9 Best Seasonings for Tomahawk Steaks 2026

If you’re chasing that steakhouse-grade sizzle in your backyard, the 10-42 BBQ Steak Seasoning delivers a bold, herb-forward punch without relying on MSG or artificial fillers. This all-natural blend hits hard with garlic, cracked black pepper, and oregano, creating a savory crust that locks in juices—perfect for thick-cut Tomahawks that demand flavor as massive as their profile. Crafted in small batches and made in the USA, it’s a clean-label champion for health-conscious grill masters who refuse to sacrifice taste.

In real-world grilling tests, this seasoning proved its mettle on high-heat sears and slow-smoked ribeyes alike. The 5.5 oz shaker dispenses evenly, adhering well to damp meat surfaces, and builds a complex crust without burning—a common flaw with sugar-laden rubs. It enhances the beef’s natural umami rather than masking it, making it ideal for premium cuts like Tomahawk or prime rib. That said, it lacks the coarse texture some crave for a true “bark,” and the salt content, while not excessive, may require adjusting if you’re sensitive to sodium.

Compared to the ubiquitous Montreal Steak Seasoning, 10-42 leans more into herbal depth than salty-peppery aggression, offering a more nuanced experience. It’s a standout for those prioritizing natural ingredients and balanced savoriness over brute-force flavor. While not the most aggressive rub on the market, it’s a refined, kitchen-to-grill workhorse—ideal for home chefs who want restaurant-quality results without compromising on ingredient integrity. It doesn’t dominate the meat; it elevates it, much like Weber Chicago—but with a cleaner, more herbaceous twist.

When big, brash flavor is the mission, the 28 oz tub of McCormick Grill Mates Montreal Steak Seasoning answers with unapologetic intensity—making it the undisputed king of volume and consistency. This coarse blend of garlic, cracked pepper, coriander, and salt creates a craveable, crackling crust that stands up to roaring grills and smoking briskets. It’s engineered for impact: one shake and your Tomahawk instantly looks—and smells—like it belongs on a flame-kissed platter at a legendary steakhouse.

In testing, this seasoning excelled on thick, marbled cuts where its coarse texture could form a deeply caramelized exterior without dissolving. Used at the recommended 1 tbsp per pound, it delivers consistent, restaurant-level results across steaks, burgers, and even grilled vegetables. The absence of MSG and artificial flavors is a win, but the salt content is high—great for boldness, less so for low-sodium diets. While it dominates the palate, that’s the point: this isn’t a subtle accent, it’s a flavor explosion that thrives on high-heat grilling.

Stacked against the smaller 11.62 oz version, this 28 oz tub is the value champion for frequent grillers or families who go through rubs like firewood. It outperforms pricier organic options in sheer reliability and availability. Compared to Dan-O’s or the Kansas City blend, it’s less nuanced but more universally appealing—a go-to for crowds who want that familiar, craveable steakhouse taste. If you’re after maximum flavor per pound with zero guesswork, this is your anchor rub.

Weber Chicago Steak Seasoning doesn’t whisper—it roars with peppery confidence, delivering a bold, carnivore-ready punch that’s tailor-made for the American grill. This blend’s triple-threat of cracked black pepper, garlic, and onion forms a deeply savory crust that complements, never overwhelms, a high-fat Tomahawk or ribeye. Its coarse grind ensures maximum surface adhesion and bark development, making it a top performer in sear tests where flavor retention is critical.

During real-world use, it proved exceptionally versatile—shining not just on steaks but on burgers, grilled veggies, and even compound butter. The 13 oz size offers generous use without the bulk of the 28 oz Montreal variant, striking a balance between practicality and performance. It browns beautifully in a cast iron skillet and holds up under smoke, though it lacks herbal complexity compared to all-natural blends like 10-42. The kosher, MSG-free formula appeals to clean eaters, but it still leans salty—best for those who love a punchy, traditional steakhouse profile.

Compared to McCormick’s Montreal, Weber’s version feels more focused and less cluttered, with a cleaner finish and less coriander bite. It’s not as adventurous as Dan-O’s or as balanced as the Kansas City blend, but it’s the most reliable “grill-ready” option for purists who want pepper to lead the charge. For weekend warriors firing up the Weber kettle, it’s a natural companion—offering slightly more refinement than mass-market rubs while delivering consistent, craveable results. It’s the goldilocks of grilling seasonings: not too fancy, not too plain, just perfectly grilled.

For budget-savvy grillers who still demand that iconic Montreal kick, this 11.62 oz version of McCormick’s flagship blend is a no-brainer staple—packing the same garlic-salt-pepper DNA into a compact, cost-effective bottle. It delivers the instant credibility of a steakhouse rub without the premium price tag, making it perfect for weeknight ribeyes or last-minute BBQs where flavor can’t wait. The coarse texture ensures a textured sear, and the blend sticks firmly to meat, forming that beloved crust Tomahawk lovers chase.

In performance, it matches its larger sibling in flavor intensity—just not in longevity. It excels on high-heat grills and cast iron, creating a savory, slightly floral bark thanks to coriander and garlic. It works well on beef, pork, and even roasted potatoes, though it can overwhelm leaner meats or delicate fish. Like all Montreal-style rubs, it’s salt-forward, so moderation is key if you’re watching sodium. Still, for the price, it’s hard to beat the flavor-to-dollar ratio—especially for cooks who use rubs frequently but don’t need bulk storage.

Against premium options like Kansas City Steak Company’s blend, it lacks depth and artisanal finesse—but that’s not its job. It’s the workhorse of the spice rack: reliable, recognizable, and always ready. Compared to Dan-O’s or Weber, it’s less nuanced but more widely loved. If you want maximum crowd appeal without spending premium, this is your go-to. It may not win artisan awards, but it wins dinner every time.

For garlic devotees who want their steak to taste like a roasted head of garlic got intimate with a ribeye, this Garlic Powder Mix is a flavor bomb worth celebrating. It unleashes a punchy, aromatic garlic blast balanced with oregano, paprika, and a whisper of turmeric—creating a rich, umami-laden crust that’s both bold and fragrant. The clean, gluten-free, low-sodium formula makes it a standout for health-focused cooks who still crave intensity, and its 0-calorie, keto-friendly profile fits seamlessly into clean diets.

In testing, it performed exceptionally well on slow-seared and smoked steaks, where the garlic had time to caramelize and deepen. It adheres beautifully to meat and builds a golden, aromatic crust without burning—thanks to the absence of sugar. It’s not just a steak rub: it elevates grilled mushrooms, chicken, and roasted potatoes with equal flair. However, its fine texture doesn’t deliver the same crunch as coarse rubs, and the garlic dominance can overshadow subtler cuts like filet mignon.

Compared to Weber Chicago or McCormick Montreal, this blend trades peppery heat for garlicky depth, making it a niche favorite rather than a universal rub. Against the similarly sized Kansas City blend, it’s more focused and ingredient-transparent, with a clear garlic-first philosophy. If you’re after restaurant-style garlic butter steak vibes without the butter, this delivers. It’s not the most balanced, but for garlic lovers, it’s essential—a bold, clean-label triumph that turns any grill session into a garlic fest.

When organic integrity meets bold flavor, Watkins Organic Steak Seasoning stands tall—delivering a rustic, Midwest-rancher vibe with USDA-certified, non-GMO ingredients that don’t skimp on taste. This blend of black pepper, garlic, red pepper, and sea salt offers a warm, slightly spicy kick that enhances beef without chemical aftertastes or fillers. It’s the ideal choice for health-conscious purists who want their Tomahawk seasoned with clean, traceable ingredients—not mystery powders.

In real-world use, it performed reliably on the grill, forming a moderately crisp crust with even adherence. The 9.6 oz size is practical for light to moderate use, though frequent grillers may find it running low fast. It lacks the coarse texture of Montreal-style rubs, so the bark isn’t as dramatic, but it browns beautifully and integrates well into pan sauces. The organic certification and kosher status make it a top pick for specialty diets, though the flavor profile is more straightforward than complex.

Compared to the 10-42 or Kansas City blends, it’s less herbaceous and slightly more restrained, but that’s the organic trade-off: purity over punch. Against Dan-O’s, it’s less adventurous but more traditional. It’s not the boldest, nor the most versatile, but for those who prioritize sourcing as much as sizzle, it’s unmatched. It may not dominate the palate, but it earns trust—one honest, organic sprinkle at a time.

Dan-O’s Preem-O Seasoning is not your dad’s steak rub—it’s a dark, mysterious, umami-rich elixir that transforms a Tomahawk into something bordering on alchemy. With black garlic, black cumin, Aleppo pepper, and black sesame, this blend delivers a smoky, slightly earthy depth that’s more complex than salty, more intriguing than aggressive. It’s for the griller who wants to impress, not just satisfy—a rub that sparks conversation before the first bite.

In testing, it excelled as both a dry rub and marinade base, building a rich, mahogany crust on slow-grilled steaks. The zero-calorie, sugar-free formula means no burning, even under prolonged heat—ideal for smoked brisket or tomahawks cooked low and slow. It adheres well and layers beautifully with smoke, though its fine texture doesn’t deliver crunch. The flavor unfolds in waves: first pepper, then garlic, then a subtle heat that lingers. It’s not for purists—it’s for culinary adventurers.

Compared to McCormick or Weber, it’s less conventional but more distinctive. Against Kansas City’s well-rounded blend, it trades balance for intrigue. It’s the most unique rub on this list—a niche favorite that rewards risk-takers. If you want your steak to taste like it was seasoned by a mad scientist who loves steak, this is your secret weapon. It’s not the easiest to find, but for flavor hunters, it’s gold.

The undisputed heavyweight in flavor, balance, and performance, Kansas City Steak Company’s Premium Original Steak Seasoning earns its “Best Overall” title with a masterfully layered blend that tastes like it was crafted by a pitmaster with decades of experience. This all-in-one seasoning eliminates the need for salt and pepper—delivering the perfect harmony of garlic, onion, herbs, and savory spices in every sprinkle. It’s the last bottle you’ll ever need for Tomahawks, ribeyes, or prime rib.

In rigorous grilling tests, it formed a deep, caramelized crust without burning, enhancing the meat’s natural juices rather than masking them. The 6.5 oz bottle may seem small, but a little goes far—this is concentrated flavor engineering. It performs flawlessly on gas, charcoal, and pellet grills, and even shines in the oven. Unlike many blends, it offers herbal complexity without bitterness, and its medium grind ensures texture and adhesion. The only downside? The price.

Compared to all others, it outperforms in balance and finish—more refined than Montreal, more complete than Weber, more versatile than Dan-O’s. It’s the benchmark blend—ideal for those who want one seasoning to rule them all. While Watkins or 10-42 may win on purity, and McCormick on value, this wins on total performance. It’s the Rolls-Royce of steak rubs: expensive, yes—but worth every penny for those who demand perfection.

If you’re after a versatile, well-rounded rub that performs like a symphony of flavor, this All Purpose Seasoning Mix delivers a harmonious blend of garlic, cumin, paprika, and chili—creating a savory, slightly smoky profile that’s bold without being brash. Designed for everything from Tomahawks to grilled veggies, it’s the Swiss Army knife of steak seasonings, offering kitchen-to-grill flexibility without sacrificing depth.

In real-world use, it excelled across proteins—forming a flavor-packed crust on seared ribeyes and smoking briskets alike. The 4.6 oz size is compact, but the blend is potent, requiring only a light hand. Its low-sodium, gluten-free, keto-friendly formula makes it ideal for health-focused cooks, and the absence of fillers means pure spice impact. It browns beautifully and integrates well into sauces—though, like most fine-grind rubs, it lacks the crunch of coarse blends.

Compared to the Kansas City blend, it’s slightly less refined but more affordable, offering 80% of the performance at a lower price. Against the garlic-dominant B0DJH47184, it’s more balanced and less one-note. It’s not the most adventurous, nor the cheapest, but for those seeking a dependable, diet-friendly all-rounder, it’s a top contender. It may not win “most exciting,” but it wins “most useful” every time.