Spice Rubs for Steak
Spice rubs, mixed together from pantry spices, are a simple path to complex flavor. Just coat and cook—the spices’ flavor blooms when the rub is exposed to the hot oil. We recommend using about 2 tablespoons of rub for steaks for four people. Rubs keep at room temperature for a month. Each recipe makes ½ cup.
Classic Steak Rub
2 tablespoons peppercorns, 3 tablespoons coriander seeds, 4 teaspoons dried dill, 2 teaspoons red pepper flakes. Process peppercorns and coriander seeds in spice grinder until finely ground, about 30 seconds, transfer to small bowl. Stir in dill and pepper flakes.
Barbecue Rub
3 tablespoons chili powder, 3 tablespoons packed brown sugar, 2 teaspoons pepper, ¾ teaspoons cayenne. Combine all ingredients in a bowl.
Jerk Rub
5 teaspoons allspice berries, 5 teaspoons black peppercorns, 2 teaspoons dried thyme, 3 tablespoons packed brown sugar, 1 tablespoons garlic powder, 2 teaspoons dry mustard, 1 teaspoon cayenne pepper. Process allspice, peppercorns, and thyme in spice grinder until coarsely ground, about 30 seconds; transfer to small bowl. Stir in sugar, garlic powder, mustard, and cayenne.
Southwestern Rub
3 tablespoons cumin seeds, 2 tablespoons coriander seeds, ¾ teaspoons ground cinnamon, 3 tablespoons chili powder, ¾ teaspoon red pepper flakes. Process cumin seeds, coriander seeds, and cinnamon in spice grinder until finely ground, about 30 seconds; transfer to small bowl. Stir in chili powder and pepper flakes.
Up Next
Garlic and Spice and Everything Nice: Two Succulent Steak Recipes
