Listen, I used to be one of those people who thought piling on salt and pepper was the only seasoning a good piece of beef needed. I was so wrong! The day I stopped messing around and committed to a real blend, my grilling game totally changed. Seriously, it went from “pretty good” to “where did you order that steak from?”
This recipe is, without a doubt, my ultimate go-to. It’s the flavor powerhouse you need for that incredible crust and deep, savory middle. I call it **My Fave Steak Seasoning Dry Rub**, and honestly, I haven’t looked back since I figured out the perfect ratio of herbs to garlic powder. It’s simple, it’s fast, and it works every single time, especially on a thick ribeye.
Why This My Fave Steak Seasoning Dry Rub Works So Well
What makes this rub so special isn’t some exotic ingredient; it’s the intentional blend. It hits all the right notes—savory, earthy, and just a little bit pungent. When you hit that steak with the heat, the dried herbs toast up beautifully, creating this amazing smoky aroma that fills the entire kitchen. Trust me, the neighbors start asking what you’re cooking!
- It builds an unbelievable crust once it hits the hot cast iron.
- The flavors penetrate deep, making the whole steak taste seasoned, not just the outside.
- It’s incredibly versatile—if you want to read about other helpful kitchen tricks, check out my tips on making better baked goods, because precision matters everywhere!
This whole mixture is designed to give you that steakhouse quality without needing a chef. It really is **My Fave Steak Seasoning Dry Rub** for a reason.
Perfect Balance of Savory Notes
We aren’t just dumping pepper in here; we’re using thyme and rosemary. That aromatic duo is the earthy backbone that keeps the garlic and onion powders from tasting too flat or processed. You get that classic steak aroma but with a little garden freshness mixed in. It’s sophisticated but tastes exactly like comfort food.
The Role of Coarse Salt in My Fave Steak Seasoning Dry Rub
This is where a lot of people mess up when making a homemade steak seasoning. Never use fine table salt here! Fine salt dissolves too fast and just pulls moisture out of the meat before it can do its job. Coarse salt, however, sits on the surface, draws out just enough moisture to help form that beautiful, dark crust when searing, and then stays put.
That crust is everything, right? Using coarse salt in **My Fave Steak Seasoning Dry Rub** ensures you get that fantastic texture contrast—a salty, crunchy exterior meeting a tender center. It’s non-negotiable for a great steak!
Gathering Ingredients for My Fave Steak Seasoning Dry Rub
Okay, gathering the components for **My Fave Steak Seasoning Dry Rub** is the easiest five minutes you’ll spend all day. We keep this super straightforward because the quality of what goes in really shines through when you apply it to that nice piece of beef.
You absolutely must use coarse salt—I cannot stress that enough for that proper sear! We need two tablespoons of that. Then we round out the flavor base with one tablespoon each of black pepper, garlic powder, and onion powder. Don’t grab the minced dried onion instead of the powder; the powder blends better.
Finally, we add the earthy warmth: one teaspoon each of paprika, dried thyme, and dried rosemary. If you ever grab the wrong measuring tool, remember some of my other useful kitchen swaps, like when I talk about making buttermilk substitutions; clarity in measurements matters everywhere!
Step-by-Step Instructions for My Fave Steak Seasoning Dry Rub
Making **My Fave Steak Seasoning Dry Rub** is an absolute breeze—it genuinely takes less time than deciding which steak to cook! The key here is layering the ingredients correctly so everything marries together. We start by measuring out all those wonderful spices that are going to transform your beef.
You’ll need a small bowl for this whole operation. First, get your two tablespoons of coarse salt in there. Follow that up with the pepper, garlic powder, onion powder—that’s the savory core. Then throw in the paprika, thyme, and rosemary. That’s everything that goes into this fantastic blend!
Once everything is in the bowl, mix it up really well. If you want my expert tip for getting this perfectly uniform, skip the spoon and grab a small whisk. Whisking helps break up any little clumps in the powders and ensures the coarse salt gets evenly distributed among the herbs. This makes clean application much easier later on when you use **My Fave Steak Seasoning Dry Rub**.
Mixing the Components of My Fave Steak Seasoning Dry Rub
See? We’re aiming for consistency! You don’t want one bite tasting like pure rosemary and the next like just salt. Give it a good minute or two of vigorous whisking until the color looks homogenous—like a pale, speckled tan. This uniformity is crucial for making sure every surface of your steak gets the same delicious treatment when you apply **My Fave Steak Seasoning Dry Rub**.
Once it’s all mixed, you’re essentially done with the preparation part! Seriously, that’s it. The rest of the time is just waiting for it to work its magic on the meat. If you feel like you need more depth in baking, I have some other great tips on making you a better baker, because technique translates everywhere!
Applying the Dry Rub: Tips for Perfect Steak Seasoning
Okay, now that you have this amazing seasoning blend mixed up, the application process is super important. You can’t just sprinkle it on five seconds before it hits the heat! You’ve got to treat the steak right. Take your steaks—whether they are sirloin, porterhouse, or whatever cut you splurged on—and pat them down first. Patting them bone dry with a paper towel is the secret handshake for getting that crispy, delicious sear. Don’t skip this step!
Lay the steaks out on a plate or cutting board. Now, grab a generous amount of the rub. I mean really coat it. Don’t be shy! Use your hands—that’s the best tool we have—and rub it firmly into both sides and even press a little onto the edges. You want that seasoning to feel like the steak’s new skin. It should look generously dusted, not lightly sprinkled.
Once it’s fully coated, cover the plate or transfer the steaks to a rack set over a sheet pan. Now for the hard part: waiting! This resting period is what separates the rookies from the pros. If you’re curious about how patience applies in other areas of the kitchen, I talk a lot about how precision matters in baking, and the same rule applies here.
The Importance of Resting Time After Applying the Rub
You need that minimum 30 minutes for a couple of big reasons. First, salt starts to draw moisture out, but given enough time, the salt dissolves into that moisture and gets reabsorbed into the meat. This seasons the steak deeper than just the surface layer. Secondly, it allows the herbs and powders to “bloom” slightly as they start interacting with the meat proteins.
If you are dealing with a really thick steak—say, anything over an inch and a half—I actually push it to rest for a full hour, maybe even two if I’m meal prepping. That extra time lets the flavors settle deep inside without drying out the exterior, assuming you left it uncovered in the fridge during that time. If your steak is thin, though, 30 minutes is the sweet spot before you put it over high heat!
Storage and Shelf Life for Unused My Fave Steak Seasoning Dry Rub
Don’t worry about using every speck of **My Fave Steak Seasoning Dry Rub** on one grilling session! This stuff lasts ages, which is great because I always make a big batch.
The number one rule for keeping this seasoning vibrant is airtight storage. Grab a clean jar with a tight-fitting lid—a small Mason jar works perfectly. Keep it in a cool, dark spot, like your spice cabinet away from the stove where heat and steam can ruin the powders.
If you store it right, this homemade **My Fave Steak Seasoning Dry Rub** will easily keep its punch for several months. You’ll know it’s time to toss it if the rosemary smells dusty instead of sharp, but honestly, mine never sits around long enough for that to happen!
Customizing Your My Fave Steak Seasoning Dry Rub
Now, while I stand by the recipe as written because it’s truly **My Fave Steak Seasoning Dry Rub**, I totally encourage tinkering! That’s what homemade anything is all about, right? If you’re someone who needs a little kick to really get excited, try adding half a teaspoon of cayenne pepper. It brings a beautiful background heat that wakes up the palate when you bite into that juicy steak.
If you’re searing your steak over charcoal or a very hot grill and you are feeling particularly adventurous, you can sneak in just one teaspoon of dark brown sugar. That sugar won’t make it taste sweet, no way, but it helps whatever you use of **My Fave Steak Seasoning Dry Rub** caramelize an extra shade darker. That’s how you get that amazing, almost mahogany crust.
Remember, the salt and pepper are always yours to tweak first. If you like a saltier crust, bump up the coarse salt by half a teaspoon next time. Don’t be afraid to experiment to make this the absolute perfect blend for *your* taste!
Frequently Asked Questions About Steak Seasoning
Can I use this dry rub on other meats besides steak?
Oh, absolutely! That’s one of the best parts about having a fantastic, well-balanced blend like this. If you use this seasoning on pork chops, you’ll be amazed at the crust it forms. It really elevates them beyond just simple salt and pepper. It’s fantastic on thick-cut chicken breasts, too, especially if you’re grilling or pan-searing them.
For leaner meats like chicken, you might want to brush them with a tiny bit of olive oil before applying the rub so that the herbs stick really well and don’t burn too fast. It even works shockingly well on roasted potatoes if you need to clear out the jar! If you want some ideas on how to make your side dishes just as good, check out my tips on making better baked goods, because technique applies to everything!
How much of this My Fave Steak Seasoning Dry Rub should I use per pound?
That’s a great question about coverage, and it really depends on how thick your steak is and how aggressive you want that crust to be. Since the formula makes enough for about four standard-sized steaks—let’s say 8-ounce portions—you actually have quite a bit of seasoning to work with.
For a standard one-inch thick steak, you should aim to use about 1 to 1.5 tablespoons of **My Fave Steak Seasoning Dry Rub** per side. You want full coverage, but don’t create a half-inch thick pile of spice on there! If you’re using a heavier cut, like a massive bone-in ribeye, you might need closer to two tablespoons per side to get that flavorful layer all the way around. Don’t be shy, just make sure it’s rubbed in firmly!
Nutritional Disclaimer for My Fave Steak Seasoning Dry Rub
Just a quick heads-up because this is a homemade rub and everyone measures slightly differently! The nutritional estimates I might share elsewhere are just that—estimates. They totally depend upon the exact brands of spices you grab off the shelf and how precisely you measure that coarse salt.
If you’re making **My Fave Steak Seasoning Dry Rub** at home, always remember that salt content, especially, will vary based on your scooping! Treat those numbers as a general guide, not gospel. Cooking should be fun, not stressful about exact science!
Share Your Experience with This Steak Seasoning
Alright, now you have the secret weapon for perfect sear and flavor! I really hope you grab your favorite cut of beef this weekend and give this spice blend a serious try. Don’t forget to come back here and tell me how it went!
Did you add cayenne, like I suggested? Or did you keep it classic? Drop a rating for the recipe and tell me your favorite steak cooking method in the comments below. If you have questions about substitutions, feel free to reach out via my contact page here: Let’s Chat! Happy grilling!
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My Fave Steak Seasoning Dry Rub
- Total Time: 35 min
- Yield: Enough for 4 steaks 1x
- Diet: Low Fat
Description
A simple, flavorful dry rub for seasoning steak before cooking.
Ingredients
- 2 tablespoons coarse salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Combine salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary in a small bowl.
- Mix all ingredients thoroughly until uniform.
- Rub the mixture evenly over both sides of your steak.
- Let the steak rest with the rub for at least 30 minutes before cooking.
Notes
- You can adjust the salt and pepper amounts to your taste.
- Store unused rub in an airtight container at room temperature.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Condiment
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving of rub
- Calories: 15
- Sugar: 0
- Sodium: 2800
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: steak seasoning, dry rub, steak spice, beef rub, favorite seasoning