The Best Ever Steak Rub
User Reviews
3.8
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Prep Time
5 mins
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Total Time
5 mins
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Servings
20
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Calories
17 kcal
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Course
Condiments
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Cuisine
American, Australian
The Best Ever Steak Rub
Description
This steak rub mixes granular ingredients including salt and black pepper with brown sugar and cocoa powder to achieve a balance of savory, sweet, and slightly bitter flavors. Beef bouillon adds umami depth while dried onion flakes, oregano, thyme, cumin, cayenne, and smoked paprika contribute aromatic, herbal, and smoky layers. When rubbed generously onto the steak and allowed to rest in the refrigerator, the mixture penetrates the meat surface to amplify taste.
The application involves massaging the rub into the steak, resting it for at least two hours to develop flavor, then patting it dry before cooking. A light coating of oil before searing helps create a crust. This rub yields about one cup, enough for seasoning over twenty steaks, making it suitable for home cooks looking to prepare multiple servings.
The rub stores well in an airtight container for months, though in humid conditions it may clump, so smaller batches or dry storage is recommended. Substituting bouillon cubes by crushing them or omitting with slight flavor compromise is possible depending on availability.
Ingredients
- 4 tablespoon salt
- 2 ½ tablespoon black pepper
- 4 tablespoon brown sugar
- 2 ½ tablespoon beef bouillon (see note 1)
- 2 ½ tablespoon dried onion flakes
- ½ teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon cumin ground
- 2 ½ tablespoon cocoa powder
- 2 teaspoon cayenne pepper
- 2 teaspoon smoked paprika
Instructions
- Measure the ingredients into a large bowl.
- Use a fork to combine the ingredients and break apart any lumps.
- Store in an airtight jar
To Use
- Give the jar a good shake (hold the lid on!)
- Rub 1-2 teaspoon of steak rub onto each steak. Really rub it in. You want to massage the steak so the whole steak is lightly covered in the rub.
- Cover and place your steak in the fridge for at least 2 hours.
- Remove your steak from the fridge 20 minutes before you want to cook it.
- Pat your steak dry and wipe off any loose rub.
- Add a splash of oil to each steak and rub it all over.
- Cook your steak to your individual preference.
- Makes about 1 cups worth. (Enough for 20+ steaks)
Notes
- Store the steak rub in an airtight jar to keep it fresh for several months; in humid areas, consider making smaller batches to avoid clumping.
- You can use loose beef bouillon powder when mixing or crumble bouillon cubes as a substitute; if neither is available, you can omit it entirely, adding beef bouillon separately when seasoning.
- The recipe makes about one cup of rub, enough to season over 20 steaks, so adjust quantity according to your needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 1403mg | 58% |
| Potassium | 40mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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