Best 5 Steak Dry Rub Recipes
Are you craving a juicy and flavorful steak that tantalizes your taste buds? Look no further! In this article, we'll take you on a culinary journey to discover the best dry rub recipe for steak. Dry rubs are a fantastic way to enhance the natural flavors of steak, resulting in a delightful crust and tender, succulent interior. With the right combination of herbs, spices, and seasonings, you can create a rub that will transform your steak into a masterpiece. Whether you prefer a classic rub or something more adventurous, we've got you covered. So, prepare your grill or oven, and let's embark on a flavor-filled adventure as we explore the world of steak dry rubs.
Check out the recipes below so you can choose the best recipe for yourself!
STEAK DRY RUB
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
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
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
FLAT-IRON STEAK WITH DRY RUB
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
Provided by Oolala
Categories Steak
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
Nutrition Facts : Calories 435.1, Fat 33, SaturatedFat 9, Cholesterol 110.6, Sodium 709.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 32.2
FLANK STEAK WITH DRY RUB
Steps:
- Grind the dried herbs and mix together all the herbs and spices. This makes enough to use 3 or 4 times so store in a spice jar. Lay the flank steak on a large plate and sprinkle each side with the dry rub. After sprinkling, rub the dry rub into the meat. Put the flank steak in a large zipper plastic bag and refridgerate if making more than 30 min. ahead of time. Allow the steak to sit out 30 minutes before grilling to come to room temperature. Grill for 4 min. each side on high and 3-4 min. each side on medium, depending on how rare you like it. Slice across the grain on the diagonal.
MIKE'S DRY RUB FOR STEAK
Number Of Ingredients 10
Steps:
- Mix all into a sealable container. Store at room temperature.
Tips:
- Choose the right steak: Look for steaks with good marbling, as this will help keep them moist and flavorful during cooking.
- Dry the steak thoroughly: Pat the steak dry with paper towels before applying the rub. This will help the rub adhere to the meat and create a better crust.
- Apply the rub evenly: Use your hands to evenly coat the steak with the rub, making sure to get all sides. You can also use a brush to apply the rub, but be sure to do so gently so as not to tear the meat.
- Let the steak rest: After applying the rub, let the steak rest for at least 30 minutes, or up to overnight. This will allow the flavors of the rub to penetrate the meat.
- Cook the steak over high heat: When cooking the steak, use high heat to quickly sear the outside and create a flavorful crust. Then, reduce the heat and cook the steak to your desired doneness.
Conclusion:
Dry rubs are a great way to add flavor to steak without adding extra fat or calories. By following these tips, you can create a delicious and flavorful steak that is perfect for any occasion.
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