When to Season Steak for Better Flavor and Crust

Timing Your Steak Seasoning for Better Flavor and Texture

When Should You Season a Steak? The Best Time to Salt Steak Before Grilling explains whether you should season steak immediately before cooking, 40 minutes ahead, or overnight—and how salt timing affects moisture, crust development, tenderness, and flavor.

The best time to season steak depends on how far ahead you are preparing it. For the most consistent results, salt steak either immediately before it goes on the grill or at least 40 minutes in advance. For deeper seasoning and a drier exterior, salt the steak several hours or up to 24 hours ahead and refrigerate it uncovered.

The timing matters because salt begins drawing moisture from the surface soon after it is applied. If the steak goes on the grill immediately, that moisture has not had enough time to interfere with browning. If the steak rests for at least 40 minutes, the salty moisture can begin moving back into the meat while the exterior dries again.

The least useful timing is usually between approximately 10 and 30 minutes before cooking. During that period, moisture may be sitting on the surface, making it harder to develop a strong crust.

This guide explains how salt works on steak, when to add pepper and other seasonings, how to dry brine steak overnight, and how seasoning timing changes based on thickness, cut, grill type, and cooking method.

Browse our steak seasonings for your next cook, or start with our Top 15 Store-Bought Steak Seasonings collection to compare blends. Check each product’s salt content and ingredients before choosing when and how much to apply.

Jump to a Section

When Should You Season Steak?
How Salt Changes Steak
Steak Seasoning Time Chart
Seasoning Immediately Before Grilling
Seasoning 40 Minutes Before Grilling
Dry Brining Steak Overnight
Why 10 to 30 Minutes Can Be a Problem
How Much Salt to Use
Best Type of Salt for Steak
When to Add Black Pepper
When to Apply Steak Rub
Seasoning Time by Steak Cut
Seasoning Time by Thickness
Seasoning for Different Cooking Methods
Should You Oil Steak Before Seasoning?
Should Steak Reach Room Temperature?
Seasoning vs. Marinating Steak
Common Steak Seasoning Mistakes
Frequently Asked Questions
Conclusion
Recommended Products for Cooking Better Steaks
Continue Learning About Cooking Steak
Visit Our Retail Store or Shop Online

When Should You Season Steak?

For the best results, season steak at one of these times:

Immediately before cooking: Apply salt and place the steak on the grill within a few minutes.
At least 40 minutes before cooking: This gives salt time to draw out moisture and begin moving it back into the meat.
Several hours to 24 hours ahead: This dry-brining method seasons the steak more deeply and dries the exterior for better browning.

Avoid salting steak approximately 10 to 30 minutes before cooking when possible. During this period, salt may draw moisture to the surface without enough time for it to be reabsorbed or evaporate.

Seasoning Time	What Happens	Best Use
Immediately Before Cooking	Minimal surface moisture develops	Last-minute grilling
10–30 Minutes Before	Moisture may collect on the surface	Generally avoid when possible
40–60 Minutes Before	Salt begins moving back into the meat	Good same-day preparation
2–6 Hours Before	Deeper seasoning and a drying surface	Thicker steaks
Overnight	Strong dry-brining effect	Ribeye, strip, filet, porterhouse, tri-tip

How Salt Changes Steak

Salt does more than flavor the exterior. Given enough time, it can change how the steak holds moisture and how the surface browns.

Salt Initially Draws Out Moisture

After salt is applied, moisture begins moving toward the steak’s surface. The salt dissolves into this liquid and creates a concentrated brine.

This is why a steak can look wet 10 to 20 minutes after salting.

The Brine Begins Moving Back Into the Meat

With more time, some of the salty liquid begins moving back into the steak. This seasons the meat beneath the surface rather than leaving all the salt on the exterior.

Salt Can Improve Moisture Retention

Salt affects muscle proteins and can help the steak retain moisture during cooking. The result is not a completely different steak, but proper salting can improve seasoning consistency and reduce the bland interior often found in thick cuts.

A Dry Surface Browns More Efficiently

Moisture on the surface must evaporate before strong browning can begin. Dry-brined steak stored uncovered in the refrigerator develops a drier exterior, which can help it form a better crust.

Steak Seasoning Time Chart

Steak Thickness	Minimum Recommended Time	Preferred Advance Time	Main Consideration
Under 1 Inch	Immediately before cooking	40–60 minutes	Thin cuts can become overly salty
1 Inch	Immediately or 40 minutes ahead	1–4 hours	Moderate seasoning time is usually sufficient
1½ Inches	40 minutes ahead	4–12 hours	Thicker center benefits from advance salting
2 Inches or More	At least 1 hour	12–24 hours	Best suited to overnight dry brining
Tri-Tip or Whole Tenderloin	At least 1 hour	12–24 hours	Large cuts need more time for even seasoning

Seasoning Steak Immediately Before Grilling

If you do not have at least 40 minutes, season the steak immediately before cooking.

Pat the steak dry, apply salt and pepper or your chosen steak seasoning blend, and place it on the grill within a few minutes. If the blend contains salt, reduce or skip the separate salt. Cooking promptly limits the amount of moisture that has time to collect on the surface.

When Immediate Seasoning Works Best

You are cooking without advance preparation
The steak is thin
You want a simple salt-and-pepper crust
The grill is already hot
You can cook the steak immediately after seasoning

What Not to Do

Do not salt the steak and then leave it sitting for 15 or 20 minutes while the grill heats. Either cook it immediately or give it enough time for the dry-brining process to progress.

Seasoning Steak 40 Minutes Before Grilling

Seasoning steak at least 40 minutes ahead is a useful same-day method. It provides enough time for the initial surface moisture to begin moving back into the meat.

This method works well when you begin preparing side dishes and heating the grill about an hour before cooking.

How to Season Steak 40 Minutes Ahead

Remove the steak from its packaging.
Pat all surfaces dry with paper towels.
Apply salt evenly to both sides and the edges.
Place the steak on a plate or wire rack.
Refrigerate or hold safely until the grill is ready.
Pat away any remaining surface moisture before cooking.
Add pepper or a salt-free finishing rub if desired.

For thick steaks, more time is usually better. Forty minutes is a useful minimum, not necessarily the ideal maximum.

How to Dry Brine Steak Overnight

Dry brining means seasoning the steak with salt and allowing it to rest uncovered in the refrigerator. It is one of the most effective preparation methods for thick steak.

Step 1: Pat the Steak Dry

Remove packaging moisture with clean paper towels. A dry starting surface helps the salt distribute evenly.

Step 2: Salt Every Surface

Season both broad sides and the edges. Thick steaks need seasoning around the entire exterior.

Step 3: Place the Steak on a Wire Rack

Set the steak on a wire rack over a rimmed tray or plate. Air circulation helps the surface dry more evenly.

Step 4: Refrigerate Uncovered

Refrigerate the steak for several hours or overnight. Keep it properly chilled and separate from ready-to-eat foods.

Step 5: Do Not Rinse the Steak

Rinsing removes surface seasoning and adds moisture. The steak should be ready to cook directly from the refrigerator after any additional seasoning is applied.

Step 6: Add Salt-Free Seasonings Before Cooking

If the steak was already salted overnight, avoid applying another heavily salted rub unless you account for the additional sodium. Add black pepper, garlic, herbs, chile, or a salt-free seasoning immediately before cooking.

Best Steaks for Overnight Dry Brining

Ribeye
New York strip
Filet mignon
Porterhouse
T-bone
Tomahawk steak
Top sirloin
Tri-tip
Whole beef tenderloin

Why Seasoning Steak 10 to 30 Minutes Before Cooking Can Be a Problem

Ten to 30 minutes after salting is often when the steak’s surface is the wettest. Salt has drawn moisture out, but the liquid has not had enough time to move back into the meat or evaporate.

A wet surface can reduce crust development because the grill’s heat must first evaporate the moisture before browning begins.

This does not mean the steak will be ruined. It means the timing is less favorable than seasoning immediately or well in advance.

What to Do If You Already Salted the Steak

If the steak has been sitting for 15 or 20 minutes, you have two practical options:

Wait until at least 40 minutes have passed before cooking.
Pat the surface dry carefully before placing it on the grill.

Do not add another full layer of salt after drying the surface.

How Much Salt Should You Use on Steak?

The right amount of salt depends on steak thickness, salt crystal size, the salt content of other seasonings, and personal preference.

A useful starting point is approximately ½ to ¾ teaspoon of kosher salt per pound of meat. Very thick steaks may need slightly more surface coverage, while thin cuts need less.

Season All Sides

Apply salt to both broad surfaces and the edges. Thick steaks have a high interior-to-surface ratio, so lightly seasoning only the top can leave the center bland.

Account for Salt in Steak Rubs

Many commercial steak seasonings already contain salt. Check the ingredient list before adding separate salt.

When using a salt-forward steak seasoning, use the blend as the primary salt source unless the product instructions recommend otherwise.

Use Less on Thin Steaks

Thin skirt, flank, and sirloin steaks have more surface area relative to their weight. They can become overly salty when seasoned like a 2-inch ribeye.

What Is the Best Salt for Steak?

Kosher Salt

Kosher salt is a common choice because its larger crystals are easy to pinch and distribute. Different brands have different crystal sizes, so volume measurements are not interchangeable.

Coarse Sea Salt

Coarse sea salt can work well, but very large crystals may not dissolve evenly during a short seasoning period.

Fine Sea Salt

Fine salt distributes quickly but is easier to overapply because more salt fits into each teaspoon.

Table Salt

Table salt can season steak, but it is dense and fine. Use less by volume than you would use with coarse kosher salt.

Finishing Salt

Flaky finishing salt is best applied after cooking or just before serving. It adds surface texture and a concentrated salty accent rather than deeply seasoning the meat.

When Should You Add Black Pepper to Steak?

Black pepper can be added before grilling, during the final stages of cooking, or after the steak rests.

Pepper Before Grilling

Applying pepper before cooking creates a traditional steakhouse crust. Coarse pepper can tolerate normal grilling temperatures, although direct contact with extreme heat may produce a more roasted or slightly bitter flavor.

Pepper After Searing

Adding pepper after the high-heat sear preserves more of its fresh aroma and reduces the risk of scorching.

Pepper During Dry Brining

Salt is the ingredient that benefits most from advance time. Black pepper does not need to be applied overnight. It can be added immediately before cooking.

When Should You Apply Steak Rub?

The best timing for steak rub depends on whether it contains salt, sugar, herbs, and finely ground spices.

Salt-Based Steak Rubs

A salt-based rub can be applied immediately before cooking or used as a dry brine several hours ahead.

Salt-Free Steak Rubs

Salt-free rubs can be added after the steak has been dry brined. Apply them shortly before cooking so the exterior flavors remain noticeable.

Rubs Containing Sugar

Sugar can scorch over very high direct heat. Use sugary rubs carefully, especially when searing above approximately 500°F.

For reverse-seared steak, consider adding sugar-containing seasoning during the lower-temperature stage or near the end rather than exposing it to extended high heat.

Herb-Heavy Seasonings

Dried herbs can darken or burn over intense flame. Apply a moderate layer and avoid leaving the steak directly over flare-ups.

Compare options in our Top 15 Store-Bought Steak Seasonings collection, then check the individual product labels for salt, sugar, and herbs. Let those ingredients guide whether you apply the blend ahead of time, immediately before cooking, or after the hottest part of the sear.

When to Season Steak by Cut

Ribeye

Salt ribeye at least 40 minutes ahead or dry brine it overnight. Its thickness and marbling make it an excellent candidate for advance seasoning.

Ribeye can support strong garlic, black pepper, chile, coffee, and savory seasoning profiles. When choosing a rub from our store-bought steak seasoning collection, look for flavors you enjoy and adjust the amount to the steak’s thickness and the blend’s salt content.

New York Strip

Season strip steak 40 minutes to 24 hours ahead. A dry brine helps flavor the firm interior and dries the exterior fat edge for better browning.

Filet Mignon

Season filet mignon 40 minutes to 12 hours ahead. Filet is mild and lean, so measured seasoning improves flavor without overwhelming the meat.

Porterhouse and T-Bone

Season these large bone-in steaks at least one hour ahead or overnight. Apply salt around both muscle sections and along the edges.

Top Sirloin

Season top sirloin at least 40 minutes ahead when possible. Sirloin is leaner than ribeye and benefits from even seasoning.

Flat Iron Steak

Season flat iron immediately before grilling or 40 minutes to several hours ahead. Slice across the grain after cooking.

Flank Steak

Flank steak can be salted 40 minutes to several hours ahead. It also works well with marinades because of its large surface area and visible grain.

Skirt Steak

Skirt steak is thin and can become overly salty quickly. Season immediately before grilling or use a lighter dry brine for approximately 40 to 60 minutes.

Tri-Tip

Season tri-tip several hours or up to 24 hours ahead. Its size makes it well suited to overnight dry brining.

Tomahawk Steak

Salt a thick tomahawk 12 to 24 hours ahead. Its large size and thickness benefit from extended seasoning time.

When to Season Steak by Thickness

Thin Steaks Under One Inch

Season thin steaks immediately before cooking or approximately 40 minutes ahead. Avoid heavy overnight salting unless you reduce the amount.

One-Inch Steaks

Season immediately before grilling, at least 40 minutes ahead, or several hours ahead. A 1-inch steak does not require a full overnight dry brine, but it can still benefit from one.

One-and-a-Half-Inch Steaks

Season 4 to 12 hours ahead for deeper flavor, or use the 40-minute minimum when preparing the same day.

Two-Inch Steaks

Season 12 to 24 hours ahead when possible. Thick steaks have more unseasoned interior, so advance salting is especially useful.

Pair proper seasoning timing with our steak cooking times by thickness guide.

Seasoning Steak for Different Cooking Methods

Direct Grilling

Use a dry exterior and avoid excessive sugar. Apply salt immediately before grilling or far enough in advance for the surface to dry again.

Reverse Searing

Dry brining works exceptionally well for reverse-seared steak. Salt the steak overnight, cook it gradually over indirect heat, and finish with a high-temperature sear.

Read our reverse sear steak guide for temperatures and step-by-step instructions.

Pellet Grill Steak

Season pellet grill steak several hours or overnight before cooking. The dry surface accepts smoke and browns efficiently during the final sear.

A pellet grill also gives thicker steaks time to warm gradually before finishing over high heat. See our pellet grill steak guide.

Charcoal Grilling

Salt can be applied immediately before cooking or well ahead. Avoid thick layers of fine herbs and sugar directly over intense charcoal heat.

Shop our charcoal grills for direct searing and two-zone cooking.

Gas Grilling

Gas grills provide controlled heat and are suitable for most seasoning styles. Keep one burner lower or off to create a cooler area in case the seasoning darkens before the steak reaches temperature.

Cast Iron Cooking

Cast iron produces strong surface contact and rapid browning. Use a dry steak and avoid excess loose seasoning that may burn in the pan.

Browse our cast iron cookware for indoor and outdoor steak cooking.

Smoking Steak

Salt thick steaks several hours or overnight before smoking. Add pepper, garlic, herbs, and other seasonings shortly before placing the steak in the smoker. If you choose one of our steak seasoning blends, check its salt content before layering it over a dry brine.

Should You Oil Steak Before Seasoning?

Oil is optional. Salt usually adheres to the natural moisture on the steak’s surface without a binder.

Reasons to Use Oil

Helps dry seasonings adhere
Supports surface browning on lean steak
Provides more even coverage for fine spices

Reasons to Skip Oil

Fatty ribeye already contains ample fat
Excess oil can cause flare-ups
A wet coating can interfere with a dry surface
Some high-heat grills do not need additional oil

If using oil, apply a very thin coating of a high-smoke-point oil immediately before cooking. Do not soak the steak.

Should Steak Reach Room Temperature Before Cooking?

You do not need to leave steak on the counter until the center reaches room temperature. Thick steak may take much longer than expected to warm significantly, and extended counter time creates unnecessary food-safety concerns.

It is acceptable to remove steak from the refrigerator while preparing the grill, but the seasoning method matters more than trying to bring the entire steak to room temperature.

A properly dry-brined steak can go from the refrigerator to the grill, especially when using a reverse-sear method.

Seasoning Steak vs. Marinating Steak

Dry seasoning and marinating serve different purposes.

Dry Seasoning

Dry seasoning adds salt, spices, herbs, and surface flavor without introducing much liquid. It works well for ribeye, strip steak, filet mignon, porterhouse, and other naturally tender cuts. Our steak seasonings collection is a starting point for choosing a blend; follow the product’s application directions and account for any salt already on the meat.

Marinating

A marinade typically contains liquid, salt, aromatics, oil, and sometimes acid or enzymes. It is well suited to flank steak, skirt steak, sirloin, and other cuts served in thin slices.

Do Marinades Tenderize Steak Deeply?

Most marinades primarily affect the surface. Strong acids can soften the exterior excessively if the steak is left too long.

Do Not Double-Salt

If the marinade contains soy sauce, Worcestershire sauce, salt, or another salty ingredient, reduce or eliminate additional salt.

Common Steak Seasoning Mistakes

Salting 15 Minutes Before Cooking

This gives moisture time to collect on the surface but not enough time to move back into the steak.

Using Too Much Salt on Thin Steak

Thin steaks have a high surface-area-to-weight ratio and can become overly salty quickly.

Adding Salt Twice

Dry brining with salt and then applying a heavily salted rub can overwhelm the steak.

Not Seasoning the Edges

Thick steaks should be seasoned on all surfaces, not only the top and bottom.

Applying a Thick Layer of Sugar Before High-Heat Searing

Sugar can burn before the steak reaches its target internal temperature.

Rinsing After Dry Brining

Rinsing removes seasoning and reintroduces surface moisture.

Covering Dry-Brined Steak Tightly

Tight covering traps moisture and prevents the exterior from drying properly.

Seasoning by Appearance Alone

Coarse and fine salts have different densities. A visually similar layer can contain very different amounts of sodium.

Using the Same Amount for Every Cut

A thin skirt steak and a 2-inch ribeye should not receive identical seasoning coverage.

Ignoring the Salt Content of Commercial Rubs

Check the ingredient list and use the rub as the main salt source when appropriate.

Frequently Asked Questions About Seasoning Steak

Is It Better to Season Steak Before or After Cooking?

Salt is generally best applied before cooking so it can season the meat and support browning. Finishing salt and fresh black pepper can also be added after cooking.

How Long Before Grilling Should You Season Steak?

Season steak immediately before grilling, at least 40 minutes ahead, or several hours to 24 hours ahead. Avoid the 10-to-30-minute window when possible.

Can You Season Steak the Night Before?

Yes. Seasoning steak the night before is an effective dry-brining method, especially for steaks at least 1½ inches thick.

Should You Salt Steak Overnight?

Overnight salting works well for ribeye, strip steak, filet mignon, porterhouse, tomahawk steak, tri-tip, and other thick cuts.

Can You Season Steak Too Early?

Most thick steaks can be salted up to 24 hours ahead. Very thin steaks may become overly salty or develop a cured exterior if heavily seasoned for too long.

Can You Season Steak Too Long?

Yes. Thin steaks and small portions can become overly seasoned when heavily salted for an extended period. For most thick steaks, 12 to 24 hours is sufficient.

Should You Pat Steak Dry Before Seasoning?

Yes. Removing packaging moisture helps the salt and other seasonings distribute more evenly.

Should You Pat Steak Dry After Salting?

If moisture remains on the surface shortly before cooking, pat it dry gently. Do not remove all the visible seasoning or add another full layer of salt.

Should You Rinse Salt Off Steak?

No. Rinsing removes flavor and adds moisture that can interfere with browning.

Should You Put Oil on Steak Before Seasoning?

Oil is optional. Use only a thin layer when needed to help spices adhere or support browning.

Do You Season Both Sides of Steak?

Yes. Season both sides and the edges, especially on thick steaks.

When Should You Add Pepper to Steak?

Add pepper immediately before cooking for a roasted crust or after searing for a fresher pepper aroma.

Can Black Pepper Burn on the Grill?

Black pepper can darken over extreme heat, but coarse pepper is commonly used before grilling. Add it after searing if you prefer less roasted flavor.

Should You Add Garlic Powder Before Grilling Steak?

Yes, but avoid an excessively thick layer. Fine garlic powder can darken quickly over very high heat.

Should You Season Filet Mignon Overnight?

You can season a thick filet overnight, but use a measured amount of salt because filet is smaller and leaner than ribeye.

Should You Season Ribeye Overnight?

Yes. Thick ribeye benefits from overnight dry brining because the salt has time to season beneath the surface while the exterior dries.

When Should You Season Flank Steak?

Season flank steak immediately before grilling, at least 40 minutes ahead, or several hours ahead. It also works well with marinades.

When Should You Season Skirt Steak?

Season skirt steak immediately before cooking or about 40 to 60 minutes ahead. Use less salt than you would on a thick ribeye.

When Should You Season Tri-Tip?

Season tri-tip several hours or up to 24 hours ahead for more even flavor throughout the large cut.

Does Dry Brining Make Steak Tough?

Proper dry brining does not normally make thick steak tough. Excessive salt or leaving very thin steak salted too long can create an overly firm or cured exterior.

Does Dry Brining Make Steak Salty?

It can if too much salt is used. Apply a measured amount and account for salt in any additional seasoning blend.

Can You Dry Brine Frozen Steak?

For even seasoning, thaw the steak safely in the refrigerator first. Salt does not distribute predictably across a frozen surface.

Should Steak Be Covered While Dry Brining?

Leave steak uncovered on a wire rack in the refrigerator so air can circulate and dry the exterior.

Do You Need a Binder for Steak Seasoning?

No. Most steak seasonings adhere to the meat’s natural surface moisture without a binder. If you prefer to use one, apply a very thin layer of Double Dun Ranch BBQ Binder Sauce before the rub. Account for the sauce’s salt content when adding other seasonings.

What Is the Best Seasoning for Steak?

Salt, black pepper, and garlic are a reliable foundation. The best blend for your steak depends on your preferred flavors, the cut, and the cooking method. Browse our Top 15 Store-Bought Steak Seasonings to compare options, and check each label for salt and sugar before dry brining or searing over high heat.

Conclusion: Season Steak Immediately or Give Salt Enough Time to Work

The best time to season steak is either immediately before cooking or at least 40 minutes in advance. When more preparation time is available, dry brining the steak for several hours or overnight can provide deeper seasoning and a drier surface for improved browning.

The least effective timing is usually between 10 and 30 minutes before cooking. Salt begins drawing moisture to the surface during this period, but the salty liquid has not had enough time to move back into the steak. That wet exterior can make it more difficult to develop a strong crust.

Steak thickness should guide your seasoning schedule. Thin skirt and flank steaks need less salt and less time. Thick ribeye, filet mignon, porterhouse, tomahawk steak, tri-tip, and whole tenderloin benefit most from advance seasoning because they contain more interior meat that cannot be flavored by surface seasoning alone.

Salt is the ingredient that benefits most from advance application. Black pepper, garlic, herbs, and salt-free steak rubs can usually be added shortly before cooking. If you are choosing from our Top 15 Store-Bought Steak Seasonings collection, check the blend’s salt content before adding separate salt and match its ingredients to your cooking method.

Dry-brined steak should be refrigerated uncovered on a wire rack or plate. Do not rinse it before cooking. Add any remaining salt-free seasonings, confirm that the surface is dry, and cook according to internal temperature rather than relying only on time.

Seasoning timing is only one part of cooking steak well. Combine proper salting with the right steak thickness, controlled grill heat, an accurate meat thermometer, appropriate resting time, and clean slicing across the grain when required.

For most cooks, the easiest rule to remember is simple: season the steak right before it hits the grill, or season it early enough for the salt to complete its work. Avoid stopping halfway between those two approaches.

Recommended Products for Cooking Better Steaks

The right equipment makes it easier to season, cook, monitor, and serve steak consistently. Before your next cook, explore our collections of:

Continue Learning About Cooking Steak

Now that you know when to season steak, continue building your grilling skills with these in-depth steak guides from DDR BBQ Supply:

Seasoning steak well is not about covering the surface with as much rub as possible. It is about using the right amount of salt at the right time. Season immediately before cooking when time is limited, or salt the steak well in advance so the surface can dry and the seasoning can move beneath the exterior.

Visit Our Retail Store or Shop Online

Our online BBQ store is open 24 hours a day, seven days a week, making it easy to shop whenever inspiration strikes. If you would rather see products in person, we would love to welcome you to our retail store in Northwest Arkansas.

Explore a carefully curated selection of premium grills, smokers, BBQ rubs, sauces, cooking accessories, fuel, cookware, and outdoor cooking essentials. Whether you are just getting started or you are a seasoned pitmaster, our knowledgeable team is here to help you choose the right equipment and answer your questions.

Originally from San Antonio, Texas, we take outdoor cooking seriously. We stock many specialty BBQ products, hard-to-find accessories, and competition-proven brands you will not find in most big-box stores.

Whether you are searching for a specific product or simply looking for ideas for your next cook, we are committed to helping you cook with confidence and enjoy every minute around the grill.

DDR BBQ Supply
14696 US Hwy 62
Garfield, AR 72732

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We look forward to seeing you in the store or helping you online with everything you need for your next barbecue.

Tags: Steak

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