The BEST Steak Rub
This is the best steak rub you will ever make! It not only adds a ton of flavor to your steaks, but creates the most beautiful, caramelized crusts on them. So good that you will want to use this seasoning for a lot more than just steaks!
This post is sponsored by the New York Beef Council. All opinions are my own!
Homemade dry rub for beef
Let me start by saying I believe a good steak needs nothing more than salt and pepper!
That being said, sometimes I do crave that extra punch of flavor that I get from the dry rubbed steaks I eat at my local faux-Australian steakhouse.
Their recipe is apparently a secret and not even the promise of a small bribe got my favorite waiter to spill the beans. (To be honest, I think he just didn’t know!)
But my husband calls me a bloodhound for a reason! There are few things I can’t recreate at home.
So a few sniffs and tastes from my spice drawer and this steak rub was born. And I dare say, it is better than the ultra secret steakhouse one! 😉
What is a steak rub?
A steak rub is a combination of dry seasonings that you use to season steaks with!
If you’ve been to chain steakhouses, like Outback, they use steak rubs. It gives their steaks their characteristic taste.
This dry rub is great on steaks like ribeyes, strip steaks, flat-irons, skirt or flank steaks and even on burgers!
Here’s what you’ll need to make the best steak rub!
- Brown Sugar – this is what will give you a nice caramelized crust.
- Chili Powder
- Sweet Paprika – or you can use smoked paprika for a smoky flavor!
- Cayenne Pepper
- Onion Powder
- Garlic Powder
- Dry Mustard
- Kosher Salt
- Black Pepper
How to make the best steak rub
Making a steak rub is really easy! All you need to do is mix all the spices together and it’s ready to be used on your favorite steak.
I recommend trying the recipe as-is first and then tweaking it to suit your preferences! From there, you can adjust the salt, heat and the sugar.
If you don’t like the hint of sweetness from the brown sugar, you can omit it, reduce it or even swap it for a paleo alternative, like coconut sugar!
Here’s how I make the best steak rub recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Mix all the spices!
- Combine all the spices in a bowl and stir or whisk to mix.
- Transfer to an airtight glass jar and keep it in your pantry.
- Make sure you are using fresh spices. Old spices have less flavor, meaning your steak rub will be bland! A good way to know if your spices are still good is by crumbling some between your fingers and then smelling it. If it doesn’t smell much like anything, it’s time to buy new spices!
How to apply dry rub to steak
First, you should pat your steaks dry with a paper towel, as moisture is the enemy of great caramelization!
Then, sprinkle a generous amount of the dry rub on each side of the steaks, using your hands to rub it all over.
Don’t forget the sides! The more seasoning on the steaks, the more flavorful they’ll be.
You can then cook the steaks or, for deeper flavor, let them sit in the fridge, covered with foil or plastic, for 30 – 60 minutes or even overnight!
When ready to cook, you can grill outside or pan fry on the stove, preferably using a cast iron pan.
Frequently Asked Questions
That will depend on how fresh your spices are. Assuming they are all fresh, your steak seasoning will keep for up to a year!
Store it in an airtight container, labeled with the date of when you made it, in your pantry or spice drawer.
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
The BEST Steak Rub
- 1/4 cup dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons sweet paprika
- 1 tablespoon dry mustard
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Mix all the ingredients in a bowl until combined.
- Transfer to an airtight glass jar and keep it in your pantry for up to 1 year.