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 it on the grill- 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 and break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaces has time to reabsorb, which keeps the meat juicy.
–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%.
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. Filet Mignon, 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
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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
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
Instructions
- 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 and break down the muscle fibers, which results in a more tender meat.
- 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
Notes
This recipe makes 2.4 Tablespoons.
Best steaks for the grill: Filet Mignon, Porterhouse, N.Y. Strip, & Ribeye steaks are all great options for grilling.
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 with my 10-minute Brown Gravy.
I love using rubs on meats and this one looks like a winner!
Thanks for sharing the spice rub, it looks totally delish! 🙂
Thank you so much Petra!!! Have a great weekend!! 🙂
Welcome to FF #74. Thanks so much for bringing this to the Fiesta, I’ve always shied away from cooking steak the way it should be cooked. Your precise instructions are just spot on, I like all your extra tips too. I’m sure everyone will have found this post useful, I for sure will be firing up the grill pretty soon. Enjoy your weekend 🙂
Thank you so much Loretta!!! I like having the tips to refer to as well, we have done so many things wrong with cooking our steak in the past, it’s nice to see the difference it makes when you do it right! 🙂 Have a great weekend.
I LOVE Texas Roadhouse! So does hubby and son. And daughter, the almost-vegetarian! Never even thought of duplicating their rub! Thank you, thank you…for sharing this, Steph!! I’m so excited to give it a try! 🙂
Thank you Angie!!! AH- We are huge Texas Roadhouse fans too, I’m psyched that I’ve nailed down their recipe for rolls and now their steak rub 😉 Copycats are the best! Thanks for visiting Ang, I’ve missed talking to you!!
Hey, hey! Could I call you the copycat queen? This sounds really amazing!! I might learn to love grilling after seeing this post. 😀 Happy FF, Steph. xx
Whoa- the COPYCAT Queen!! That has a nice ring to it!!! I like it Jhuls 🙂 HAPPY FF, wahooooooooooo!!!!!!!!!!!!
This steak looks awesome! Love the grill marks! I always wondered what their secret rub consist of, now I know. Thanks for sharing, Stephanie!
Thanks Thao!! I know- having the dry rub on hand all summer long makes it so easy when we want to grill chicken or steak- an I’m trying it on veggies next, I heard it’s delish!!! 🙂
YUMMMMMMMM…. girl you have me craving a big juicy steak at 9am 🙂 Josh will go crazy over this one… what a great recipe! Those pictures… seriously, amazing!!
THANK YOU so much!!! It’s so funny- I hadn’t planned on taking pictures but that steak was so juicy, I had to run into the house and grab my camera! I’ve been wanting to share the dry rub recipe for a while anyway so it all worked out!
Wow Stephanie – that steak looks incredible! Those are great tips too but it’s really hard to resist waiting at least 5 minutes to dig in when a steak looks that good.
I like to use steak/grill seasonings on potatoes or vegetables sometimes, especially if I’m making a meatless meal. I bet this rub would work well for that too.
Thanks for sharing!
Hey Jim! I LOVE the idea of using this seasoning on vegetable and potatoes- actually we usually grill up some string beans and/or zucchini with our steak, I’ll definitely have to try this on it next time, thank you for the idea!
Oh my god I can taste the juiciness of that steak from here!! Holy drool worthy!!!! I can’t wait to try this!
Dahhhh- thank youuuu!!! I know though, it was so stinkin’ juicy, holy moly— I want another one!!!!!
The rub sounds great and that steak looks too good!
THANKS SUZANNE!! The steak was gone reallllly fast!!! 🙂 We use this rub every time, we love it!
Just wondering how long does this rub keep in the pantry?
Hi Lili, I’ve read that whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years. Hope this helps! 🙂
Thank you Suzanne!! My hubs has really mastered the grilling process, the steak was SOOO good, I think I might need another this weekend! 🙂 Thank you for visiting!!!!
Cooked ot on chicken tonight on an indoor grill. It was awesome!!!!!
Hi Shelley! I’m so happy that you loved it and enjoyed it on chicken! We love putting this on all types of meat too! And indoor grills are AWESOME! 😉 Especially in the cold weather. Have a great day!