By Valentine's Day. Seventh year of steaks. The tradition has been running longer than most reality TV shows and has better content. Dustin made the steaks again — his third time. He's improving. The sear was good. The timing was close. The garlic was NOT burned. I repeat: the garlic was not burned. This is a culinary milestone. Dustin Turner has achieved unburnished garlic. I should put it on the fridge whiteboard.
The card: "Seven years. Seven steaks. Seven yesses. You are the best thing I ever found at a bonfire." I laughed. I also cried. Both at the same time, which is my default emotional state when Dustin Turner says something sweet, because the sweetness and the humor coexist in him the way butter and garlic coexist in a steak — both essential, both better together.
We ate the steaks at the dining table while the kids slept. All three kids, asleep by 7:30, which happens approximately twice a year and which we treated as the miracle it is. Two hours alone. Two hours of adult conversation, of looking at each other across a table without a child between us, of being husband and wife instead of mama and daddy. Two hours.
He said, "When the kids are grown, I'm taking you to a steakhouse." I said, "I like our steaks better." He said, "I know. But someday I want someone else to cook for you." The sentence hit me in a place I didn't know was tender. Someone else cooking for me. Someone serving me a plate instead of me serving everyone else. The idea is so foreign, so upside-down, that I can't quite picture it. But Dustin can. Dustin sees a future where I sit at a table and someone brings me food, and the someone is not me, and the food is not my food, and the relief on my face is something he wants to give me. Someday. The steakhouse is a someday. The steaks are tonight.
Seven steaks in seven years, and the one thing that keeps getting better —besides Dustin’s timing —is the seasoning. This is the blend that lives in a little jar by our stove, the one Dustin reaches for every February 14th, the one that made the sear smell so good the kids almost woke up. If you’re making steaks for someone you love —whether it’s your seventh year or your first —start here.
Homemade Steak Seasoning
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: About 6 tablespoons (enough for 4–6 steaks)
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, lightly crushed
- 1/4 teaspoon ground coriander
Instructions
- Combine. Add all ingredients to a small bowl and whisk together until evenly blended.
- Taste and adjust. Rub a small pinch between your fingers and taste. Add more black pepper for boldness or more paprika for a deeper, smoky note.
- Store. Transfer to a small airtight jar or spice container. Store at room temperature away from heat and light for up to 3 months.
- To use on steak. Pat steaks dry with paper towels. Press 1 to 1 1/2 teaspoons of seasoning per side firmly into the meat. Let the steak rest at room temperature for 30 minutes before pan-searing or grilling.
- Pan-sear method. Heat a cast iron skillet over high heat until smoking. Add a tablespoon of oil with a high smoke point. Sear steak 2–4 minutes per side depending on thickness, finishing with butter, smashed garlic, and fresh thyme in the pan. Let rest 5 minutes before slicing.
Nutrition (per serving, based on 1 teaspoon of seasoning)
Calories: 6 | Protein: 0g | Fat: 0g | Carbs: 1g | Fiber: 0g | Sodium: 580mg