When cooking a delicious steak dinner, choosing the right herbs and spices to complement the flavor of the beef can make all the difference. The herbs provide an extra layer of aroma and taste that brings out the natural flavors of the meat. But with so many fresh and dried herb options to choose from, how do you know which one goes best with steak? Let’s explore some of the most popular herb pairings that will take your steak to the next level.
Rosemary
Rosemary is one of the most classic herb pairings with steak. The piney, woodsy flavor of rosemary complements the rich, savory taste of beef. It adds warmth and complexity without overpowering the natural beefiness. Rosemary also has a slight peppermint taste that pairs well with the fattiness of steak. This herb does well with quick cooking methods like grilling or broiling.
Try rubbing a sprig of fresh rosemary on the steak before cooking. Or add whole sprigs on top of the meat while it’s grilling. The heat will release the aromatic oils. Dried rosemary can also be sprinkled liberally over the steak as a seasoning rub. Just be sure to use dried rosemary sparingly as it has a more concentrated flavor.
Thyme
Thyme is another herb that shares notes of woodsy evergreen with rosemary. But thyme boasts a gentler peppery quality that enhances beef’s flavor. The lemon-citrus essence of thyme brightens up hearty steaks. Thyme plays well with classic steak seasonings like garlic, onion, salt, and pepper.
Use fresh thyme leaves chopped and sprinkled over steaks before cooking or try whole sprigs added on top while grilling. The heat releases the thyme’s scent and flavor. Dried thyme can substitute for fresh when sprinkled on as a rub. Just use a light hand since the dried version has a more intense concentrated taste.
Oregano
The punchy flavor of oregano makes a strong pairing with steak. Oregano has a bold, almost spicy herbal taste that holds up well to rich meat. The minty undertones act as a palate cleanser with fatty steak. Oregano adds vibrancy and freshness.
Fresh oregano chops up nicely for a seasoning rub to sprinkle over meat before cooking. Letting the steak sit for a bit before cooking allows the flavors to intermingle. Dried oregano can also be incorporated into a dry rub, but use a light sprinkling to avoid overwhelm. Fresh oregano sprigs add flavor when cooked right on top of grilling steaks.
Marjoram
Closely related to oregano, marjoram offers many of the same brightness qualities. But it comes with a milder, subtler flavor that blends nicely with beef. The distinctive sweetness and woodsy aroma of marjoram balance with steak’s savory qualities.
As with oregano, fresh marjoram can be chopped and incorporated into a wet marinade or dry seasoning rub. Cooking the steak with whole fresh sprigs of marjoram on top infuses flavor. Dried marjoram works sprinkled sparingly as a dry rub.
Sage
Sage is an aromatic herb with a strong, earthy flavor that stands up well to hearty steak. The distinct peppery taste mingles nicely with beef. Notes of citrus and grass balance sage’s bold herbiness. The smoky, woody notes almost mimic the flavor of grilled meat.
Chopped fresh sage adds flavor when mixed into a marinade or seasoning rub for steak. Sprinkling rubbed dried sage can also spice up a dry seasoning blend. And grilling meat with whole fresh sage leaves on top infuses the flavor. Just avoid overpowering the steak with too much strong sage flavor.
Parsley
Bright, fresh parsley may seem like an unexpected pairing with steak. But its clean herbal flavor serves as the perfect palate cleanser with rich beef. The light grassy taste and subtle pepper kick contrast nicely with a hearty steak. Curly leaf parsley boasts a more mellow flavor compared to the extra punch of Italian flat leaf.
Chopped fresh parsley can be used in a marinade or dry rub seasoning for steak. Sprinkling dried parsley into a spice mix works too but will have less flavor impact. Garnish grilled steaks with a bit of fresh parsley leaves and stems to get that fresh contrast.
Tarragon
Licorice-tinged tarragon has an anise-like flavor that may seem unexpected with steak. But the distinct sweetness and slight peppery taste complement beef perfectly. A little tarragon goes a long way though, as it has a very strong flavor. The aromatic quality enhances beef’s savory juiciness.
Use fresh tarragon chopped sparingly in a marinade or seasoning rub before cooking. Sprinkling just a bit of crumbled dried tarragon can add nice flavor to a dry spice mix too. And placing whole fresh sprigs of tarragon on top of the steak while grilling will impart that licorice essence.
Basil
Sweet basil may not seem like an obvious pairing with steak at first. But the subtle peppery hint of basil provides the perfect balance to rich, fatty meat. Basil’s minty flavor helps cut through the heaviness of beef. And the herb’s aromatic quality enhances the savory juiciness.
Chopped fresh basil mixes nicely into a wet marinade or dry seasoning rub for steak. You can also sprinkle dried basil into a spice blend, though dried has less flavor presence. Placing whole basil leaves on top of steaks while grilling infuses a subtle sweetness.
Mint
Bright, refreshing mint may not seem like a steakherb. But it can provide the perfect palate-cleansing contrast to fatty, savory meat. Mint’s cooling quality helps balance the richness. The herb’s slight peppery taste adds another layer of flavor. Spearmint and peppermint both pair well.
Use chopped fresh mint in moderation for marinades and seasoning rubs. Dried mint works better for baking than grilling. Try garnishing grilled steaks with fresh mint sprigs or stirring mint into a compound butter to dollop over cooked meat.
Coriander
The seeds that produce coriander offer an unexpected citrus pop that complements steak beautifully. A star anise-like flavor emerges when coriander seeds are crushed or coarsely ground. The orange-ish, lemon-ish taste enhances beef’s natural flavors.
Incorporate ground coriander seeds into the spice mix for a dry rub or marinade for added zest. Can also use whole seeds cracked with a mortar and pestle. Apply crust of spices right before grilling. And consider serving steaks with an fresh cilantro garnish.
Cilantro
Fresh cilantro leaves offer a lighter, brighter version of the flavor provided by ground coriander seeds. That fresh pop of citrus goes well with the fattiness of steak. Cilantro also has an almost soapy flavor that cleanses the palate. A little bit goes a long way though.
Chop cilantro leaves to mix into a wet marinade or dry spice rub for steak. Can also sprinkle dried cilantro, but the flavor impact won’t be as strong. Garnish grilled steaks with extra fresh cilantro leaves and stems for a brighter finish.
Dill
Fresh herb dill may seem unexpected with steak, but it can provide the perfect flavor contrast. Dill has an anise-like quality similar to tarragon, with a distinct licorice character. The lemon-citrus essence also helps cut through the savory richness of beef.
Use fresh dill chopped sparingly in a marinade or spice mix for steak. Sprinkle just a small amount of dried dill for seasoning too. Can also skewer whole dill sprigs on top while grilling to impart flavor.
Chimichurri
Chimichurri sauce is a delicious way to incorporate the flavor of fresh herbs with steak. This bright green uncooked sauce is made from chopped parsley, oregano, garlic, olive oil, vinegar, and seasonings. It can be used as a marinade, grilling sauce, or garnish for steak. The fresh herby flavors pair perfectly with beef.
Make a chimichurri with your choice of fresh herbs like parsley, oregano, cilantro or basil. Let steak marinate for 30 minutes to an hour for more flavor infusion before grilling. Can also slather chimichurri sauce over cooked steaks for added moisture and taste.
Compound Butters
Compounding butter by mixing in fresh herbs is another great way to impart flavor. Herb butter provides moisture while complementing the taste of beef. And it’s easy to make your own seasoned butter at home.
Whip room temperature butter together with chopped fresh herbs like parsley, rosemary, thyme, tarragon, or chives. Form into a log, wrap in parchment, and chill to harden. Slice off pieces to dollop over hot grilled steak for instant savoriness.
Spice Blends
Pre-made spice blends that contain popular steakhouse herbs can provide bold, balanced flavor. Blends like Montreal steak seasoning often include ingredients like black pepper, coriander, dill seed, parsley, and others.
Look for spice blends made for beef and steak when shopping. Follow instructions for applying to steak before or during cooking to allow flavors to penetrate meat. Can also mix your own blend using herbs found in common steak seasonings.
Dry Rubs
Putting together your own dry rub is a great way to personalize steak seasoning with the herbs you like best. And dry rubs infuse lots of flavor when you let meat marinate for a bit before cooking.
Combine desired dried herbs and spices like garlic powder, onion powder, paprika, salt, pepper, oregano, thyme, coriander, and more. Coat steak evenly with the rub and let sit for 10 to 30 minutes prior to grilling. The rest time allows seasonings to penetrate.
Marinades
Wet marinades offer another method for getting herbs and spices to thoroughly infuse steak. The small amount of acidic liquid helps tenderize meat while imparting flavor.
Whisk up a marinade with olive oil, vinegar or citrus juice, chopped herbs, garlic, shallots, pepper, and salt. Pour over steaks, turning to coat, and refrigerate for 1 to 2 hours, flipping halfway. Remove meat from marinade before cooking to get optimal sear.
Let Steak Be the Star
While herbs can enhance steak’s flavor, take care not to overpower the natural taste of quality beef. Grass-fed steak boasts a rich beefy flavor that you don’t want to hide behind too many other competing tastes.
When using fresh herbs, chop them finely to release their flavors. But use a light hand and add them sparingly to marinades and rubs. Dried herbs have more concentrated flavors, so sprinkle over steak judiciously.
Cook methods like grilling, broiling, pan searing also showcase pure steak flavor. Take care not to overcook so the meat retains its juiciness and tenderness. A meat thermometer helps avoid overcooking.
Top Herb Pairings for Specific Cuts
Certain herbs and spices pair better with specific cuts of steak based on the meat’s particular texture and flavor profile. Here are some top herb combos for popular steak options:
Filet Mignon
The extremely tender and lean filet does well with stronger herbs that provide contrast like rosemary, sage, and tarragon. Peppercorns and garlic also pair nicely.
Ribeye
The well-marbled and flavored ribeye can handle bolder seasonings. Classic pairings include rosemary, garlic, thyme, mustard, and horseradish.
Strip Steak
The blend of tenderness and fat in a NY strip makes it very versatile for herbs. Goes well with marjoram, oregano, chives, shallots, pepper, and onion.
Flank Steak
Leaner flank steak benefits from marinating in something acidic to help tenderize it. Do well with rosemary, garlic, wine, thyme, soy sauce, lime, and chili.
Skirt Steak
Thin and flavorful skirt steak stands up to big bold flavors. Pairs nicely with lime, cilantro, jalapeno, garlic, cumin, chili powder, and red wine.
Hanger Steak
Similar to flank or skirt steak, hanger steak loves marinades. Tastes great with rosemary, shallots, garlic, lemon, parsley, thyme, and vinegar.
Herb and Butter Pairing Recommendations
Here are some classic herb and butter combinations that complement steak exceptionally well:
| Herb | Butter | Flavor Notes |
|---|---|---|
| Rosemary | Unsalted butter | Woodsy and warm |
| Thyme | Unsalted butter | Savory with lemon-pepper |
| Oregano | Unsalted butter | Zesty and fresh |
| Parsley | Unsalted butter | Fresh and herbal |
| Chives | Unsalted butter | Mild onion flavor |
| Sage | Brown butter | Bold and earthy |
| Tarragon | Unsalted butter | Licorice and anise |
| Dill | Unsalted butter | Bright lemon tang |
| Mint | Unsalted butter | Cool and refreshing |
Tips for Buying and Storing Herbs
Getting the most flavor out of fresh herbs requires proper selection and storage. Follow these tips:
- Look for fresh, vibrant leaves without wilting or browning
- Avoid herbs that are limp, dried out, or moldy
- Store fresh herbs loosely wrapped in paper towels and inside a resealable plastic bag in the warmest part of the fridge
- Use fresh herbs within a week for optimum flavor and quality
- Store dried herbs in a cool, dark place in airtight containers for up to 6 months
- Buy smaller quantities of dried herbs to preserve flavor and aroma intensity
Get Creative Combining Herbs
The possibilities are endless when it comes to combining fresh and dried herbs to complement your steak. Play around with these suggestions:
- Parsley, thyme, garlic, and lemon zest
- Sage, rosemary, and pepper
- Chimichurri with parsley, oregano, cilantro, thyme
- Tarragon, chives, lemon juice, and pepper
- Mint, basil, olive oil, garlic, vinegar
- Thyme, mustard, horseradish, and onion
The right herbs can make a good steak irresistible. Now that you know which herbs pair best with beef, it’s time to start experimenting. Bon appetit!