Name: Steak with Rub
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2 teaspoons kosher salt; 1 teaspoon coarse black pepper; 1/2 teaspoon granulated garlic; 1/2 teaspoon paprika; 2 steaks (of personal preference); oil (as required)

A steak’s flavor can be enhanced by using a simple rub. With the standard foundation of salt and pepper along with a few aromatics and/or color enhancers, it can make a big difference.

Unlike more common smoking rubs, a direct heat grilling rub doesn’t have any sugar which would burn and give the steak a bitter taste. If concerned about singeing the rub it can alternately be added after the cooking, still providing flavor but avoiding potential burning.

When traveling or camping, rubs also travel well unlike fresh herbs or similar that are more difficult to carry. However, be careful not to keep too long in the outdoors as the more dynamic temperatures tend to dilute the flavor quicker and the high humidity can make them clag.

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A basic rub being gently tipped onto a steak.

The rub can be gently and evenly sprinkled on the rub, or added more generally then manually rubbed evenly into the meat.

A ribeye steak rounded with a tied piece of butchering string, on a set of grill grates with a light coating of rub.

The steak may have a string to help hold shape or not, the rub is applied the same.

A round tied steak with rub cooking on grill grates with a perfect cross hatch of grill marks.

Parts of the rub where the grill marks are may become slightly singed adding a different dimension to the flavor.

A large grained rub being displayed in a black camp bowl.

Although simple ingredients you may personalize through ingredients for example course or fine salt and pepper.

A butcher twine tied raw ribeye steak covered with a course steak rub resting on a paper plate.

The rub may be applied immediately before being grilled or at least 45 minutes prior.

Steak with Rub Recipe

Saffron Hodgson

reviews

This recipe is for brand affiliate Grillgrates.

A steak can be enhanced using a simple rub. Rubs are easy to take outdoors and the steak can be cooked on a gas grill, charcoal grills, or even open fires.

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Preparation 45

Cook 10

Ready in 55

Servings Servings

CourseDinner

InfluenceGlobal

DifficultySeasoned

MethodGrill

Similar RecipesSteak

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Ingredients

Basic Steak Rub

2 teaspoons kosher salt
1 teaspoon coarse black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon paprika

Steak

2 steaks of personal preference
oil as required

Equipment

GrillGrates

Directions

Basic Steak Rub

In a bowl combine the salt, pepper, garlic, and paprika.
Mix all the ingredients until well combined.

Steak

Preheat the grill grates to medium-hot.
Gently sprinkle a layer of rub on the steak, then either cook immediately or leave for a minimum of 45 minutes.
Tip: if using an aged steak or one that has a dry surface rub down with a little oil to create a tacky surface for the rub to stick to.
Place the steak on the preheated grill and cook to get grill marks of your liking.
Check the internal temperature of the steak, if not cooked to your desired temperature, move to a cooler part of the grill and let slowly come up to your desired temperature.
Rest for 5 minutes before serving.

Nutritional Information

Calories: 491kcalCarbohydrates: 1gProtein: 46gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 138mgSodium: 2444mgPotassium: 618mgFiber: 1gSugar: 1gVitamin A: 72IUVitamin C: 2mgCalcium: 18mgIron: 4mg