Classic Steak Rub
By Spicewalla
Built for bark.
Throw it on: Beef
Classic Steak Rub is a coarse, peppery steak seasoning built for a hard-seared crust on ribeye and strip.
How to run it
From tin to bark.
- 01
Pat the meat dry, or hit it with a thin binder so the rub grabs.
- 02
Shake it on heavy. Pat it in, don't wipe it around.
- 03
Let it sweat 20 to 30 minutes until it goes tacky.
- 04
Onto the heat. Low and slow builds the bark, don't rush it.
The Details
What you're working with.
- Type
- Rub
- Flavor
- Savory & Garlic
- Heat
- Mild
- Best on
- Beef
- Maker
- Spicewalla
Classic Steak Rub is a coarse, peppery steak seasoning built for a hard-seared crust on ribeye and strip. Cracked black pepper and garlic carry it, with cumin, dill seed, and a hit of red pepper flakes for backbone.
This steak rub keeps it honest, no filler and no sugar to scorch, just spice ground coarse enough to build real texture on the meat. Spicewalla mixes it in small batches, so the pepper still has bite and the garlic tastes like garlic. The coarse grind is the whole point. It grabs the surface of a thick cut and chars into a crust while the inside stays where you want it. The dill seed and cumin add a low, savory note that separates it from a plain salt and pepper dredge.
Press it into both sides of a steak before it hits a screaming hot grate or a cast iron pan. Let it sit a minute so it sticks, then sear it hard and do not crowd the fire. It works past steak too, so shake it over burgers and roasted vegetables.
- Ribeye, strip, and sirloin
- Burgers and beef tips
- Roasted vegetables
- Cast iron potatoes