Steak Dry Rub

This is our go to Steak Dry Rub Seasoning recipe perfect for your next grilled steaks, roast, or pork chops. It's such a versatile seasoning recipe. It will work with any of your favorite steak cuts like T-bones, Ribeyes, Porterhouse, Filet, Sirloin, and Tri-Tip. Feel free to double or triple the recipe and store in an airtight jar to keep on hand for grilling but it's also simple enough to make just when you need it with 7 simple pantry staples.

We've been making this steak seasoning recipe a lot this summer because it's so easy to make plus so delicious. 

I add brown sugar to my steak rub because it makes a delicious caramelization on the outside of the steaks or roast when grilled, but isn't enough to be overly sweet.  If I have time I will rub the steaks down a few hours before hand and place them back into the fridge to allow the flavors permeate the meat.

All the spices in this rub are staples in our house and pretty easy to come by. If you've never had Smoked Paprika I absolutely love it. It has a delicious smoky flavor. We've discovered over the years most the major brands of Smoked Paprika are pretty mild, but on occasion we've found a spicy hot version in the bulk section if you prefer a spicy rub with a kick.

To make this rub combine:

• 1 tablespoon Brown Sugar
• 2 teaspoons Salt
• 2 teaspoons Smoked Paprika
• 1 teaspoon Fresh Ground Coarse Black Pepper
• 1 teaspoon Granulated Garlic
• 1/4 teaspoon Oregano
• 1/4 teaspoon Ground Cumin

It covers about 2 1/2- 3lbs of meat. You can double or triple the recipe and store it in a jar to keep on hand if you prefer but I usually just make it as I need it.

We've used this rub on New York Steaks, Ribeye Steaks, T-bones for Fathers Day this year, Sirloin Steaks, Sirloin Roast, and Tri-Tip Roast. We even put it on pork chops last night and it was delicious!

Rub your meat well with dry rub. Refrigerate overnight or for at least an hour.

When we have fresh rosemary we will add a few sprigs to the top before refrigerating and grill the steaks with the rosemary. The fresh rosemary smokes as the meat cooks and has a delicious smell.

Grill, broil, or pan fry steaks to your desired doneness. 

We like our steak medium rare so Colt grills them on a really hot charcoal grill to get a good caramelization on the outside. If you like your steaks more well done you can move them to a cooler part of the grill to keep cooking until desired doneness. 

On an instant read thermometer Rare is 130-135 degrees, Medium-Rare is 140 degrees, Medium is 155 degrees, and Well Done is 165 degrees. He cooks pork chops over a medium-hot grill until done or 150 degrees and allow the meat to rest covered for 15 minutes.

A few favorite Side Dishes we love with our steaks or pork chops are:

• Twice Baked Potatoes
• Easy Oven Roasted Broccoli
• Cheesy Broccoli Casserole
• Ultimate Macaroni and Cheese
• Pan Roasted Asparagus
• Beet Orange Salad
• Mashed Yams Skinny

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American

Yield: 5

Author: Serena

Steak Dry Rub

This is our go to Steak Dry Rub Seasoning recipe perfect for your next grilled steaks, roast, or pork chops. It's such a versatile seasoning recipe. It will work with any of your favorite steak cuts like T-bones, Ribeyes, Porterhouse, Filet, Sirloin, and Tri-Tip.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1 tablespoon Brown Sugar
• 2 teaspoons Salt
• 2 teaspoons Smoked Paprika
• 1 teaspoon Fresh Ground Coarse Black Pepper
• 1 teaspoon Granulated Garlic
• 1/4 teaspoon Oregano
• 1/4 teaspoon Ground Cumin

Instructions

1. Mix all ingredients together.
2. Rub over you favorite steak cuts, beef roast, or pork chops.
3. Rubbed steaks can be refrigerated over night or for an hour as time allows. It can also be used immediately but I like to let the dry rub permeate the meat if I have time.

Nutrition Facts

Calories

14.68

Fat

0.16 g

Sat. Fat

0.03 g

Carbs

3.48 g

Fiber

0.52 g

Net carbs

2.96 g

Sugar

2.26 g

Protein

0.30 g

Sodium

847.85 mg

Cholesterol

0.00 mg

Calories are estimated

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