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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!

A seasoned steak on a grill with kitchen tongs lifting it up.

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: 10A grilled steak resting on a white plate after being cooked.

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

4.97 from 161 ratings
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!


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 Rare
    7 minutes: Medium
    10 minutes: Well Done

Notes

*I always encourage people to season to taste with salt, you can always add more if needed.

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.

Nutrition

Calories: 49kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 5253mg, Fiber: 1g, Sugar: 8g, Vitamin A: 789IU, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
A simple combination of ingredients will bring out the best flavors in your chicken or steak, and tastes just like the Texas Roadhouse restaurant! #steak #seasoning #grilling #summer #meat #steakrub #copycat #recipe #texasroadhouse

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487 comments on “Copycat Texas Roadhouse Steak Rub”

  1. Hi I want to try this today. Hope I can get an answer. Doesn’t that much salt on the steak make it salty? Do do you brush it off befor cooking?
    Thanks
    Kathy

    • Hi Kathy, you don’t brush the salt off before cooking it but you’re welcome to use less salt than the recipe calls for. And you won’t want to overload the steak with the seasoning, just a light coating. Enjoy! 🙂

  2. Your link to the jars to use is broken.  We loved this rub on Our steaks!!!!  😋 yummy

  3. Outstanding!!! My husband was blown away, it has become our go-to rub.

  4. Best homemade steak rub/seasoning we’ve ever tried and we’ve tried many! Used this last night on a boneless ribeye and it was great! I mixed up a batch around noon, coated the steaks and put them in the fridge until about 6pm. I did the cooking at about 6:45pm and it was wonderful.

    One question for you: What does the tiny amount of corn starch do for the recipe? I followed your recipe including the corn starch but then began to wonder about the reason it’s in there.

    • Hey Mike! I’m so so glad you enjoyed it and thank you for sharing your process! Sounds so good!! So the cornstarch helps absorb excess moisture from the surface of the steak which gives it a crispy outer crust when you cook it.🙌🏻 Thanks so much for taking the time to leave a review!!! And for your continued support!! 

  5. I’ve used this seasoning combination for over a year, I prefer the 1.5 Tablespoons. About two or three times a month we have filet mignon. This is so good we don’t get steaks when we eat out anymore, in state or on vacation.

    Best way I’ve found is smoke on a pellet grill for an hour, until internal temp hits 100 degrees then remove and bump up temp to 450. Once at 450 finish them off with 4 to 8 minutes on each side (our filets are 3 inches thick). Let them rest for 5 minutes in a covered dish. Then enjoy!

    Mine are on the grill now! Absolutely love these steaks!

    • I’m SO happy that you enjoy this steak rub, thank you soooo much for sharing your wonderful steak cooking tips! I know others will benefit from it and I would love to try it that way sometime! Filets are our favorite too, it’s hard to go back once you get a taste of those! 🙂 Thank you again! -Stephanie

  6. Can the same proportions be used to make a big amount of the rub? Will it work if I use let’s say a cup instead of a tea spoon using the same proportions?

    • Yes, absolutely! If it helps, you can hover over the number of servings at the top of the recipe card and you’ll see a slider appear that’ll let you adjust the number of servings. The ingredient quantities will automatically update. This is a perfect recipe to make in bulk. Enjoy!

  7. So I was following this recipe to the letter, just going off of what you posted, but my question to you is why the gallon sized bag if you’re just rubbing the ingredients on the steak instead of shaking the steak in the bag? Wouldn’t a quart size bag be better?

    • Hi Walter! I’ll be honest, I have no idea why I indicated that a gallon-sized bag should be used! (I originally posted this 5 years ago so who know, haha!) I agree with your suggestion and have updated it to say quart-sized, thank you!

  8. Since finding this recipe, I have used it on everything! Pork, chicken, steak, even roasted red potatoes! Everything is so much better with this rub on it!

    • Hey Jim! I’m SO glad that you enjoy this seasoning recipe, we love it so much too, just used it on some filets this past weekend! 🙂 The balance of seasonings is great. Anyway, thank you SO much for the review!

  9. Absolutely delicious! Transformed Steaks !

  10. Soooo delicious and quick. I rubbed it on about 5 hours before I grilled and it was so tender and juicy! Cut through just like butter.

    • Hey Jaz, I’m so happy that you enjoyed a nice flavorful and tender steak! 🙂 We love this steak rub recipe too and use it every time we make steak. Thank you so much for taking the time to come back and leave a review! -Stephanie

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