Steak and Shake Seasoning Recipe: Signature Burger Shop Flavor Blend

This seasoning blend captures the signature flavor of a beloved burger chain right in your own kitchen. I developed this mix to bring that nostalgic taste to homemade steaks and burgers.

With just a few simple spices, you can create a versatile blend that works on beef, chicken, or even roasted vegetables. Store it in an airtight container for up to six months.

Ingredients for Steak and Shake Seasoning

Nine spices capture that nostalgic burger shop flavor at home.

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The celery salt is non-negotiable for that authentic taste—it’s the secret weapon. Penzeys or McCormick are reliable brands for all these spices. I like to grab mine from the bulk section at Whole Foods (the good stuff, not the pre-ground dust that’s been sitting for years). If you’re making a big batch, Costco sells most of these in larger quantities at a great price.

No celery salt? Mix 1/2 tsp celery seed with 1/2 tsp salt as a substitute. Swap smoked paprika for regular if you want a deeper flavor. The mustard powder can be omitted, but it adds a subtle tang that really rounds things out. For extra heat, bump up the cayenne to 1 full teaspoon. Freshly ground black pepper always tastes better than the pre-ground stuff.

Store in an airtight container in a cool, dark place. Keeps for 6 months without losing potency. I make a double batch so I always have some on hand for burgers, steaks, or even sprinkling on roasted veggies.

Step-by-Step Instructions for Steak and Shake Seasoning

Here’s my simple method for mixing this signature blend perfectly every time.

Step 1: Gather and Measure All Spices

First, pull out all your spices and measure them precisely. I like to line them up in order: 2 tbsp Paprika, 2 tsp Garlic Powder, 2 tsp Onion Powder, 1.5 tsp Sea Salt, 1 tsp Black Pepper, 1 tsp Dried Mustard, 1 tsp Celery Salt, 0.5 tsp Cayenne Pepper, and 0.5 tsp Ground Cumin.

Using a set of measuring spoons ensures accuracy with these smaller quantities. This is especially important for the Cayenne Pepper and Ground Cumin, where half-teaspoon measurements make a big difference in the final flavor balance.

Step 2: Combine the Base Spices

In a medium bowl, start by adding the 2 tbsp Paprika, 2 tsp Garlic Powder, and 2 tsp Onion Powder. These three form the flavor foundation of your blend. I use a small whisk to break up any clumps in the powders as I combine them.

The Paprika adds color and sweetness, while the garlic and onion powders create that savory depth. Stir until you see no distinct streaks of individual spices—just a uniform reddish-brown mixture.

Step 3: Add the Salty and Pungent Elements

Next, add the 1.5 tsp Sea Salt, 1 tsp Black Pepper, and 1 tsp Celery Salt. The Sea Salt enhances all the other flavors, while the Celery Salt provides that signature taste that makes this blend unique.

Mix thoroughly after each addition. The Black Pepper adds a subtle heat that complements the other spices without overpowering them. I find fine-grain sea salt works best here as it dissolves evenly into the mixture.

Step 4: Incorporate the Finishing Spices

Now add the final two spices: 1 tsp Dried Mustard and 0.5 tsp Ground Cumin. The mustard adds a tangy depth, while the cumin contributes an earthy warmth to the blend.

Finally, add the 0.5 tsp Cayenne Pepper for a touch of heat. Stir everything together until completely uniform. The color should be a rich, warm red-brown with no visible specks of individual spices.

Step 5: Store and Use Your Seasoning

Transfer the mixture to an airtight container. I prefer a small glass jar with a tight-sealing lid. Store in a cool, dark place like your spice cabinet for up to 3 months to maintain maximum freshness.

Use this blend generously on burgers, steaks, or even fries for that authentic flavor. I typically use about 1 tablespoon per pound of meat. The flavors will intensify slightly over the first day, so if you can, let it sit for 24 hours before using.

Essential Equipment for Great steak and shake seasoning

Mixing Bowls

A medium-sized stainless steel mixing bowl is my go-to for combining spices. The smooth surface makes it easy to whisk and blend thoroughly. I prefer 1.5-quart capacity—big enough for mixing but not so large that spices get lost in the corners. 💛

Measuring Tools

Invest in a set of magnetic measuring spoons for accuracy. I use OXO Good Grips because they nest together and stay organized. For the 2 tbsp Paprika, a 1/8 cup measure works perfectly to avoid multiple scoops.

Whisk or Spoon

A small whisk breaks up clumps in powdered spices better than a spoon. I keep a dedicated mini whisk in my spice drawer just for blends. The fine wires reach into corners to ensure every bit is incorporated.

Storage Containers

An airtight glass jar with a tight-sealing lid preserves freshness best. I love Ball Mason jars with plastic screw-top lids—they’re inexpensive and come in multiple sizes. A 4-ounce jar holds this recipe perfectly with room to shake.

Labeling System

Use chalkboard labels or a permanent marker to note the blend name and date. I add “Use 1 tbsp per pound” on mine as a quick reference. This prevents mystery spice mixes from accumulating in my cabinet.

Optional Grinder

For fresher flavor, I sometimes grind whole spices like cumin seeds with a mortar and pestle. A Kuhn Rikon spice grinder works too for larger batches. Freshly ground spices have more vibrant aroma and taste. 🔥

Frequently Asked Questions