2 Steak Rub Recipes
Steak Rub Recipes (2 Ways)
Two pantry-friendly blends that make steak night taste like a steakhouse—one savory & aromatic, one bold & smoky.
Herb & Garlic Rub
Savory and aromatic (salt-free for control)
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- ½ tbsp black pepper
- Optional: ¼ tsp mustard powder for a steakhouse kick
Yield ~6 tbsp (seasons 3–4 steaks)
Smoky Paprika Rub
Bold and smoky (light sweetness for caramelization)
- 2 tbsp paprika (sweet or half sweet/half smoked)
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- Optional heat: ¼ tsp cayenne
Yield ~6 tbsp (seasons 3–4 steaks)
Directions
- Stir your chosen blend until evenly mixed, breaking up any clumps.
- Salt separately: season steak with ~1 tsp kosher salt per lb (if blends are salt-free).
- Pat steaks dry. Sprinkle on 1–2 tbsp rub per lb and press to adhere. Optional binder: a thin coat of oil or mustard.
- Rest 15–30 minutes at room temp (or dry-brine up to 24 hours uncovered in the fridge).
- Cook to desired doneness; rest 5 minutes before slicing.
Use on steak, pork chops, portobellos, cauliflower steaks, roasted potatoes
Quick Cook Guide
- Temps: 125°F rare · 135°F medium-rare · 145°F medium.
- 1-inch steak: cast-iron ~3–4 min/side after a hard preheat; finish thicker cuts in a 400°F oven.
Storage: Keep blends in airtight jars up to 6 months. Spices fade—refresh with a pinch of paprika or pepper if needed.