Create the Ultimate Dry Rub for Grilling

When it comes to seasoning a good steak…

..with dry rub for steak for example you don’t…

…need much more than a sprinkle of salt and…

…pepper. But if you want to take it to the next…

…level and add even more flavor to your steak…

..this all-purpose rub will do the trick.

Whenever we go camping and plan to grill steaks…

…at our campsite. I bring a zip-top bag of it with me.

I’ve already had other campers ask what I’m grilling…

…since it smells so good!

Olivia would like to tell you something…

I really love making steaks and my favorite steak rub is the…

…dry rub for steak.

To make a dry rub for steak, 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!

Rubs and spice blends are specifically formulated to work perfectly on beef, to enhance but not overpower the flavor, and take the kind of intense heat that a steak needs

thespruceeat

Here is the secret!

What Is in This Spice Blend?

Here’s what’s in this spice blend:

• Smoked paprika adds a little smoke.
• The sweetness and molasses of dark brown sugar.
• To add some aromatic notes, add onion and garlic powder.
• A touch of herbal greenness with oregano.
• Cumin, for a bit of earthiness.
• Cayenne is mildly hot, but not enough to ignite your tongue.

We also have compiled a guide that will help you choose the best seasoning for steak!

In A Hurry? You Can Use These Spice Blends For Your Steak:

You can customize this spice blend to your liking as with allspice blends:

• If you like your steaks less sweet, reduce the brown sugar or replace it with coconut sugar to make them paleo-friendly.
• If you want a more herbal flavor, add dried parsley.
• Add more pepper or reduce the salt to your own taste.
• If you don’t like spicy food, leave out the cayenne.
• If you want a bit more citrus flavor, swap out the cumin for coriander.

Next…

Avoid Using Old Spices and Herbs

Herbs and spices that are old have less flavor. In addition…

…we might like to try some new dried herbs and spices…

…for this spice blend! In a dry environment, spice, and herb…

…shelf lives range from two years to five years, depending…

…on the type of spice or herb. To determine potency crumble…

…some of the herb or spice between your fingers.

It’s time to get some new stuff if you can barely smell it or it…

…smells dusty! Use an airtight glass jar to mix the ingredients…

…together and you’ll save time cleaning!

Basically, I’m using this jar to mix the ingredients. I appreciate the thickness and clarity of the material. It looks like it will last “forever.” Here it is…

How Long Will This Dry Rub for Steak Last and How Should It Be Stored?

When the spices are fresh, you can store the rub…

…in an airtight container for about a year, clearly…

…labeled with the date. During this time…

…the brown sugar might harden a bit. As a…

…result, the rub will be difficult to use and a new…

…batch must be made if this occurs.

Let’s move on…

Time To Apply It!

You can use this spice rub on hearty steaks such as ribeyes…

…New York strips, and skirt steaks. Don’t use it on tender…

…steaks like filet mignon, where you want the flavor of the…

…beef to come through. You can also mix it into meatloaf or…

…burgers if you like.

How to Use It

Spread a generous amount of rub on one side of the steak…

…after patting it dry with paper towels. The spice blend should..

..be rubbed into the steak using your fingers and hands.

Flip over and repeat on the other side.

You can cook the steak immediately, but if you let it sit at room temperature…

…for an hour, the rub will penetrate the meat and add a deeper flavor.

For a more robust taste, you can cover and refrigerate the dish overnight…

You can grill or fry it in a pan when it’s ready. In fact…

…you can sous vide the steak with rub on it…

though I would add more rub just before reverse-searing it.

Now, if you have enough time to make your dry rub steak with a few ingredients, you should check this out:

Best Ingredients For Dry Rub Steak

Now, it’s time to prepare ingredients:

• 3 tablespoons smoked paprika
• 2 tablespoons dark brown sugar
• 2 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon dried cumin
• 1/2 teaspoon cayenne pepper

In case you need all of those ingredients, I’ve compiled and a promising brand that won’t hurt you!

Methods:

• Mix: Combine all the spices in a small glass jar and shake well.
• Store: You may store for up to a year.

How to Apply Dry Rub for Steak

• The first step is to pat your steaks dry with a paper towel, as moisture is the enemy of great caramelization!
• Sprinkle the dry rub for steak generously on both sides of the steaks, then rub it all over with your hands.
• Make sure you don’t forget the sides! There is a direct correlation between the amount of seasoning on steaks and their flavor.
• If you want a deeper flavor, let the steaks sit in the fridge for 30 – 60 minutes or overnight, covered with foil or plastic.
• You can grill outside or use a cast iron pan to pan fry on the stove when ready to cook.

How To Get Those Perfect Diamond Grill Marks

• The grill should be heated to 550°F (about 500°C).
• The ends of the steaks should be grilled at 10 and 4 o’clock.
• Once the meat has seared and the juices have risen (3-4 minutes), turn the steaks clockwise, with the ends at 2 and 8 o’clock.
• After a few minutes, flip steaks over and cook until desired degree of doneness is achieved.
• After removing the steaks from the grill, they should be placed on a clean plate and rested for approximately 5 minutes to redistribute the juices.

Keep reading…

Storing

You can store this BBQ rub recipe with your other pantry recipes…

..in a mason jar or other air-tight container.

As a matter of fact, this steak rubs recipe pairs perfectly with my…

..Air Fryer Frozen French Fries Baked Crispy Potato Wedges.

You will not be disappointed!

Serving Size

Mixing together this dry rub for steak recipe will yield…

…one cup of seasoning is perfect for grilling.

You can easily scale up or down this recipe by halving…

…the amounts for less and doubling for more! It is highly…

…recommended doubling this dry rub for steak and keep…

…it handy. You will always have the perfect dry rub for steak…

…on hand.

However…

You can use more or less crushed red pepper to adjust…

…the level of spice in your beef seasoning.

For extra garlicky flavor, add more garlic powder if you…

…really love garlic.

Dry Rub for Beef Ribs in Oven

In the oven, dry-rubbed and sauced fall-off-the-bone beef ribs.

Ingredients

• 2.5 pounds of beef ribs either pre-cut or whole (about 3700 cal.)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar (90 cal.)
• 1 tablespoon oil (120 cal.)
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika

Instruction

• About 2 tablespoons your favorite BBQ sauce (about 70 cal.)
• In a mixing dish, combine all of the spices.
• Add the oil and stir everything together thoroughly until it forms a crumbly mixture.
• Apply a generous amount of the spice mixture on each side of the meat ribs. Make sure to use all of the spice combination.
• Place the spice-coated ribs in a ziploc bag or an airtight container and marinate for 1–2 hours outside of the fridge for same-day cooking or overnight in the fridge for next-day cooking.
• Preheat the oven to 250 or 265 degrees F after 1 hour (I used 250, but it will depend on your oven).
• Place the beef ribs on a big sheet of aluminum foil that has been placed over a large baking sheet.
• Wrap the ribs in foil by folding the sheet you already have down or using another sheet. For the ribs to sit in, you’ll need to make a sealed pouch. Make sure the ribs aren’t piled on top of one another.
• Place the ribs on the center rack of the oven, close the door, and forget about them for 3–4 hours (I went 3.5 hours before pulling them out of the oven).
• Remove the ribs from the oven after 3–4 hours, unzip the pouch, and check on the ribs. They may not appear to be cooked properly at first, but they are already fall-off-the-bone tender.
• At this point, preheat the oven to broil on high. When the broiler is ready, lay the ribs on the middle rack and broil for 5 minutes. On the outside, the ribs will take on more color and a crispier texture. Keep an eye on the ribs the entire time. Under high heat, the fat from the ribs that ends up on the foil can catch fire. Return to the broiler after removing the ribs and removing any places that may be catching fire.
• You may now consume the ribs, but I recommend sprinkling around 2 teaspoons of your favorite barbecue sauce lightly over all of them (try my own version that goes incredibly well with these ribs by clicking here). A basting/pastry brush can be used. You can use as little or as much as you want, but this is where the barbeque flavor comes from. Because the barbecue sauce burns readily, I don’t advocate baking or broiling with it.
• If the ribs were previously linked as a single rack, chop them up using a large butcher knife before serving. Otherwise, simply rip off bits and savor them.
• Serve and eat right away. If you move them around too much, the ribs will slip off the bone. In the photo below, I just used a fork to gently pry the meat away from the bone.

An, finally..

Sum Up

Our goal is not only to provide great recipes you…

…and your family will love but also to teach you…

…something along the way.

What matters is not what you cook, but the quality…

You should invest in your food, before making the…

…dry rub for steak. Make sure you cook it the same…

…day you buy it – freshness is key.

Conclusion

Please let me know how you liked this recipe…

…if you give it a try. The comments you make…

…on my site are helpful to others and mean a lot…

…to me as well. If you have a question about…

…dry rub for steak or have your own story, feel free…

…to leave a comment or contact us!

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