Steak with Rub

A butcher twine tied raw ribeye steak covered with a course steak rub resting on a paper plate.
This recipe is for brand affiliate Grillgrates

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

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This recipe is for brand affiliate Grillgrates.
A butcher twine tied raw ribeye steak covered with a course steak rub resting on a paper plate.
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.
Preparation 45 minutes
Cook 10 minutes
Ready in 55 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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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

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

Sodium: 2444mgCalcium: 18mgVitamin C: 2mgVitamin A: 72IUSugar: 1gFiber: 1gPotassium: 618mgCholesterol: 138mgCalories: 491kcalTrans Fat: 1gMonounsaturated Fat: 17gPolyunsaturated Fat: 2gSaturated Fat: 14gFat: 34gProtein: 46gCarbohydrates: 1gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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