Looking for a good steak dry rub recipe? You’ve come to the right place. This simple steak rub is a flavor powerhouse that will transform more than just a good steak. For a spicier rub, try my Cajun seasoning.
Why use a rub? Granted, a good quality piece of meat requires little more than salt, pepper and a nice sear, but sometimes you want a little something extra.
That’s where a good rub comes in. That extra boost of flavor can transform a good steak into possibly one of the BEST steaks you’ve ever had.
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The best steak dry rub
This rub is fantastic on a steak, but don’t stop there. You can use this on burgers, ribs, or in a meatloaf.
I’ve tossed chicken wings in this mixture and they were delicious.
For this rub, I use dried chili peppers that I grind up in a small spice grinder or coffee grinder. If you have a mini food processor, that also works well.
In lieu of using dried chilies, you can sub regular chile powder. If you can find dried ancho chili powder, that’s a great option.
How to make homemade steak rub
Making your own steak seasoning could not be easier. Plus, the stuff in the stores can’t even compare to this.
It is fresher and tastier than anything you’ll buy at the market. In addition, it is cheaper and you can customize it to your specific tastes, which makes it perfect.
Measure out all of your ingredients into a small bowl. Use fresh spices, that will make a big difference. If you have spices that have been in the back of your cabinet for years, it’s time to replace them.
I use a fine espresso powder for this steak rub. You can see it in the front of the bowl. It is the only one I use, as it is fine enough to become part of the seasoning. Big crystals of dried coffee would be unpleasant.
Once you’ve measured everything into the bowl, whisk the steak dry rub together and transfer into an airtight container for storing.
Tips for cooking the perfect steak
If you are among the throngs of apartment dwellers with no access to a grill or outdoor space, this is delicious done on a grill pan or even a saute pan.
For many years, I lived in a shoebox apartment and I’ve cooked many a steak on top of the stove and they are almost just as good.
There are a few key elements to cooking the perfect steak. Keep in mind that what’s perfect for me, may not be perfect for you.
That being said, the following is important no matter what kind of steak you like or how well you like it done.
- choosing the right cut of meat
- cooking it properly
- forming the crust
- letting it rest.
Steak rub with espresso and brown sugar
My favorite cut is either a ribeye or a strip steak. The ribeye is fattier, the strip is a bit leaner.
Before we proceed, a word about the steak. Fat is FLAVOR. Most people would agree that for this purpose, the ribeye rules. It is nicely marbled, meaning there are little lines of fat running throughout the meat. This will ensure a juicy steak, provided you don’t overcook it.
Now that we’ve covered the basics, let’s get on with it.
It is best to start with room temperature meat. It will cook more evenly, so take the steaks out of the refrigerator about 30 minutes before you plan to cook them.
Start with bone-in steaks, approximately 1 to 1 1/2 in. thick. Pat steaks dry with paper towel, rub on both sides with steak seasoning.
Cook over medium-high heat until desired doneness. For me, that is 7 – 8 minutes per side if the steak is 1 1/2 in. thick which is medium-rare. Do not stick it with a fork, don’t slice into it while it’s on the flame.
Once it is cooked, take the steak off of the heat and let steak rest for a few minutes before serving.
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- 3 tbsp. kosher salt (Diamond Crystal)
- 2 tbsp. brown sugar
- 1 tsp. pulverized dried chili pepper (or chile powder)
- 2 tsp. ground coffee beans or espresso powder
- 1 tsp. dry mustard powder (Colman's)
- 1 tsp. Spanish paprika
- 1 tsp. black pepper
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- In a small mixing bowl, combine all ingredients for steak dry rub and whisk to combine thoroughly.
- Store in an airtight container and store in a cool, dark place for up to a year.
Use fresh spices, older spices don't have much flavor and your blend will be "blah".
If the brown sugar starts to cake up in your dry rub, break it up as best as you can. If it has become solid, it's time to make a fresh batch.
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Serving Size:1 tbsp.
Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1818mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
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Originally published 9/16/12, most recent update 7/6/20