Recipe by Rocky
"This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning."
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salt, or to taste
1 1/2 teaspoons
ground black pepper
garlic powder, or to taste
cayenne pepper, or to taste
ground coriander, or to taste
ground turmeric, or to taste
4 (16 ounce)
t-bone steaks, at room temperature
We've tried this steak rub three times now, and tonight was the best.... the first couple of times I used the full amount of salt, and tonight I cut both the salt and turmeric in half. Be sure to apply the rub just before grilling. If you leave it on too long, the flavor gets too strong, and the meat loses it's juice. Thanks, Rocky... the best steak we've had all year!
I hate to give negative feedback, but I feel that the average star rating for this recipe is out of wack. The spices were way too strong. I was looking for a spice blend to accent the flavor of the meat, but this overpowered it. It didn't even taste like beef.
This steak rub Rocks! I cut the recipe in half for two good sized T-bones and it was perfect. I did use half the amont of salt though. It had just the right amount of spice and we melted a little butter over top of them when they came off the grill. I don't think any steakhouse could have compared. This is a definite keeper - these went great with grilled onions and Leslie's Saltly Grilled Potatoes from this site. Thanks Rocky.
I looked at the ingredients and tried to imagine what this would taste like…I had no idea. It just looked interesting. After pulling the steak off the grill, letting it sit for five minutes and tasting it all I can say is, this is absolutely wonderful, a fantastic complement to steak on the grill. The rub enhanced that beef flavor a man looks for without being overpowering. I would make one adjustment. As some reviewers who preceded me indicated, I would cut back on the salt. Beyond that, this is something I will use again, and often. Special note: for those of you who love strip steaks and your significant other likes tenderloin, using a porterhouse and cutting the tenderloin off, cooking it separately (as shown in my photo), is an easy way to satisfy different tastes and different cooking temperatures.
While a T-Bone is a better cut of meat than I'm used to having, this rub blew it out of the water!! Wow! My husband, who doesn't even care for steak loved it too and couldn't stop talking about how good it was. I pan fried the steaks in a grill pan, about 8 minutes each side and then put 1/2 a tablespoon of butter on top to melt when done. I served it with sauted onions and baked potatoes. I will definitely be using this rub again - maybe it will even make my London Broil taste better!
Best Steak recipe ever!! I followed the recipe exactly except I let the steaks sit in the fridge for an hour after I seasoned them. This is definately even better than outback or any of the many restaraunts!I have eaten steak at !!!!! Thanks!
I think the secret to this recipe is to add the spice mixture right before grilling the steaks otherwise the spices overpower the meat. However nice this change was we are still partial to our steaks cooked the old fashioned way with salt and pepper. Served with Tangy Dill Potato Salad also from AR. Nice change for a change Rocky! Thanks for the recipe.
Good recipe however too much salt. I would cut down on the amount of salt however husband and son enjoyed it on New York strip steaks.
* Percent Daily Values are based on a 2,000 calorie diet.
Rock's T-Bone Steaks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 395
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