Steakhouse Dry Rub
Steakhouse Dry Rub
Big pepper, clean garlic, a hint of paprika and coriander—simple, classic, and ultra-versatile.
Ingredients
- 1 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- ½ tsp ground coriander
- Optional: ¼ tsp mustard powder for a steakhouse kick
Yield ~3 Tbsp (seasons 1–2 steaks)
Variations
- Montreal-leaning: add ½ tsp dried minced onion + ¼ tsp dill seed.
- Burger blend: reduce salt by half; use 1 Tbsp per lb ground beef.
- Veg-friendly: add 1 tsp brown sugar + pinch smoked paprika for caramelization.
Directions
- Mix all spices in a small bowl, breaking up any clumps.
- Pat steaks dry. Sprinkle about 1 Tbsp per steak on all sides and press to adhere.
- Rest 30 minutes at room temp (or dry-brine up to 24 hours uncovered in the fridge).
- Sear in a hot skillet or grill to desired doneness; rest 5 minutes before slicing.
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 good preheat.
- Finish thicker cuts in a 400°F oven to temp.
steakbbqdry rub
Storage: keep extra rub in an airtight jar up to 6 months.