Steak Rubs - Add Superb Flavours and
Mouthwatering Aromas to Your Slabs of Beef

Whether smoking, grilling, frying or oven cooking, then making homemade steak rubs is highly worthwhile! And it will ensure your meat will have tons more flavour and aromas than if you use a bland commercial blend. This easy-to-make mix can also be used as an all-purpose seasoning for adding to many other dishes. (See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 7-8 tablespoons)

3 tbsp coriander seeds  
1 tbsp paprika
1 tbsp cumin seeds
1 tbsp garlic powder
1 tbsp dried oregano
4 tsp dried basil
4 tsp black peppercorns
2-3 tsp chili powder
1-2 tsp salt (see note 2 below)
4-5 cloves 

tbsp = tablespoon
tsp = teaspoon


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

Store your steak dry rub in an airtight jar out of direct sunlight. Use it within 3 months before making a fresh lot.

Note: To get even more taste I recommend dry toasting the cloves, peppercorns, coriander and cumin seeds before grinding and combining with the other ingredients. See the grinding spices page for step-by-step info and photos on this. (Link opens in new window)

Note 2: If you have them, I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier. However you can use table salt if that's all you have.

Ingredient Note: For maximum flavour when making your steak rubs, I recommend using whole spices. If this is not practical, it's perfectly fine to use ground powders if that's all you have available but halve the quantities. So for 2 tablespoons of coriander seeds you use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

How to Use Your Steak Seasoning

  • Once made, liberally sprinkle the steak rub over your meat, and massage in evenly covering the whole piece
  • Place in a sealed bag, or cover with wrap, and put in the fridge for a few hours or overnight before cooking. This resting time allows the seasoning to penetrate the meat imparting wonderful flavours
  • An hour before cooking take out the meat and allow it to return to room temperature.

Now You Know How to Make Steak Rubs You May Enjoy...

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and Flavour Your Chops
to Perfection

Homemade Mustard Rub -
Perfect For Grilled
Or Fried Pork

A Collection of Hot, Mild
and Fiery 
Chili Powders

Return to Dry Rub Recipes

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