A great choice on almost everything. A mixture of common spices ideal for meats or vegetables. Ready to use without measuring every time.
For Father’s Day (yes, I know it was a while ago) my wife gave me a gift certificate to the local cooking school Artisan Cooking School in Grand Haven. I don’t think she was trying to give me a hint, just that she thought we could enjoy it together. She was right. I opted for the grilling class (big surprise there). Howard Norris is the chef/owner and was an excellent host and very educational. Multiple grilled types of meat and sided dishes were prepared quickly and efficiently with lots of discussion and pointers. Plus we got to eat it all. A wonderful evening.
One of the common themes with the meat preparation was a common and very simple mix of spices. Nothing fancy. A 7:2:1 ratio of kosher salt:pepper: granular garlic. It worked great on everything that night. I have used it several times since then with similarly great results. Retrospective, the ratio is very similar to many of my and others recipes.
Rating
Excellent, wonderful and other adjectives. This is one for the lazy in me and the need to simplify things. I know that “I could survive on this alone” doesn’t apply here.
It is in a container frequently be refilled for many years to come. A great time saver.
I wrote the recipe using tablespoons but obviously, it could be teaspoons, cups, ounces or whatever.
Note: published as a separate post so I can link back to it in other posts.
Modification for the Garlic-asaurus-I live with a garlic loving wife along with the rest of my family when they are here. For them I use 7:2:2
| Servings | Prep Time |
| 60 1/2 teaspoon | 2 minutes |
| Cook Time |
| 0 minutes |
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| A great choice on almost everything. A mixture of common spices ideal to add to meats or vegetables. Ready to use without measuring every time. Modification for the Garlic-asaurus- I live with a garlic loving wife along with the rest of my family when they are here. For them, I use 7:2:2
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- 7 tablespoons kosher salt
- 2 tablespoon black pepper
- 1 tablespoon Granular garlic 2 for 7:2:2
- Mix well
This is written with Tablespoons but you could use teaspoons, cups or any other measurement. It is all about the ratio of ingredients.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 9 2016
Inspired by eRecipeCards
I have 3 spice mixes I always keep on hand. May need to add a 4th… sounds perfect
Dex
Care to share your on-hand spice mixes?
TruColors
How do I know which spice to make 7 or 2 or 1? I’m new at this. Thk you 😊
DrDan
7 parts kosher salt. 2 parts pepper. 1 or 2 parts granulated garlic (a taste thing).
Chris
I’ll have to play with my ratios a bit. I often use a 2-3:1:1 like this, but I like a strong pepper kick.
That is a very cool gift from your wife!
Laura
I really liked the idea of theses chicken breasts and addressed the ‘under garlic ‘ issue by smashing the garlic then chopping fine. The cooking method was great and the butter and garlic ‘ stuffing’ made them moist. The problem I had was the 7:2:2 seasoning. WAY TOO salty . Should have stuck with what I usually season with which is similar but much lower salt. My fault….
Chelsea
I found your wonderful website while researching brining chicken breasts. I hope you are still posting as I like what I’ve seen/read so far. Keep cooking ;-)
Grant
Keeping it simple….great idea! Here is another called “cold mountain rub” 1/4 cup Kosher salt, 1/4 cup sugar, 1/4 cup coursely gound black pepper & 1/4 cup sweet paprika…Mix thoroughly. Sprinkle lightly on both sides 1/2 hour before grilling or pan searing. Remainder can be stored in air tight container. This is one of my favorites! For thicker meat or more intense flavor rub it on the night before.
DrDan
Looks like a great rub with the sugar and paprika. Add a little fire and it sounds like heaven.
Thanks for the ideas
DrDan
Janine
Great ideas!!
Nicholas
I used to live down the road from Grand Haven! Fast forward fifteen years and I am in Puerto Rico, searching for simple ways to cook chicken legs stumbling upon a blog from a fellow Michigander. 425 for 35 did the trick with your extremely basic 7:2:1. Thanks :)
DrDan
Come visit for the winter…. ok I guess not. But I really love GH.
Thanks for the note.
Dan
Chelvis
I noticed that the recipe above is all tablespoons. When opening the recipe salt measurement is tablespoon & the other 2 ingredients teaspoon.
Please confirm correct measurements.
Thank you
Chelvis
Re: 7:2:2
DrDan
I’m not seeing it… I just changed the T to tablespoon to clarify. Hope that helps
DrDan
Sam
Thanks for the recipe! I’ve cooked chicken this way several times in the past few weeks for my wife and I. I did modify the method a bit (not that my way is better, just works for me and may help others):
Preheat (regular) oven to 375
Heat skillet on medium heat
Lay the chicken breasts on a plate and season the “good side”
Place enough olive oil in the skillet to cover bottom with a thin layer
Place the chicken breasts seasoned side down in the skillet and season the other side
Continue searing until desired color on good side by lifting them up to check them
Once I like the color I flip them and IMMEDIATELY place in the preheated oven for 20 minutes
The other side sears and continues to cook while finishing up in the oven!
I’ve also tried different seasonings such as Lawry’s, Old Bay, etc. and all have turned out pretty well.
Rachel
If I add sugar to the mix for 7:2:1 – is it 7:7:2:1 proportionally?
I need a seasoning proportion when sugar and salt is combined. Do you have any recommendations?
DrDan
Hi Rachel, may I ask the use? While the 7:7:2:1 would make the salt and sugar equal, when I do a rub I usually have a lot more sugar then salt if I have sugar in it. You might want to look at https://www.101cookingfortwo.com/8311-rub/ if you are making a rub.
DrDan
Rachel
8:3:1:1 works!
Thank you – I just need this general rule of thumb for any rub. Was also planning to try on sweet potato fries aside from ribs.
Thanks again!
dani
Hey! You have given me something I’m trying for the first time tonight. It’s raining here & I can’t grill. We get all our spices from Penzys spices. Going to try the 7:2:1 tonite. & the room temp thing is a great tip.
DrDan
I try to go to Penzys once per year with a long list. Better spices and really cheaper if use a fair amount. Unfortunate it is a 35 mile trip for me.
Dan
Babs Grantzo
I used high heat safflower oil in the cast iron skillet to get it really hot, but while the steak was coming to room temp I also brought grass fed butter to room temp and added the 7-2-2; then when steak came out of oven I smeared the butter on for exquisite flavor!
Chad Dunkel
When the suggested temperature for a convection oven is 425f, my oven reduces the temperature to 400f. Should I set the temperature to 450f to get a reading of 425f, or should I just assume my oven knows that I will burn everything if it doesn’t intervene and thus allow it to reduce the temperature for me to 400f? This vexes me. I am thoroughly vexed. Can you help me be less vexed? Being vexed by convection ovening leaves me feeling perplexed.
DrDan
Hi Chad…
I have one of those ovens while the other didn’t. There should be an option in the setup area for the oven that you can tell it you are not dumb and please do not “convert” the setting for me you X!/X#*XF machine…. Or you can do what I did for about 6 months (until we had a power failure and I had to reprogram it) enter 450 and let it set it to 425.
Now you are in the know… so no reason to be vexed… leading to perplexed.
Dan
Jeff Marsel
We usually cook 1-1/2 inch thick T-bones and porterhouses (great meal for 2, and sometimes some leftovers).. It sounds like the 5 minutes on the first side is geared to a 1″ thick steak. Rather than 5 minutes on the first side, I usually leave it on the first side until I can see juices beginning to form on the top of the steak. Any thoughts? (depending on the outside temp, that can be anywhere from 4-8 minutes). We use a gas grill, and I cook the steaks at about 600 degrees. I cook them to 125-130, and then let them rest. We like medium rare to medium.
Also, the fillet tends to come out more done than the strip. My only thought is to turn down one of the burners and put the fillet closer to that burner (after I flip the steak). Do you have any other suggestions on how to get them to come out the same?
Thanks!
DrDan
Hi Jeff,
The thicker the meat, the more important it is to rest to room temperature to get consistent cooking time. With a surface temperature of 600, the outside temp should not be much of a factor.
The foam on the top works but you need to be checking all the time. Since you are consistently doing the same cut over and over. I would try to get the variability out of it.
So with my one inch porterhouse which I have done 50 times plus, I get the meat out, then I turn the grill on high. I fuddle with sides, opening wine, etc and the meat has been out for 30 minutes (give or take a few) by the time it hits the grill. It could rest longer and in the recipe I suggest 60 minutes but I adjust a little on the second side for my work flow.
5 minutes give me excellent color on the first side with the long preheat. I flip right on 5 minutes. The second side is where I adjust for any variables like thickness, total weight (think mass in physics), rest time and desired final temperature. My goal is to only check the internal temperature once. I usually but not always hit it.
With thicker, I would expect the first side to be the same every time but the second side variably longer. With 1 1/2 inch, I might push the first side some to 6 minutes or a little more but get consistent with your technique. Also with 1 1/2 inch, I would always do 60 minutes rest to get internal temp better at the start.
About the fillet section, you may be having more issues than I do due to longer cooking time. So yes, I would flip off a burner at the flip and put the fillet section to that side. That will eliminate some of the radiant cooking. I would expect the surface temp to not change much at this point as long as you are quick about flipping and getting the cover back down.
Those are my thoughts. I have not done a full 1 1/2 thick porterhouse but some of my 1 inch are more like 1 1/4.
Dan
Cerwyn
Is powdered garlic and granular garlic the same thing? Do u have to use kosher salt or will just table salt suffice? Thank u!
DrDan
First the garlic. While the “amount” of garlic would be equal between powder and granular, it won’t sprinkle the same at all so I think the granular garlic is important. I buy a big container at Sam’s Club and sometimes at Penzey’s. Also, available at Gordon’s Foods. I don’t even buy the powder anymore since I can always use granular for powder but not the other way. A big container at those places will cost the same as a small amount at your local store.
The salt. I would use kosher. Why? I feel it would stay mixed in better. The table salt is smaller and heavy and would tend to settle some.
Gene orr
I could not find where to provide a star rating. If I did, I would have given it a top rating. That’s because it is very similar to how I do it. The difference is that I never measured or created a supply. However, I believe I will from now on.
I came upon this 7-2-2 concept when I was looking at the searing of a steak on the stove and finishing it in the oven. I was disappointed in that there was no reference to either time and temperature.
DrDan
Hi Gene,
Thanks for the note. I still use this daily. The ratings are in the recipe “card” area and just click on the star.
Which steak recipe were you looking at so I can address that issue? I’m not finding it.
Thanks
Dan
Irene Takamizu
7-2-2
Couldn’t get the stars to respond:
This is definitely a FIVE STAR recipe, as simple as it is.
I was using it for all of my grilled chicken and veggies, and when I ran out, I told myself, “I can do this. I don’t need no stinkin’ recipe!” Wrong! Cue over-salted chicken legs. So thanks. It’s back on my counter
Jessica Smith
Why let the kosher salt, pepper, and garlic powder sit for six months?
Niki
Simple and yet great !
Followed exactly as recipe indicates :-)…. except Kosher salt as I had natural coarse sea salt hand picked.
7:2:1 was unexpectedly balanced concerning garlic, since my husband is not a fan.
Regards from Greece
Niki
DrDan
Thanks Niki,
The sea salt is approximately equal to kosher in sodium content. There can be a few trace minerals in the sea salt accounting for the difference in taste sometimes. The garlic amount in 7:2:1 is perfect for most people except for the garlic fiend that I live with.
Have a great day in Greece.
Dan
Jason Harley
How do you make sure all the three spices are mixed thoroughly. It seems that the pepper or garlic powder might fall to the bottom leaving me with too much salt. Should I run it through a spice grinder?
DrDan
Use granular garlic powder, not the fine stuff and a course ground pepper. It holds the mix will but you can always give it a shake before using. I wouldn’t use a grinder, it will crush up the salt.
Kempshark
Was wondering if you had tried something like a 7:2:1:1 mix by also adding onion powder?…I like the idea of the added onion flavor. I was wondering about using the fine onion powder though and thought it may settle like table salt or garlic powder.
DrDan
The fine powder would just not distribute well and settle. I did try it once on a small batch. I used it but never did it again. There are onion granules and flakes but they have a minimal taste so I consider them a waste of money.
If you’re big into onions, you could do onion salt which is 3 parts regular salt and 1 part onion powder. Maybe add a teaspoon of pepper and 1/2 teaspoon granular garlic to 4 teaspoons of onion salt. I have never done it but years ago I used onion salt some. I haven’t had any for years. I assume they still make it. If you try this, let me know.
Dan