Just imagine transforming your next steak from good to unforgettable with a simple sprinkle of magic. Whether you’re grilling for a quick weeknight dinner or hosting a weekend feast, the right dry rub is your secret weapon for incredible flavor. Get ready to discover 30 mouthwatering recipes that will make every bite a celebration of perfectly seasoned, juicy beef. Let’s dive in and find your new favorite!
Smoky Paprika Dry Rub for Grilled Steak
Crafted to elevate the simplest of cuts, this smoky paprika dry rub transforms grilled steak into a sophisticated centerpiece, blending earthy warmth with a subtle kick that lingers delightfully on the palate. Its balanced medley of spices creates a robust crust, ensuring each bite is infused with deep, aromatic flavors that complement the natural richness of the beef. Perfect for weekend gatherings or a refined weeknight dinner, this rub promises to make your grilling experience both effortless and exceptional.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Rub:
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon freshly ground black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon cayenne pepper
– 1 teaspoon dried oregano
For the Steak:
– 2 pounds ribeye or sirloin steak (about 1-inch thick)
– 2 tablespoons olive oil
Instructions
1. In a small bowl, combine 2 tablespoons smoked paprika, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon dried oregano, whisking thoroughly to ensure an even blend without clumps.
2. Pat 2 pounds of ribeye or sirloin steak completely dry with paper towels to help the rub adhere better and promote a crispier sear.
3. Drizzle 2 tablespoons olive oil evenly over both sides of the steak, using your hands to coat it lightly and create a sticky surface for the rub.
4. Sprinkle the dry rub generously over the steak, pressing it firmly onto all sides with your fingertips to form a uniform layer that covers the meat entirely.
5. Let the seasoned steak rest at room temperature for 30 minutes to allow the flavors to penetrate deeply and ensure more even cooking on the grill.
6. Preheat a grill to high heat, aiming for a temperature of 450°F to 500°F, and clean the grates thoroughly to prevent sticking and achieve those coveted grill marks.
7. Place the steak on the hot grill and cook for 5 to 6 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F to 135°F, avoiding flipping more than once to develop a rich crust.
8. Transfer the grilled steak to a cutting board and let it rest for 10 minutes, tented loosely with aluminum foil, to allow the juices to redistribute and keep the meat tender and juicy.
9. Slice the steak against the grain into ½-inch thick strips to maximize tenderness and serve immediately while warm.
Zesty and aromatic, this rub yields a steak with a beautifully charred, slightly crisp exterior that gives way to a succulent, pink interior, its smoky notes enhanced by a gentle heat from the cayenne. For a creative twist, serve the sliced steak over a bed of creamy polenta or alongside grilled vegetables, allowing the robust flavors to shine in every harmonious bite.
Garlic Herb Dry Rub for Juicy Beef
Mastering the art of a perfectly seasoned beef roast begins with a simple yet transformative blend of aromatic herbs and pungent garlic. This garlic herb dry rub, when applied with care, creates a savory crust that locks in natural juices, ensuring each slice is tender and bursting with flavor. It’s the secret to elevating an ordinary cut of beef into a centerpiece worthy of any elegant gathering.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
For the Dry Rub:
– 3 tablespoons kosher salt
– 2 tablespoons freshly ground black pepper
– 2 tablespoons garlic powder
– 1 tablespoon dried rosemary
– 1 tablespoon dried thyme
– 1 teaspoon smoked paprika
For the Beef:
– 1 (3-pound) beef chuck roast, at room temperature
– 2 tablespoons olive oil
Instructions
1. In a small bowl, combine 3 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 1 teaspoon smoked paprika. Whisk thoroughly until all ingredients are evenly distributed.
2. Pat the 3-pound beef chuck roast completely dry with paper towels to ensure the rub adheres properly.
3. Drizzle 2 tablespoons olive oil over the entire surface of the roast, using your hands to coat it evenly.
4. Generously apply the prepared dry rub mixture to the oiled roast, pressing it firmly onto all sides to form a cohesive crust.
5. Tip: For deeper flavor, cover the seasoned roast with plastic wrap and let it rest at room temperature for 30 minutes before cooking.
6. Preheat your oven to 325°F (163°C) and place a rack in the middle position.
7. Transfer the roast to a wire rack set inside a roasting pan to allow heat to circulate evenly.
8. Roast the beef in the preheated oven for 90 minutes, or until an instant-read thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
9. Tip: Avoid opening the oven door frequently during cooking to maintain a consistent temperature and prevent moisture loss.
10. Once the desired temperature is reached, remove the roast from the oven and transfer it to a cutting board.
11. Loosely tent the roast with aluminum foil and let it rest for 15 minutes; this allows the juices to redistribute throughout the meat.
12. Tip: Reserve any pan drippings to create a simple jus by deglazing the pan with a splash of beef broth over medium heat.
13. After resting, slice the roast against the grain into ½-inch thick pieces.
Keenly balanced, the rub forms a crisp, herbaceous crust that gives way to exceptionally juicy, tender beef beneath. The garlic and smoked paprika lend a subtle warmth, while the rosemary and thyme provide an earthy, aromatic depth. For a stunning presentation, arrange the slices over a bed of creamy mashed potatoes or alongside roasted root vegetables, drizzling the reserved pan jus over the top for an extra layer of savory richness.
Peppercorn and Coffee Rubbed Steak
Crafted for the discerning palate, this Peppercorn and Coffee Rubbed Steak elevates the classic cut with a bold, aromatic crust that promises depth and sophistication. The unexpected union of earthy coffee and sharp peppercorns creates a complex flavor profile, transforming a simple steak into a culinary centerpiece worthy of any elegant gathering. Prepare to embark on a journey where robust ingredients meet refined technique.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak and Rub:
– 2 (1.5-inch thick) boneless ribeye steaks, about 1.5 lbs total
– 2 tbsp whole black peppercorns
– 1 tbsp finely ground dark roast coffee
– 1.5 tsp kosher salt
– 1 tsp granulated garlic
For Cooking and Finishing:
– 2 tbsp high-smoke-point oil (such as avocado or grapeseed oil)
– 4 tbsp unsalted butter
– 3 sprigs fresh thyme
– 2 cloves garlic, lightly crushed
Instructions
1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature for even cooking.
2. Coarsely grind the 2 tbsp of whole black peppercorns using a spice grinder or mortar and pestle.
3. In a small bowl, combine the ground peppercorns, 1 tbsp of finely ground dark roast coffee, 1.5 tsp of kosher salt, and 1 tsp of granulated garlic to create the dry rub.
4. Pat the steaks completely dry with paper towels to ensure a proper sear.
5. Generously coat all sides of each steak with the prepared dry rub, pressing it gently into the meat.
6. Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 5 minutes until very hot.
7. Add 2 tbsp of high-smoke-point oil to the hot pan and swirl to coat.
8. Carefully place the seasoned steaks in the pan and sear undisturbed for 4 minutes to develop a deep brown crust.
9. Flip the steaks using tongs and sear the other side for another 4 minutes.
10. Reduce the heat to medium and add 4 tbsp of unsalted butter, 3 sprigs of fresh thyme, and 2 lightly crushed garlic cloves to the pan.
11. Continuously tilt the pan and spoon the foaming butter over the steaks for 2 minutes, basting them to infuse flavor and promote even cooking.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of a steak; remove from heat at 125°F for medium-rare or 135°F for medium.
13. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes to allow the juices to redistribute.
14. Slice the steaks against the grain into ½-inch thick strips before serving.
Delight in the contrast of the crisp, spice-laden crust against the tender, juicy interior of each perfectly cooked slice. The coffee lends a subtle bitterness that balances the pepper’s heat, while the butter-basting imparts a rich, herbal note. For a stunning presentation, arrange the slices on a warm platter and drizzle with any remaining pan juices, perhaps accompanied by a side of creamy mashed potatoes to complement the robust flavors.
Spicy Cajun Steak Dry Rub Blend
Elevate your grilling game with this Spicy Cajun Steak Dry Rub Blend, a harmonious fusion of smoky paprika, fiery cayenne, and aromatic herbs that transforms a simple cut of beef into a bold, flavor-packed masterpiece. Crafted with precision, this versatile blend creates a beautifully caramelized crust while infusing the steak with layers of warmth and complexity, making it an ideal centerpiece for any gathering from backyard barbecues to elegant dinner parties.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Rub:
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 1 tbsp dried thyme
– 2 tsp cayenne pepper
– 2 tsp black pepper
– 1 tsp salt
For the Steak:
– 2 lbs ribeye or sirloin steak (1-inch thick)
– 2 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 2 tsp cayenne pepper, 2 tsp black pepper, and 1 tsp salt until evenly mixed.
2. Pat 2 lbs ribeye or sirloin steak completely dry with paper towels to ensure the rub adheres properly.
3. Brush both sides of the steak with 2 tbsp olive oil, coating it lightly and evenly.
4. Generously apply the dry rub mixture to all surfaces of the steak, pressing it firmly into the meat with your hands for maximum flavor penetration.
5. Allow the seasoned steak to rest at room temperature for 30 minutes to let the flavors meld and ensure even cooking.
6. Preheat a grill or cast-iron skillet to high heat, approximately 450°F, until it is smoking hot to achieve a perfect sear.
7. Place the steak on the grill or skillet and cook for 4–5 minutes without moving it to develop a deep, caramelized crust.
8. Flip the steak using tongs and cook for an additional 4–5 minutes for medium-rare, or until it reaches an internal temperature of 130°F when checked with a meat thermometer.
9. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute throughout the meat.
10. Slice the steak against the grain into ½-inch thick strips for optimal tenderness.
Meticulously crafted, this Spicy Cajun Steak boasts a crackling, spice-encrusted exterior that gives way to a juicy, tender interior with a lingering heat from the cayenne. Serve it sliced over a bed of creamy grits or alongside charred corn and avocado salad for a vibrant, satisfying meal that celebrates bold Southern flavors with every bite.
Sweet and Savory Brown Sugar Rubbed Steak
Just when you think you’ve mastered the art of steak, a simple, transformative rub comes along to elevate the humble cut into something truly spectacular. This sweet and savory brown sugar rubbed steak offers a beautiful balance of caramelized crust and juicy, tender interior, making it an impressive yet approachable centerpiece for any dinner table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Rub:
– 2 tablespoons light brown sugar, packed
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
For Cooking:
– 2 pounds boneless ribeye or strip steak (about 1 1/2 inches thick), patted dry
– 2 tablespoons vegetable oil
Instructions
1. In a small bowl, combine 2 tablespoons packed light brown sugar, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder to create the rub.
2. Pat 2 pounds of boneless ribeye or strip steak completely dry with paper towels to ensure a proper sear.
3. Evenly coat all sides of the steak with the prepared rub, pressing gently to adhere.
4. Let the rubbed steak rest at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to temperature for even cooking.
5. Preheat a heavy skillet (cast iron works best) over medium-high heat until very hot, about 3-4 minutes.
6. Add 2 tablespoons vegetable oil to the hot skillet and swirl to coat the bottom.
7. Carefully place the steak in the skillet and cook undisturbed for 4-5 minutes to develop a deep, caramelized crust.
8. Flip the steak using tongs and cook for another 4-5 minutes on the second side for medium-rare (internal temperature of 130°F).
9. For a thicker steak, use the tongs to sear the edges for 1 minute per side to render the fat.
10. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
11. Slice the steak against the grain into 1/2-inch thick pieces before serving.
This steak emerges with a crackly, sweet crust that gives way to a perfectly pink, succulent interior. The brown sugar caramelizes into a glossy glaze, while the savory spices create a complex, smoky depth. Try serving it sliced over a bed of creamy polenta or alongside a bright arugula salad to cut through the richness.
Herbed Mustard Seed Rubbed Beef Steak
For those seeking a steak that transcends the ordinary, this herbed mustard seed rubbed beef steak offers a symphony of bold, aromatic flavors and a crust that crackles with texture. It’s a dish that feels both rustic and refined, perfect for a special dinner that demands a touch of culinary artistry. The mustard seeds, toasted and crushed, meld with fresh herbs to create a crust that seals in the steak’s natural juices, promising a succulent, flavorful experience with every bite.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Steak and Rub
– 2 (8-ounce) boneless ribeye steaks, 1 inch thick
– 2 tablespoons yellow mustard seeds
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
For Finishing
– 2 tablespoons unsalted butter
– 2 garlic cloves, smashed
Instructions
1. Pat the 2 (8-ounce) boneless ribeye steaks completely dry with paper towels and let them sit at room temperature for 30 minutes.
2. While the steaks rest, place the 2 tablespoons of yellow mustard seeds in a small, dry skillet over medium heat.
3. Toast the mustard seeds, shaking the pan frequently, until they begin to pop and become fragrant, about 2-3 minutes; immediately transfer them to a plate to cool to prevent burning.
4. Once cooled, use a spice grinder or mortar and pestle to coarsely crush the toasted mustard seeds.
5. In a small bowl, combine the crushed mustard seeds, 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of fresh thyme leaves, 1 teaspoon of coarse sea salt, and 1/2 teaspoon of freshly ground black pepper to form the rub.
6. Drizzle the 2 tablespoons of extra virgin olive oil over both sides of the steaks, then press the herb-mustard seed rub firmly onto all surfaces to form an even crust.
7. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot, about 3-4 minutes; a drop of water should sizzle and evaporate instantly.
8. Carefully place the rubbed steaks in the hot, dry skillet and cook undisturbed for 4 minutes to develop a deep, seared crust.
9. Using tongs, flip the steaks and cook for an additional 3 minutes for medium-rare, or until the internal temperature reaches 130°F when checked with an instant-read thermometer inserted into the thickest part.
10. Reduce the heat to medium-low and add the 2 tablespoons of unsalted butter and 2 smashed garlic cloves to the skillet.
11. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter and garlic for 1-2 minutes to infuse flavor and create a glossy finish.
12. Transfer the steaks to a cutting board, tent loosely with foil, and let them rest for 5-7 minutes to allow the juices to redistribute.
13. Slice the steaks against the grain and serve immediately.
Offering a delightful contrast, the steak’s interior remains tender and juicy, while the crust provides a satisfying, aromatic crunch from the toasted mustard seeds. The herbal notes from the rosemary and thyme beautifully complement the beef’s richness, making it a standout centerpiece. For a creative presentation, serve the sliced steak over a bed of creamy polenta or alongside roasted root vegetables to soak up the flavorful pan juices.
Zesty Lemon Herb Dry Rub for Steak
Offering a vibrant departure from ordinary steak seasoning, this zesty lemon herb dry rub transforms a simple cut into an elegant centerpiece. The bright citrus notes and aromatic herbs create a balanced crust that enhances the meat’s natural richness without overpowering it. Perfect for grilling season or a sophisticated weeknight dinner, this versatile blend promises to become a staple in your culinary repertoire.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Rub:
– 2 tablespoons finely grated lemon zest
– 2 tablespoons dried thyme
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons coarse sea salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
For the Steak:
– 2 pounds ribeye or New York strip steak (about 1 1/2 inches thick)
– 2 tablespoons olive oil
Instructions
1. Combine 2 tablespoons finely grated lemon zest, 2 tablespoons dried thyme, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons coarse sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika in a small bowl, whisking until fully blended.
2. Pat 2 pounds of ribeye or New York strip steak completely dry with paper towels to ensure the rub adheres properly.
3. Drizzle 2 tablespoons of olive oil evenly over both sides of the steak, using your hands to coat it thoroughly.
4. Sprinkle the dry rub generously over all surfaces of the steak, pressing it firmly into the meat with your fingertips to create an even layer.
5. Let the seasoned steak rest at room temperature for 30 minutes to allow the flavors to penetrate while preheating your grill or skillet to 450°F.
6. Place the steak on the hot grill or in a preheated cast-iron skillet, cooking for 5 minutes without moving it to develop a deep, caramelized crust.
7. Flip the steak using tongs and cook for an additional 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130°F.
8. Transfer the cooked steak to a cutting board and let it rest undisturbed for 10 minutes to allow the juices to redistribute evenly.
9. Slice the steak against the grain into 1/2-inch thick strips before serving.
Glazed with a fragrant, golden-brown crust, the steak emerges tender and juicy, with the lemon zest providing a bright counterpoint to the savory herbs. The subtle smokiness from the paprika complements the char from high-heat cooking, creating layers of flavor that unfold with each bite. For a striking presentation, arrange the sliced steak over a bed of arugula dressed with lemon vinaigrette, or pair it with roasted fingerling potatoes tossed in the remaining dry rub.
Ultimate Texas-Style BBQ Beef Rub
Just as the sun sets over the Texas plains, casting a golden hue, the secret to legendary barbecue lies not in the smoker alone, but in the foundational harmony of a meticulously crafted dry rub. This Ultimate Texas-Style BBQ Beef Rub transforms a humble cut into a masterpiece of smoky, savory depth, where each granule of spice promises a journey through bold, authentic flavor. It’s the essential first step in achieving that coveted bark and tender, succulent meat that defines true Lone Star barbecue.
Serving: Enough for 5-6 lbs of beef | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Dry Rub Base:
– 1/2 cup coarse kosher salt
– 1/2 cup dark brown sugar, packed
– 1/4 cup smoked paprika
– 2 tbsp freshly ground black pepper
– 2 tbsp garlic powder
For the Heat & Depth:
– 1 tbsp onion powder
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp cayenne pepper
Instructions
1. In a large, dry mixing bowl, combine 1/2 cup coarse kosher salt and 1/2 cup packed dark brown sugar, using a whisk to break up any clumps for an even blend.
2. Add 1/4 cup smoked paprika, 2 tbsp freshly ground black pepper, and 2 tbsp garlic powder to the bowl, whisking thoroughly until the mixture is uniformly colored and no streaks remain.
3. Incorporate 1 tbsp onion powder, 1 tbsp chili powder, 2 tsp ground cumin, and 1 tsp cayenne pepper, whisking again for about 1 minute to ensure all spices are fully integrated.
4. Transfer the rub to an airtight container, such as a glass jar, and store it in a cool, dark place for up to 3 months to preserve its potency.
5. To use, pat your beef cut completely dry with paper towels, as moisture prevents the rub from adhering properly, then apply the rub generously, pressing it into all surfaces until evenly coated.
6. For best results, let the rubbed beef rest uncovered in the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply before cooking at 225°F in your smoker or grill.
7. Tip: For a more complex flavor, toasting whole spices like cumin seeds lightly in a dry skillet over medium heat for 1-2 minutes until fragrant before grinding can elevate the rub’s aroma.
8. Tip: Always taste a small pinch of the rub before applying to adjust heat levels; if too spicy, reduce the cayenne by half for a milder profile.
9. Tip: When applying, use your hands to massage the rub firmly into the meat, creating a thick crust that will develop into a beautiful bark during slow cooking.
Rubbed and rested, the beef emerges with a robust, crackling exterior that gives way to juicy, flavor-infused meat beneath. The blend delivers a perfect balance of sweet from the brown sugar, smoky warmth from the paprika, and a subtle kick of heat that lingers pleasantly. For a creative twist, sprinkle any leftover rub over roasted vegetables or mix it into burger patties before grilling to impart that signature Texas barbecue essence to everyday dishes.
Classic Montreal Steak Spice Blend
On a brisk evening, few culinary pleasures rival the robust, aromatic embrace of a perfectly seasoned steak, and the secret lies in a masterful blend of spices. This Classic Montreal Steak Spice Blend, with its harmonious balance of savory, sweet, and peppery notes, transforms simple cuts into restaurant-worthy centerpieces, evoking the hearty spirit of its namesake city. Crafting your own blend ensures freshness and allows you to tailor the heat to your personal preference, making it an indispensable staple for any home cook’s pantry.
Serving: Makes about 1/2 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Spice Blend:
– 3 tablespoons coarse black pepper
– 2 tablespoons kosher salt
– 1 tablespoon granulated garlic
– 1 tablespoon granulated onion
– 1 tablespoon crushed coriander seeds
– 2 teaspoons dill seeds
– 2 teaspoons crushed red pepper flakes
– 1 teaspoon paprika
Instructions
1. Measure 3 tablespoons of coarse black pepper, 2 tablespoons of kosher salt, 1 tablespoon of granulated garlic, 1 tablespoon of granulated onion, 1 tablespoon of crushed coriander seeds, 2 teaspoons of dill seeds, 2 teaspoons of crushed red pepper flakes, and 1 teaspoon of paprika into a medium mixing bowl.
2. Use a whisk to thoroughly combine all ingredients for 1-2 minutes until the mixture appears uniform in color and texture, ensuring no clumps of salt or spices remain.
3. Transfer the blended spices to an airtight glass jar or container, pressing down gently to remove any air pockets before sealing the lid tightly.
4. Label the container with the date and store it in a cool, dark pantry away from direct sunlight or heat sources to preserve its potency for up to 6 months.
5. To use, generously coat both sides of a 1-inch thick steak (such as ribeye or strip) with approximately 1 tablespoon of the spice blend per pound of meat, pressing it firmly into the surface.
6. Preheat a grill or cast-iron skillet to 450°F and cook the seasoned steak for 4-5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130°F.
7. Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute before slicing against the grain.
You’ll find the coarse texture of the blend creates a delightfully crunchy crust that seals in juices, while the coriander and dill seeds impart a subtle, earthy complexity that complements the beef’s natural richness. Try sprinkling a pinch over roasted potatoes or mixing it into burger patties for an unexpected twist that elevates everyday meals.
Savory Italian Herb Rubbed Steak
Crafted with the rustic elegance of the Italian countryside, this savory herb-rubbed steak transforms a simple cut of beef into a culinary masterpiece. A fragrant blend of dried herbs forms a crust that locks in juices while infusing every bite with aromatic depth. Perfect for a sophisticated weeknight dinner or an impressive weekend feast, it brings restaurant-quality flavor to your kitchen with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Herb Rub:
– 2 tablespoons dried rosemary
– 1 tablespoon dried thyme
– 1 tablespoon dried oregano
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
For the Steak:
– 2 pounds boneless ribeye steak (1.5 inches thick)
– 2 tablespoons unsalted butter
– 3 garlic cloves, minced
Instructions
1. Pat the ribeye steak completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine dried rosemary, dried thyme, dried oregano, kosher salt, and black pepper.
3. Rub the steak generously on all sides with extra-virgin olive oil.
4. Press the herb mixture firmly onto the oiled steak until evenly coated.
5. Let the steak rest at room temperature for 30 minutes to allow flavors to penetrate and ensure even cooking.
6. Preheat a cast-iron skillet over medium-high heat until smoking hot, about 5 minutes.
7. Place the steak in the skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
8. Flip the steak using tongs and sear the other side for 4 minutes.
9. Reduce heat to medium and add unsalted butter and minced garlic to the skillet.
10. Tilt the skillet and baste the steak continuously with the foaming butter for 2 minutes, using a spoon to pour it over the top.
11. Insert an instant-read thermometer into the thickest part; remove from heat at 130°F for medium-rare.
12. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice the steak against the grain into ½-inch thick pieces.
Luxuriously tender with a crisp, herbaceous crust, this steak offers a symphony of earthy flavors balanced by rich, garlic-infused butter. The rosemary and thyme provide piney notes that complement the beef’s natural savoriness, while the resting period ensures each slice remains exceptionally juicy. For a stunning presentation, arrange the slices over creamy polenta or alongside roasted vegetables, drizzling any remaining pan juices over the top.
Bold Chipotle Lime Dry Rubbed Beef
Savor the vibrant fusion of smoky chipotle and zesty lime in this dry-rubbed beef, where bold spices create a crust that locks in succulent juices while delivering a sophisticated kick perfect for elevating weeknight dinners or impressing guests. The aromatic blend of chili powder, cumin, and garlic powder melds with the brightness of lime zest to transform a simple cut of beef into a culinary centerpiece, offering a balance of heat and tang that dances on the palate with each tender bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Dry Rub:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tbsp garlic powder
– 1 tbsp smoked paprika
– 1 tsp chipotle powder
– Zest of 2 limes
– 1 tbsp kosher salt
– 1 tsp black pepper
For the Beef:
– 1.5 lbs beef sirloin or flank steak
– 2 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp chipotle powder, zest of 2 limes, 1 tbsp kosher salt, and 1 tsp black pepper to create the dry rub, mixing thoroughly until uniform.
2. Pat 1.5 lbs beef sirloin or flank steak completely dry with paper towels to ensure the rub adheres properly.
3. Rub 2 tbsp olive oil evenly over all surfaces of the beef to create a sticky base for the spices.
4. Generously coat the oiled beef with the prepared dry rub, pressing it firmly into the meat to form a thick, even crust on all sides.
5. Let the rubbed beef rest at room temperature for 10 minutes to allow the flavors to penetrate while preheating your oven to 400°F.
6. Heat an oven-safe skillet over medium-high heat until hot, about 2 minutes, then sear the beef for 3 minutes per side until a deep brown crust forms.
7. Transfer the skillet to the preheated oven and roast the beef for 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Remove the beef from the oven and let it rest on a cutting board for 10 minutes to redistribute the juices before slicing thinly against the grain.
9. Slice the rested beef into thin strips, cutting against the grain to maximize tenderness.
You’ll find the beef boasts a crisp, aromatic crust that gives way to juicy, pink-centered slices, with the chipotle’s smoky heat perfectly tempered by the lime’s citrusy brightness. Serve it over a bed of cilantro-lime rice or tucked into warm tortillas with avocado crema for a meal that feels both rustic and refined.
Maple Bourbon Dry Rub for Rich Flavor
Meticulously crafted to elevate your grilling game, this Maple Bourbon Dry Rub transforms ordinary cuts of meat into extraordinary culinary experiences. Its sophisticated blend of sweet maple, smoky bourbon, and warm spices creates a rich, caramelized crust that locks in succulent juices. Perfect for weekend barbecues or special occasions, this rub promises depth and complexity with every savory bite.
Serving: Enough for 4-5 lbs of meat | Pre Time: 5 minutes | Cooking Time: Varies by meat
Ingredients
For the Dry Rub:
– 1/4 cup maple sugar
– 2 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 tbsp bourbon (for mixing)
Instructions
1. In a medium bowl, combine 1/4 cup maple sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground cumin, and 1/2 tsp cayenne pepper. Whisk thoroughly until all ingredients are evenly distributed and no clumps remain.
2. Add 1 tbsp bourbon to the dry mixture. Stir vigorously with a fork or whisk for about 1 minute until the rub achieves a damp, sand-like consistency with no dry pockets.
3. Pat your chosen meat (such as pork ribs, chicken, or beef brisket) completely dry with paper towels to ensure the rub adheres properly.
4. Generously apply the rub to all surfaces of the meat, using your hands to press it firmly into an even layer. For optimal flavor, cover the meat and refrigerate it for at least 2 hours, or ideally overnight.
5. Preheat your grill or smoker to 225°F for low-and-slow cooking, or 350°F for quicker grilling, depending on your meat selection.
6. Cook the meat according to its specific requirements, using a meat thermometer to check for doneness: aim for 165°F for poultry or 203°F for pulled pork. The rub will form a dark, caramelized bark as it cooks.
7. Once cooked, remove the meat from the heat and let it rest for 10-15 minutes before slicing or serving to allow the juices to redistribute.
Just as the final touch of bourbon deepens the rub’s aroma, the finished dish delivers a perfect harmony of sweet and smoky notes with a subtle kick of heat. The texture features a crisp, flavorful crust that gives way to tender, juicy meat beneath. For a creative presentation, slice the meat against the grain and serve it atop creamy polenta or alongside a bright apple slaw to balance the richness.
Mediterranean-Inspired Herb Rubbed Steak
Crafted for those seeking a sophisticated yet approachable weeknight dinner, this Mediterranean-inspired herb rubbed steak transforms a simple cut into a culinary masterpiece, marrying robust herbs with the rich, savory essence of perfectly seared beef. Imagine the aromatic blend of rosemary, thyme, and garlic melding into a golden crust, promising a dish that’s as visually stunning as it is deliciously satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Herb Rub:
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 3 garlic cloves, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Steak:
– 2 lbs ribeye or sirloin steak (about 1 1/2 inches thick)
– 1 tbsp vegetable oil
Instructions
1. Pat the steak dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the olive oil, rosemary, thyme, garlic, salt, and pepper to form a paste.
3. Rub the herb mixture evenly over all sides of the steak, coating it thoroughly.
4. Let the steak rest at room temperature for 10 minutes to allow the flavors to penetrate.
5. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
6. Add the vegetable oil to the skillet and swirl to coat the bottom.
7. Place the steak in the skillet and sear for 4 minutes without moving it to develop a deep brown crust.
8. Flip the steak using tongs and sear the other side for another 4 minutes.
9. Reduce the heat to medium and continue cooking, flipping every 2 minutes, until the internal temperature reaches 135°F for medium-rare, about 8 more minutes.
10. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
11. Slice the steak against the grain into 1/2-inch thick pieces.
Keenly balanced, this steak boasts a crisp, herbaceous crust that gives way to a tender, juicy interior, with the garlic and rosemary infusing each bite with Mediterranean warmth. For a creative twist, serve it over a bed of lemon-herb quinoa or alongside roasted vegetables drizzled with balsamic glaze, enhancing its rustic elegance.
Asian Five Spice Rubbed Flank Steak
Delicately balancing sweet, savory, and aromatic notes, this Asian Five Spice Rubbed Flank Steak transforms a humble cut into an elegant centerpiece. The warm, complex rub of cinnamon, star anise, and fennel creates a deeply flavorful crust that seals in the steak’s natural juices, while a simple pan sauce adds a glossy, savory finish. It’s a surprisingly straightforward dish that delivers restaurant-worthy results with minimal fuss, perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Five Spice Rub:
– 1 tbsp Chinese five-spice powder
– 1 tbsp light brown sugar
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
For the Steak:
– 1.5 lbs flank steak, patted dry
– 1 tbsp vegetable oil
For the Pan Sauce:
– 1/2 cup low-sodium beef broth
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
– 2 thinly sliced green onions (for garnish)
Instructions
1. In a small bowl, combine the Chinese five-spice powder, light brown sugar, kosher salt, and black pepper to create the rub.
2. Pat the 1.5 lbs flank steak completely dry with paper towels to ensure a proper sear.
3. Rub the spice mixture evenly over all surfaces of the steak, pressing gently to adhere.
4. Let the seasoned steak rest at room temperature for 10 minutes to allow the flavors to penetrate.
5. Heat 1 tbsp vegetable oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the steak in the hot skillet and cook undisturbed for 5–6 minutes to develop a deep brown crust.
7. Flip the steak using tongs and cook for an additional 4–5 minutes for medium-rare (internal temperature of 130°F).
8. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this allows the juices to redistribute.
9. While the steak rests, reduce the skillet heat to medium and pour in 1/2 cup low-sodium beef broth and 2 tbsp soy sauce, scraping up any browned bits with a wooden spoon.
10. Stir in 1 tbsp rice vinegar and bring the mixture to a simmer for 1 minute.
11. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 30 seconds.
12. Thinly slice the rested steak against the grain to ensure tenderness.
13. Arrange the sliced steak on a platter, drizzle with the warm pan sauce, and garnish with thinly sliced green onions.
Each slice reveals a perfectly pink interior, tender and juicy, enveloped by a fragrant, caramelized crust. The pan sauce, with its savory depth and subtle tang, clings beautifully to the meat, enhancing every bite. For a creative presentation, serve the sliced steak over a bed of jasmine rice or alongside crisp, quick-pickled vegetables to balance the rich flavors.
Warm Chili Cocoa Rub for Rich Steak
Picture a steak that transcends the ordinary, where the deep, earthy notes of chili and the subtle sweetness of cocoa unite to create a crust of profound complexity. This warm chili cocoa rub is a masterful blend of spices designed to elevate a simple cut of beef into a sophisticated centerpiece, offering a harmonious balance of heat and richness that lingers delightfully on the palate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Rub:
– 2 tbsp unsweetened cocoa powder
– 1 tbsp ancho chili powder
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp ground cumin
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
For the Steak:
– 2 lbs ribeye or strip steak (about 1 1/2 inches thick)
– 2 tbsp high-smoke-point oil (such as avocado or grapeseed oil)
Instructions
1. In a small bowl, whisk together 2 tbsp unsweetened cocoa powder, 1 tbsp ancho chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until fully combined. Tip: For a smoother rub, sift the cocoa powder and chili powder to eliminate any lumps.
2. Pat 2 lbs of ribeye or strip steak completely dry with paper towels to ensure the rub adheres properly and promotes a better sear.
3. Generously coat all sides of the steak with the prepared rub, pressing it firmly into the meat to form an even layer. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
4. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot, about 5 minutes. Tip: To test if the pan is ready, a drop of water should sizzle and evaporate immediately upon contact.
5. Add 2 tbsp of high-smoke-point oil to the hot pan and swirl to coat the bottom evenly.
6. Carefully place the rubbed steak in the pan and cook undisturbed for 4-5 minutes to develop a deep, caramelized crust. Tip: Avoid moving the steak during this time to achieve a perfect sear.
7. Flip the steak using tongs and cook for an additional 4-5 minutes on the other side for medium-rare, or until the internal temperature reaches 130°F when checked with an instant-read thermometer.
8. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute evenly throughout the meat.
9. Slice the steak against the grain into 1/2-inch thick strips and serve immediately.
Flavorful and aromatic, this steak boasts a crust that is both slightly crisp and deeply savory, with the cocoa adding a subtle bitterness that beautifully offsets the chili’s gentle warmth. Serve it sliced over a bed of creamy mashed potatoes or alongside a bright, citrusy salad to cut through the richness, making for an unforgettable dining experience that delights the senses.
Rosemary and Garlic Infused Dry Rub
Crafted with aromatic precision, this Rosemary and Garlic Infused Dry Rub transforms humble proteins into culinary masterpieces, blending earthy rosemary and pungent garlic with a harmonious balance of spices. Its versatility shines whether gracing a Sunday roast or elevating weeknight chicken, offering a sophisticated yet approachable flavor profile that delights both novice cooks and seasoned gourmands alike.
Serving: Makes about 1 cup | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Dry Rub:
– 1/2 cup kosher salt
– 1/4 cup freshly ground black pepper
– 1/4 cup garlic powder
– 2 tbsp dried rosemary, finely crushed
– 2 tbsp smoked paprika
– 1 tbsp onion powder
– 1 tsp cayenne pepper
Instructions
1. Measure 1/2 cup of kosher salt into a medium mixing bowl.
2. Add 1/4 cup of freshly ground black pepper to the bowl.
3. Incorporate 1/4 cup of garlic powder into the mixture.
4. Finely crush 2 tbsp of dried rosemary between your palms or with a mortar and pestle to release its oils, then add it to the bowl.
5. Stir in 2 tbsp of smoked paprika for a subtle smoky depth.
6. Mix in 1 tbsp of onion powder to enhance the savory notes.
7. Add 1 tsp of cayenne pepper for a gentle heat, adjusting if desired for more spice.
8. Whisk all ingredients together thoroughly for 2-3 minutes until fully combined and uniform in color.
9. Transfer the dry rub to an airtight glass jar, sealing it tightly to preserve freshness.
10. Store the jar in a cool, dark pantry for up to 6 months, shaking before each use.
Vibrant with a coarse, sand-like texture that adheres beautifully to meats, this rub delivers a robust flavor where the rosemary’s piney notes meld seamlessly with the garlic’s warmth. For a creative twist, sprinkle it over roasted vegetables or mix into olive oil for a quick marinade, ensuring every dish is imbued with its aromatic essence.
Tangy Vinegar Dry Rub for Marinated Steak
Glistening with a perfect balance of acidity and spice, this Tangy Vinegar Dry Rub transforms ordinary steak into a culinary masterpiece, creating a deeply flavorful crust that caramelizes beautifully on the grill. The secret lies in the harmonious blend of tangy vinegar powder and aromatic spices, which work together to tenderize the meat while imparting a complex, savory-sweet profile. It’s a simple yet sophisticated preparation that elevates any cut, promising a restaurant-quality experience from your own kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Rub
– 2 tbsp apple cider vinegar powder
– 1 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
For the Steak
– 2 lbs ribeye or sirloin steak (about 1.5 inches thick)
– 1 tbsp olive oil
Instructions
1. Pat the 2 lbs ribeye or sirloin steak completely dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, combine 2 tbsp apple cider vinegar powder, 1 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper until evenly mixed.
3. Drizzle 1 tbsp olive oil over both sides of the steak, using your hands to coat it lightly.
4. Generously apply the dry rub mixture to all surfaces of the steak, pressing it firmly into the meat to create a thick, even layer.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to an even temperature for more consistent cooking.
6. Preheat a grill or cast-iron skillet to high heat, aiming for a surface temperature of 450°F to 500°F.
7. Place the steak on the hot surface and cook undisturbed for 5 minutes to develop a deep, caramelized crust.
8. Flip the steak using tongs and cook for another 4 to 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Transfer the steak to a cutting board and let it rest for 10 minutes, tented loosely with foil, to allow the juices to redistribute.
10. Slice the steak against the grain into 1/2-inch thick strips before serving.
Resulting in a beautifully charred exterior that gives way to a juicy, tender interior, this rub creates a symphony of tangy, smoky, and subtly spicy notes. For a creative twist, serve the sliced steak over a bed of creamy polenta or alongside a crisp arugula salad dressed with a lemon vinaigrette to complement the bold flavors.
Conclusion
Mastering your steak’s flavor is easy with these 30 dry rub recipes! We hope this collection inspires you to fire up the grill and try something new. Don’t forget to leave a comment telling us your favorite rub, and if you loved this roundup, please share it on Pinterest to help other home cooks!
