This is my absolute favorite go-to steak rub. This recipe calls for herbes de Provence. If you don't have any on hand, simply use dried thyme, marjoram, rosemary, oregano, or sage, either alone or in some combination to your liking. The secret ingredient of this rub is the allspice, which enhances the other flavors. This recipe makes enough rub for four steaks and you can use it on all cuts of steaks.
A rub will create a deliciously savory crust on your steak. Applied in advance, it can also help tenderize the steak. A steak rub, as opposed to a barbecue rub, can be used for grilling steaks and not just for low-temperature barbecuing or smoking. A steak rub has no sugar, which can burn at the high temperatures used when grilling, while barbecue rubs have sugar. To turn this recipe into a true barbecue rub you would add 2 tablespoons of sugar.
As many people prefer grilled steaks, that was probably your plan in any case. If you try it with barbecuing, you might want to experiment with adding some sugar to one steak while using the rub without it on another and see which you prefer.
- 2 tablespoons (30 mL) kosher salt (or sea salt)
- 1 tablespoon (15 mL) onion powder
- 1 tablespoon (15 mL) herbes de Provence
- 2 teaspoon (10 mL) coarse ground black pepper
- 2 teaspoons (10 mL) dried parsley
- 1 teaspoon (5 mL) garlic powder
- 1/2 teaspoon (2.5 mL) chili powder
- 1/2 teaspoon (2.5 mL) paprika
- 1/4 teaspoon (1.25 mL) allspice
Gather the ingredients.
Combine all ingredients and store in an airtight container for up to six months in a cool, dry place.
To use, pat the steak dry with a paper towel.
Apply the rub generously to the steak, massaging it in over the entire surface.
Allow the steak to sit at room temperature for at least 30 minutes before grilling or barbecuing. This will allow the moisture of the steak to keep the rub attached during cooking. If you simply dusted the steak with rub right before grilling, you will end up with a well-seasoned grill, not a well-seasoned steak.
Alternatively, you can season your steak with the rub up to 24 hours in advance, wrapping it in plastic wrap and refrigerating the steak.
Herbes de Provence mixtures usually contain marjoram, oregano, rosemary, savory, thyme, and often lavender as well. Various recipes include basil and sage. Usually, the oregano, marjoram, thyme, and savory are in a larger proportion than the other spices. A pinch of this and that from your spice rack can work to make a good substitute.
A steak with herbes de Provence rub will pair very well with a baked potato, steamed or grilled vegetables, and a glass of red wine.