This Dry Steak Rub is a homemade, salt-free blend of brown sugar and spices for steak on the grill or grill pan. It works just as well on chicken and pork.
I love grilling for my family, and I made this rub because I wanted flavor that would absorb into the meat before grilling. I kept it salt-free so anyone watching their sodium intake still has a flavorful blend to use.
Quick Summary
- A homemade steak rub mixed in 5 minutes.
- How to apply it and let it rest so the flavor absorbs and the spices don't burn.
- Just 22 calories per serving.
- Substitutions to make it your own.
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Key Ingredients
- Light brown Sugar: I went with light brown sugar because I feel a little bit of sweet in any type of rub is complimentary. It also caramelizes a little on the steak while it is grilling.
- Cumin powder: When it comes to seasoning, cumin is one of my very favorites. It's usually used in combination with chili powder, but I did not want chili in this particular rub.
- Turmeric powder: Has a slightly bitter earthy taste and adds great color to the rub.
- Smoked paprika: Gives a rich smoky flavor.
How to Make Dry Steak Rub
Stir the brown sugar, cumin, garlic powder, onion powder, turmeric, smoked paprika, and black pepper together in a small bowl, then store it in an airtight container.
To use it, pat the steak dry with a paper towel, sprinkle the rub over it generously, and rub it in with your fingers, covering both sides. Let it rest for at least 30 minutes, then brush the grill or grill pan with olive oil and grill to your desired doneness.
Substitutions
- Dark brown sugar: Use it in place of light brown sugar for a deeper flavor.
- Chili powder: Stir it in place of the smoked paprika.
- Salt: Add it to taste if you're not watching your sodium.
Storage
Store the rub in an airtight jar in the pantry for up to 1 year, as long as it's kept dry.
You Might Be Wondering
Use a good quality steak.. My favorite cut is strip steak, but it's also great on flank steak, skirt steak, porterhouse, sirloin, or any other cut that is great for the grill.
Let the rub rest on the meat for at least 30 minutes before grilling. The rub will absorb into the meat the longer it sits. When grilling, do so over indirect heat.
Related Recipes
- Grilled Dry Rub Back Ribs
- Homemade Taco Seasoning
- Air Fryer Fried Pork Chops
- Pepper Crusted Sirloin with Warm Farro Spinach Salad
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Dry Steak Rub
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Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ tablespoon salt (optional)
Instructions
- In a small mixing bowl, combine the brown sugar, salt, cumin, garlic powder, onion powder, turmeric powder, smoked paprika, and black pepper. Stir until well incorporated. Store in an airtight container.
- To use the rub, pat dry the steak with a paper towel.
- Liberally sprinkle the rub over the steak and gently rub the seasoning in using your fingers. Refrigerate at least 30 minutes or overnight.
Jersey Girl Cooks says
This looks like a great rub! Thanks for mentioning my beef seasoning recipe.