One of the questions we hear most often is: "How much seasoning should I use?" And the honest answer is — it depends on you. Seasoning is a personal thing. Some people like a light dusting, others want a bold, flavorful crust on every bite. There's no wrong answer.
What we can tell you is the technique. Pat your meat dry, apply your seasoning, let it rest, add a little oil, and get it on a hot grill. That's really all there is to it. The seasoning does the rest.
At Sandhill Ben's, our philosophy has always been simple: find a blend you love and put it on everything. Whether you're grilling a ribeye, a pork chop, a chicken breast, or a piece of catfish, there's a Sandhill Ben's blend that was made for it. This post walks you through exactly how to do it.
Why This Recipe Works:
The key to great grilled meat starts before it ever hits the grill. Patting your meat dry removes surface moisture, which means the seasoning adheres better and you get a proper sear instead of steam. Letting it rest after seasoning — even just 15 minutes — gives the blend time to penetrate the surface and build deeper flavor.
A light brush of olive oil before grilling helps the seasoning caramelize on the surface without burning, creating that beautiful crust that keeps the inside juicy and tender.
And the seasoning itself matters. Sandhill Ben's small-batch blends are crafted to enhance the natural flavor of your meat — never overpower it. That means you can season as generously as you like and the result will always taste balanced and intentional.
Which Blend for Which Meat?
Not sure which seasoning to reach for? Here are our recommendations as a starting point — but remember, these are just suggestions. Find what you love and run with it:
| Meat | Recommended Blend | Why It Works |
|---|---|---|
| Beef — steaks, brisket, prime rib, burgers | Original Blend | Warm, savory balance that enhances beef's natural richness |
| Chicken & turkey | Garlic Blend | Bold garlic depth that complements poultry perfectly |
| Fish, shrimp & seafood | Cajun Seasoning | Warm Cajun kick that pairs beautifully with lighter proteins |
| Pork chops, pork loin & ribs | Cajun Seasoning | Zesty and bold — but Original and Garlic are great on pork too |
| Roasted & grilled vegetables | Garlic Blend | Enhances natural sweetness without overpowering |
These are starting points — not rules. Seasoning is personal. Experiment, find your favorites, and make every meal your own.
Recipe Card:
Prep Time: 5 minutes plus 15 minutes resting Cook Time: 10–15 minutes Servings: 4
Base Ingredients:
- 4 cuts of your chosen meat (pork chops, steaks, chicken breasts, fish fillets, etc.)
- Sandhill Ben's seasoning of your choice — to taste
- 1/4 cup olive oil
Instructions:
- Pat your meat dry on both sides with a paper towel — this helps the seasoning stick and promotes a better sear.
- Sprinkle or rub Sandhill Ben's seasoning evenly on both sides of the meat. Season to your personal taste — start with about 1 tablespoon and adjust from there.
- Set aside and let rest for 15 minutes — this allows the seasoning to penetrate the surface and build flavor.
- Brush a small amount of olive oil on both sides of the meat just before grilling.
- Place on a hot grill. For pork chops and steaks, flip after 5 minutes then remove after another 5–7 minutes depending on thickness.
- Always check for doneness — internal temperature guidelines:
- Beef steaks: 130–145°F depending on preferred doneness
- Pork chops: 145°F
- Chicken: 165°F
- Fish: 145°F or until it flakes easily
- Let rest 5 minutes before serving to lock in the juices.
Tips & Serving Suggestions:
- The amount of seasoning is always personal preference — use more or less depending on your taste. You really can't go wrong.
- Cooking time varies based on the thickness of your cut — always use a meat thermometer for best results.
- For pork, don't overlook Original Blend and Garlic Blend — both are outstanding on pork chops and pork loin.
- This same technique works beautifully indoors — use a cast iron skillet over high heat if you don't have a grill.
- Pair grilled meat with our Roasted Vegetables with Sandhill Ben's Garlic Seasoning for a complete ranch-style dinner.
Product Link & Call to Action:
Browse the full Sandhill Ben's lineup and find your new favorite blend at sandhillbens.com/collections/our-seasonings. Original, Garlic, and Cajun — each one small-batch, Nebraska-made, and ready to make your next meal unforgettable.
Closing CTA:
Found a combination you love? We'd love to hear about it — drop us a note on our Contact page or tag us on social media. Every great recipe starts with a little experimentation, and Sandhill Ben's is always here to help you find yours.