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
-
- 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.
Best I’ve had
I’m so happy to hear that Rick! Thanks so much for the great comments and review!💖
Best steak prep I’ve tried! The rub and the cooking instructions made for delicious, tender and juicy steaks. Thanks for sharing.
I’m so happy to hear that Renee, thanks so much for the great comments!💖
Incredible steak rub! It was a first bite WOW from my family and I make steaks quite a bit. So good! I may even try it on a Salmon filet!
I’m so happy that you loved the steak rub Steve!! We are obsessed with this as well and I think it would be great on salmon!
Just tried this on Father’s Day on ribeyes. It was a huge hit. I let the rub sit for 45 minutes and the only “adjustment” was using smoked paprika. This may become our go-to rub as I wasn’t found of the previous “house” recipe.
I’m so happy you enjoyed this on Ribeyes Nick, nice work! Thanks so much for taking the time to leave a review!😃
This is a fantastic dry rub! I first made it a couple of years ago and many times since but I use it on nearly any meat. Beef, pork and chicken all benefit from a good dose of this rub. I even use it on hamburgers and the only comments have been: “Yum, what do you put on this meat? It is soooo good!”
Thank you for the recipe and the explanation of “why” the corn starch.
HI Mike!!! I’m soooo happy to hear that! I am obsessed with this rub and make it by the cupful these days so that I always have some on hand! Thank you so much for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie
You must be cookin’ at 400 degrees for those types of times… I cook at 450 degrees and do 4 minutes for rare, 5 minutes for medium rare and 6 minutes a side for medium… Anything past that we ask them firmly, yet politely, to leave.
Hi Nikk, this is a steak rub recipe, not a steak recipe. But thank you for your input on cooking a steak. We just provide very general guidance on that.
Hello. Maybe a silly question but does 2 servings equate to 2 steaks? I am looking to make about 5 or 6 so trying to get the right amount of ingredients.
Thanks
Hi Anthony! The recipe makes just under 2.5 tablespoons, but I don’t measure it by steak because it depends on what kind of steak, (size, how much surface area, etc.)- But I would make a few servings anyway as leftovers can be saved and used again without having to mix it all together again! (It’s good on pork and chicken too!) I make about 10 servings when I make this and store it in a Tupperware! I hope that helps, enjoy!
Tried this last night and it was a big hit with my family- thank you so much, this is our new go-to recipe!
I’m so happy it was such a hit with the family Sarah! Perfect timing for grilling season 😋 Thanks so much for the great review!
Started very generous with salt as I always do. Usually just use SPG. Wanted to try something different. Found this recipe. Sprinkled garlic powder, onion powder, paprika, and turmeric. 15-20 minutes before while I waited on my charcoal to get white hot on my Webber kettle. Cooked directly over coals for 1:45-2:00 min a side uncovered. (1 1/4” rib eye steak with great marbling, and choice 🤷♂️. Packaged wrong or lucky?). Removed from grill and put 4 slabs of unsalted butter on top, sprinkled with fresh ground black pepper, covered with aluminum foil, and let rest for 5-10min. Perfect sear and crust on both sides. Parts of the crust looked burnt but had the most flavor. Perfect rare-med rare in the center. IMO turned out better than Texas Roadhouse. Didn’t need corn starch or brown sugar. Probably one of the best steaks I’ve cooked in a long time. Wish I could post a picture. Definitely recommend. This was my take. Hope I can duplicate it.
Sounds delicious Ben thanks for sharing!😃
This was SPOT ON just like Texas Roadhouse. Thank you!!
You’re very welcome Jill, I’m so happy you liked them so much! Thanks for the great review❤️
What is the longest time and the shortest time to allow the seasoning to sit on the steaks?
Hi Rebecca, you’d want to either apply it on the steak just before it hits the hot cooking surface (so that salt doesn’t have a chance to start to withdraw moisture from the steak), or 40-45 minutes beforehand so that the moisture extracted from the salt has enough time to get re-absorbed. You can also apply dry rub a day in advance and let it sit overnight in the refrigerator.
We prefer the 40-45 minute option at room temp!