The Cozy Cookbook is here! 
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
-
- Homemade Mashed Potatoes
-
- Easy Brown Gravy
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- Homemade French Fries
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- Twice Baked Potato Casserole
-
- Grilled Potatoes
-
- Potato Wedges
Try These Next
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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.
The recipe should use 1 & 1/2 “teaspoons” of coarse Kosher salt instead of “tablespoons” to keep it from being so salty. I made the change and it is perfect! To get a steak (I prefer NY strip) exactly like TR, I use this rub recipe and cook it on a flat top instead of an open face grill. Then right before I pull the steak off, I melt 3 big pats of butter on the top and then let it rest for a few minutes. It is almost like being in the restaurant, it tastes so close to how they serve it.
Hi Mark! I’m so glad that you liked this steak rub and appreciate you sharing your thoughts on the salt. Some readers LOVE the extra salt in here so I don’t dare change it but the information you provided is going to be helpful for readers. Love that you add butter at the end, definitely sounds like 100% restaurant quality!
How thick is the steak you are grilling? I buy 1/2 of a beef from a packing house and have all steaks cut to 1 inch. If I were to grill my steak on high heat for 4 minutes per side they would be very well done. Grilling time is critical to the thickness of the meat. Please always give the thickness of the meat in any steak recipe you publish.
Hi Jeff, this is a steak rub recipe, not a recipe for steak.
What does the cornstarch in the rub. Not for taste, but…..
It helps absorb excess moisture from the surface of the steak which gives it a crispy outer crust when you cook it.
I recently fell in love with T.R. seasoning when we bought steaks from them to grill. They gave us this side cup full of seasoning to go with the cow chunks, and it was amazing! It’s fine and powdery and gets into nooks and crannies. It almost immediately soaks in to the steak with a little help from the back of a spoon. Anyway, I saw your recipe and thought I’d give it a try when they wanted to charge $5 for the same side cup solo. The flavor profile was there but how would I get the texture I sooooo desired? Enter my spice grinder, one quick spin in that bad boy and we are in BUSINESS! Thank you for sharing this recipe!
Big Miiiiike! Your comment totally made my day and thank you so much for taking the time to leave one! I’m so happy that you can make your own now without spending so much money, and love the you use your spice grinder! Perfection! Thank you so much for sharing that, you’re the best-love your energy! Take care!!! -Stephanie
OMG. I was never able to grill steaks like this. It was the juiciest best tasting steak that l have EVER had, and l mean that with everything that l hold dear to me 😍.
A couple things that l did differently is l maranated it with beer and lime juice for 10 minutes before l added the seasonings. and l added butter on both sides to tenderize the meat 🥩 for the last 7-8 minutes on the grill. I did Angus Rib eye steaks from Walmart. I grilled the meat on the lowest temperature on the grill the entire time. I will definitely make this again. Thank you so much I also made dinner rolls, I mixed cinnamon, butter, and brown sugar to put inside the rolls when done. AMAZING
Hey Rhiannon!! I’m not gonna lie, your description of the steak (and rolls and cinnamon butter), made me VERY hungry!! Thank you so much for taking the time to share your tricks here too, I would love to try that beer/lime juice combo myself sometime! Thank you SO SO much for taking the time to share your thoughts and leave a rating, I REALLY appreciate that. Take care Rhiannon! -Stephanie
We just made this steak rub for dinner tonight…. everyone LOVED it!!! We will definitely make this again!!
Hi Sally! Wahoooo! I’m so happy that you enjoyed this steak rub, thank you so much for taking the time to leave a comment and a rating, you’re the best!! Take care! -Stephanie
This is the BEST steak rub I have ever used and I have tried a lot. My family of 6 conquered, hands down the best flavors. I let the rub sit on the steak for about 30 minutes or, which is crucial to obtaining all of those great flavors. I have saved this to use every time I grill steaks.
Hey Paul, I am SO happy to hear that and can’t thank you enough for you taking the time to leave a comment and a review, you’re the best. Many more amazing steak dinners to come, cheers! -Stephanie
This is our FAVORITE steak rub!!! We recently purchased a dehydrator and it’s now what we rub our “OG Jerky” in 😍 phenomenal!!!
Hey Abby! Wahooo! That’s such great news! Thank you so much for taking the time to leave a review! You’re the best! -Stephanie
Best steak I ever made!! I used Ribeye
Hi Lisa! That’s so great! I love it! Thanks so so much for taking the time to leave a review! -Stephanie
I used this recipe four times already, and each time, I altered the ingredients. The first time was because I didn’t have kosher salt, and the taste that time was nearly perfect. Two other times it was far too salty. But I wanted to make a specific change, so I could achieve the identical results every time I used this recipe. So today, I left out the 1.5 Tablespoons of KOSHER SALT and replaced it with 1.5 Tablespoons of GARLIC SALT, which is further down the recipe. I followed the rest of the recipe to the last detail (except for the garlic salt; it had been already used). This was perfect.
Though I changed the recipe because it was far too salty, I gave the recipe five stars anyway, because it put me on the right track. Thanks.
Hey Alric!! —- I TRULY appreciate the five stars and also you sharing your alternations for others to consider. It means a lot and thank you for supporting my business by taking the time to leave a receive like this. Stay well!! -Stephanie