The Best Ever Steak Rub (also great on chicken)
When it comes to grilling, nothing takes your meat from ordinary to extraordinary quite like a…
Equipment
- Large Bowl
- Fork
- airtight jar
- Paper Towels
Ingredients
Ingredients
- 4 tablespoonsalt
- 2 1/2 tablespoonblack pepper
- 4 tablespoonbrown sugar
- 2 1/2 tablespoonbeef bouillon see note 1
- 2 1/2 tablespoondried onion flakes
- 1/2 teaspoondried oregano
- 1 teaspoondried thyme
- 1 teaspoonground cumin
- 2 1/2 tablespooncocoa powder
- 2 teaspooncayenne pepper
- 2 teaspoonsmoked paprika
Instructions
Instructions
- Measure all ingredients into a large bowl.
- Use a fork to thoroughly combine the ingredients and break apart any lumps until the mixture is uniform.
- Transfer the rub to an airtight jar, secure the lid, and give the jar a good shake to finish mixing (hold the lid on).
- Store the jar in a cool, dry place until ready to use.
- To season steaks, sprinkle 1–2 teaspoons of the rub onto each steak.
- Rub the seasoning into the meat, massaging so the entire surface is lightly and evenly coated.
- Cover the seasoned steaks and refrigerate for at least 2 hours.
- Remove steaks from the fridge 20 minutes before cooking to take the chill off.
- Pat each steak dry with paper towels and wipe off any loose, excess rub (leave the rub that has adhered to the meat).
- Add a splash of oil to each steak and rub it all over to help with searing.
- Cook the steaks to your preferred doneness.
- Keep any remaining rub sealed in the airtight jar; makes about 1 cup (enough for 20+ steaks).
Notes
If you can buy beef bouillon powder loose, then you can add it o the rub when you mix everything up. If you don't have this as an option you can buy bouillon cubes and crumble them up. Or leave the beef bouillon out of the mixture completely and then when you want to use the rub, measure out your steak rub and add one cube per two steaks.