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Season by weight for the portion you are cooking.
- Steak
- Burgers
- Chicken
- Pork chops
- Lamb
- Sausages
- Jacket potatoes
- Wedges
- Roasted vegetables
- Mushrooms
- Corn
- Mince dishes
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Seasoning blend · 100g resealable pack
Steakhouse Seasoning
Peppery garlic with a warm herb finish
Press it in. Let the pan do the rest.
Black pepper is the foundation here, backed by garlic, onion and a deep, savoury mushroom note that helps build a proper crust in a hot pan. Coriander, rosemary and thyme give the blend a warmth that reads as roasted rather than spiced, keeping the meat firmly at the centre.
£6.95
Press it straight from the resealable pack into the meat before it meets the heat.
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Quantity
1
Cart Value£0.000 items
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Delivery is £2.50 for blends. Free at £35.00 after discount, or when a reward includes free delivery.
Ingredients
Salt, Black Pepper, Garlic Powder, Onion Powder, Mushroom Powder, Coriander, Smoked Paprika, Rosemary, Thyme, Dried Mango, Spices.
Allergens
No declared allergens in this blend.
How to use
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once — teaspoons are a rough check only.
- For 250g meat/veg
- Use 10g (approx. 2 generous teaspoons)
- For 500g meat/veg
- Use 20g
- For 1kg meat/veg
- Use 35–40g
Press this into the surface of the meat rather than sprinkling from a height — it makes a real difference to how the flavour embeds. For steak, season both sides with the amount in the batch guide above and leave the meat to come to room temperature for 20 minutes before cooking. The pepper and garlic form a crust in a hot pan or on a grill that seals the surface and builds deep, savoury flavour as it cooks.
For burgers, mix the guide amount for the weight of mince through the meat before shaping, so the seasoning runs through every bite rather than sitting only on the surface. It works equally well on pork chops, lamb steaks and chicken thighs cooked on high heat.
Pro tip: stir the guide amount for the weight of mince into the meat with a little Worcestershire sauce when making bolognese, cottage pie or chilli. It removes the need for separate herbs and spices entirely, and gives the sauce an immediate depth that takes traditional methods considerably longer to build.
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