Steak is fast, hot and unforgiving, so the seasoning has to earn its spot. Here you'll find steak rubs and seasonings for every way you like a crust: simple salt-forward blends, cracked pepper, coffee rubs, and garlic butter shakers for the finish. Makers include Butchers Axe, Meat Church, Hardcore Carnivore, Cattleman's Grill and Misty Gully, plus steak sauces and beef tallow to round it out. Flat $10 shipping, anywhere in Australia.
What's a good steak seasoning?
A good steak seasoning is mostly salt, with something that builds crust and doesn't burn under high heat. Simple salt-and-pepper or garlic blends suit thick, well-marbled cuts. Coffee rubs add a dark, roasted crust. Garlic butter seasonings go on at the end. Start with how you cook, then pick the flavour.
Four ways to season a steak
| Approach | When it shines | Try |
| Salt-first | Thick scotch fillet, rib eye, tomahawk. Let the beef talk. | Meat Church's Blanco, Chuds BBQ SPG, Uncle Mungos Hickory Smoked SPG |
| Pepper crust | Reverse-seared steaks and anything with a fat cap | Fancy Hanks BBQ Pepper Seasoning, Meat Church's Holy Cow |
| Coffee | Leaner cuts like rump or sirloin that want a bold crust | Cattleman's Grill's Original Cowboy Coffee Steak Rub, Outlaw Barbecue's Stockman CRUST Espresso Beef Rub |
| Garlic butter | A finishing hit, or for anyone who loves garlic bread | Boars Night Out's White Lightning Double Garlic Butter, Rum and Que's Umami Garlic Butter Finishing Seasoning, Heavenly Hell's Butter Bump |
All-rounders made for steak
If you'd rather grab one shaker and go, these are built for steak night: Butchers Axe's Stampede Steak Seasoning, Hardcore Carnivore's Steak Master Seasoning, Low N Slow Basics' Steak Shooter (there's a Spicy version too), and Misty Gully's Ultimate Steak Seasoning.
When to season a steak
Two windows work well. Salt it well ahead, at least 40 minutes and up to overnight in the fridge, uncovered, so the surface dries out for a better sear. Or season right before it hits the grill. The in-between zone is when the salt has pulled moisture to the surface but it hasn't soaked back in yet, which can steam rather than sear.
- Sugar warning: sweeter rubs can scorch over very hot direct heat. Save them for reverse sear or a cooler zone.
- Finishing: garlic butter and truffle seasonings, like Rum and Que's Umami Truffle Butter Finishing Seasoning, go on in the last minute or while the steak rests.
- Fat: a slick of Carnivore Society's Beef Tallow in the pan or on the grate adds that steakhouse richness.
Resting, sauces and the rest of the beef
Does resting matter? We dug into it in does resting steak do anything. Prefer a sauce on the side? Croix Valley's Original Steak Sauce & Marinade are in the range. For bigger beef cuts, head to brisket rubs or browse all beef rubs. Love garlic? There's a whole garlic collection.
Frequently asked questions
What's the best steak seasoning?
The right steak seasoning depends on the cut and how you cook it. Thick, marbled steaks often need little more than salt or salt and pepper. Leaner cuts suit bolder coffee rubs. Garlic butter seasonings work as a finish. Try one from each style and see which crust you keep coming back to.
Should I salt steak before cooking or after?
Before, either well ahead or right at the last minute. Salting at least 40 minutes early, or overnight in the fridge uncovered, lets the salt draw out moisture and reabsorb it, giving a drier surface and better crust. Salting just before cooking also works. Add finishing salts or butter seasonings after.
What's the difference between a steak rub and a steak seasoning?
Very little in practice. "Seasoning" often means a finer, salt-led blend used lightly, while "rub" suggests a coarser, more generous coat that builds crust. Many products, like Butchers Axe's Stampede Steak Seasoning or Cattleman's Grill's Cowboy Coffee Steak Rub, do the same job: season the beef before the grill.
Can I use a brisket rub on steak?
Yes, pepper-forward brisket rubs often work well on steak. Just watch the grind and the sugar. Very coarse pepper can taste harsh on a thin, fast-cooked steak, and sugary rubs can burn over high direct heat. Thick steaks cooked with a reverse sear are the friendliest match for a brisket rub.
Do coffee rubs make steak taste like coffee?
Not really. On a hot grill, coffee in a rub reads as dark, roasted and slightly bitter, more like a deep crust than a cup of coffee. It pairs well with beefy, leaner cuts. If you're unsure, try it first on a rump or sirloin rather than your most expensive steak.