Best 6 Dry Rub For Sirloin Steaks Recipes

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Cooking the perfect juicy sirloin steak can be a daunting task. It requires the right combination of seasoning and cooking technique. A dry rub is an excellent way to add flavor and moisture to your steak. To make a successful dry rub, you’ll need to find the perfect blend of herbs and spices that will enhance the flavor of the steak without overpowering it. Here, we'll provide you with a foolproof recipe for a dry rub that will make your sirloin steaks irresistible.

Let's cook with our recipes!

THE BEST DRY RUB FOR STEAK



The Best Dry Rub for Steak image

Take your steak to the next level with this pre-made Steak Rub! It smells so good and will make your steak taste even better. It works with any beef cuts, plus it lasts a long time!

Provided by Irvin Lin

Categories     Spice Mix

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

3 tablespoons smoked paprika
2 tablespoons dark brown sugar
2 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoons onion powder
2 teaspoons dried oregano
1 teaspoon dried cumin
1/2 teaspoon cayenne pepper

Steps:

  • Mix: Place all the spices in a small glass jar and shake gently to combine.
  • Store: Store for up to 1 year.

HERB RUBBED SIRLOIN TIP ROAST



Herb Rubbed Sirloin Tip Roast image

Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Provided by Joel Manthei

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 10

1 ¼ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Steps:

  • In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
  • Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g

DRY RUB FOR SIRLOIN STEAKS



Dry Rub for Sirloin Steaks image

Printed this from a long forgotten website in the 1990s. Have not tried; posted for safekeeping so I can clean out my paper recipe files. :)

Provided by swissms

Categories     Low Cholesterol

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon salt
2 teaspoons cayenne

Steps:

  • Mix together and rub on sirloan steaks prior to grilling.

Nutrition Facts : Calories 28.5, Fat 0.7, SaturatedFat 0.1, Sodium 1745.9, Carbohydrate 6.7, Fiber 2.4, Sugar 3.5, Protein 0.6

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

JUST-RIGHT DRY RUB FOR STEAKS



Just-Right Dry Rub for Steaks image

Assure your neighbors that they won't have to dig out the grill immediately to slap this dry rub on steaks (although you wouldn't mind if they did!). The mixture can be kept in a clean, airtight jar for up to 3 months.

Yield makes 1 cup

Number Of Ingredients 7

6 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground thyme
1 1/2 teaspoons cayenne pepper

Steps:

  • Combine all the seasonings in a medium bowl, and whisk well. Use right away to season a steak, or scoop into a half-pint Mason jar for storage, or spoon into four 2-ounce spice jars, to give as gifts.

ROAST SIRLOIN BEEF WITH RUB



Roast Sirloin Beef with Rub image

This rub adds a wonderful flavor to the roast and the gravy is to die for. My kids aren't huge fans of roasts but they did like this one. I cooked a 5 lb roast and cut back on the garlic a bit, but left the amounts for the other ingredients the same. I cooked the roast at 500 degrees for 20 min and the remainder at 350 degrees for approx. 30 min. Serving size is dependant on how big of eaters you have...children vs adults

Provided by heather in Ont

Categories     Roast Beef

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 12

8 lbs sirloin tip roast
1/4 cup olive oil
2 tablespoons flour
2 tablespoons dry mustard
2 tablespoons Dijon mustard (I used a grainy Dijon with wine)
2 tablespoons crushed garlic
2 tablespoons black pepper
salt
1 tablespoon flour
3 cups beef stock (I used Campbell's Sodium Reduced)
1 tablespoon tomato paste
salt & freshly ground black pepper

Steps:

  • Score fat on top of roast.
  • Combine flour oil, mustards, garlic, black pepper and salt.
  • Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare.
  • Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp.
  • Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened.
  • (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste.

Tips:

  • Always start with a good quality steak. Look for steaks that are well-marbled and have a nice red color.
  • Don't overcook your steak. A sirloin steak should be cooked to medium-rare or medium at most.
  • Let your steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the steak and make it more tender.
  • Use a variety of spices and herbs in your dry rub. This will give your steak a more complex flavor.
  • Experiment with different cooking methods. You can grill, broil, or pan-fry your steak. Each method will give you a slightly different result.

Conclusion:

Dry-rubbed sirloin steaks are a delicious and easy-to-make meal. By following the tips above, you can create a steak that is juicy, tender, and flavorful. So next time you're looking for a quick and easy weeknight meal, give dry-rubbed sirloin steaks a try.

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