The Cozy Cookbook is here! 
Just a few simple seasonings is all you need to make the best dry steak rub recipe to complement 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.
Love, LOVE this steak rub! The seasoning is absolutely mouth-watering when grilled to perfection, or your preference! We use this rub with either Sirloin Strip or Delmonico steaks (my personal preference is Sirloin Strip.) We leave the steak out at room temperature with the rub for at least 40 minutes. After the steak(s) reaches between 130-135 degrees, we remove the meat from the grill. The meat will continue to cook a bit after removing from the grill (don’t touch it yet!), so we tend to end up at a central point between medium rare and medium. We use this recipe at least 3 times a month. Steaks can be a bit expensive, especially during this pandemic, but when following this recipe it tastes better (and cheaper!) than going out to dinner/steakhouse. I haven’t been able to find turmeric yet (always sold out), so I’ve been making the rub without it…but I still add Lawry’s because Lawry’s is a seasoning miracle. Before serving, I add a dollop of butter on top of my steak. Must try this, you won’t grill/cook a steak again without it! Thank you Stephanie for another wonderful recipe <3
OHHH I’m SO happy to hear that you love this recipe!!! Thank you so much for providing readers with your grilling and preparation tips, I know that will be useful for so many. You are the BEST, your support means a lot. Thank you!! -Stephanie
How much Larry’s did you add? Did you replace the regular salt? Thanks!
Hello, Kelly!
I believe I used between 3/4 – 1 teaspoon of Lawry’s Seasoning Salt (I’m not sure of the exact measurement since I eyeballed it, though I gave it a good shake 6 to 8 times into the rub mixture.) I did not replace the plain salt…maybe used one teaspoon (12 turns from a salt grinder.)
I wish I had exact measurements for you, but we’re making steaks tomorrow night so I will measure out each ‘shake’ and post the results here! I place all ingredients into a 7 oz. ramekin and then mix well with a spoon or whisk. I hope this helps! Will post tomorrow night exact measurements for you 🙂
Kelly, I add 1 teaspoon of Lawry’s and 1/2 teaspoon of plain salt. I do not add in Garlic salt because I have been out of this spice for a few months. Hope this helps!
Thanks so much! Trying it tonight!
Can I do without the turmeric…I hate to buy it just for this recipe..thanks to let me know
Hi Sue, yes that’s fine! You can skip it!
Can you cook in the oven?
When you let the steaks rest after adding seasoning, do you put it back into the fridge or leave it out?
I would leave it out! 🙌🏻
Can you use this recipe for pork chops?
Yes, you absolutely can!! Enjoy it!
Amazing! I felt like I was at Texas Roadhouse! Make sure to do exactly as the recipe states! I did the 2 Teaspoons of Salt and that felt plenty enough. I can’t wait to cook it again!
Hey Ivan!! Wonderful, thank you so so much for the feedback, I know other readers will appreciate it and I certainly do too! Thank you so much! -Stephanie
I made the version with all of the ingredients, ir was absolutely the best sreak rub I have ever used. I used a one inch ribeye with wonderful marbling. I can’t wait to grill my next steak. Thank you to the author of this copy cat receipe.
Hi George! I’m so happy that you enjoyed your steak and this rib recipe, thank you so much for taking the time to leave this review! I really appreciate it. Take care! -Stephanie
My family raved about the steaks.Thanks for the recipe, it’s the only one I’ll use from now on.
Hi Gloria! That’s so great to hear, a good steak rub recipe is like gold! 🙂 Thanks so much for taking the time to leave this review! 🙂 -Stephanie
I followed the recipe, and let it sear on both sides 3-4 mins & a perfect med cooked steak!
Tasty & not to much of any seasoning! Let sit 2-3 mins to let juices soak in & it was delish!!!!
Wow.. I was quite pleased tonight!! We had bone-in ribeyes on a charcoal grill. Usually we aren’t one for rubs on steaks, just good old salt and pepper. However, I decided to spice it up tonight (literally) and this rub turned out SO good! Will definitely be using again! I also used a tablespoon of salt and didn’t think it was too salty! But I also think salt is CRUCIAL on meat.
Hey Taylor! I am so happy that you enjoyed the steak rub and I really appreciate you offering your advice on the salt, it’s always nice to have another perspective on that one!
Is it either 40 min ahead or night before? Does it really matter when you rub it on?