8 Best Steak Grilling Seasonings of 2025

There’s something unapologetically bold about a seasoning that doesn’t hide behind flashy ingredients—Portland Salt Co.’s SPG blend is a masterclass in elegant simplicity, delivering a powerful trifecta of Pacific sea salt, cracked black pepper, and real garlic. This isn’t just another steak rub; it’s a precision-crafted flavor amplifier designed for purists who want to taste the meat and the seasoning in perfect harmony. By sourcing pristine sea salt from the Pacific, the blend avoids the bitter aftertaste common in heavily processed salts, making it ideal for high-heat searing where balance is everything.

In real-world grilling tests, the coarse texture of this rub formed a remarkable crust on ribeyes and strip steaks, locking in juices while creating that coveted Maillard reaction without overpowering the beef’s natural richness. The garlic is subtle but present—never burnt or acrid—thanks to its carefully calibrated ratio. It shines brightest on dry-aged or grass-fed cuts, where nuanced seasoning can make or break the experience. That said, its minimalist profile may leave spice-seekers wanting more heat or complexity, especially when used on burgers or fatty brisket where bolder profiles often dominate.

Compared to flashier, multi-ingredient blends like McCormick’s Montreal variants, this SPG stands out for culinary restraint—it’s the steakhouse chef’s secret for those who believe less is more. While it lacks the smoky or sweet notes found in other rubs, its purity makes it a go-to for gourmet-focused carnivores and home cooks aiming for restaurant-grade results. If you value clean, ingredient-driven seasoning over mass-market punch, this blend offers a quieter kind of excellence—refined, reliable, and deeply satisfying compared to the louder, salt-heavy competition.

Step into the legendary heat of Indianapolis’ most famous steakhouse—with every pinch of St Elmo Steak House Seasoning, you’re not just seasoning meat, you’re recreating over a century of culinary fire. This isn’t a background player; it’s a flavor detonator built on a bold foundation of sea salt, garlic, paprika, and a whisper of evaporated cane juice that adds just enough sweetness to round out the punch. The moment it hits a sizzling ribeye, the aroma transforms your kitchen into a classic American steakhouse—bold, aromatic, and deeply savory—without drowning the meat’s natural taste.

Real-world use proves this blend thrives across proteins: it brings steakhouse drama to grilled strip steaks, adds depth to pan-seared salmon, and elevates simple grilled chicken with a vibrant, slightly sweet edge. The 5.7 oz jar delivers consistent texture and flavor dispersion, with no clumping or uneven distribution. It performs exceptionally well on medium-rare to well-done grilling, where its balanced salt content avoids the over-seasoned pitfalls of many off-the-shelf rubs. However, those sensitive to paprika or garlic may find it slightly aggressive in large quantities—this is a bold rub, not a subtle whisper.

Stacked against Weber’s budget-friendly Chicago blend, St Elmo’s delivers restaurant-grade complexity with kosher, gluten-free integrity. While it lacks the smokiness of charcoal-infused rubs like Hardcore Carnivore, it wins on versatility and authenticity, making it perfect for home chefs who want a single, high-character seasoning for everything from burgers to roasted vegetables. For those chasing the gold standard of steakhouse flavor, this blend justifies its cult status—offering a richer, more nuanced experience than mass-market alternatives, even if it demands a lighter hand.

When you crave that deep, campfire-kissed flavor without firing up a smoker, McCormick’s Smoky Montreal Steak Seasoning delivers a flavor bomb with finesse—infusing steaks with natural hickory smoke and a coarse grind of black pepper that crackles with every bite. This isn’t just a seasoning; it’s a shortcut to smokehouse sophistication, blending garlic, spices, and 16-mesh black pepper into a rub that clings aggressively to meat, ensuring no bite goes unseasoned. It solves the backyard griller’s biggest pain point: how to achieve restaurant-level depth without specialty equipment or hours of prep.

In testing, it excelled on ribeyes and bone-in pork chops, where the hickory infusion created a surprisingly authentic smoky bark, especially when paired with wood chips on a gas grill. The coarse texture helps form a crust faster than finer blends, and just one tablespoon per pound delivers robust flavor without oversalting—thanks to its balanced sodium profile. It transitions seamlessly from grill to oven, enhancing broiled salmon or roasted potatoes with a campfire soul. That said, the smokiness can dominate delicate proteins like chicken breast or seafood, where the original Montreal version might be a smarter choice.

Compared to the non-smoked Montreal variant, this version trades a bit of versatility for character, making it a specialist rather than a universal rub. It’s ideal for smoke lovers and weeknight warriors who want bold flavor fast—but falls short for those seeking a lighter hand or multi-protein flexibility. While it doesn’t match the artisanal depth of Texas-made rubs like Hardcore Carnivore, it offers a more accessible, consistent smoky punch at a fraction of the cost, making it a standout for flavor-focused convenience.

This 7-pound behemoth isn’t meant for casual cooks—it’s a professional-grade flavor engine built for pitmasters, caterers, and carnivores who season meat like they mean it. McCormick’s Montreal Steak Seasoning in bulk is the undisputed workhorse of grilling rubs, delivering a bold, consistent blend of coarsely ground peppers, garlic, and premium spices that stick tenaciously to wet or dry surfaces alike. With a global supply chain ensuring ingredient uniformity, this is the reliability-driven choice for anyone who can’t afford a flavor misfire during a big cookout or commercial service.

In real-world use, its texture and adhesion make it ideal for ribs, brisket, and thick-cut steaks, where it forms a robust, zesty crust that holds up under smoke and sear. The 7-pound container is perfect for smokers, rotisseries, or marinade bases—just mix with oil or broth for a wet rub. It performs equally well on vegetables and burgers, adding noticeable texture and a savory kick. However, its sheer volume and lack of resealability (unless transferred) make it impractical for small kitchens or infrequent users. And while it’s incredibly versatile, it lacks the nuanced sweetness or smokiness of specialty blends.

Pitted against the smaller retail versions, this bulk option offers unmatched value for high-volume use, though home cooks may find it overkill. Compared to gourmet-focused blends like Portland Salt Co.’s SPG, it trades refinement for sheer consistency and scale. It’s the ultimate all-purpose powerhouse—ideal for caterers, BBQ teams, or families that grill daily—delivering the same bold flavor as its smaller siblings, just in a form that says we’re not messing around.

For health-conscious grillers who refuse to sacrifice flavor for fitness, this reduced-sodium twist on the iconic Montreal blend is a game-changer—delivering 25% less sodium without losing the bold, garlicky punch that made the original a grilling legend. The coarsely ground pepper and spice blend still cling aggressively to meat, forming that signature crust while letting the beef shine through without a salty aftertaste. It solves a real problem: how to enjoy big flavor when you’re watching sodium—without resorting to bland, herb-only rubs that vanish on the grill.

In testing, it performed nearly identically to the original on ribeyes and burgers, with the only noticeable difference being a slightly gentler finish on the palate—ideal for those with dietary restrictions or sensitive palates. The 10 oz size strikes a sweet spot between longevity and freshness, and the blend works just as well on chicken thighs or grilled portobellos. However, on very lean cuts like filet mignon, the reduced salt can mean less juice retention, so a light oil rub beforehand helps compensate. And while it’s kinder to your heart, it still contains salt—just less of it.

Next to the full-sodium version, this is the smarter daily driver for regular grilling, especially for households with mixed dietary needs. Compared to gourmet options like St Elmo’s, it lacks some depth, but wins on accessibility and health balance. It’s the ideal pick for families, meal preppers, or health-focused carnivores who want dependable flavor without compromise—proving you don’t need excess salt to make a steak sing.

This isn’t just a seasoning—it’s a blackened battle cry from Texas BBQ legend Jess Pryles, engineered for those who worship the sacred bark on smoked brisket and charcoal-seared steak. Hardcore Carnivore Black leverages activated charcoal not as a trend, but as a tool—to draw moisture to the surface and supercharge crust development under low-and-slow smoke or high-heat sear. The result? A legendary, crackling exterior that locks in juices while delivering a smoky, savory punch that lingers long after the last bite.

In real smoking and grilling trials, it outperformed nearly every other rub in bark formation, especially on brisket and tomahawk steaks, where the charcoal particles acted like flavor magnets, amplifying the Maillard reaction. The 13 oz shaker ensures you’ll never run out mid-cook, and the Texas-made blend—loaded with balanced sugar for caramelization—creates a complex crust without burning. It’s perfect for offset smokers, pellet grills, or cast-iron searing. But the deep black color can be intimidating on lighter meats like chicken or fish, and the sugar content means it’s not ideal for ultra-long smokes without foil wrapping.

Compared to standard Montreal blends, this is a specialized weapon, not an all-rounder. While it lacks the versatility of Weber or McCormick’s everyday rubs, it dominates in smoked and charred applications. For pitmasters and smoke enthusiasts chasing restaurant-quality BBQ at home, it’s unmatched—offering a level of crust control and depth that mass-market seasonings simply can’t touch, even if it demands respect and precision.

Don’t let the humble price tag fool you—Weber Chicago Steak Seasoning is a budget-savvy powerhouse that punches well above its weight, blending coarse black pepper, garlic, and onion into a no-nonsense rub that turns budget cuts into steakhouse stars. It’s the ultimate weeknight savior, solving the grilling dilemma of how to make affordable steaks taste expensive without a pantry full of specialty blends. The moment it hits hot metal, the peppery aroma fills the air, promising bold, uncomplicated flavor—and it delivers every time.

In real-world use, it excels on chuck steaks, skirt, and ground beef, where its pepper-forward profile cuts through fat and adds instant char-grill character. The 5.5 oz size is perfect for small households, and the fine-but-textured mix adheres well without clumping. It also doubles as a seasoning for baked potatoes or burger patties, adding depth with minimal effort. However, it lacks the smoky or sweet layers of premium blends, and heavy-handed use can make dishes overly sharp—this is a one-note wonder, albeit a delicious one.

Stacked against pricier options like St Elmo’s or Portland Salt Co., it’s clearly the value king, trading nuance for affordability and simplicity. While it doesn’t match the complexity of gourmet or smoked rubs, it outshines other budget options in flavor intensity and reliability. For college students, first-time grillers, or anyone who wants solid flavor without the splurge, it’s the smart starting point—proving great taste doesn’t require a premium price.