Use this ultimate steak seasoning for the best steak of your life! A great steak starts with a delicious rub, and you can create the perfect foundation of flavor using simple ingredients found right in your pantry!
The ultimate steak seasoning is the key to achieving a perfectly seasoned steak. Whether you’re grilling a ribeye, filet mignon, New York strip, or sirloin steak, each will benefit from this incredible seasoning blend. This Southwestern-style rub will bring out the rich, beefy taste and create a delicious crust when reverse-seared.
For best results, apply the steak seasoning generously to both sides 30 minutes before grilling or smoking. Doing this will allow the flavors to penetrate the meat. As a bonus, you can also use it to flavor burgers, meatloaf, and large roasts. The possibilities are limitless!
Ultimate steak rub ingredients
- Coarse salt: Argentinian salt preferred, but you can also use sea salt of kosher salt
- Black pepper: use coarse-ground or 16-gauge for this recipe
- Onion powder
- Garlic powder
- Paprika: regular paprika (sub with 1/2 smoked paprika and 1/2 regular paprika combined)
- Hatch chili powder: or New Mexico chili powder substitute with regular chili powder
- Dried rosemary: substitute with dried oregano, thyme, or marjoram
How to make it
- Combine dry rub ingredients in a small bowl.
- Use the steak seasoning right away or store it to use for later.
- See below for recommended amounts.
- Prepare a large batch and store it in an airtight container (mason jar), in the cupboard for up to one year. These spice jars are great for storing homemade rubs.
How to use a steak rub
- Use 1 tablespoon of rub per 1 pound of meat.
- This recipe makes enough for 8-10 pounds of steak or two 4-5 pound beef roasts.
- Brush steaks with a little oil, and season both sides with spice blend 30 minutes before cooking.
- Safety first. Remember to discard any leftover steak seasoning that has come into contact with raw meat.
Ultimate Steak Seasoning
Ingredients
- 1/4 cup Argentinian salt (sub with kosher salt)
- 2 tablespoons black pepper (medium-grind)
- 1 tablespoon onion powder
- 1 tablespoon hatch chili powder (sub with ancho chili powder)
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder (use more if preferred)
- 1 teaspoon dried rosemary (or dried herb of choice)
Instructions
- Combine ingredients in a small bowl. Transfer to an airtight container and use as needed—double or triple recipe for future cooking.
- Use 1 tablespoon of rub per pound of meat.
- Apply rub onto both sides of steak and around the edges—cook as directed.
