Steak Dry Rub Seasoning

This amazing steak seasoning is made with smoked paprika, oregano, garlic, and cumin. Rub onto any cut of steak and let sit for 15 to 20 minutes before grilling. Any extra dry rub can be stored in an airtight container for later use.

Print Recipe

Prep Time 5

Total Time 5

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 276.3 kcal

Equipment

1 Measuring Spoons For accurate ingredient portions
1 Sealable Container For mixing and storing the dry rub
1 Small Whisk (optional) For ensuring thorough mixing if not shaking

Ingredients

Main

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix. Dotdash Meredith Food Studios
Season steaks. DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal flavor, ensure all spices are fresh and finely ground. Toasting whole spices like cumin and grinding them just before mixing will significantly boost the rub's aromatic profile. The brown sugar not only balances the savory notes but also aids in caramelization during grilling, creating a beautiful crust. For best results, apply the rub generously and let the seasoned steak rest for at least 30 minutes, or ideally a few hours in the refrigerator, to allow the flavors to penetrate the meat. This rub is also excellent on chicken or pork.