Elevate your grilled steaks with this sweet and smoky rub! Made with less than 10 ingredients but still plenty of flavor, this gluten-free blend adds depth and just the slightest hint of heat. Whether you’re hosting a weeknight family dinner or a weekend bbq, this quick and easy steak dry rub recipe is sure to impress.
If you’re into grilled steak, then this recipe is for you.
Using a dry rub on steak is a great way to add flavor without having to wait for a marinade to work its magic.
Don’t get me wrong, as someone who has grilled for years I love a grilled marinated flank steak, but sometimes you don’t have time or energy for it.
That’s where this dry rub comes in.
It’s got brown sugar for sweetness which combines with chili powder, smoked paprika, ground cumin, and other spices for a subtle smokiness with the tiniest bit of heat.
We love this dry rub on thinner cuts like flank steak or skirt steak, but it would work for any steak you like. Just sprinkle some on, grill the steak to your liking, and dinner is served!
Get these ingredients from your pantry
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Brown sugar: I recommend using light brown sugar as it has less molasses in it, which means it’s a little drier than dark brown sugar and helps keep the spice rub from clumping. Either will work though, especially if you’re going to use the spice rub quickly and won’t be storing it long.
- Spices: chili powder, smoked paprika, garlic powder, mustard powder, ground coriander, and ground cumin. Make sure they’re not old or stale as that will have an impact on the flavor of the rub.
- Kosher salt: salt is the most important ingredient for seasoning any food. In this case the recipe calls for Diamond Crystal kosher salt, which is my preferred salt. It is less salty by volume than other salts which means it leaves a little more room for error when salting your food. If you are using a different type of salt (kosher or otherwise), you’ll want to use this salt conversion chart from Epicurious to determine how much salt to use.
- Ground black pepper: if you can use freshly ground black pepper, that’s best, but pre-ground black pepper will also work.
Do you need new spices?
If you can’t remember the last time you bought spices, it may be time to get new ones. Spices lose potency over time and if your spices are old the rub won’t have as much flavor as it should. Here are three ways to check your spices for freshness:
- Look: take a look at your spices. Are they vibrant or has their color faded?
- Smell: put your nose down to the bottle (though not too close!) and take a whiff. Do you smell the spice immediately or do you have to take a couple deep inhales to get any scent?
- Taste: take a small pinch of the spice and give it a taste. Is it strong on your tongue or can you barely taste it?
Use one or all three of these methods to see if your spice shelves need an overhaul.
Making a sweet and smoky rub
I hesitate to call this a recipe because it’s really as easy as measuring out all the ingredients and putting them together in a jar or bowl, then stirring to combine it all.
This recipe makes roughly 3.5 tablespoons of dry rub, which is enough for 2 pounds of steak.
How to use a steak dry rub
This dry rub can be sprinkled on top of any steak before being put on the grill, though I prefer it with longer and flatter cuts of steak like flank or skirt steak.
For specific directions on how to use this dry rub when grilling steak, check out this dry rubbed flank steak recipe.
Storing a steak dry rub
If you are either making the dry rub ahead of time or want to make a big batch at once, place the rub in an air-tight container (I like to use a mason jar) and store it in a cool, dark place. It will keep for several months this way, depending on how fresh your spices were to begin with.
You can also try storing it in the freezer, again in an air-tight container, though you’ll need to let it defrost for 10 to 15 minutes before using it when stored this way.
Tips for making a rub for grilled steak
- Use a small- to medium-sized clear bowl to make the rub. This way you can see as you stir if there are any spices at the bottom that are clumping or not getting incorporated.
- A whisk will be best for stirring as it will help break up any clumps better than a spoon or other utensil.
- If you do have clumps that won’t break up, particularly from the brown sugar, use your forefinger and thumb to gently crumble them into the dry rub mixture.
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Sweet and Smoky Steak Dry Rub
Ingredients
- 1 tbsp light brown sugar
- ½ tbsp chili powder
- ½ tbsp smoked paprika
- 1.25 tsp Diamond Crystal kosher salt
- 1 tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp mustard powder
- ¼ tsp ground coriander
- ¼ tsp ground cumin
Instructions
- Measure out each ingredient with the appropriate measuring spoon and place it into a small bowl.
- Use a small whisk or other utensil to stir the ingredients together until thoroughly combined.
Notes
- This recipe makes about 3.5 tbsp of seasoning, enough for 2 lbs of steak
- Use a small- to medium-sized clear bowl to make the rub. This way you can see as you stir if there are any spices at the bottom that are clumping or not getting incorporated.
- A whisk will be best for stirring as it will help break up any clumps better than a spoon or other utensil.
- If you do have clumps that won’t break up, particularly from the brown sugar, use your forefinger and thumb to gently crumble them into the dry rub mixture.
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