Cumin Rub for Steaks

Cumin Rub for Steaks
Linda Lewis/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: Makes about 1/2 cup (8 servings)
Ratings (4)

By Derrick Riches

Updated 02/15/18

This wet rub is heavy on the cumin and works really well on large cuts like T-Bones, Porterhouse, and Tomahawk steaks.  

What You'll Need

  • 1/3 cup/80 mL cumin seeds (crushed)
  • 1/3 cup/80 mL vegetable oil
  • 3 to 6 cloves garlic (minced)
  • 2 1/2 tablespoons/37.5 mL salt (sea or kosher)
  • 2 teaspoons/10 mL black pepper (coarse ground)
  • Optional: 1/2 teaspoon/2.5 mL cayenne pepper

How to Make It

  1. In a medium skillet, toast cumin seeds for 2 to 3 minutes over medium heat. Make sure to move the pan around so that the seeds do not burn. Once the seeds have a deep brown (not charred) color and spice smells fragrant, remove from heat.
  2. Place toasted cumin into a coffee or spice grinder and grind into a powder. Place into a bowl and add remaining ingredients. Form into a paste. This rub can be stored for 10 days in the refrigerator in an airtight container. Make this a day ahead before using on steaks to allow the flavors to bloom.  
  1. To use, simply apply 1 to 2 tablespoons of mixture (depending on the size of cut) to steaks. Grill as directed.
Nutritional Guidelines (per serving)
Calories 126
Total Fat 10 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Cholesterol 0 mg
Sodium 2,190 mg
Carbohydrates 8 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)