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Nutrition Facts
Serving Size 1 Gallons 851g Recipe makes 4 Gallons) The following items or measurements are not included below: 1 lb garlic salt 1 lb celery salt
Calories 1748
Calories from Fat 361		(20%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 18.4g	92%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 11.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 132129mg		5505%
Potassium 5387mg		153%
Total Carbohydrate 369.7g		123%
	Dietary Fiber 90.8g	363%
	Sugars 182.2g
Protein 44.0g		87%
how is this calculated?

Steak Seasoning for the Steak House

Recipe #18556 | 35 min | 20 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Darin Craven
Jan 31, 2002

4 Gallons (change servings and units)

Ingredients

3 (1 lb) boxes kosher salt
1 lb onion powder (sifted)
1 lb garlic salt
1 lb celery salt
1 lb paprika (sifted)
1 lb black pepper
1 lb sugar
1/2 lb nutmeg

Directions

1
Mix well using a commercial mixer with a wire whisk if possible.
2
This makes enough for 1 week in a 200 seat steakhouse.

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Featured Reviews for This Recipe

From: tinajoebob

On Sep 26, 2009

Very good, cut back on measurements like everyone else. Will use this again. Using teaspoons in stead of tablespoons, had almost exact right amount for 4 8 oz. ribeyes, fyi.

0 people found this review helpful

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From: April1

On Sep 21, 2009

I used this on our steaks for supper last night. I did as others suggested and used Tablespoon for lb. and 1/2 tablespoon for 1/2 lb. I only used 1 1/2 tablespoon of salt and will definitely be cutting that down next time maybe to 1/2 tablespoon. I also used garlic powder and celery seed since that is what I had on hand. Even with those changes, it was still very good on our steak. I will definitely be making this again. Thanks for sharing.

0 people found this review helpful

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From: Tara

On May 12, 2003

Yup this tasted exactly like steakhouse steak seasoning. Of course I dont own a steak house so I used 1 Tablespoons instead of each Lb and 1/2 Tablespoon for the nutmeg. Sprinkled this on Porterhouse steaks 2 hours before eating and broiled them.

16 people found this review helpful

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From: Chef #202865

On Jan 23, 2008

I made this a long time ago and forgot to rate it. WE LOVE this seasoning and now if we make steak it goes on every time!! One piece of advice to all others...please make sure if you make this that you let it sit for at least a day. I first made it and made steaks that night and it was wayyyy to salty, but then had it again a few days later and LOVED it. So just remember its important to let it sit and let the flavors meld together.

9 people found this review helpful

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