The ingredients you incorporate into your rub can quite honestly make or break the cut of meat in question when it comes to steak. Even worse is going without a rub entirely, and in my own humble opinion, preparing any type of meat without seasoning is a crime against humanity.
I’m fortunate to have been raised by a father who knows his way around a grill. He has taught me everything I know about meat and which rubs work best with specific types, in addition to how to go about barbequing and using a smoker.
The rub I use to season steak is inspired by my dad’s, although I do think his is a little different in the sense that he uses a lot more spice because the man will eat spicy food until he starts sweating. I like spice, not torture.
My own personal steak rub is as follows:
- Plenty of salt
- Plenty of pepper
- Hungarian paprika
- Onion powder (don’t be stingy)
- Garlic powder (be even less stingy)
- Montreal steak spice
- Italian herb blend
- Cayenne pepper flakes
My rub is comparable to most steak rubs in existence, based on what I have read online, but some people like to add some brown sugar to add a hint of sweetness to the meat. Another commonly used ingredient in steak rubs is mustard for a little more potency.
The beauty of the rub I have created is that it can be used on all sorts of different types of meat as opposed to strictly steak. This rub works great for chicken and pork, and while I have yet to try it with fish, I imagine it would work well. I might add a pop of citrus if I were to use it to season fish, and perhaps some more herbs.
What is your go-to steak rub?
Photo by Justus Menke on Unsplash
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