A dry rub on steak can mean the difference between a good steak and a gastronomically great one! There are so many ways to make a steak dry rub, and it depends on your personal preference and how much time you have on your hands. When it comes to a steak dry rub recipe that’s quick, easy, and will leave any steak you’re cooking tasting tender and delicious, we give you five steps to making the perfect dry rub using a range of Robertson’s spices and masterblends, that everyone in the family will love.
What Is Dry Rub?
As its name suggests, a dry rub simply is a mix of spices and flavourings that are combined to form a dry mix. You simply rub the dry mix onto any kind of meat (mainly beef, pork or chicken) and allow the spices to soak into the meat before cooking on high heat. A dry rub on beef steak will make the meat smell and taste better, and give it an extra punch of flavour.
The 5 Steps To Apply Dry Rub On A Steak
We’ve tried and tested many different kinds of dry rub recipes for steak, and always come back to Robertson’s for the finest range of herbs and spices. The best steak dry rub to apply on a steak is a mix of salt, pepper and one of Robertson’s spices or master blends to add that bold, exotic mix of spice and flavour to your steak cut. Here’s how to begin:
#1 - Choosing The Cut
There are many different cuts of beef to choose from. When it comes to steak, choose fillet, rump, or T-bone steaks to cook for best results with a dry rub. Make sure the steak is fresh and ideally has not been frozen.
#2 – Making The Rub
The amount of rub you make will depend, of course, on how much steak you will be cooking. We recommend about two tablespoons of spice per 200g of steak, then add a generous amount of salt and pepper.
- Robertson’s Barbecue Spice – is rich and tangy and is the perfect spice to add as a dry steak rub.
- Robertson’s Braai & Grill All-in-One – an expert blend of coriander, paprika, celery and thyme, this spice blend makes the perfect dry rub spice for steak
- Robertson’s Spicy Shisanyama – for something uniquely South African, try this master blend mix as a dry rub for something spicy and tasty.
#3 – Applying The Rub
Once you’ve mixed the rub, put it into a flat plate or flat serving dish. Pat the cut of meat with a paper towel first. There is no need to apply oil to the meat first. Place the cut of meat flat onto the spice mix and press it down. Turn the cut over and do the same thing to the other side. Make sure you rub every corner and angle of the meat with the spice to ensure it’s fully covered and pat the dry rub into the steak with your hands.
#4 – Allow To Marinade
We often get asked how long do you leave dry rub on steak? Ideally, you want to allow the dry rub to soak or marinade into the meat. If you have the luxury of time, put the steak into the fridge with the dry rub on overnight. If you don’t have enough time, try to at least allow the dry rub to soak into the steak for at least an hour to get the best flavours and taste.
#5 – Cook To Perfection
Now that the steak is ready, it’s time to get cooking. Fire up the braai or grill and get your pan or grid scorching hot. Pour the excess dry rub that is left over, over the steaks and pat it again into the meat on both sides. Then, cook the steak to your liking.
What Is The Best Dry Rub To Apply On A Steak?
At What’s For Dinner, we love recipes that are both delicious and easy to create. We understand that most busy families don’t have time to meal-prep and cook for hours on end. That’s why we love Robertson’s spices because they’ve expertly blended the best ingredients for us to use quickly and easily. Try our recommendation of Robertson’s spices above for the perfect dry rub mix for your next braai.
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