Steak Dry Rub
This simple steak dry rub is a flavor powerhouse that will transform more than just a good steak.
Servings: 3 /4 cup
Calories: 30kcal
Ingredients
- 3 tbsp. kosher salt Diamond Crystal // 24g
- 2 tbsp. brown sugar light or dark // 13g
- 1 tsp. pulverized dried chili pepper or chili powder
- 2 tsp. espresso powder or ground coffee beans // 5g
- 1 tsp. dry mustard powder Colman's
- 1 tsp. Spanish paprika or whatever you prefer
- 1 tsp. ground black pepper
- 1 tsp. granulated garlic / garlic powder
- 1 tsp. granulated onion / onion powder
Instructions
- If using dried chilies, add them to a mini food processor, or spice grinder and grind them until they are as fine as you can get them. (Make sure you stand back when you open the grinder, it will make your eyes water.)
- In a small mixing bowl, combine all ingredients for steak dry rub and whisk to combine thoroughly.
- Pour into a glass jar and store in a cool, dark place for up to a year.
Notes
Use fresh spices, older spices have a dull flavor and thus, so will your steak rub.
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.
A note about salt: Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using. There are 3 teaspoons in one tablespoon.
I do not recommend storing in plastic. The oils in certain spices can be reactive, meaning they can eventually eat through the plastic. Also, plastic is porous, which means that it will let in small amounts of air & we don't want that.
Nutrition
Serving: 1tbsp. | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 849mg | Fiber: 1g | Sugar: 3g