Steak Rubs

T-Bone Steak on the Grill

Have some flavorful fun with your steaks Rub them with seasoning blends of spices and herbs to add bold and delicate flavors that complement unique tastes. Some rubs can be completely dry or slightly pasty. Some rub blends will create a tasty crust on the steak surfaces which will help seal-in its natural juices.

Steak rubs are not intended to tenderize tougher steaks. But often will make steaks a little more tender when covered with plastic wrap and left in the refrigerator over night. Careful though, when doing so it will create a much deeper taste. It’s best to cook steaks right after rubbing for a more delicate flavor.


Suggestions

Consider rubbing each steak with a teaspoon of unsweetened cranberry juice, lemon juice, red wine vinegar or balsamic vinegar before applying the rub. Besides added an additional hint of flavor, it will help a dry rub to stick to the steak’s surface.

Experiment with different ingredients to find your perfect flavors. From traditional to spicy Southwestern to Asian, Italian and other regional tastes. When you discover your favorites, consider making more than needed at the moment. Store them in tightly sealed containers and spoon-out only what is needed at the time. Do not contaminate unused portions with juices from raw steaks.

NOTE: Always remove steaks from the refrigerator and let them warm to room temperature for about 30 minutes and pat-dry before applying the rub to both sides of steaks.

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