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.
Great recipe and balance. I made with 1/4 less salt and replaced the missing 1/4 with MSG and turned out amazing. Grilled up some NY strips and the rub gave a good crust and elevated the taste! Thanks!!!
I am so happy that you enjoyed this recipe Robert, thank you so much for taking the time to share how it came out!! Woo!! -Stephanie
This rub is insanely good. I let a top loin steak dry brine in the fridge for a few hours and cooked/basted it on a cast iron. The crust came out very dark but it tasted AMAZING, not burnt at all. I used to be skeptical of complex steak rubs but this has converted me, will definitely be my go-to from now on. Thank you for sharing.
I’m so happy you enjoyed the rub as much as we do Dave! We’ve been making this for years and have no reason to use anything else. Thanks so much for taking the time to leave a comment and review!💖
Go to seasoning for week night steak. I have never been a fan of the steaks I cook. I’ve tried all the rubs, marinades etc. I would 100 percent rather eat a steak from a food establishment- until now. Now, I don’t mind making steaks b/c this rub is great. I throw some butter on the steaks starting when I flip them. Kids 5 and 7 as well as the grandparents love the steaks made with this seasoning.
I’m so happy you like this rub as much as I do Mack! Always a victory when the kids approve, and the butter is such a great call!🙌 Thanks so much for the great comments!
This is the best seasoning ever and the post is wonderful!!! I’m happy I stumbled on it.
Thanks so much Seanna! We pretty much use this on everything we grill! Thanks so much for taking the time to leave a review!❤️
Excellent recipe. I had two large T-bones less than an inch thick. One was enough for my husband and I to share so I saved the second half of the rub for two nights later. First night, enjoyed the flavor but just a little salty. Second night I tried pounding the rub to crush the coarse kosher salt to spread it out a little more. I think it helped. I still might use a little less next time. But, regardless this was fantastic. I let it sit on the steak longer the second time. The meat was so juicy and flavorful. This will be my go to from now on and I will probably stick with T bones because this was the first time in awhile I was not disappointed by a cut of meat (including porterhouse). Maybe it was the rub!!!
I’m so happy you enjoyed the rub Robyn! Thanks so much for the great comments and for taking the time to leave a review!💖
Quick fyi: this rub is wonderful on pork chops (at least 1” thick) and chicken breasts (use less of the rub), too!
Such a great FYI, thank you Kathy! I’ve had this on chicken and totally agree, just apply a little lighter. I’ll have to try it on pork chops!😋
Can’t wait to try this. I’ll thank you in advance, looks good!
You’re very welcome, enjoy!❤️
Lovvvve it! Use it for every steak.
That makes me so happy to hear Teresa! We actually just put these on some filets this past weekend😋! Thanks so much for taking the time to leave a review!
I followed your dry rub recipe. The steak was delicious except it was way too salty!!! I LOVE salt but it was too much for even me. I would suggest using 1 t. instead of 2.
Hi Donna! Did you see the note about the salt? Some people love the quantity stated, some think it’s too much. (“*I always encourage people to season to taste with salt, you can always add more if needed.”) If you put the rub on the steak just before cooking it, you’d be more likely to think that it was too much. If you gave it 45 minutes to work it’s way through the steak, that would be likely flavor the steak all the way through and not be too salty. Something to think about for next time! 🙂
Just visiting and your recipe really caught my eye since I have ribeye steak I want to grill. I was wondering if I could use smoked paprika instead of the regular.
Hi Linda! Absolutely, smoked paprika is just fine! 🙂