The screening for new herbs with antioxidant and antibacterial activities has been the subject of many investigations, because their essential oils (EOs) with antioxidant and antibacterial activities could be promising agents for this purpose. Some of Iranian medicinal, aromatic, and spice crops have been used traditionally as additives and preservatives in meat cooking. The aim of this study was to evaluate the in vitro antioxidant and antibacterial activities and phytochemical properties of the EOs from Thymus daenensis, T. carmanicus, Satureja khuzestanica, S. bachtiarica, and S. hortensis (Lamiaceae), and Kelussia odoratissima and Heracleum lasiopetalum (Apiaceae). Results indicated that the EOs of three species of Satureja and two species of Thymus had the strong antibacterial activity against P. aeruginosa isolated from beef. The EOs of S. bachtiarica and T. carmanicus also had the highest antioxidant activity by DPPH assay. In addition, the EO from S. bachtiarica (0.1%) significantly reduced P. aeruginosa population in minced beef compared to control during storage. In conclusion, the S. bachtiarica essential oil had higher amount of monoterpenoids, including p–cymene, thymol, and carvacrol that their antibacterial and antioxidant properties could be beneficial in food processing and storage procedures.