Steak Dry Rub
My steak dry rub recipe is perfect for use on pretty much any cut of beef. I like to keep my steak dry rub really simple and use just two ingredients: sea salt and freshly cracked pepper. This allows the flavour of the steak to shine through. It’s an uncomplicated rub which will compliment any steak.
It’s great on:
- Rib-eye steak
- Tomahawk steak
- Beef ribs
- Sirloin steak
- 50% sea salt
- 50% freshly cracked pepper
CUSTOMISING TO TASTE
Everyone’s palate is different and you can of course add your own twist to your steak rub. Try out these popular additions:
- Onion powder
- Coffee grounds
- Brown sugar
- Garlic powder
- Onion powder
- Cayenne pepper
- Chilli flakes
To make my steak dry rub, I combine the salt and pepper into a bowl and mix thoroughly with a whisk or spoon. I put the rub into an airtight container and give it a good shake. If I don’t plan on using the rub straight away, I store it in a cool dry place and it lasts for a year.
APPLYING THE RUB
I find it’s best to use a small bit of olive oil as a binding agent when applying dry rub to steak. You can use some melted butter if you prefer. Using a binding agent will make sure that the rub sticks to the steak instead of falling off. Olive oil does this well and it doesn’t change the flavour profile of the steak at all.
- Pat the steak dry with some kitchen roll
- Rub on some of the olive oil, don’t drown it!
- Liberally apply the rub making sure to coat the sides of the steak too
How long should you let it rest?
Once you’ve got the rub on the steak, keep it in the fridge for an hour. This allows the salt to draw out the moisture, combine and absorb back into the steak. This will give you a juicier, more tender steak.
Do you have your own steak dry rub recipe?
I love trying new steak dry rubs – leave me a comment with your rub recipe, I’ll try it and back to you!