I grew up an hour from Chicago. So I like a steak with some grit—big pepper, loud garlic, and a little heat that sneaks up late. That’s exactly what I wanted from Chicago steak seasoning. I’ve used a few: McCormick Grill Mates Chicago Steak, Weber Chicago Steak Seasoning, and a jar from Penzeys. If you want the textbook rundown of what typically goes into the blend, this Chicago steak seasoning guide lays it out clearly.
If you're curious about the science of how coarse spices build that crave-worthy crust, the folks at Areco break it down in an easy, geek-friendly primer.
For another grill-lover’s perspective, check out this hands-on Chicago steak seasoning grill review that lines up well with many of my own findings.
You know what? It’s simple gear. Big flavor in a shake.
My quick take
It makes steak taste like a steakhouse with almost no work. But it can get salty fast. If you’re heavy-handed, it shouts.
What it tastes like
- Big cracked black pepper right away
- Garlic and onion in the middle
- A little red pepper warmth at the end
- Some mixes have a tiny dill or lemon flicker, which I like on brisk days
It’s chunky and coarse, so it grips the meat. Those bits char up and make a crust. That crust is the whole show.
All that cracked pepper might tickle your nose almost as much as springtime allergens—if you monitor the breeze, this sneezy take on Chicago’s pollen count will feel hilariously relatable.
How I tested it (real meals, real mess)
- Cast-iron ribeye (10 oz, Choice)
- Skillet: 12" Lodge, screaming hot.
- Oil: avocado oil, thin coat.
- Season: McCormick Chicago Steak, 45 minutes before cooking.
- Sear: 2 minutes per side, then 1 minute basting with butter and a smashed garlic clove.
- Rest: 8 minutes.
Result: Deep, peppery crust. Medium-rare center. The garlic popped. The salt was close to too much, but just shy. I’d call it steakhouse-y without the $80 check.
- Grilled skirt steak, tacos night
- Grill: Weber Kettle, two-zone fire.
- Season: Weber Chicago Steak, plus a squeeze of lime after.
- Cook: Hot side, 2 minutes a side.
- Rest and slice thin.
Result: Big pepper and smoke. Tight grain relaxed after the rest. Nice chew. Lime cut the fat. This was my family’s favorite.
- Air fryer steak bites (weeknight rush)
- Cut: Top sirloin, 1-inch cubes.
- Toss: neutral oil, Penzeys mix, tiny honey.
- Air fryer: 400°F, 6 minutes, shake halfway.
Result: Snacky little bites with crispy edges. Pepper sang. I dipped in plain Greek yogurt with a pinch of the same seasoning. Happy accident.
- Sunday roast potatoes
- Halved baby golds, tossed with olive oil, Chicago mix, and fresh rosemary.
- Sheet pan at 425°F for about 28 minutes.
Result: Crunchy edges, savory centers. It tasted like diner hash browns but dressed up. I ate too many. Not sorry.
- Portobello mushrooms (meatless test)
- Brush with oil.
- Season both sides.
- Grill 4 minutes per side.
Result: Garlicky, juicy, and a little smoky. Worked great stacked on sourdough with melty provolone.
- Salmon, yes really
- Thin coat of mayo as a binder.
- Light dust of the seasoning.
- Bake at 400°F for 10-12 minutes.
Result: Pepper and salmon make sense. But go light—the salt climbs fast.
What I loved
- It builds a fast crust. That coarse grind is clutch.
- Pepper-forward punch. Tastes like a Chicago steakhouse.
- It’s flexible: steaks, burgers, potatoes, mushrooms, even eggs.
- It saves weeknights. Shake, cook, done.
What bugged me
- Salt heavy. Easy to overdo, especially McCormick and Weber.
- Not great for dry brining overnight. It gets too salty and a bit patchy.
- Can burn if you let sugary sides drip. Watch heat on the grill.
Little things that made a big difference
- Pat your steak dry first. Water blocks the crust.
- Use a light oil coat so the seasoning sticks.
- Let it sit 30–45 minutes before cooking for better flavor carry.
- If your mix is extra salty, season one side only. Flip side gets just pepper.
- Add a squeeze of lemon or lime on fatty cuts. It brightens the whole plate.
- For burgers: mix a tiny bit into the meat, then dust the outside. Double win.
Brand notes from my kitchen
- McCormick Grill Mates Chicago Steak: Biggest bang, saltiest bite. I use less.
- Weber Chicago Steak Seasoning: A touch smokier to me. Good on skirt steak.
- Penzeys Chicago: Cleaner pepper, slightly less salt. My pick for cast iron.
I’ll still grab McCormick when I want a loud crust on the grill. But for pan work, Penzeys feels more balanced. And for anyone chasing that iconic Gibson’s Steakhouse flavor at home, this seasoning salt recipe gives you the exact ratios to replicate it.
Does it work beyond meat?
Yep. Try a pinch on:
- Scrambled eggs with cheddar
- Roasted broccoli with olive oil
- Cottage cheese (don’t laugh—it works)
- Steakhouse-style fries (air fryer, 400°F, 12–14 minutes)
A quick Chicago note
I used this on a Sunday when the Bears were… trying. We did skirt steak tacos with giardiniera on the side. That vinegary heat plus the pepper crust? It felt like Chicago in a paper plate way. Messy. Loud. Good.
If you’d rather talk pop culture than football, here’s a lighthearted rundown of celebrities from Chicago, IL that’s perfect for halftime scrolling.
Who should buy it
- New grillers who want easy wins
- Pepper fans
- Weeknight cooks who need fast flavor
- Folks who like a steakhouse crust without a marinade
Skip it if you need low sodium or hate black pepper bite.
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Final verdict
Chicago steak seasoning is a keeper. It’s bold, a little brash, and fast. It can be too salty, sure. But used with a lighter hand—and a squeeze of citrus—it makes home steak taste like the big leagues. I reach for Penzeys in the pan, McCormick on the grill, and I keep the Weber jar for taco nights.
Would I buy it again? Already did. Two jars, actually. One lives by the stove. The other rides out to the grill.