make a big batch and keep it on hand for restaurant-quality results anytime. The balanced mix of spices ensures every dish gets that perfect savory kick.

Ingredients for Longhorn Steakhouse Seasoning

Nine spices deliver that signature steakhouse flavor in every bite.

The paprika is doing most of the heavy lifting here—go for Hungarian sweet or smoked if you want that classic Longhorn kick. Diamond Crystal kosher salt is the gold standard (it’s flakier, so it clings better to meat). I always grab my spices from Penzeys or the bulk section at Whole Foods—fresher than those dusty jars that’ve been on your shelf since 2018.

No cayenne on hand? Crushed red pepper flakes at half the amount work in a pinch. Swap dried thyme for rosemary if you prefer a piney note. The coriander can be skipped, but don’t skip the garlic and onion powders—they’re the base of that savory depth. And if you’re out of parsley? Honestly, it’s fine. (But don’t tell the purists.)

Store in an airtight container away from light—keeps its punch for about 6 months. Double or triple the batch; it’s that good. I keep a jar in my cupboard and one in the freezer (yes, spices freeze well) for emergencies.

Step-by-Step Instructions for Steakhouse Spice Blend

This straightforward method ensures perfectly balanced flavor in every batch.

Step 1: Measure and Prepare All Spices

Gather all your spices and measuring spoons. I always start by measuring the largest quantities first: the 3 tbsp Paprika, 2 tbsp Coarse Kosher Salt, and 2 tbsp Ground Black Pepper. This keeps your workspace organized and prevents accidental double-measuring.

For the paprika, use either sweet or smoked variety depending on your preference. The coarse kosher salt should be Diamond Crystal if possible—its larger grain size disperses more evenly in blends. Freshly ground black pepper makes a noticeable difference in flavor and aroma.

Step 2: Add the Aromatic Powders

Next, measure the 1 tbsp Garlic Powder and 1 tbsp Onion Powder. These are the flavor powerhouses that give the blend its characteristic steakhouse depth. Make sure you’re using pure garlic powder, not garlic salt, to control the sodium content.

I like to rub the garlic and onion powders between my fingers as I add them to release their essential oils. This small step intensifies their flavor in the final blend. The fresh ground onion powder mentioned in the ingredients list will have particularly vibrant flavor.

Step 3: Incorporate the Finishing Herbs and Spices

Now add the 1 tbsp Dried Parsley, 1 tsp Cayenne Pepper, 1 tsp Ground Coriander, and 1 tsp Dried Thyme. The parsley adds a touch of color and mild herbaceousness, while the cayenne brings subtle heat.

The ground coriander is optional but I highly recommend it—it adds a citrusy, slightly floral note that complements the other spices beautifully. For the dried thyme, rub it between your fingers before adding to help release its aromatic oils, as suggested in the ingredients.

Step 4: Combine and Store Properly

Place all measured spices in a medium bowl. Using a whisk or fork, thoroughly combine all ingredients until the color is uniform throughout. The paprika should give the blend a rich, reddish-brown hue.

I’ve found that whisking for about 1-2 minutes ensures complete distribution of all components. The salt and finer spices tend to settle at the bottom, so make sure to scrape the sides and bottom of the bowl during mixing.

Transfer the blend to an airtight container. A glass jar with a tight-sealing lid works perfectly. Store in a cool, dark place where it will keep its potency for up to 6 months. Shake the container before each use to redistribute any settled spices.

Serving Suggestions for Leftovers

Steak Perfection

Sprinkle 1-2 tsp of this blend per pound of steak before grilling or searing. I pat my steaks dry first so the seasoning adheres better. Let the seasoned steak rest at room temperature for 30-45 minutes before cooking for maximum flavor penetration.

Burger Boost

Mix 1 tbsp of the seasoning into 1 lb of ground beef before forming patties. The spices distribute evenly through the meat. I love this on 80/20 chuck for the best juicy results. Top with caramelized onions for next-level flavor.

Grilled Veggies

Toss vegetable medleys with olive oil and ½ tsp of the blend per cup before grilling. Zucchini, bell peppers, and mushrooms soak up the flavors beautifully. I brush the seasoning directly on corn cobs before grilling. 🌽

Roasted Potatoes

Toss 2 lbs of potato wedges with 2 tbsp olive oil and 1 tbsp of the seasoning before roasting at 425°F for 40-45 minutes. The paprika gives them a beautiful color. Flip halfway through for even crisping.

Chicken Transformation

Rub 1 tsp of the blend under the skin of chicken breasts or thighs before baking. For whole chickens, mix 2 tbsp seasoning with 1 tbsp olive oil and rub all over. The skin gets incredibly crispy and flavorful.

Popcorn Surprise

Toss freshly popped popcorn with 1 tsp melted butter and ½ tsp of the seasoning. The combination of salty, smoky, and slightly spicy flavors is addictive. It’s my favorite movie night snack. 🍿

Frequently Asked Questions