Copycat Texas Roadhouse Steak Rub
Just a few simple seasonings is all you need to make the best dry steak rub recipe to compliment the amazing flavors in your chicken or steak, and tastes just like the Texas Roadhouse restaurant!
…Be sure to try this Copycat Texas Roadhouse Rolls Recipe next!
The best part is that this steak seasoning recipe is super-duper easy. Simplicity is often the way to go when you’re dealing with meat. The hardest part of all is not to fiddle with in on the grill- but seriously- don’t do it. Leave it alone. Set it and be done with it. Get your timing right (see instructions below)- and you’ll be happily munching on a big juicy steak in no time. Here is more information to help you achieve that perfect steak:
When to Put Dry Rub on a Steak:
There are two methods that work best:
–40 Minutes before you cook the steak: This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
–Overnight: You can apply dry rub a day in advance and let it sit overnight in the refrigerator. The surface may appear to be dryer in the morning but you will actually only lose about 5% of moisture which is far less than what you’d lose if you were to cook the steak immediately, which is up to 20%. See more about this.
Best Cuts of Steak for Grilling:
- Filet Mignon
- New York Strip Steak
- Ribeye
- Porterhouse
- T-Bone
- Top Sirloin
Check out this resource for more information, including which cuts of meat need a little doctoring up before hitting the grill, and which cuts of meat should be avoided altogether.
How to Grill Steak:
-Get the highest quality meat that you can afford- it will make all the difference. Porterhouse, N.Y. Strip, & Ribeye are all perfect for grilling. Visit here for a complete list of options!
-Contrary to popular belief, it’s best not to oil your grill grates before grilling. These guys can tell you why.
–Hot & Fast is the best way to cook a steak on the grill, so don’t be afraid to turn up that heat. This goes for all cooking levels, from rare to well done.
-Cook the steak for 4-5 minutes on the first side, then flip. It should be brown and charred. Then follow the cooking times below depending on how you like it cooked:
- Rare: 5
- Medium Rare: 7
- Well Done: 10
Letting Steak Rest:
-This part is crucial. Let the steak rest for 5-7 minutes after cooking. This gives the juices time to settle and disperse evenly in the meat. If you cut right in, be prepared to watch juice run all over your plate. Let it rest, and that juice will stay in the meat.
What to Serve with Steak
- Mashed Potatoes
- Easy Brown Gravy
- Homemade French Fries
- Baked Potato Wedges
- Twice Baked Potato Casserole
- Grilled Potatoes
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Making this in Bulk or Giving it as a Gift?
These jars are perfect for gift-giving or for storing spices and seasonings in your own kitchen!
Copycat Texas Roadhouse Steak Rub
Ingredients
- 2 teaspoons coarse kosher salt, *See Notes
- 2 teaspoons brown sugar
- 1/4 teaspoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
Instructions
- NOTE: On 6/1/20, the amount of salt in this recipe was updated from 1.5 Tablespoons to 2 teaspoons in response to reader feedback. If you tried this recipe prior to that time and liked the results, feel free to use 1.5 Tablespoons. Feel free to use less than 2 teaspoons as well, the preferred amount varies from person to person. I prefer 2 teaspoons as the recipe states.
- Combine all ingredients in a quart-sized Ziploc bag and seal it tightly. Shake it to thoroughly combine all ingredients.
- Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
- Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred. Flip it over and cook for the following additional time:
- 5 minutes: Medium Rare7 minutes: Medium10 minutes: Well Done
Video
Notes
Alternative Recipe for Steak Rub:
- 4 Tbsp. Lawry's seasoning salt
- 1 Tbsp. Black pepper
- 1 Tbsp. Onion powder
- 1 Tbsp. Garlic salt
Serving Suggestion: Serve your steak with a side of my Smooth & Creamy Homemade Mashed Potatoes
Great rub! I’ve never done anything but salt and pepper on steak, but now with kids I tried to get a little more flavor for them. Both my 5 and 2 year love it. I haven’t done anything else since. Thanks!
Hey Nick! I am so happy to hear that! We ALWAYS have a stash of this on hand and I think we use it about once a week, haha! I’m so glad that you and your kids enjoy it too! Thanks SO much for the review. Take care! -Stephanie
Help! No Grill!!!
Dying to make this… I have to attempt it in the oven with broil… Temp & Time for Med/well?
Hey Jennifer! I would check this guide out for broiling the steak and use my steak rub instead of the salt/pepper they use! https://www.food.com/recipe/broil-a-perfect-steak-165254
If i dont have a grill to use and only have either a skiller or a griddle built into my gas stove, would it still be about 5 minutes each side for rare? Or would it be different with it being a different cooking surface than a grill?
Hi Katie, it depends really on exactly what type of skillet you’re using (cast iron, etc.), and how hot the heat is. You definitely want to preheat it well. The internal temperature should be 120-130 °F for rare and I think you would achieve this in less than 5 minutes total time. If you don’t have a meat thermometer, there are ‘feel’ tests that you can do, (that’s what my husband relies on) even though we have a thermometer, haha.
How much of the seasoning do you use per pound of steak?
Hi Lori! It’s not so much about per pound of steak but rather how much surface area there is on the top. I don’t completely smother it over the top but rather a nice moderate sprinkling.
My husband LOVES steak. I tried this recipe and I never saw him eat steak so fast! The whole time he raved about how good it tasted. We won’t eat steak any other way now!
Hey Heather!! That is SO great to hear, so glad that you and your husband enjoyed it! This is the only rub we’ll ever use as well! 🙂 Have a great rest of your weekend and thank you for taking the time to come back and leave this feedback! -Stephanie
Absolutely amazinggggg and mouth watering
Wohooo, glad you like it Nikki! We use it all the time, it’s so good!😀
Tried this rub today. 1-1/4” ribeyes on a Kamado Joe Classic running 750 degrees. 90 sec, flip, 90 sec, flip, 40 sec, flip, 40 sec, (closing the lid between), remove and foil wrap for 10 minutes. (Med- well). These were absolutely the best steaks I ever ate. It was the first time my daughter didn’t want A1 sauce on her steak. Thank you. Wonderful rub recipe.
Sounds like you cooked those perfectly!!! Great job and thanks so much for the reveiew!!😀😀😀
Used this rub on steaks of all kinds Fathers Day Weekend. Fed at least 25 people. Everyone loved their cut of meat. Younger guys went back for seconds! Thank you for adding to such a special occasion.
Thanks so much Linda, glad everyone liked it!😁 Thanks for the great review!