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
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- 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.
Thank you for the recipe. How thick are the steaks as supposed to be for the recommended timing in this post?
Hi Jaeanna! The cooking time is really a very loose guideline as this recipe is more for steak rub and less on how to cook the steak itself. I do have a Filet Mignon recipe with much more detailed instructions for cooking time 🙂
I just perfected cooking steak to my liking but i want to try this rub. I have been cooking my aged NY Strips in a cast iron pan and a little oven time then finishing with a basting of butter/garlic/thyme . Can you tell me if i can still do the basting step or do you think the flavors will clash? Thanks in advance
Hi Todd! My husband uses this rub and also the exact cooking method that you’ve just described (cast iron and basting with butter, garlic and thyme), and we absolutely love it. I think you would be good to use both!
This was delicious! Great flavor! Easy recipe! I will be using this on most of my steaks.
I’m so happy to hear that Tom! My husband puts this on everything, even burgers😋. Thank so much for the great review!
Made my NY strips so tasty! I really like your adding the tumeric to the rub. Thank you!
You’re very welcome! Happy to hear this made your NY strips tasty. Thanks so much for the great review!❤️
Amazing!
Thank you for posting this information. The steaks turned out great. I had to cook slightly longer than directed but that was probably due to turning the flames down to low. I may have missed it but didn’t see anything about the flame settings. I had them all the way up for the first side and once flipped, I turned it down for the last 7 minutes. These were nice thick Ribeyes.
Not sure if I should have left the flames on high or just cooked longer but after seeing the weren’t medium yet, I turned the flame back up and gave it about 5 more minutes. They were a perfect medium after that.
That was my experience and maybe it’ll help someone or you can add a note as to high/ low flame.
The taste was awesome and I think better than Texas Roadhouse.
I’ll definitely do this again. Again, thank you!
I’m so happy you enjoyed the steaks Aaron! My husband does most of the grilling and he pretty much always has the flame on high since we like our steaks medium rare. It’s really just preference. We use this rub all the time, even on cheeseburgers! Thanks so much for taking the time to comment and leave a review!😃
I am following KETO so I left out sugar & starch, still made a GREAT flavored steak! Plus, with your grilling instructions my husband finally grilled our steaks to perfection! SO YUUUUUMMY! THANK YOU SO MUCH!!
Wohoooooo! I’m so happy you had a perfectly grilled steak with this yummy rub! Thanks so much for the great comments and review!💖
Added some liquid smoke to this and it was epic
Yummm! Liquid smoke sounds like a great idea. Happy to hear you enjoyed it Jessica, thanks!❤️
The BEST EVER!! YUMMY 😋
I’m so happy to hear that Danette!! We absolutely love this recipe too, we make it in major bulk, haha! 🙂 Thank you again! -Stephanie
Did not taste like our local roadhouse steak. Did not care for the flavor and it overwhelmed the taste of the beef.
I would recommend to add less to your steak in the future, if it was overwhelming. It shouldn’t be.
I’m going to make this for Christmas gifts for my coworkers! I’m going to change the measurements from “teaspoons” to “cups”. Should make plenty of 4oz jars plus extra for ME!!!
Hey Keylin! I think that’s (honestly) the BEST idea ever!! If you hover over the number of servings there will be a slider that appears that you can use to increase the number of servings and the ingredients will automatically adjust. (I do it all the time when I make this!)- Great gift idea. I actually may have to do the same thing this year! 🙂 -Stephanie
That is what I am going to do for Christmas gifts this year too. We are giving gifts just to the children, so some of us are making little gifts. Found the 4 oz mason jars at Target, and bought some really pretty gift cards to tie around the jars. Im also going to use this as a dry rub on my beef tenderloin for Christmas this year.
That is such an awesome idea Laura! I’ve handed out rubs as gifts before and it’s always a big hit. I’m so happy you found the 4oz mason jars. I love the idea of tying gift cards to them too. You just made me get into the holiday spirit!🎄
Hey everybody! So update on the Christmas gifts!!! If you change the measurements to cups rather than teaspoons, you will get 12 very full 4oz spice jars, with a little left over! I would also recommend switching to white sugar rather than brown, the brown sugar has more moisture and causes the mixture to clump. I also mixed everything in the blender/ food processor and it worked great! Next time I’m going to add some powdered butter to the mixture 😋
Thanks so much for sharing, great tip!