Omaha Steak Seasoning Recipe

This Omaha Steak Seasoning recipe brings that savory, garlicky, slightly citrusy flavor from the famous Omaha Steaks shaker right to your spice cabinet. It’s made with dried garlic, onion, orange peel, red bell pepper, and a touch of sugar and salt, and it takes about 5 minutes to mix up. Sprinkle it on steaks, burgers, pork chops, chicken, or roasted potatoes.

Please note: This is an independent copycat recipe inspired by the flavor of Omaha Steaks seasoning. It is not the company’s official recipe, and this post is not affiliated with or endorsed by Omaha Steaks.

What Is in Omaha Steak Seasoning?

Unlike most steak rubs, which lean heavily on black pepper, Omaha Steaks seasoning gets its flavor from dehydrated garlic and onion, with bright notes from dried orange peel and red bell pepper. A little sugar and salt round it out, and paprika adds color. That orange peel is what makes it taste different from every other steak seasoning in your pantry: it adds a subtle brightness that makes beef taste richer.

This homemade version uses those same flavor building blocks, all easy to find at the grocery store or online.

Why You’ll Love This Homemade Blend

• Tastes like the shaker: Savory garlic and onion with that signature hint of citrus.
• Five-minute recipe: Just measure, stir, and store.
• You control the salt: Many store-bought blends are salt-heavy. Here, you decide.
• Budget-friendly: A homemade batch costs far less than buying bottle after bottle.
• Works on everything: Steak, burgers, chicken, pork, potatoes, and vegetables.

Ingredients

• Dried minced garlic: The backbone of the blend. Granulated garlic works too for a finer texture.
• Dried minced onion: Adds savory sweetness and a little texture.
• Dried orange peel: The signature ingredient. Look for it in the spice aisle or online.
• Dried red bell pepper flakes: Adds sweetness and color. You’ll often find them near the dried vegetables or online.
• Kosher salt: Coarse salt blends and sticks better than fine table salt.
• Granulated sugar: Just a touch to balance the flavors and help browning.
• Sweet paprika: Warm color and mild flavor.
• Coarse black pepper (optional): Not traditional in the original, but great if you like a peppery bite.
• Citric acid (optional): A tiny pinch adds tang. Leave it out if you don’t have it.

How to Make Omaha Steak Seasoning

Step 1: Measure everything. Add all the ingredients to a small bowl.

Step 2: Mix well. Stir or whisk until the salt, sugar, and paprika are evenly distributed through the larger garlic and onion pieces.

Step 3: Pulse for a finer blend (optional). For a texture closer to the store-bought shaker, pulse the mix 3 or 4 times in a clean spice grinder. Don’t grind it into powder; you want small flakes.

Step 4: Store. Transfer to an airtight jar or an empty spice shaker.

How to Use It on Steak

Pat your steak dry, brush it lightly with oil, and sprinkle about 1 teaspoon of seasoning per side for an 8-ounce steak. Press it gently so it sticks. Let the steak sit for 15 to 30 minutes at room temperature before cooking so the flavors settle in.

It’s perfect on my Air Fryer Ribeye Steak, which comes out juicy and browned in about 12 minutes. One reader even left a comment on my Best Air Fryer Steak Recipe saying the thick Omaha ribeyes her daughter sent turned out perfectly in the air fryer. Not sure how long to cook your cut? My Air Fryer Steak Guide covers times and temperatures for ribeye, strip, filet, and more.

Tips for the Best Flavor

• Oil first, then season. A thin coat of oil helps the flakes of garlic and onion cling to the meat.
• Watch the heat. Dried garlic and sugar can darken quickly over very high direct heat. If you’re searing in a smoking-hot skillet, sear for a crust and then finish over medium heat.
• Salt to taste. This blend is lighter on salt than most. For thick steaks, add an extra pinch of kosher salt if you like.
• Rehydrate for a marinade. Stir 1 tablespoon of seasoning into 3 tablespoons of olive oil and 1 tablespoon of Worcestershire sauce, then marinate steak for 1 to 4 hours.
• Make it fresh. Dried orange peel loses its aroma over time. Small batches taste brightest.

Other Ways to Use Omaha Steak Seasoning

• Burgers: Mix 1 teaspoon per pound into ground beef, or sprinkle on patties before cooking.
• Chicken: Season breasts, thighs, or wings before air frying or grilling.
• Pork chops: The citrus note is especially good with pork.
• Potatoes and fries: Toss with roasted potatoes or sprinkle on fries. It’s a natural match for my Air Fryer Steak Frites.
• Vegetables: Try it on mushrooms, onions, zucchini, or corn on the cob.

More Homemade Steak Seasonings

If you love making your own spice blends, try one of my other steakhouse copycats:

• Copycat Ruth’s Chris Steak Seasoning for a simple salt, pepper, and garlic blend with no sugar.
• Copycat McCormick Montreal Steak Seasoning for that bold, coarse, peppery bite.
• Longhorn 7 Pepper Seasoning if you like a spicy pepper crust.
• Outback Steak Seasoning for a smoky, savory steakhouse rub.
• Copycat Kinder’s The Steak Blend for a smoky blend with herbs and mustard powder.

Storage

Store the seasoning in an airtight container in a cool, dark cupboard for up to 6 months. It’s still safe after that, but the orange peel and garlic lose flavor over time. If it clumps, give the jar a good shake or break it up with a fork.

Omaha Steak Seasoning FAQs

What does Omaha Steaks seasoning taste like? It’s savory and garlic-forward with a mild sweetness and a subtle citrus brightness from orange peel. It’s less peppery than most steak seasonings.

Is this the exact Omaha Steaks recipe? No. The company’s exact formula is proprietary, so this is a flavor-matched copycat built around the same main ingredients.

Where do I find dried orange peel? Look in the spice aisle of larger grocery stores, specialty spice shops, or online. You can also dry fresh orange zest yourself in a low oven or dehydrator until completely crisp.

Can I make it without sugar? Yes. Leave out the sugar for a low-sugar blend. The flavor will be a little sharper, and you’ll get slightly less browning.

How much seasoning should I use? About 1 teaspoon per side for an 8-ounce steak, or 1 teaspoon per pound of ground beef. Adjust to taste.

Is this seasoning gluten-free? The individual spices are naturally gluten-free, but check labels for certification if you’re cooking for someone with celiac disease, since some brands are processed in shared facilities.

Can I use it on chicken? Absolutely. The garlic and citrus flavors are delicious on chicken breasts, thighs, and wings.