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
-
- 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.
Due to an issue at our local meat packaging facility, beef prices have been through the roof. But it’s Father’s Day, so how could we say no when he asked for steak? I bought the overly priced meat (NY Strip Steaks) and used this rub. SO GOOD! Thank you so much for sharing. I love your blog!
Hey Shayla!! Awww you totally made my day, I am SO happy that you were able to enjoy your steak, especially when you had to spend the extra dough!! Thank you so much for taking the time to come back and leave a review, you’re the best! -Stephanie
Can you apply this rub the night before? Or is 40 minutes the best amount of time before applying it? Thanks.
I mean before cooking it. Sorry. So can I apply the rub 8-12 hours before cooking or is it best to wait and apply 40 minutes before cooking. Thanks again.
8-12 hours covered overnight is fine!
Multiply by 8 and put it in a large shaker. It’s great to add a little after grilling your favorite burger or steak.
Great tip Gary!! Thanks for sharing!!!
Do you think this would be good on hamburgers too?
I bet it would be great!
This was so amazing! I used this on a filet that I cooked in our air fryer. This was a first for me and let me tell you, it was incredible. I rubbed the steak in olive oil first and then dredged it in the spices. It was the most flavorful steak I’ve ever made. I will never buy store made rub again!
I love this steak seasoning and I make it all the time but the recipe i have doesn’t include corn starch. What exactly does it do am i missing something or is it just fine with out it. Thanks 😊
Hey Carrie! The corn starch helps absorb excess moisture from the surface of the steak which gives it a crispy outer crust when you cook it.
I just made this for dinner and it was fantastic! Everyone in the family loved it and wants it again.
Hey Mary!! WONDERFUL! I’m so happy to hear that, woo! Thank you for taking the time to come back and leave a review, I REALLY appreciate it! ❤️
Fav Steak Seasoning, quick easy and delish.
SO happy that you like it Deborah!! Thanks so much for taking the time to come back and leave a review!
Yes most definitely the 1.5 tablespoons of a Kosher salt is toooooo much. I pretty well runt my ribeye steaks. Did not notice the note about others thinking it is too salty. There is another site with the same recipe except the salt is only 2 teaspoons.
Hi Alisha, it took me some time to get back to you but I wanted to let you know that I adjusted the amount of salt in this recipe and made a notation of that in the recipe card. It’s been adjusted to indicate 2 teaspoons. Thank you for providing your feedback. -Stephanie
Excellent rub recipe. Great recipe along with perfect timing for cooking steaks. It doesn’t mention temperature but I did mine on my covered grill at around 350°. I also added a dollop of garlic herb butter on the steaks which is just 4 tbsp butter, 2 crushed garlic cloves, 1 tbsp Parsley, 1 tbsp Chives. Made mom happy on Mother’s day.
Hey Troy, I’m so happy that you liked this rub recipe! I love the herb butter idea too, sounds AMAZING and thank you for sharing!! I’m sure your mom absolutely loved it. Have a wonderful day and thank you for taking the time to come back and leave a comment and a rating!! -Stephanie
Troy, what a coincidence, again. I Put the same dollop of butter with minced garlic and chives a d it was awesome. I saw that in the movie The Notebook. So mouthwatering ! I want to have it again tonight!!!
SO happy that you used Troy’s advice and enjoyed it! I should add that as a serving suggestion in the recipe! Thanks for taking the time to come back and leave your feedback! 🙂