| 
Introduction
What’s the secret to taking your steak from good to unforgettable?
It’s all in the seasoning!
Whether you’re planning a BBQ with friends or a family dinner, the right steak seasoning can elevate your dish to restaurant-quality. Here are flavour-packed seasoning recipes for each of the premium beef steak cuts we’ve covered, designed to make your meals shine.
1. Brisket: Classic BBQ Dry Rub
A rich, smoky rub that enhances the slow-cooked goodness of brisket.
Ingredients:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tbsp ground black pepper
- 1 tsp cayenne pepper (optional for heat)
- 1 tbsp salt
- 1 tsp cumin
Instructions:
Mix all the ingredients together in a bowl. Pat the brisket dry and generously rub the mixture all over the meat. Wrap it in cling film and let it sit in the fridge for at least 4 hours or overnight before slow-cooking or smoking.
2. Tomahawk Steak: Garlic-Herb Butter Baste
A simple yet luxurious basting butter to enhance the rich marbling of the tomahawk.
Ingredients:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Salt and pepper to taste
Instructions:
Melt the butter in a pan over medium heat. Add the garlic, rosemary, thyme, salt, and pepper, stirring until fragrant. Sear the tomahawk steak, then baste it generously with the garlic-herb butter while finishing it off in the oven. Let it rest for 10 minutes before serving.
3. Scotch Fillet: Simple Salt and Pepper with Herb Butter
Let the natural marbling of scotch fillet shine with a light seasoning, finished with a herb butter for added depth.
Ingredients:
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil
- 50g unsalted butter
- 1 tbsp finely chopped parsley
- 1 tsp fresh thyme
- 1 tsp fresh rosemary, finely chopped
Instructions:
Rub the steak with olive oil, salt, and pepper. Cook on a hot BBQ or pan-sear until done to your liking. In the last minute of cooking, add the butter and herbs to the pan and spoon the melted butter over the steak. Let the steak rest for 5 minutes before serving.
4. Rump Steak: Soy-Garlic Marinade
This marinade tenderises and infuses rump steak with bold flavours.
Ingredients:
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp ground black pepper
Instructions:
Whisk all the ingredients together in a bowl. Place the rump steak in a resealable plastic bag, pour the marinade over the steak, and seal. Let it marinate in the fridge for at least 2 hours or overnight. BBQ or pan-fry the steak until your desired doneness, then let it rest before serving.
5. Porterhouse: Classic Salt and Pepper with Chimichurri Sauce
A simple seasoning lets the Porterhouse steak’s natural flavours shine, complemented by a zesty chimichurri sauce.
Ingredients for Chimichurri:
- 1/2 cup parsley, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
Season the steak with salt and pepper, then BBQ or pan-fry until desired doneness. For the chimichurri, mix all the ingredients together in a bowl and adjust seasoning to taste. Spoon the chimichurri over the cooked Porterhouse before serving.
Conclusion
Now that you know the best beef steak cuts and how to cook them to perfection, it’s time to source the finest quality meat. At Tender Gourmet Butcher, Australia’s Most Awarded Butcher, we offer premium cuts like brisket, tomahawk, scotch fillet, rump steak, and porterhouse, all ready to be delivered to your door.
Whether you’re planning a BBQ or a special dinner, our top-quality beef will ensure your meals are unforgettable.
Shop online today at Tender Gourmet Butcher and bring the best of Australian beef to your table!
