Why You’ll Love these 2 Steak Rub Recipes
Whether you’re a seasoned grill master or just beginning to explore the art of cooking steak, these two rub recipes will transform your dining experience.
I’ve tested dozens of combinations, and these winners deliver incredible flavor without overshadowing the meat itself.
The Herb & Garlic blend gives you that classic steakhouse profile with zero salt (perfect for controlling sodium), while the Smoky Paprika option adds a touch of sweetness that caramelizes beautifully on the grill.
Both are pantry-friendly and versatile enough to use on everything from ribeyes to roasted potatoes.
Trust me, your dinner guests will wonder what your secret is.
What Ingredients are in 2 Steak Rub Recipes?
These two steak rub recipes use common pantry spices that create distinctly different flavor profiles.
The Herb & Garlic rub offers a classic, aromatic profile without salt (giving you complete control over sodium levels), while the Smoky Paprika blend brings a slightly sweet, deeply savory character that creates beautiful caramelization on your steaks.
Both recipes yield about 6 tablespoons of rub, enough to season 3-4 steaks, so you can make them once and enjoy them multiple times.
Herb & Garlic Rub Ingredients:
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- Optional: ¼ teaspoon mustard powder for a steakhouse kick
Smoky Paprika Rub Ingredients:
- 2 tablespoons paprika (sweet or half sweet/half smoked)
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Optional: ¼ teaspoon cayenne pepper for heat
Remember that neither of these blends contains salt, which gives you the flexibility to salt your steaks separately according to your taste preferences.
This approach works wonderfully if you’re dry-brining your steaks (about 1 teaspoon kosher salt per pound of meat) or if you’re watching your sodium intake.
For the smoky paprika blend, the brown sugar might seem unusual, but it’s the secret ingredient that helps create that gorgeous crust we all crave when the steak hits the heat.
How to Make these 2 Steak Rub Recipes
Making these steak rubs couldn’t be simpler—and honestly, there’s something deeply satisfying about creating your own spice blends rather than buying those overpriced little jars at the store. For either recipe, you’ll start by gathering all your measured ingredients in a small bowl. Simply stir everything together until evenly mixed, taking care to break up any clumps you might find (those little dried herb clusters can be stubborn sometimes).
The 2 tablespoons of smoked paprika in the Herb & Garlic rub might seem like a lot, but trust me, it creates the perfect base note without overwhelming the other flavors.
Remember, since these blends are salt-free, you’ll want to season your steaks separately with about 1 teaspoon of kosher salt per pound of meat. After patting your steaks completely dry (moisture is the enemy of a good crust!), sprinkle on 1-2 tablespoons of your chosen rub per pound of meat, pressing gently to help it adhere.
A little trick I’ve found helpful: applying a thin coat of oil or mustard as a binder first helps the rub stick beautifully. The 1 tablespoon of brown sugar in the Smoky Paprika blend might make you nervous about burning, but it’s actually the perfect amount for caramelization without scorching.
Once your steaks are rubbed, let them rest at room temperature for 15-30 minutes before cooking—this takes the chill off and helps them cook more evenly.
If you’re really planning ahead (and who doesn’t love a make-ahead moment?), you can dry-brine them up to 24 hours uncovered in the refrigerator, which not only seasons the meat deeply but also creates a drier surface for better browning.
After cooking to your desired doneness, don’t forget that vital 5-minute rest before slicing—this allows the juices to redistribute throughout the meat rather than ending up all over your cutting board.
2 Steak Rub Recipes Substitutions and Variations
Need to customize these steak rubs for what you have on hand?
I’ve been there, staring at my half-empty spice rack wondering if I can still make magic happen. For the Herb & Garlic, dried oregano works beautifully in place of thyme, while rosemary adds a piney kick.
No smoked paprika? Regular paprika with a dash of cumin mimics that smoky depth.
The Smoky rub is just as flexible.
Coconut sugar can replace brown sugar, or skip it entirely for a savory-only profile. Chili powder can stand in for cayenne if you want milder heat.
The beauty of homemade rubs? They’re endlessly adaptable to your taste and pantry situation.
What to Serve with 2 Steak Rub Recipes
While your perfectly rubbed steak deserves center stage on the plate, I’ve found that thoughtfully chosen sides can elevate the entire meal from good to unforgettable.
For the Herb & Garlic Rub, I love serving roasted garlic mashed potatoes and grilled asparagus—the earthy herbs complement these classics beautifully.
Sometimes I toss in a simple arugula salad with lemon vinaigrette for brightness.
With the Smoky Paprika Rub, try corn on the cob brushed with butter and a sprinkle of the same rub, plus a tangy coleslaw.
The sweetness in the rub loves something acidic for balance. My dinner guests always ask for seconds, which is the ultimate compliment, right?
Final Thoughts
After testing dozens of steak rub combinations over the years, I’ve learned that the simplest ones often deliver the most impressive results.
These two versatile blends—the aromatic Herb & Garlic and the caramelizing Smoky Paprika—have become my go-to recipes for transforming even budget cuts into something special.
