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steakhouse dry rub recipe

Steakhouse Dry Rub

This versatile steakhouse dry rub is the secret to achieving a restaurant-quality crust on your steaks at home. With a simple mix of coarse black pepper, kosher salt, garlic powder, paprika, ground coriander, and an optional kick of mustard powder, this rub is easy to make and customizable for burgers, brisket, or even vegetables.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 tablespoons
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Rub Ingredients
  • 1 tablespoon coarse black pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika sweet or smoked, according to your preference
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon mustard powder optional, for a steakhouse kick

Equipment

  • Small bowl
  • Paper towels
  • Skillet or grill
  • Spoon or spatula

Method
 

  1. Gather all your spices and place them in a small bowl. Break up any clumps with your fingers or the back of a spoon for an even blend.
  2. Pat your steaks completely dry with paper towels to ensure the rub adheres properly and helps create a beautiful crust.
  3. Generously sprinkle about 1 tablespoon of the rub per steak on all sides. Press the spices firmly onto the meat to help them stick.
  4. Let the seasoned steaks rest at room temperature for about 30 minutes. For even more flavor development, you can dry-brine by applying the rub and refrigerating the steak uncovered for up to 24 hours.
  5. When ready to cook, sear your steaks in a scorching hot skillet or grill until they reach your desired doneness. Avoid moving or flipping the steak too frequently to ensure a perfect crust.
  6. After cooking, let the steaks rest for at least 5 minutes to allow the juices to redistribute before slicing and serving.

Notes

This dry rub can be made in just minutes and stored in an airtight container for months, keeping its vibrant flavor. For a Montreal-style twist, add dried minced onion and dill seed. If you’re seasoning burgers, try using half the salt, or for vegetables, incorporate a touch of brown sugar and extra smoked paprika to enhance caramelization. Always use fresh, high-quality spices for the best flavor and crust formation.