Steak Dry Rub

Course: Seasoning

Cuisine: American

Keyword: dry rub

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 48kcal

Author: Platings and Pairings

You’ll never go back to store-bought steak seasoning after trying this Steak Dry Rub! Made from a handful of savory and smoky spices, the rub forms a beautiful crust while infusing your steak with mouthwatering flavors.

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Ingredients

3 Tablespoons kosher salt
2 Tablespoons smoked paprika
2 Tablespoons black pepper coarse ground
2 Tablespoons garlic powder
1 Tablespoon onion powder
1 Tablespoon light brown sugar
1 Tablespoon ground cumin
1 teaspoon red pepper flakes optional

Instructions

Stir all of the spices together in a small bowl. You can use the rub immediately, or keep it in an airtight jar in your pantry for later.
When it’s time to apply the dry rub, pat the brisket dry with paper towels and sprinkle the spice mix all over the surface. Use your hands to massage the spices into the meat.
As a general guideline, 1 to 2 tablespoons of dry rub per pound of meat is a good starting point. Use as much as it takes to coat the entire surface generously.
Place the meat on the kitchen counter for about 30 minutes so it has time to come down to room temperature before cooking. This also gives the spices time to mingle with the meat, developing a more robust, mouthwatering flavor!

Video

Notes

Storing

The steak seasoning blend will last up to 6 months when stored in an airtight container in your pantry or spice rack.

Tips and tricks

Use the highest-quality spices you can get your hands on. Grinding whole spices yourself will yield the boldest flavors!
Taste the seasoning blend as you go. You can make the rub more smoky, spicy, sweet, etc. by adjusting the quantities of the individual spices.
Don’t be stingy with the dry rub! This recipe makes enough to encrust the entire surface of 4 medium sized steaks, plus you’ll have more leftover.

Nutrition