There’s an endless debate about which spices make the best steak rub. Some purists use only salt; others prefer SPG—salt, pepper, and garlic.
My favorite dry rub combines SPG with a touch of coffee, chiles, and fresh thyme for depth and balance.
Table of Contents
- Steak Rub Ingredients
- How to Make Steak Rub
- How to Use Steak Rub
- How to Store Steak Rub
- Frequently Asked Questions
- Recipes You Can Make Using Steak Rub
- The Best Steak Rub Recipe
Steak Rub Ingredients
This rub focuses on flavor and texture. Use coarse spices and herbs to build a satisfying crust on your steak.
- Kosher Salt: Kosher salt’s grain size is ideal for building a savory crust—prefer it over table or fine sea salt.
- Coarse Ground Black Pepper: Look for a coarse grind (often labeled 16-mesh) to add texture and bold pepper flavor.
- Granulated Garlic: Coarser than garlic powder, granulated garlic provides better texture and avoids clumping.
- Espresso Chile Rub (optional): A few tablespoons of an espresso chile blend—espresso powder, chiles, mustard seed, and dry brown sugar—adds complexity and a savory-sweet edge. If unavailable, substitute espresso powder and chili flakes.
- Fresh Thyme: Fresh thyme leaves brighten the rub; if using dried, add whole leaves rather than ground thyme.
Substitutions: If you can't find Espresso Chile Rub, use 1 teaspoon espresso powder and 1/2 teaspoon red pepper flakes or chili powder.
How to Make Steak Rub
I make rubs often and favor simple, hands-on mixing. The best method is to combine the spices in a small bowl and stir with a fork.
A fork helps the spices move through the tines and blend evenly; using a spoon tends to just push ingredients around the bowl.
How to Use Steak Rub
Apply the rub just before cooking. Pat the steak dry, then sprinkle a medium, even coating so some meat still shows through the seasoning.
Season the sides as well. Holding the spice jar 6–12 inches above the steak helps distribute the rub evenly.
Cook on a hot grill or sear in a cast iron skillet—this rub performs well with both methods.
How to Store Steak Rub
Store your rub in an airtight container—zip-top bags, plastic containers, or mason jars all work. Keep it in a cool, dark place like a pantry.
I prefer mason jars: use a funnel to pour the blend into the jar, seal the lid, and label it with the name and date.
GCG Pro Pitmaster Tips
- Use fresh spices for the best flavor.
- Choose coarse varieties to enhance crust texture.
- Store the rub in a cool, dark place in an airtight container.
Frequently Asked Questions
This recipe yields about 3/4 cup (12 tablespoons). Smaller steaks need 1–2 teaspoons; standard ribeyes or New York strips use about 1 tablespoon; large cuts like tomahawk or porterhouse may use around 2 tablespoons.
For best flavor, use your rub within 6–9 months and store it in a cool, dry place. Start with fresh spices for longest shelf life.
A touch of espresso powder adds warm, rich notes without bitterness when used sparingly; it enhances savory depth and complexity.
You can, but it’s optional. I usually pat steaks dry and apply the dry rub directly. If you prefer oil before seasoning, that works too.
Recipes You Can Make Using Steak Rub
- Grilled Porterhouse Steak
- Reverse Seared Cowboy Ribeye
- Grilled Filet Mignon with Peppercorn Sauce
- Santa Maria Style Tri Tip Steak
- Ribeye Steaks on a Big Green Egg
- How to Sear a Steak on a Griddle
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The Best Steak Rub
Ingredients
- 1/4 cup kosher salt
- 1/4 cup coarse-ground black pepper
- 2 tbsp granulated garlic
- 1 tbsp espresso chile rub (optional)
- 1 tsp fresh thyme leaves
Instructions
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Place all ingredients in a small bowl and combine with a fork. Transfer to an airtight container, like a mason jar, until ready to use.
Notes
To use, sprinkle a medium amount evenly on a steak just before grilling or cooking.
Nutrition
Carbohydrates: 1 g
Protein: 0.2 g
Fat: 0.1 g
Sodium: 787 mg
Nutrition information is an approximation.
Additional Info
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