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.
Is it better to let it marinate longer if you have the time? How long is too long?
Hey Kristen! Here is the info from the post:
There are two methods that work best:
-40 Minutes before you cook the steak: This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
-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%. See more about this.
I now use this rub on my steak every time. So so good!
Hey Whitney! I’m so happy that you love it! We do too, we make it in MAJOR bulk! 😉
I cant wait to try this for dinner tonight! Question … does this recipe cover one steak or more?
Hi Izzy! This makes just under 2.5 Tablespoons so it is enough for a few steaks, it depends on the size/surface area of the steak so I don’t have an exact count. 🙂
Hi! Can’t wait to try. Just wondering, I did not see cream of tartar in the recipe but I did wonder what tumeric and corn starch did for the rub? Trying tomorrow!
Hi Calene! I think the previous commenter was referring to the corn starch when they said cream of tartar, and that is what helps give it a nice crust on the top of the steak. The tumeric adds a bit of color to the rub!
I’ve tried this rub on my last couple steaks and LOVE IT. One question though. What does the Cream of Tartar do exactly? My guess is it works as a meat tenderizer? Is that right?
It aids in a creating a crispier exterior Crust! 🙌🏻 The salt tenderizes the meat. 👍🏻
I love it, I have grilled steak 5 times in the past month because the flavor is out of this world
I’m so happy you’re liking the steak rub Taylor!😃 My husband uses this on every steak he grills. He even uses it on hamburgers. Thanks so much for taking the time to comment!
Unless youre grilling paper thin steaks the OG 2 tablespoons of salt is best.
People just have such varying tastes when it comes to this! 🙂 Thank you for weighing in!
Delicious! Definitely try the original amount of salt and add later, the update is a little excessive in my opinion
Hey Casey! The update is actually much less salt. I’m wondering if you have it backwards so I wanted to let you know!
Hi Stephanie im just getting reaxy to try this rub on my steak and i wanted to know what temp would u cook the steaks on we are using our blackstone griddle. Also do we need to pat the steaks dry? And should be a little bit of oil on each steak before we put the rub on it. Thanks new at this rub!! Shannon Matthews
Hi Shannon, unfortunately I can’t advise on how to cook your steak as I would need to know the cut and how you like your steak cooked. I also don’t have experience using a Blackstone griddle. I do recommend that you pat the steaks dry and sprinkle each side with the seasoning, I don’t add olive oil prior to doing so! 🙂
We love this seasoning on our ribeyes! It’s perfect! Thank you!
You’re very welcome! I’m so happy you’re enjoying this rub😍 We use it on all our steaks and even hamburgers. So yummy! Thanks so much for the review!