I’d like to introduce you to your new favorite Steak Rub.
I’ve grilled up my fair share of steaks this summer and while a great piece of steak really does not require more than a little salt and pepper, it’s always nice to impart a different flavor once in a while.
The combination of spices in this rub is spot on! And there is a secret ingredient that totally takes it to another level. Wanna know what it is?
It’s a game changer.
You know how coffee (or espresso) enhances and deepens the flavor of chocolate? It does the same for meat. Who knew right? Which is why our Coffee Rubbed Burgers with Gouda are so insanely popular!
Marinades typically penetrate the meat, although less than you would imagine. However they still penetrate to some extent and they are great and used all the time.
A dry rub does not penetrate the meat. Instead it will form a beautiful tasty crust on the steak. That comes from the caramelization of the (very little) sugar in the dry rub. This locks in the juices of the steak as it sears.
WHEN AND HOW TO APPLY A DRY RUB
- Dry rubs can be strong in flavor, so it’s best to use a steak that is on the thicker side and preferably with a bone. However, I used a sirloin for these pictures and it was delicious. Just be sure to get a piece of meat that is at least 1 – 1 ½″ thick.
- Sprinkle the rub all over the first side and rub it in using your hands. Turn it over and repeat.
- You can apply a dry rub to any meat and grill it within minutes. However, it is best to leave the rub on and put the steaks in the fridge UNCOVERED for at least a few hours up to 36 hours depending on the type of meat.
HOW TO GRILL THE PERFECT STEAK:
- Get the highest quality meat that you can afford. It will make all the difference Ask your butcher for something that is at least 1 – ½″ thick and well marbled. Porterhouse, NY Strip, Sirloin and Ribeye are all perfect for grilling.
- Start with clean, lightly oiled grates. You can rub some oil on a rolled up paper towel or even aluminum foil and using your tongs, rub it along the grates.
- Hot and fast is the best way to cook a steak on the grill, so don’t be afraid to turn up that heat. Start your grill at least 15 minutes (gas) prior to cooking and turn those burners all the way up.
- NEVER use a fork to turn the steak over. All those beautiful juices will come running out and you will be left with shoe leather. Grab those tongs.
- Cook the steak for 4-5 minutes on the first side, then flip. It should be brown and charred. Then follow the cooking times below depending on how you like it cooked.
- Use a meat thermometer! In order to ensure you, your family or guests are getting their steak cooking exactly to their liking you will need a meat thermometer. They are super inexpensive and it just takes one poke to give you the inside temperature of the meat. Don’t guess.
- Let it rest – This part is crucial. Let the steak rest for 5-7 minutes after cooking. This gives the juices time to settle and disperse evenly in the meat. If you cut right in, be prepared to watch juice run all over your plate. Let it rest, and that juice will stay in the meat.
HOW DONE IS DONE?
Here are 2 charts to help you grill the perfect steak for your taste. You generally want to cook the steak longer on the first side to get those great grill marks and cook it for less time on the other side. I still recommend keeping the grills on high heat the whole time.
HOW TO GET THOSE PERFECT DIAMOND GRILL MARKS
- Preheat the grill until it’s very hot (about 500 – 550°F).
- Place the steaks on the grill with the ends at 10 and 4 o’clock.
- When meat has seared and juices begin to rise to the top (3-4 min), turn the steaks clockwise, with the ends at 2 and 8 o’clock.
- After a minute or two, flip steaks over and cook until they reach desired degree of doneness.
- Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices.
I hope you found this post informational. We try very hard to not only provide you with great recipes you and your family will love, but teach you something along the way. It’s not WHAT you cook, but the QUALITY that matters. Invest in your food. You will never regret buying a locally sourced piece of meat from a butcher. Cook it the same day you buy it – freshness matters.
We also love hearing from you! Tell us how you enjoy our recipes, feedback is always welcome.Print
Dry rubs form a tasty charred crust on the outside of the meat locking in the juices and flavor resulting in a the most delicious steak you will have this summer!
- 2 Tablespoons Ancho Chile Powder
- 2 Tablespoons Ground Coffee
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Sea Salt
- 5 teaspoons Brown Sugar
- 1 ½ teaspoons Dried Oregano
- 1 ½ teaspoons Coriander
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Mix the ingredients for the dry rub in a small bowl.
- Pat the steak(s) dry with paper towel and season them lightly with salt and pepper on both sides. Sprinkle dry rub over both sides of the steaks liberally and rub in. You will have some spice rub left over. It will keep in a sealed jar for a several weeks.
- Lay the steaks on a wire rack and place them uncovered in the fridge for as little as 30 min and as long as 24 hours.
- Remove the steaks at least 30 minutes prior to cooking.
- Heat a grill on high and allow to come to 450-500°F. Lightly grease the grill with a paper towel or aluminum foil with olive oil on it.
- Grill the steaks (depending on thickness) approximately 5-8 minutes per side, or until desired doneness.
- Tent with aluminum foil and a pat of butter (if desired) for 5 minutes to let the juices redistribute.
TO PAN SEAR/COOK IN OVEN:
- Preheat the oven to 400°F.
- Heat a cast iron skillet over high heat until very hot. Add a teaspoon of oil and lightly rub with a paper towel. Add the steak(s) and cook for 2-3 minutes or until a nice crust has formed. Turn over and repeat.
- Place the skillet in the oven and cook until desired doneness. Approx 5 more min for rare, 7-10 min for medium, longer for well done.
WHAT TO SERVE WITH THIS:
GRILLED VIDALIAS in a HONEY MUSTARD GLAZE
SWEET POTATO STACKERS w/ GRUYERE, PARMESAN and THYME
- RARE – 120°-130° MEDIUM RARE – 130°-135°
- MEDIUM – 135°-140° WELLDONE – 140°-150°