This All-Purpose Seasoning recipe, also known as 7:2:1 or 7:2:2, is the perfect mixture of common spices and is ideal for meats, vegetables, potatoes, and salads.
🧂Ingredients
Kosher salt
Black pepper—coarse
Granular garlic powder
Jump To (scroll for more)
This homemade spice blend saves you time and money. No reason to get your favorite seasonings out every time and measure. Keep it by the stove and on the table in a sealed shaker.
It is much more economical than commercial blends. And it will store well for six months or more, depending on what you add.
You can keep it basic with a 7:2:1 or 7:2:2 ratio of kosher salt:pepper:granulated garlic, which compliments most meat, salad, potatoes, and vegetables. Or make it your signature blend by adding other spices and herbs you frequently use. Also, adjust the basics if you like.
We use it almost everywhere, like on grilled filet mignon, grilled ribeye, oven baked chicken legs, seared and baked chicken breast, and many more meat or vegetable dishes.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🧂Salt Notes
This mixture uses coarse salt like kosher or sea salt. The recipe uses Diamond Crystal Kosher salt, which, due to its granular shape, has fewer salt molecules per teaspoon.
The rough equivalent is 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt or sea salt = 2 teaspoons Diamond Crystal kosher salt.
If you use Morton salt or another coarse salt like sea salt, use 4 tablespoons - not 7 which is for Diamond Crystal.
But since salt is mostly to taste, use what you want. If you are salt-sensitive or restricting salt, try cutting the salt in half.
🥣Pepper, Garlic, and Other Seasonings
Pepper—Use restaurant grind black pepper, which is a rougher grind. Finer grinds will not stay mixed in with the salt well.
Garlic—Use "granulated" garlic and not powder. Its texture will mix a lot better with the salt and pepper. Garlic powder is a much finer grind and will not stay mixed in well.
Onion—Optional, like garlic, use the granulated form if added, not the fine powder.
Less common seasonings—Only add them if you use them very frequently: Paprika, dill, coriander, basil, thyme, oregano, red pepper flakes, and cayenne pepper.
👨🍳Uses
Use this almost anywhere you use salt and pepper. The suggested basic blend works great on most meat chicken, beef like steak and burgers, and pork like tenderloins or chops.
Other dishes like baked or roasted potatoes, cooked vegetables, and salads.
You can make up several different customized blends for other uses.
✔️Tips
Finer ground spices will settle in the mix and lead to uneven seasoning.
Use a shaker that can be sealed. I buy them at Penzy's Spices. Or recycle another container with a large hole shaker and seals tight. A container can be refilled for many years to come.
The recipe uses tablespoons, but obviously, it could be teaspoons, cups, ounces, or whatever, so you can change up the amount you mix.
❓FAQs
It is a mixture of the common spices you add to dishes during cooking and serving. The basic recipe is salt, pepper, and garlic. But you should customize it to your taste and household usage.
Store where it is conveniently close to where you use it. The container should have a tight-fitting top and a shaker with larger holes.
For the basic mixture, 6 months at least. For customized blends, if using dried spices, it should be about the same.
📖The Recipe Card
All Purpose Seasoning Recipe
Ingredients
- 7 tablespoons Diamond Crystal kosher salt - Only 4 tablespoons of Morton Kosher salt. Adjust to your taste.
- 2 tablespoons black pepper - course grind
- 1-2 tablespoon Granular garlic - 2 for 7:2:2
- other things to your taste
Step-by-Step Instructions
- Mix well. If using Morton then use 4 tablespoons of salt. ADJUST THE SALT TO YOUR TASTE.
- This is written with tablespoons, but you could use teaspoons, cups. or any other measurement. It is all about the ratio of ingredients. This is not a "by weight" recipe.
- Store in an airtight container.
Recipe Notes
Pro Tips:
- This is a bit heavy in salt for some. Cut it down for your taste. If you are salt sensitive or need low sodium, try half the salt initially.
- This is based on Diamond Crystal Kosher salt. Conversion for various salts: 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- If you are using Morton salt or another coarse salt like sea salt, use 4 tablespoons.
- Use granular garlic powder, not regular garlic powder.
- We always use two parts garlic powder due to our love of garlic.
- Use this almost anywhere you use salt and pepper. The suggested basic blend works great on most meat chicken, beef like steak and burgers, and pork like tenderloins or chops.
Other dishes like baked or roasted potatoes, cooked vegetables, and salads. - You can make up several different customized blends for other uses.
- Use a shaker with large holes and a top that seals. I get mine at Penzy's
- This is written with tablespoons, but you could use teaspoons, cups, or any other measurement. It is all about the ratio of ingredients.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published August 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gene orr says
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.
Cerwyn says
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 says
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.
Jeff Marsel says
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 says
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
Chad Dunkel says
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 says
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
Babs Grantzo says
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!
dani says
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 says
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
Rachel says
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 says
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 says
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!
Sam says
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.
Chelvis says
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 says
Re: 7:2:2
DrDan says
I'm not seeing it... I just changed the T to tablespoon to clarify. Hope that helps
DrDan
Nicholas says
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 says
Come visit for the winter.... ok I guess not. But I really love GH.
Thanks for the note.
Dan
Janine says
Great ideas!!
Grant says
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 says
Looks like a great rub with the sugar and paprika. Add a little fire and it sounds like heaven.
Thanks for the ideas
DrDan
Chelsea says
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 ;-)
Laura says
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....
Vin says
Make sure you used Kosher salt like instructed in the recipe, as it’s much weaker than regular table salt.
Chris says
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!
Inspired by eRecipeCards says
I have 3 spice mixes I always keep on hand. May need to add a 4th... sounds perfect
Dex says
Care to share your on-hand spice mixes?
TruColors says
How do I know which spice to make 7 or 2 or 1? I'm new at this. Thk you 😊
DrDan says
7 parts kosher salt. 2 parts pepper. 1 or 2 parts granulated garlic (a taste thing).