The Only Steak Rub You Will Ever Need

homemade steak rub recipe(Photo Credit) 

We are strange people. When an anniversary or celebration rolls around, we usually prefer to eat at home. The rest of the world celebrates by going out for supper, but my husband and I relish the nights where we grill up some steaks, make crispy, salty baked potatoes with homemade rolls, and have our own version of a steakhouse feast by candlelight.

And whenever we eat steak at our house, they are always covered in this rub. You will feel like a steak connoisseur when you try this!

Homestead Herb Meat Rub
Adapted from the New Better Homes and Gardens Cookbook

2 t. dried rosemary
2 t. dried thyme
2 t. dried minced onion
1 1/2 t. garlic powder
1/2 t. sea salt
3/4 t. black pepper

Mix everything together and then gring to a fine powder in a coffee grinder. If you don’t have a grinder, then use a mortar and pestle or even just use the spices as-is. However, the finer the rub, the better it seems to absorb into the meat.

After it’s ground, sprinkle generously on your (preferably grassfed!) meat and rub in thoroughly with your fingers.

If you can, allow the meat to sit for 30 minutes or so (steaks are supposedly best if grilled at room temperature anyway…) If you don’t have time to wait, then slap those babies directly on the grill.

Not only is this rub heavenly on beef steaks, it also makes perfect poultry and pork chops.

This recipe (a single batch) makes enough for approximately 5 pounds of meat.

The Only Steak Rub You Will Ever Need

Ingredients

  • 2 t. dried rosemary
  • 2 t. dried thyme
  • 2 t. dried minced onion
  • 1 1/2 t. garlic powder
  • 1/2 t. sea salt
  • 3/4 t. black pepper

Instructions

  1. Mix everything together
  2. Grind to a fine powder with coffee grinder (or mortar and pestle)
  3. Sprinkle generously on your meat
  4. Rub in thoroughly with fingers
  5. Allow to sit 30 minutes at room temp
  6. Grill & enjoy!
http://www.theprairiehomestead.com/2010/11/the-only-steak-rub-you-will-ever-need.html

I like to mix up a double batch and store it in an airtight container in my cupboard. It will keep for at least a couple of months.

Looking for some more meaty recipes? Look no further!:

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Comments

  1. Yum! Putting the ingredients on my grocery list to get while at the store!!

  2. Oh my GOLLY! I can’t wait to try this! I have everything in my pantry. Now I just need an excuse to grill steak. (Is it possible NOT to have a reason to grill steak?!)

    Question for you tho!
    We’re contemplating buying a side of beef (do you think 1 side is going to be enough for 2 adults, a teenage boy and a near vegetarian 8 yo girl? LOL) and we have 2 choices. We have 100% grassfed beef which is about a 2-3 hour drive, and a grass and grain fed beef that is about an hour away(the grain they eat is also grown on site). I know that they have a very different taste, but which do you think is a better investment?

    • I think a side would be a great start- a side is great for my small family of 3- but we also don’t eat beef every single day, either. ;)

      As far as your two choices, it’s kind of hard to say… I personally would pick the 100% grassfed one, but as far as taste, people’s preferences seem to vary. In my humble research, I would say the 100% grassfed one would probably be “healthier.”

      As far as taste, we just butchered a 100% grassfed Jersey steer and split it with a “skeptical” friend. I was a little worried about what he would think of it, but he is LOVING it so far. Says it’s the best beef he’s ever eaten, and already wants us to purchase another calf to fatten up. So, it really depends on the person!

      • I think what we might do is try both! I’m sure that there will be a hung jury in our house. It always seems like there is at least once person that doesn’t want to go along with the rest of us! I’ve heard that grass fed tastes more gamey… like a cross between venison and beef. Is that accurate?

  3. Ditto Jacque, I have everything but my hubby would be jealous if I did these tonight. Hey Jacque if you cook a lot at home then start with 1 side your first time. It’ll figure in on what you want the next time. We found that hamburger was used a lot and needed more of it. Ours was “old cow” from hubby’s farm.

    • We eat a lot of hamburger… but mostly because that’s the cheapest way to feed our kiddos most the time. I try to make just about everything at home. I guess us buying a side would make it better to decide what we want/need. Thanks for the advice :-)

  4. We’re like you–prefer to celebrate at home! So much tastier and so much cheaper. We’ll get that urge to go out and then change our minds and are happy we did! Thanks for the recipe.

  5. This sounds wonderful–will have to give it a try!

  6. Yum! I think I’ll be giving this a try. I’ll have to buy some garlic powder though.

  7. I tried this rub tonight – I didn’t have rosemary (but that’s okay, I’m not a fan) and it was great with the remaining ingredients. Thanks!

  8. Jeff Marquis says:

    I guess it don’t really matter, but does “t.” stand for tablespoon or teaspoon? Might be helpful to know for future reference. Thanks.

  9. This sounds yummy. I’m copying it down.