Steak Dry Rub – The best 7 ingredient steak seasoning
My steak dry rub is one of my oldest and most favorite recipes. It gives a classic steak house flavor that everyone will enjoy.
Once upon a time I competed steak cookoffs so I was cooking a ton of steaks. I wanted to develop my own rub for the competitions and this is what I came up with. I never did win a cookoff but the steak seasoning recipe was definitely a success for me.
Salt your steak separately
You should notice that this steak dry rub does not include salt. Salt should be applied directly to the meat, and early, so it has plenty of time to do it’s thing. The amount you use depends on how big the piece of meat is. The general rule rule of thumb is about a half teaspoon of kosher salt per pound of meat.
Applying the Steak Dry Rub
Obviously you can use your fingers to apply the rub but this shaker from Cambro makes is easier and is really handy to have around. I have a bunch of them in my spice cabinet because they are so handy. I also make most of my own rubs so it’s very convenient to always have them on hand.
If you use your fingers, make sure you are dropping the rub from about 6-12 inches above the steak. This will help to evenly cover the steak with the seasoning.
What’s the best way to cook a steak
I’ll tell you a secret…there is no overall best way to cook a steak. I like to sous vide my steaks and then give them a hard sear at the end. But there are so many different ways to cook steak it will make your head spin. You could grill it. You could smoke it then sear it. You could cook it on your stove top. I’ve even seen deep fried steak. There are so many different ways to cook a steak, you just need to find what works best for you.
- seasoning shaker or your fingers will do
- tbsp chili powder
- tbsp smoked paprika
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp turbinado sugar
- 1/4 tsp mustard powder
- 1/8 tsp thyme
- Combine all ingredients in a small bowl or seasoning shaker. Store air tight to preserve freshness.