Easy Steak Seasoning

This easy Steak Seasoning Recipe is really easy and quick to prepare using ingredients that almost everyone has in their kitchen. Fresh ingredients really enhance the flavors of a good steak. Enjoy the Best Steak Seasoning made by you!

Easy Steak Seasoning

“Recado” (or “Recaudo” in some areas) is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes.

“Recado Rojo”, for example, is used to make the famous “Cochinita Pibil”, and includes (among other things) Achiote/Annatto seeds, cloves, allspice, cumin, oregano (from Yucatan), and garlic, all diluted with Seville orange juice. Here are some of the many seasonings that can also be found in that part of the country:

• White Seasoning (Recado Blanco): White Seasoning is used for dishes like beef stew.
• Recado de Bistec: A standard steak seasoning.
• Recado the Toda Clase: This is a mix that is used as a base for making other seasonings, although it can be used as a seasoning by itself.
• Black Seasoning (Recado Negro): Some of the ingredients in this mix have been roasted until they’re completely black to give this seasoning it’s dark color.

All of these seasonings are diluted in either water, orange juice, or vinegar, depending on the use. In other parts of the country, “recado” is the name cooks give to the mix they prepare with tomato, garlic, and onion. They mix them with some water in a mortar or blender and can use red tomatoes or green tomatillos. The amount of water will depend on the use; it can be used for seasoning rice, stews, salsas, etc.

Today’s recado recipe is a simple and easy way to season a steak, ground beef or pork chop. This method is used by many cooks in Mexico, including my mother.  It’s a  humble combination of black pepper and garlic that will totally enhance the flavors of your meat. I know many of you may already use a mix of powered pepper and garlic, but if you try this simple fresh version, I’m sure you’ll like it.

How to make Steak Seasoning

JUMP TO FULL INSTRUCTIONS

THIS AMOUNT WILL BE ENOUGH TO SEASON 1 ½ POUNDS OF MEAT

DIRECTIONS:

• If using a mortar, grind the peppercorns first until you have a fine powder. Add the garlic one by one and grind until you have a fine paste. Add water to dilute the paste. Season your steak with this mixture along with salt. (Please check the ingredients list below)
• If using a blender: place the garlic, peppercorns, and water into the blender and process until you have a fine paste.

• Season the meat and cook in a large frying pan where you’ve already heated 1 ½ Tablespoons of oil. Cook for about 4-6 minutes per side, depending on the thickness of the meat.

¡Buen provecho!
Mely,

More recipes:
Mexican Steak Tartare
Steak Quesadilla

Steak Seasoning

Mely Martínez - Mexico in my Kitchen

Steak Seasoning - “Recado” is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes.

4.5 from 2 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 mins

Cook Time 0 mins

0 mins

Total Time 5 mins

Course Beef

Cuisine Mexican

Servings 4 Season for regular steaks

Calories 11 kcal

Ingredients

  

1x2x3x

• 2 large garlic cloves or 3 small peeled
• 10 black peppercorns if you like pepper a lot, you can add a few more peppercorns
• 2 Tablespoons of water
• 0.25 teaspoon Salt to season

Instructions

 

• If using a mortar, grind the peppercorns first until you have a fine powder. Add the garlic one by one and grind until you have a fine paste. Add water to dilute the paste. Season your steak with this mixture along with salt.
• If using a blender: place the garlic, peppercorns, and water into the blender and process until you have a fine paste.
• Season the meat and cook in a large frying pan where you’ve already heated 1 ½ Tablespoons of oil. Cook for about 4-6 minutes per side, depending on the thickness of the meat.

Notes

• I used T-bone steaks about ½ thick, the guy at the Latin Store told me they call them “Chuletas”, but they don’t look the same type of cut than in Mexico. Anyway, the seasoning work with any type of beef or pork cut.
• If you don’t have a mortar, use your blender.

Nutrition

Calories: 11kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1165mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 2mgCalcium: 17mgIron: 1mg

Tried this recipe?Let us know how it was!