My Grillin’ Shake is my go to grill seasoning recipe, especially for steaks and chops. Large pieces of meat, especially well marbled beef or chops, need a robust seasoning when grilling. This is a salt-first, robust seasoning blend. I first made it years ago for use in cooking steaks, and I’ve found that it works pretty well on a variety of meats, but is shines on meats with a higher marbling index such as ribeyes, short ribs, good thick pork chops and the like.
This recipe makes about 1 1/2 cups. As it is a salt-heavy, robust seasoning, it doesn’t tend to lose its vitality from the spices as quickly as some of my more complicated seasoning blends, so it keeps indefinitely. I usually make a double batch and keep it in a garden jar with a clamp lid on my counter. Aside from my Southwest Seasoning blend, this is the only one I always keep on hand.
How to season:
When seasoning steaks, I season pretty heavily- the more marbled, the heavier I season. Remember, a lot of seasoning is going to get “pushed off” when placing the meat on the grill, as the fats render, etc.
For chicken, other poultry and even fish I still use this seasoning, but in a lighter
- 3/4 cup kosher salt
- 6 TBS coarse ground black pepper
- 2 TBS dried onion flakes lightly ground in a spice grinder
- 2 TBS granulated garlic
- 1/2 tsp crushed red pepper
- 2 TBS coriander seeds lightly ground in a spice grinder
- 2 tsp dried thyme
- In a spice grinder, grind the dried onion flakes and coriander seeds
- Add all ingredients to a bowl and mix thoroughly