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This steak rub recipe gives just the right amount of sweet and spicy flavor to a New York Steak. Add the rub, wait 4 hours, then grill to perfection!
Table of Contents
- Ingredients for Steak Rub Recipe
- Instructions for Making Steak Rub
- Dry Steak Rub Vs. Marinade – Which Is Better?
- Dry Rub
- Marinade
- Variations to Steak Rub
- Types of Meat to Use Steak Rub On
- Dry Rub Does Not Mean Dry Steak
- Tips for Making the Best Steak with Steak Rub
- Frequently Asked Questions
- How To Store Steak Rub
- More Delicious Grilling Recipes
- How To Make Steak Rub Recipe
- Steak Rub Recipe
This is the second time we have made this New York dry steak rub, and both times turned out amazing! We tried these steaks out with the company recently and they were a huge success! It has quickly become our favorite steak seasoning recipe!
Now let me specify, if you are going to make this recipe please PLEASE spend the extra money to get a good cut of meat. Luckily, these steaks were actually on sale at our grocery store last week, so we got Choice grade New York steaks. Trust me, it does make a difference!
Ingredients for Steak Rub Recipe
Grab a good steak and get ready for the best steak rub recipe to cover it! This homemade seasoning is easy to mix together in a bowl and store in a jar to use over and over again. Throw out your Montreal steak seasoning and get ready for a homemade steak rub that will enhance any type of meat!
- Paprika – Dried paprika gives you that red coloring with a hint of spice.
- Mustard – This is the ground and dry mustard not the liquid condiment type of mustard ingredient.
- Garlic – Dried garlic flakes or garlic powder work great when wanting that garlic flavor that can be stored.
- Brown sugar – Adds a little hint of sweetness to the steak rub and a caramelized crust.
- Cumin – Dried cumin has a slightly sweet and earthy flavor. It has a nutty taste that adds a savory taste.
- Cayenne – Dried cayenne pepper seasoning will add just enough spice to give your steaks the heat they need.
- Pepper – Regular black pepper adds to the spice and coloring.
Instructions for Making Steak Rub
Homemade steak rub is so simple to make and comes together quickly and easily! It is a great rub to make ahead of time and use on most steaks. We love it on New York steak on the grill. Get ready to have your tastebuds watering with this delicious steak rub recipe!
- 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 Steak Rub Vs. Marinade – Which Is Better?
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.
Variations to Steak Rub
As mentioned above, this steak rub isn’t that spicy. If you like your steak to have a little more heat, you can add some more cayenne. If spice isn’t your thing, bring it down by swapping out the cayenne with some chili powder, and red pepper flakes, or just leave it out altogether.
Types of Meat to Use Steak Rub On
This steak rub is so versatile and can be rubbed on other types of meat and vegetables rather than steaks! It is a great way to season so many things and add so much flavor to several meats and veggies. The options are endless!
- 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!
Dry Rub Does Not Mean Dry Steak
It’s quite the opposite. A dry rub can help create a crust when you sear the steak and hold the juices in. After cooking the steak and allowing it to rest, it will be tender and infused with flavor.
Tips for Making the Best Steak with Steak Rub
When using this homemade steak seasoning, or cooking any kind of steak, the key is to avoid overcooking your steak. Leave some pink in the center. Trust me, it just tastes better. One of the better investments we have made was buying a meat thermometer.
Cutting into your steak to see if it is done lets out the juices and will kill the flavor. The best method is to cook each side, turning only once or twice, then allow the steaks to cool for 5 minutes once they are off the grill before you ever cut into it. This keeps the juices in and keeps your steak tasting AMAZING! Follow this temperature guide for the best steak!
- Rare – 120 degrees F
- Medium Rare – 130 degrees F
- Medium – 140 degrees F
- Medium Well – 150 degrees F
- Well Done – 160 degrees F
“This rub adds so much flavor! We are grilling all summer long & this is staying next to the grill.”
-Natalie
Frequently Asked Questions
40 minutes to 4 hours is ideal. You can even keep it on overnight. You just want the rub to be on the steak long enough to infuse it with flavor.
By patting the steak dry and then adding a very thin layer of oil, you can create a nice surface for the dry rub to stick to.
This rub will taste great on chicken, pork, fish, and even grilled vegetables!
There are thousands of possible spice combinations when it comes to a dry rub. We use a simple combination of spices that can be found in most pantries, including paprika, ground mustard, dried garlic, brown sugar, cumin, cayenne, and ground black pepper. We love this flavor combination because it is savory, slightly sweet, and has a little kick of heat (don’t worry, not too much).
Side salad or any type of potatoes are usually popular choices for side dishes. Sweet potatoes, loaded potatoes, or french fries make a great hearty meal.
How To Store Steak Rub
For optimal freshness, put your steak seasoning in a zip-top freezer bag or airtight container and store it in the freezer. It will stay fresh for months! You can also put it in a glass jar and store it in the pantry or a cool, dry place. Don’t forget to label and date any homemade spice blends so you know when they have passed peak freshness.
More Delicious Grilling Recipes
Looking for more great reasons to fire up the grill? Check out these fabulous grill recipes! From main dishes, appetizers, side dishes, and more. You will love these easy-to-make grilling recipes that are quick and simple recipes your family will love!
How To Make Steak Rub Recipe
Steak Rub
Equipment
- Outdoor Barbecue Grill
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
- ½ teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon pepper
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.
Nutrition Information
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.