What Herbs Go With Steak? (7 Yummy Pairings)

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herbs that go with Steak

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Experimenting with diverse herb tastes, both separately and in groups, may be a delightful creative experience when cooking with herbs. Dishes containing steak have certain requirements. This tender meat needs flavorful herbs and spices with distinct flavors that can stand independently.

Choosing the best flavors and herbs to use in meat cuisine is a complicated judgment, with different experts opting for different flavorings. But what herbs go with steak?

Basil, sage, chives, parsley, oregano, rosemary, and thyme are just some of the best herbs that go with steak.

Also, when feasible, use fresh herbs in your dishes rather than dried herbs. Even better, if you can produce your herbs, this will assure optimal freshness and flavor.

Let’s look at these steak-friendly herbs in detail!

What Herbs Go With Steak?

Rosemary, thyme, oregano, and sage are the most frequent flavorful herbs used in roasts and steaks. Dry equivalents can be introduced to the cooking liquid to impart flavor into long-cooking pot roasts.

They could also be sprayed on before grilling steaks, but they will fry over the intense temperature of a grill, so it’s best to do so after the steak has rested.

That said, some of the best herbs that go with steak include:

1. Basil

What Herbs Go With Steak

Basil is a herb in the mint family, known for its powerful flavor that goes well with steak and its aromatic. It can be chopped and rubbed into your steak before grilling.

It is preferable to use fresh basil leaves as dry ones are usually black and tasteless.

2. Chives

Chives are long, hollow green stems in the onion family. Although they have an onion-like taste, they’re less spicy. They are easily destroyed by heat and added to the steak as last-minute garnishing.

3. Parsley

It is an earth-green-taste herb. It is sometimes mistaken for cilantro, although it is darker and shinier. It should be noted that the stem of parsley has more flavor than its leaves.

The parsley stem can be used to garnish your steak and add fresh flavor. It has a clean and earthy taste that brightens the flavor of your food. Although slightly bitter, it adds balance to savory dishes like steak.

4. Oregano

It has a subtle balance between sweet and spicy. It is bold, earthy, and slightly bitter. Although it has a savory flavor,

It adds a minty flavor and aroma to your dish. It loses its flavor when exposed to heat for a long time, so it is sprinkled last on your steak as crust/ garnishing.

It complements thyme and creates a complex taste in steaks. It is sometimes mistaken for marjoram.

5. Rosemary

It is also a member of the mint family. It has fragrant pine-like leaves. It also helps in improving digestion.

It has a woody fragrance and piney flavor that goes well with steak. It is rubbed into the steak before grilling. It holds up well to heat and prolonged cooking times. It is better used when fresh.

6. Thyme

It is synonymous with steak dishes. It can be used dried or fresh. It rounds out the flavor in your steak and adds a touch of depth to it. It can be rubbed into steaks before grilling or used as a crust.

It is mostly used while cooking baked, roasted, braised dishes but goes well with beef, pork, or lamb. It smells spicy, warming, and agreeable. Chefs sometimes grow it on their window sills. It has different varieties, but lemon thyme is a favorite of chefs.

Dried thyme adds a slightly crunchy taste to your steak. Fresh thyme is to be used in a minute quantity as it is more overpowering and effective than dried thyme.

7. Sage

It is native to the Mediterranean region and is used as a flavoring for many dishes. Although often overlooked, it is a herb that holds up well to the stronger flavors in steak. It adds a fragrant aroma and warming taste to your steak.

Fresh or dried sage goes beautifully well with your steak. It is also a part of the mint family. It has a herbal flavor that is slightly peppery with hints of mint, eucalyptus, and lemon. It also has an intense aroma.

It tastes great in lots of recipes like stroganoff and stews. It goes well with pork, steak, chicken, and duck dishes.

It contains vitamin A and C and other antioxidants, which help reduce the risk of health issues like cancer. It is also rich in vitamin K and helps in blood clotting. It can be substituted by marjoram or thyme.

What Spices Complements Steak?

Some of the best spices that complements steak include:

  • Powder
  • Onion Powder
  • Paprika
  • Dry Mustard
  • Brown Sugar
  • Thyme
  • Parsley
  • Crushed Red Pepper Flakes

Frequently Asked Questions

Is thyme better than rosemary in steak?

Even though both rosemary and thyme are members of the mint family, both are two different herbs. Rosemary has lengthier leaves and a bitter flavor than thyme. Dried rosemary is lower in calories than thyme, yet both are excellent complements to steak dishes.

What spices/herbs don’t complement each other?

Carrots should always be kept away from other Brassica plants, and rue and basil are poor Brassica companions. Rosemary should be stored apart from other herbs and potatoes, carrots, and other root vegetables.

What’s the duration before you should spice up your steak?

Boil your meat for at minimum 40 minutes and up to hours before preparing if you have the time. It’s best to season right before cooking if you have 40 minutes. The worst method is to boil the steak for three to forty minutes after pickling it.

What are the qualities of a good steak?

A great steak is rich, delicate, flavorful, and has the least fat possible. The cherry-red section of the flesh is lean. The white component of the flesh is the fat. On a steak, fat is a discarded item.


Freshly ground spices are the finest for steak since they can penetrate through the fattiness of the meat and add a bright, lively flavor profile to any steak recipe.

Freshly chosen herbs are the best for beef. It’s fairly uncommon to throw in a few sprigs of thyme, rosemary, or bay leaf before cooking or finely cut fresh basil, cilantro, or parsley to brush on shortly before serving. On the other hand, fresh herbs will burn and feel bitter when cooked on the grill.

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