The antibacterial effects of some local spices were studied. Bacterial loads and types associated with steak were evaluated. The popular local spices-ginger (Zingiber officinale), garlic (Allium sativum) and pepper (Piper nigrum) were tested. The effects of the spices were measured after direct application of the processed (powdered) spices on themeat immediately prior to roasting as practiced commercially. Total viable counts were determined following a spread plate technique.Also, the effect of combination of the spices (synergism) on bacterial load and flora on the steak was determined. These effects were tested on commercially available steak and laboratory prepared steak samples. The finding showed that there were limited effects on the garlic treated sample which had a bacterial load of 5.2%less than the control. The test for synergism showed that a combination of garlic and ginger had appreciable less bacterial load of 52.7% less than the control. The organisms isolated included Pseudomonas Staphylococcus, E.coli, Bacillus Streptococcus and Proteus species. It was concluded that spices had little or no bacteriostatic effects. The combination of garlic and ginger was recommended for use, since there was need for use of spices for taste. Observation of good hygiene and good sanitation during production of steak was also recommended.