Steak Dry Rub - Add Delicious Flavours
to Your Juicy Cuts of Beef!

Whether smoking, grilling or frying your slabs of beef, this homemade steak dry rub is the perfect blend for seasoning perfectly and adding sublime flavours and mouthwatering aromas to your meat. (See the bottom of the page for links to more of my recipes)

Ingredients: (makes about 7-8 tablespoons) 

2 tbsp coriander seeds
1 tbsp smoked paprika (or regular paprika)
1 tbsp cumin seeds
1 tbsp garlic powder
1 tbsp dried oregano
4 tsp dried basil
4 tsp black peppercorns
4 tsp chili powder
2 tsp salt (see note 2 below)
1 tsp cloves

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind the salt, peppercorns, cloves, coriander and cumin seeds
  • Add to a bowl
  • Stir in the garlic, chili and paprika powders
  • Finally, crumble in the dried oregano and basil and give another stir

Store in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making more.

Note: If you have the time, you could dry toast the cloves, peppercorns, cumin and coriander seeds before grinding. Toasting releases massive amounts of flavours and aromas and is worth considering. See the grinding page for further info. (Link opens in new window)

Note 2: I recommend using rock/sea/kosher salt etc for this seasoning as they're less processed and therefore healthier. However you can use table salt if that's all you have to hand.



Ingredient Note:
 For this steak dry rub I recommend using a few whole spices for the best flavours. However, if you don't have them all to hand, just use pre-ground powders and reduce the quantities the recipe suggests by half. For example, 2 tablespoons of peppercorns would equal 1 tablespoon pre-ground pepper
. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.

How to Use Your Steak Dry Rub

Homemade steak dry rubHomemade Dry Rub For Steak

This is my preferred way. If you have a favoured technique, keep on doing that...

Cover your meat fairly thickly with the rub and massage in so it's coated evenly.

Cover and place in the refrigerator for at least an hour or two. If you make it a day before, you could leave it overnight.

An hour before grilling time, take it out of the fridge and allow it to return to room temperature.

Here is a slideshow of how I made the steak rub without the basil...





Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
You Can Now Buy My Book.

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After Making Your Steak Dry Rub You May Like to Try...

A Basic, Flavour-packed
Rub 
For All Cuts of Meat 

Pork Tenderloin Mix - Perfect
For Your Grilled, Fried and
Oven-cooked Pork

A Collection of Poultry 
Seasonings For Chicken, 
Turkey and Game


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