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steakhouse dry rub recipe

Steakhouse Dry Rub

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A classic steakhouse-style dry rub that creates the perfect crust and flavor profile for any cut of beef. This simple blend of pantry staples transforms ordinary steaks into restaurant-quality meals with just the right balance of savory and spicy notes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 steaks
Course: Condiments
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coarse black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika sweet or smoked
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon mustard powder optional

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Paper towels

Method
 

  1. Combine all spices in a small bowl.
  2. Break up any clumps with your fingers or the back of a spoon until well mixed.
  3. Pat steaks completely dry with paper towels before applying.
  4. Sprinkle about 1 tablespoon of rub per steak, covering all sides generously.
  5. Press the spices firmly into the meat to help them stick.
  6. Let seasoned steaks rest at room temperature for 30 minutes before cooking.

Notes

For best results, use fresh spices as they lose potency over time. You can store this rub in an airtight container for several months. For a Montreal-style variation, add dried minced onion and dill seed. When using on burgers, reduce the salt by half. For even more flavor development, you can dry-brine steaks by applying the rub and leaving them uncovered in the refrigerator for up to 24 hours.

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