Steak Dry Rub

Steak Dry Rub

richlids

"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."
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Ingredients

5 m servings 49 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2887 mg
  • 115%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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Footnotes

  • Cook's Note:
  • Cover meat with the spice blend and rub deeply into the meat. Allow meat to sit for 15-20 minutes before grilling.

Reviews

Read all reviews 23
  1. 27 Ratings

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Most helpful positive review

I used this for the steak seasoning called for in the Balsamic Roasted Pork Loin recipe on this website. Delicious! Can't wait to try it on actual steaks on the grill.

Most helpful critical review

This was too mexican-ish tasting in my opinion. If I make this again I will leave out the oregano and cumin and add my brown sugar.

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I used this for the steak seasoning called for in the Balsamic Roasted Pork Loin recipe on this website. Delicious! Can't wait to try it on actual steaks on the grill.

I made a half a recipe, because I wasn't sure how we were going to like it. We liked it! We used it on rib eyes tonight, that hubs grilled to a perfect medium rare. I think this would be really ...

Too salty as is. The salt over-powered the other spices. This recipe makes a huge amount, so I'm going to have to add more of the other spices to thin out the salt rather than dump the whole ...

This was too mexican-ish tasting in my opinion. If I make this again I will leave out the oregano and cumin and add my brown sugar.

I have to confess I didn't really measure ingredients on this one, but just used the list of ingredients and sort of tossed it all together. It was super. Zesty and delicious. I look forward ...

I BBQ'd some rib steaks with this recipe. Its easy, inexpensive, and tastes excellent. Its one of those rubs that you can keep around pre-mixed for a quick BBQ night and as good as a premixed s...

After reading the reviews, I cut the salt to 1 tablespoon. I have used this on steak, pork, and chicken. I will definitely make it again.

It is a little too salty for me as it is written. Used half the salt the 2nd time and it was perfect.

Love this rub! Use it always!

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