Recipe Card 18: Steak House Rub

Creating your own steak house rub can truly elevate your grilling game. This simple blend of 2 tablespoons coarse sea salt, 2 tablespoons cracked black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon crushed dried rosemary combines classic flavors that complement the rich taste of steak. I’ve used this rub on various cuts like ribeye, sirloin, and filet mignon, and the results are consistently impressive. The coarse sea salt and cracked black pepper form a flavorful crust, while the garlic and onion powders add depth. The smoked paprika gives a subtle smokiness without overpowering the meat, and the rosemary adds a fragrant herbal note that enhances the steak’s aroma. To get the best flavor, apply the rub generously on all sides of your steak at least 30 minutes before cooking, allowing the spices to penetrate the meat. Letting it rest at room temperature before grilling helps achieve an even cook. Whether you’re using a grill pan, charcoal barbecue, or oven broiler, this rub works beautifully to create a savory, mouthwatering crust. For a personal touch, sometimes I experiment by adding a pinch of cayenne or smoked salt for an extra smoky kick. This rub also works well for other meats like grilled chicken or pork. It’s a versatile, easy-to-make seasoning that turns any dinner into a steakhouse-worthy meal right at home.