Outback Steakhouse Steak, Seasoning and Herb Butter

Outback Steakhouse Steak, Seasoning and Herb Butter


Outback Steakhouse Steak Seasoning
½ - 1 teaspoon Salt

2 teaspoon Paprika

1 teaspoon Freshly-ground black pepper

1/2 teaspoon Onion powder

1/2 teaspoon Garlic powder

1/4 teaspoon ground coriander

1/4 teaspoon Ground Turmeric

1/2 teaspoon Ground Cumin

1/8 teaspoon Ground cayenne pepper; OPTIONAL!!!
Mix all ingredients together in a small bowl. This recipe yields about 8 teaspoons of seasoning.

Outback Steakhouse Herb Butter
makes about 1/2 cup
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.
Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.

Mix together seasoning ingredients. Dry steak with paper towel and rub each side with olive oil. Sprinkle rub on both sides of steaks—rubbing in to disperse flavors.
Grill steaks or BBQ grill or for stove-top, use a large cast iron skillet over medium-high heat; press down on steak with spatula or tongs to sear the edges. Cook until done to preference. Top with a pat of Herb Butter right before serving… after the steak rests for 5-10 minutes.