Smoked paprika, oregano, cumin, garlic, and spices are used to create this wonderful steak flavor. Any steak cut should be rubbed on and allowed to rest for 15 to 20 minutes before grilling. Any excess dry rub can be preserved for future use in an airtight container.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 6 |
| Yield: | 1 cup |
Ingredients
- 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
- The magazine version of this recipe uses 2 tablespoons of kosher salt.
Reviews
Turned steak into beautiful feed yum yum if to salty balance with vegies an a gravy without salt adDead.
Love this recipe. I’ve had a few people ask me for “my” recipe.
Very Very Tasty!
Very flavorful recipe! I love that it makes enough to store in a jar for future dinners.
Seasoning is a good mix for a good thick ribeye and I have used it on a skirt steak for carne asada as well, fantastic! I wanted to give my two cents on all the negative reviews because of the overpowering nature/dislike of cumin. Cumin is a very staunch spice and is not for everybody, always make sure you taste your rub before dumping it on your steaks to make sure you have the levels to your liking. Also, if you don’t like cumin why would you use it? Don’t blame the recipe for your predisposed tastes
My husband said it was the best steak he ever had. We were out of A1 sauce and my husband, for the first time ever, said it wasn’t needed. Based on another review, I cut my cumin in half because I’m not a fan. This one is going in the recipe box.
This rub might be great, but for the cumin. This was so overpowering, it was literally all I could taste and I feel like it ruined our steaks. I couldn’t finish mine, but the rest of the family at most of theirs (they usually eat all of it and ask for more–we ended up throwing the rest out because no one would eat it). I want to make this rub again, but omit the cumin as it is too much. I will try it first without the cumin, and then maybe a pinch… but a tablespoon is WAY over the top. If omitting the cumin makes the rub better, I’ll update my review to let you know. P.S.– I also won’t use smoked paprika for the same reason–I substitute ground paprika instead.
I don’t know why, but we just didn’t like it 🙁 Made exactly as written and put on 2 NY strips. Let it marinade at room temp for 30 minutes then cooked them in an iron skillet for steak salads. Now I have a jar of wasted spices mixed up that I don’t want to use :/
Followed the recipe and it turned out way too spicy and salty. Would not recommend anyone to try this recipe.
Way too smokey. drop to 2 T smoked paprika
Gave it a 5 star because it was super easy to make. Made it exactly as written. I haven’t tried it yet, but I’m sure its going to be just Fine and a lot less cheaper than store bought!
I tweaked the amount of salt and didn’t add cumin as we had none lol still tastes amazing.i put some on some chicken breast and it was just as nice
Excellent rub! I used it on steaks, burgers, chicken, and pork chops. Others frequently ask what kind of seasoning I use onto meat. The recipe makes a good sized batch. Be sure to save his recipe! You may go through it quickly!
Too much power of spices overwhelming the taste of the filets. However, Once I washed the rub off them at rare with a preliminary sear in cast iron and returned to cast iron with butter, then a beer steam finish, it was edible. But wouldn’t do it again. Thinking too much smoked paprika with all that Garlic and onion. Back to SPG.
Love it my NY strip came out great!
Cut recipe in half except for brown sugar which I used 1 tbl. Spoon. Also ony 1 tbl. spoon of seasalt instead of kosher because that is what we had. Seemed to mellow out any spice from paprika.Rubbed on 2 ribeyes 30 min before cooking. Great caramelization. on outside. Taste was excellent. Will use again. You should try it.
Way too much going on, my advise is to use less. Less is more with this rub for sure
I made this today and covered my sirloin with it. Wrapped the steak in tortillas with spicy yellow pepper salsa, delish! Didn’t have brown suger so I used less white.
Fantastic flavor. This is my go to rub for steak!
I use this rub anytime I make steak, but I’ve also used it on pork steak. My whole family loves it! The only thing I change: subtract cumin, add a splash of olive oil which makes a paste and use my fingers to rub the paste in. It’s awesome every time.
The rub is PERFECT! I have no complaints.