There’s an ongoing debate about what makes the best steak rub. Some purists use only salt, while others prefer SPG — salt, pepper and garlic.
My favorite dry rub adds SPG as the base, then a touch of coffee, chiles and fresh thyme for depth and complexity.
Table of Contents
- Steak Rub Ingredients
- How to Make Steak Rub
- How to Use Steak Rub
- How to Store Steak Rub
- Frequently Asked Questions
- Recipes You Can Make Using Steak Rub
- The Best Steak Rub Recipe
Steak Rub Ingredients
This steak rub focuses on bold flavor and texture. Each component is kept coarse to help form a flavorful, crunchy crust on the steak.
- Kosher Salt: Use kosher salt rather than table or fine sea salt; the larger grains help build a crust.
- Coarse Ground Black Pepper: Aim for a coarse grind (around 16-mesh) for the best texture and bite.
- Granulated Garlic: Different from garlic powder, granulated garlic is coarser and holds up well when seared.
- Espresso Chile Rub (optional): Adds deep, smoky coffee notes and chile heat. If you don’t have a commercial blend, see the substitutions below.
- Fresh Thyme: Use fresh thyme leaves when possible; if using dried, use the leaves rather than powdered thyme.
Substitutions: If you can't find an espresso chile rub, replace it with 1 teaspoon espresso powder and 1/2 teaspoon red pepper flakes or chili powder.
How to Make Steak Rub
I make rubs often and prefer simple methods. The easiest, most even way to combine these spices is to mix them in a small bowl with a fork.
The tines of a fork help the spices pass through and blend uniformly, whereas a spoon tends to push ingredients around rather than mix them.
How to Use Steak Rub
Apply the dry rub just before cooking. Pat the steak dry, then sprinkle a medium, even coating so you can still see bits of meat through the seasoning.
Don’t forget to season the edges. Holding the jar 6–12 inches above the steak helps distribute the rub evenly.
Once seasoned, cook the steaks on a hot grill or sear them in a cast iron pan. This rub works well for both methods.
How to Store Steak Rub
Store the rub in an airtight container — a zip-top bag, plastic container with a lid or a mason jar all work fine. Keep it in a cool, dark place like a pantry.
I prefer mason jars: use a funnel to pour the mix in, seal it, and label the lid with the blend name and date.
GCG Pro Pitmaster Tips
- Use fresh spices for the best flavor.
- Choose coarse spices to build texture and a great crust.
- Store blends in a cool, dark place in an airtight container.
Frequently Asked Questions
This recipe yields about 3/4 cup (12 tablespoons). Smaller steaks need 1–2 teaspoons; a standard ribeye or strip uses about 1 tablespoon; very large cuts like tomahawks or porterhouses use around 2 tablespoons.
For best flavor, use the rub within 6–9 months and keep it sealed in a cool, dry place. Fresh starting ingredients give the best results.
A touch of espresso powder lends warm, roasted notes without bitterness. It adds richness and depth to the savory profile of the steak.
Either approach works. I usually pat steaks dry and apply dry rub directly, but brushing a light coat of oil before seasoning is fine if you prefer.
Recipes You Can Make Using Steak Rub
- Grilled Porterhouse Steak
- Reverse Seared Cowboy Ribeye
- Grilled Filet Mignon with Peppercorn Sauce
- Santa Maria Style Tri Tip Steak
- Ribeye Steaks on a Big Green Egg
- How to Sear a Steak on a Griddle
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The Best Steak Rub
Ingredients
- 1/4 cup kosher salt
- 1/4 cup coarse-ground black pepper
- 2 tbsp granulated garlic
- 1 tbsp Spiceology Espresso Chile Rub (or substitute)
- 1 tsp fresh thyme leaves
Instructions
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Combine all ingredients in a small bowl and mix thoroughly with a fork. Transfer to an airtight container and store until ready to use.
Notes
To use, sprinkle a medium amount evenly on a steak just before grilling or searing.
Nutrition
Carbohydrates: 1 g
Protein: 0.2 g
Fat: 0.1 g
Sodium: 787 mg
Nutrition information is an approximation.
Additional Info
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