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This Spice Rubbed Steak is sweet, smoky, a little spicy, and so good on the grill. The homemade steak rub gives each steak a flavorful crust while keeping the inside juicy and tender. Add the rub, let the steaks rest in the fridge, then grill them to your favorite doneness for an easy steak dinner that tastes like something you would order at a steakhouse.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This rub adds so much flavor! We are grilling all summer long & this is staying next to the grill.” – Natalie
“This steak rub is one of the best that I have ever used. The flavor soaked in amazingly and the steak was so juicy!” – Amy
“Love that it’s all ingredients I already had on hand! So good!” – Amanda
Why I Love This Steak
This is one of those recipes that made me wonder why I ever bought steak seasoning from the store. The first time we made this New York steak rub, we loved it. The second time, we made it for company and everyone raved about it. It quickly became our favorite way to season steak.
The rub has a little sweetness from brown sugar, smoky flavor from paprika, and just enough heat from cayenne. It is not too spicy, but it gives the steak so much flavor. I especially love that it creates a crust on the outside of the steak when it hits the grill.
One thing I will say right away, use a good cut of meat if you can. We like Choice grade New York steaks for this recipe, and it really does make a difference. A good steak plus this simple spice rub is the kind of dinner that feels special without being hard.
🩷 Emily
Table of Contents
Ingredients You’ll Need
- New York steaks – Choice grade New York strip steaks are my favorite for this recipe because they are tender, flavorful, and grill beautifully.
- Oil – A light coating of canola oil or vegetable oil helps the rub stick to the steak and helps with browning.
- Kosher salt – I like to sprinkle the salt on right before grilling instead of mixing it into the rub.
- Smoked paprika – Adds smoky flavor and gives the rub that beautiful red color.
- Ground mustard – Adds a little tangy, savory flavor that works so well with beef.
- Granulated garlic – Garlic powder or dried garlic flakes both work great.
- Brown sugar – Adds a hint of sweetness and helps the outside of the steak caramelize.
- Cumin – Gives the rub a warm, earthy flavor.
- Black pepper – Adds classic steakhouse flavor and a little bite.
- Cayenne pepper – Adds heat, but just enough to make the steak flavorful without being too spicy.
Ingredient Additions and Substitutions
- Make it less spicy: Leave out the cayenne or replace it with chili powder.
- Make it spicier: Add extra cayenne, red pepper flakes, or a pinch of chipotle chili powder.
- Add onion flavor: Mix in a little onion powder with the other spices.
- Use regular paprika: If you do not have smoked paprika, regular paprika will still work. The flavor just will not be quite as smoky.
- Add fresh garlic: If you want more garlic flavor, rub a little minced garlic or garlic paste onto the steaks with the oil before adding the dry rub.
- Try a finishing butter: Top the hot steaks with garlic herb butter after grilling. It melts into the steak and makes it extra good.
- Use another steak cut: Ribeye, filet mignon, T-bone, porterhouse, sirloin, tri-tip, flank steak, or skirt steak can all work with this rub. Thinner cuts will cook faster.
How to Make Spice Rubbed Steak
- Prepare – About 4 to 6 hours before grilling, pat steak dry and brush lightly with a little cooking oil.
- Rub steaks – Mix together the rubbed ingredients in a medium bowl. Rub the spices all over the steaks and wrap each individually in plastic wrap. Refrigerate for 4 to 6 hours.
- Room temperature – Half an hour before grilling, remove steaks from the kitchen counter. You want the steaks to warm to room temperature before you grill them.
- Grill – Remove plastic wrap and sprinkle both sides lightly with kosher salt. Grill over medium-high heat on each side, to the desired doneness.
Dry Rub vs. Marinade
It comes down to what you are trying to do and what you are using your steak for. I like using steak marinade when I need the steak to be tenderized or if I am slicing the steak before cooking. For everything else, I always use a dry rub. I like having a flavorful, seared, “crust” on my steak. Here is a little breakdown for you to help you decide which way to go!
Dry Rub
- Great for grilling, smoking, or roasting most meats.
- Creates a flavorful “crust” when seared or grilled, holding in all those juices and keeping the steak from drying out.
- Better for flavoring tender, good cuts of meat (such as a New York strip steak, filet or tenderloin, T-bone, Porterhouse, etc…
Marinade
- Great for recipes using sliced or cubed steak such as stir fry, fajitas, carne asada, kabobs, teriyaki beef, etc…
- Tenderizes tougher cuts of meat (depending on the marinade).
- Flavor can soak slightly deeper into the steak before cooking.
More Ways to Use the Seasoning
This steak rub is so versatile and can be rubbed on other types of meat and vegetables rather than steaks.
- Pork – Season your pork chops, pork tenderloin, or even ribs for a great seasoning mix blend.
- Beef – Rather than using New York steaks try it on different types of cut of beef. Ribeye, filet mignon, t-bone, or tri-tip for a delicious steak rub recipe.
- Chicken – Chicken wings, chicken breasts, or chicken thighs are all great ways to use the best dry rub.
- Fish – Seasoning your fish ahead of time gives it that dry and smokey flavor. Try it on salmon, tilapia, or any type of white fish.
- Veggies – Yes, even grilling veggies with steak rub has a perk! This is the perfect steak seasoning blend to add to your veggies!
Recipe Tips
- Use a good cut of steak. This recipe is simple, so the steak itself matters. Choice grade New York steaks are a great option.
- Pat the steak dry first. This helps the oil and rub stick better and helps the steak sear instead of steam.
- Do not skip the resting time in the fridge. Four to six hours gives the rub time to flavor the steak.
- Salt right before grilling. The rub itself does not have salt mixed in. Sprinkle the steaks lightly with kosher salt before they go on the grill.
- Use tongs, not a fork. Piercing the steak lets the juices escape.
- Do not cut into the steak to check doneness. Use a meat thermometer instead. It is one of the best kitchen tools for cooking steak well.
- Let the steak rest after cooking. Even 5 minutes makes a difference.
- Slice against the grain. This is especially important for cuts like flank steak or skirt steak.
Steak Doneness Guide:
- Rare: 120 degrees F
- Medium rare: 130 degrees F
- Medium: 140 degrees F
- Medium well: 150 degrees F
- Well done: 160 degrees F
Frequently Asked Questions
For this recipe, I like to leave the rub on the steak for 4 to 6 hours. If you are short on time, even 40 minutes will help. You can also let the rubbed steaks sit in the refrigerator overnight.
Yes, you can. Wrap the steaks well or cover them in an airtight container and refrigerate overnight. I would not go much longer than 24 hours for the best texture and flavor.
Pat the steak dry first, then brush it lightly with oil. The thin layer of oil gives the spices something to cling to.
It has a little kick, but it is not overly spicy. If you are sensitive to heat, leave out the cayenne. If you like more heat, add extra cayenne or red pepper flakes.
I like to add kosher salt right before grilling instead of mixing it into the rub. This gives you better control over the seasoning.
Yes. Heat a heavy skillet, preferably cast iron, over medium-high heat. Add a little oil, then sear the steaks until a crust forms and the inside reaches your preferred temperature. The cooking time will depend on the thickness of your steak.
New York strip is my favorite, but ribeye, sirloin, filet mignon, T-bone, porterhouse, tri-tip, skirt steak, and flank steak all work. Just adjust the cooking time depending on thickness.
No, not if the steak is cooked correctly. A dry rub helps form a crust on the outside of the steak. The key is not overcooking the meat and letting it rest before slicing.
Make Ahead and Storage
- You can mix the dry rub ahead of time and keep it in an airtight container, glass jar, or zip-top bag. Store it in a cool, dry place, or keep it in the freezer for longer freshness. Label and date the container so you know when you made it.
- You can also rub the steaks 4 to 6 hours ahead of time, wrap them, and refrigerate until you are ready to grill.
- Store leftover cooked steak in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet, in the oven covered with foil, or in the microwave in short intervals so the steak does not overcook.
- To freeze cooked steak, let it cool completely, then place it in a freezer-safe bag or container. Freeze for up to 2 to 3 months. Thaw in the refrigerator before reheating.
Pairing Ideas
This Spice Rubbed Steak goes well with all the classic steakhouse sides. I love it with Parmesan Crusted Potatoes or Twice Baked Potatoes, a Wedge Salad, Oven Roasted Asparagus, or Grilled Corn on the Cob. You can also slice the steak and serve it over salad, in tacos, or with rice bowls.
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This Spice Rubbed Steak is one of my favorite ways to make steak at home. The rub is simple, made with pantry spices, and gives the steak the best sweet, smoky, savory flavor. Let the rub sit on the steak for a few hours, grill it to your favorite doneness, and let it rest before slicing.
If you try this recipe, please leave a rating and comment below. I love hearing how it turns out for you and what you served with it! 💛
Spice Rubbed Steak
Ingredients
- 4 Choice New York Steaks
- canola oil, (or vegetable oil) to taste
- kosher salt, to taste
Rub Ingredients:
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- 1 teaspoon granulated garlic, (dried garlic flakes or garlic powder work great too)
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne, (optional)
Instructions
- About 4 to 6 hours before grilling, pat steak dry and brush lightly with a little cooking oil.
- Mix together the rubbed ingredients in a medium bowl. Rub the spices all over the 4 steaks and wrap each individually in plastic wrap. Refrigerate for 4 to 6 hours.
- Half an hour before grilling, remove steaks from the kitchen counter. You want the steaks to warm to room temperature before you grill them.
- Remove plastic wrap and sprinkle both sides lightly with kosher salt. Grill over medium-high heat for 6 to 7 minutes on each side, or to desired doneness.
Equipment
- Outdoor Barbecue Grill
Notes
- For best flavor, let the rub sit on the steaks for 4 to 6 hours before grilling.
- Pat the steaks dry before adding oil and rub so the seasoning sticks well.
- The rub does not include salt. Sprinkle the steaks lightly with kosher salt right before grilling.
- Use a meat thermometer for the best results.
- Let the steak rest before cutting so the juices stay in the meat.
- Leave out the cayenne for a milder steak rub, or add more if you like extra heat.
- This rub also works well on ribeye, sirloin, filet mignon, T-bone, tri-tip, chicken, pork, fish, and grilled vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ok, I love these spices!! Making this for Father’s Day for sure! It’s always a hit & makes everything taste so good!
This rub adds so much flavor! We are grilling all summer long & this is staying next to the grill.
We are always grilling this time of year. This steak rub is one of the best that I have ever used. The flavor soaked in amazingly and the steak was so juicy!
Thanks a lot for this super easy to make and really delicious new york steak rub! Loved it!
Love that it’s all ingredients I already had on hand! So good!
Wow, what a great recipe. Made this for dinner tonight, everyone loved it!
I think this rub sounds amazing. I like the addition of the ground mustard. But is there supposed to be any salt in it?
Yes! Thanks for bringing that to my attention. I forgot because you don’t actually put salt in the rub, but right before you grill. I will fix it on the recipe. Thanks again!
Emily,
Is there salt in this recipe? It sounds so delish!!
And if so how much salt?? Thanks 🙂
Yes, I just fixed it on the recipe. You lightly sprinkle the steaks with kosher salt before grilling, but there is no salt in the rub.