8 Best Steakhouse Seasonings of 2026

If you crave a bold, unapologetic punch of steakhouse intensity, the Weber BOLD Steakhouse Reserve Seasoning delivers with coarse cracked pepper, sea salt, and smoked paprika that cling aggressively to meat. This isn’t a subtle background note—it’s a flavor sledgehammer designed for ribeyes and strip steaks that demand a seasoning as powerful as their marbling. It cuts through fat beautifully and creates a deeply caramelized crust when seared, making it ideal for grill masters who want restaurant-level drama without stepping into a commercial kitchen.

In real-world testing, the 6.9 oz blend consistently enhanced thick-cut steaks grilled over high heat, with its coarse texture resisting blow-off and staying put during flipping. The smoked paprika adds warmth without overt spiciness, while the garlic and onion powders build complexity rather than sharpness. It performs equally well on cast iron and charcoal, though lighter proteins like chicken breast can get overwhelmed if over-applied—this is beef-first seasoning through and through. That said, it lacks versatility on veggies or delicate seafood, where its intensity dominates rather than complements.

Compared to the Gibsons Steakhouse Seasoning Salt, Weber BOLD trades finesse for firepower—it’s louder, spicier, and less balanced, but that’s the point. While Gibsons leans into savory-sweet depth, this blend is for those who want heat, smoke, and salinity in every bite. It’s the go-to for carnivores who prioritize maximum impact over subtlety, and though it lacks organic or low-sodium credentials, it outperforms similarly priced options in sheer flavor projection. In the arena of bold steak rubs, Weber BOLD doesn’t whisper—it roars.

A grilling institution, McCormick’s Montreal Steak Seasoning brings a classic, crowd-pleasing profile anchored in coarsely ground black pepper, garlic, and kosher salt—a triumvirate that’s defined backyard barbecues for decades. With over 11 ounces per bottle, this is the bulk favorite for families, meal preppers, or anyone who seasons liberally and often. Its iconic balance of sharp, savory, and slightly floral notes makes it a go-to for steaks, burgers, and even roasted potatoes, delivering consistent results across cooktops and grills.

In testing, the generous 11.62 oz size proved economical, with the coarse grind adhering well to moist meats and resisting clumping even in humid conditions. The paprika and coriander add subtle warmth and complexity, while the high salt content ensures rapid browning and crust formation. It shines brightest on ribeyes and skirt steaks, where its peppery bite stands up to fat and char. However, its dominance can mask the terroir of premium dry-aged beef, and the lack of organic or MSG-free labeling may deter health-conscious users.

Pitted against Gibsons, this blend is more accessible but less distinctive—it’s the reliable workhorse versus Gibsons’ chef-driven legacy. While Gibsons offers a restaurant-original story, McCormick wins on availability and value, making it the smarter pick for budget-savvy households who grill weekly. It doesn’t reinvent the steak rub, but it perfects the formula that’s fueled American grilling for generations—a trusted staple with staying power.

Born in the fire of Chicago’s legendary Gibsons Bar & Steakhouse, this 30-year-old seasoning secret delivers authentic restaurant-grade flavor in every shake. The salt-forward blend of onion, garlic, and spices is engineered to mimic the exact crust found on a $70 dry-aged steak—savory, deeply umami, and perfectly balanced. Unlike generic rubs, Gibsons doesn’t rely on smoke or heat; it builds richness through layering, making it equally effective on a filet mignon or a bowl of roasted Brussels sprouts.

Real-world use reveals why this is a kitchen multiplexer—it transforms fries into steakhouse-style delights, elevates scrambled eggs, and even boosts salad dressings with a savory whisper. The 6 oz jar lasts surprisingly long due to its potency, and the no MSG, gluten-free formula appeals to clean-label seekers. It performs flawlessly on both grill and stovetop, though its fine granules can dissolve too quickly on very wet meats if not applied just before cooking. It’s less aggressive than Weber BOLD, making it ideal for daily use rather than special occasion grilling.

Against McCormick’s Montreal blend, Gibsons trades peppery punch for savory depth, offering a more refined, culinary experience. While it lacks the bulk size of McCormick, its restaurant authenticity and versatility justify the premium. For home cooks who want to replicate fine-dining results, Gibsons is unmatched—it’s not just seasoning, it’s a flavor foundation.

Kinder’s Buttery Steakhouse Rub stands alone as the only USDA Certified Organic option with real butter in the blend—a game-changer for flavor depth without artificial additives. The inclusion of dairy-based butter powder delivers a silky, rich finish that mimics the basting technique used in high-end steakhouses, creating a luxurious mouthfeel even on lean cuts. This is organic seasoning with attitude, combining onion, garlic, and toasted notes into a profile that’s both clean and indulgent.

In testing, the 3 oz size felt limiting—while potent, it runs out fast with regular use. The butter content makes it slightly clump-prone in humid environments, requiring a dry spoon for dispensing. It excels on ribeyes and salmon, where its creamy savoriness enhances natural fats, but less so on poultry skin, which can become tacky before crisping. It’s also not vegan, a caveat for plant-based diets. Still, for health-focused grillers who won’t compromise on taste, it’s a rare win-win.

Compared to Weber Savory, Kinder’s is richer and more complex, but less shelf-stable and more niche. While Weber offers broader dietary compliance, Kinder’s delivers unmatched organic indulgence. It’s the top pick for organic eaters who crave buttery depth, even if it means refilling the bottle more often—a small price for clean, decadent flavor.

Don’t let the name fool you—Bull Shit Steak Seasoning is dead serious about flavor, packing a 12 oz wallop of coarse-ground salinity, garlic, and black pepper that sticks like glue to wet or oiled meats. Engineered for the perfect ribeye crust, it delivers a crackling, deeply seasoned exterior that enhances rather than masks beef’s natural richness. The generous particle size ensures even distribution and superior browning, making it a favorite among pitmasters who value texture as much as taste.

In real-world grilling trials, it outperformed competitors in adhesion and crust development, especially on thick-cut steaks cooked over 500°F. The 12 oz net weight makes it the largest container in the lineup, ideal for smokers, caterers, or anyone who seasons in bulk. It works beautifully on T-bones and flatirons, though its salt-heavy profile can overwhelm delicate fish or skin-on chicken if not measured carefully. It’s not low-sodium, organic, or gluten-free—this is meat seasoning in its purest, most unapologetic form.

Against McCormick’s Montreal, Bull Shit offers more heft and grill grip, with a slightly more aggressive pepper kick. While Gibsons wins on versatility, Bull Shit dominates on steak-specific performance. For carnivores who want maximum crust, bold flavor, and bulk value, this is the ultimate choice—it’s not gourmet, it’s better: honest, powerful, and built for beef.

For health-conscious grillers who still crave that unmistakable Montreal kick, this 25% less sodium version delivers remarkable flavor with measurable restraint. It maintains the iconic trinity of coarse pepper, garlic, and paprika, but with a lighter hand on the salt—making it ideal for those monitoring intake without sacrificing the savory backbone of a great steak rub. The Kosher certification and no MSG add to its clean-label appeal, especially for families and medically restricted diets.

At 3.18 oz, the bottle is best suited for occasional use or sampling, not heavy rotation. In testing, it performed well on marinated flank steak and grilled chicken, where lower salt allowed other spices to shine. However, on thick, dry-aged steaks, it sometimes lacked the crust-forming power of full-sodium versions, requiring a pre-sear salt boost for optimal browning. It’s also less adhesive due to finer granules, so it benefits from oiling the meat first.

Compared to the original Montreal blend, this is the smarter, lighter sibling—not quite as bold, but far more diet-friendly. It doesn’t match Gibsons in depth or Bull Shit in presence, but for those who need sodium control without flavor loss, it’s unmatched. It’s the only reduced-sodium option that still tastes like real grilling, making it essential for heart-healthy carnivores—proof that less salt doesn’t mean less soul.

McCormick’s Garlic Butter Seasoning is the most budget-friendly entry in the lineup, offering a rich, aromatic profile that brings buttery garlic warmth to any protein without the mess of real butter. With dried butter flavor and real garlic powder, it mimics the baste used in steakhouse pans, delivering a comfort-food vibe on everything from grilled salmon to roasted veggies. At just over 3 ounces, it’s not built for bulk use, but it’s perfect for small households or occasional grillers.

In testing, it excelled on skin-on chicken and grilled shrimp, where its savory-sweet notes caramelized beautifully. The fine granules dissolve quickly, blending seamlessly into marinades or compound butters. However, on high-heat sears, it can burn faster than coarser blends, requiring indirect heat for best results. It’s not as beef-forward as Montreal or Bull Shit, but it’s far more versatile across proteins and sides.

Against the full-sodium Montreal blend, it’s sweeter and milder, trading pepper heat for buttery roundness. While it lacks the steakhouse intensity of others, it’s unbeatable for flavor variety on a budget. For cooks who want garlic butter richness without dairy hassle, this is the go-to—a little jar with big kitchen utility.

Weber Savory Steakhouse Seasoning is the go-to for gluten-free grillers who want elegant, herb-forward depth without compromising on quality. With sea salt, crushed pepper, garlic, and rosemary, it crafts a rustic, European-style crust that enhances beef without overpowering it. The gluten-free, no MSG, no preservatives formula makes it ideal for sensitive diets, while the 6.1 oz size offers solid value for regular users.

In real-world use, it performed beautifully on ribeyes and lamb chops, where the rosemary adds a piney lift that cuts through fat. The coarse, visually appealing blend sticks well to oiled meats and browns evenly. It’s less aggressive than Weber BOLD, making it better for everyday meals or when serving guests with varied taste preferences. However, it lacks the umami punch of Gibsons or the buttery richness of Kinder’s, leaning more toward clean, herbal savoriness.

Compared to Kinder’s Organic, it’s less rich but more stable, with no dairy and broader dietary compliance. While it doesn’t have USDA Organic certification, its clean ingredient list and gluten-free assurance make it the smarter pick for allergy-aware homes. For those who want simple, pure, and safe seasoning that still tastes gourmet, Weber Savory is the quiet achiever of the lineup—understated, trustworthy, and always effective.