Want a way to turn your not so great steaks into flavorful taste packed deliciousness? Yeah? I thought so! Then this best steak seasoning recipe is right for you!
This recipe is perfect for the next time that you have a steak in the fridge. I PROMISE that this dry spice rub for steaks will give new life and taste to your beef and is absolutely the best steak seasoning recipe out there!
Some weeks ago, our oldest daughter Ashley, introduced us to her super steak rub. So DELICIOUS! I wasn’t in the kitchen when she was doing her magic with rubbing the steaks, but she did share her basic recipe.
WHY THIS RECIPE WORKS…
Great balance of salty and sweet
Onion and Garlic powders, hello!
A touch of heat with the cayenne
It actually IS the best steak seasoning recipe!
CHECK OUT THIS QUICK VIDEO OF WENDI MAKING THIS SPICE RUB!
WHAT MAKES A GREAT STEAK RUB?
Finally, I just went with my gut and decided that we needed the basic “all good” components for any dish:
Our steaks were flavorful and delicious and I hope you will find the same with yours. I do recommend a steak that has a slightly higher fat content.
Of course, Ribeye’s are awesome, but a breakfast steak cut would work for this as well. For this rub, avoid the sirloins and other low fat content steaks.
THE TYPE OF SALT IS IMPORTANT
Also here is an important note, please make sure to use KOSHER SALT and not table salt or sea salt or Himalayan pink salt or any other kind of salt! Kosher salt is what works.
Hope that helps! If you use a different salt then your rub will be TOO SALTY and you will then think I am crazy and leave me comments that I won’t understand on the recipe.
Just for fun – here is my artsy attempt at food photography. I know. I know. At least I am funny, right? Don’t answer.
WHAT DOES KOSHER SALT DO?
And for the food nerdy, like me: The Kosher Salt will draw some of the moisture out of your steak. So don’t be surprised, when you unwrap your steak, you will notice that there is a lot of moisture in the plastic wrap!
That is what Kosher salt does! That is the way it is supposed to be. NO WORRIES, It will be juicy and moist once cooked.
WHAT KIND OF BEEF CAN I USE THIS ON?
Use this on…
- Skirt Steak
- Beef Tenderloin
- Beef Ribs (all types)
- Rib Eyes
- Strip Steaks
- NY Strip Steaks
- ANY CUT of Beef that you will eat as a steak.
HOW SHOULD I COOK MY STEAKS?
You should cook your steaks however your heart desires. Our favorites are…
- Frying Pan
IF YOU ENJOYED THIS RECIPE FOR THE BEST STEAK SEASONING RECIPE, YOU MIGHT ALSO ENJOY…
YA’LL HELP ME OUT…
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can’t wait!
Ya’ll know I love your comments!! ❤
THE BEST STEAK SEASONING RECIPE
This is a simple recipe for a dry spice rub for steaks
- 2 Tbs Kosher Salt
- 2 ½ Tbs Packed Brown Sugar
- 1 tsp crushed cayenne pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tsp black pepper
- ½ tsp cumin
- 4 – 6oz beef steaks with higher fat content
- Mix all of the ingredients together (except the steaks). Make sure there are no lumps or clumps (brown sugar likes to do that). Take a large pinch of the spice mix between your first three fingers and thumb of your right hand (about ½ tsp or so). Sprinkle the mix over the one side of the steak with your right hand and then with your left hand pat and rub the spice mix gently onto one side of the steaks. Turn the steak over and repeat. Repeat for the other steaks. You may save any remaining spice mixture as long as you haven’t contaminated the mix with any of the juices from your steak. Store in a zip lock bag or glass jar with lid.
- Once each side of each steak has been seasoned with the spice mix, wrap the steaks individually in plastic wrap. Place the steaks on a plate and put into the refrigerator. Allow to set for 6 hours – 24 hours before cooking.
- When ready to prepare, remove from the fridge 30 minutes before cooking and remove the plastic wrap. Grill or pan fry as usual. Allow to rest for 10 minutes before serving.
You can use either plain paprika or smoked paprika, whichever one you have.
Make sure to use Kosher salt. If you need to use table salt instead, then use only 1/2 what's called for in the recipe.
Feel free to amp up the onion and garlic powder or the brown sugar according to taste.
***This post originally appeared on Loaves and Dishes on August 16, 2015 and has been revamped with new information!***
A VERSE TO SHARE:
He heals the brokenhearted and binds up their wounds ~ Psalms 147:3