2026: Unleash the Flavor with Kalmes Famous Steak Seasoning & Tenderizer Combo

May 6, 2026

What Makes a Great Steak Seasoning?

A great steak seasoning does two things: it adds bold, savory flavor and it helps the meat reach its full potential. That's exactly what Kalmes Famous Seasoning & Tenderizer has been doing for five generations, rooted in the Kalmes family tradition from St. Donatus, Iowa. Our family restaurant and catering (est. 1980s) still relies on this legendary 2-in-1 formula.

Most seasonings just sit on the surface. Kalmes is different — the built-in tenderizer works into the muscle fibers, breaking them down for a juicier, more flavorful bite every time.

Why Kalmes Is the Best Steak Seasoning for Grilling

2-in-1 formula: Seasons and tenderizes simultaneously — no extra steps.
Works on any cut: Ribeye, New York strip, sirloin, flank, skirt — Kalmes elevates them all.
Simple ingredients, bold results: No artificial fillers, just time-tested Midwest flavor.
Trusted for generations: From a St. Donatus family tradition to your backyard grill.

How to Use Kalmes on Steak

Apply generously: Coat both sides of your steak with Kalmes Seasoning & Tenderizer. Don't be shy.
Rest the meat: Let it sit at room temperature for 30–45 minutes. This is when the tenderizer goes to work.
Grill hot and fast: Preheat your grill to high. Sear 3–5 minutes per side depending on thickness and desired doneness.
Rest before cutting: Let the steak rest 5 minutes off the heat to lock in juices.

Best Cuts for Grilling with Kalmes

Ribeye — rich marbling + Kalmes = perfection
New York Strip — firm texture that benefits most from the tenderizer
Sirloin — lean and budget-friendly; Kalmes keeps it juicy
Flank & Skirt — tougher cuts transformed by the tenderizer; slice thin against the grain