Herb Steak Rub Recipe

16 Comments | Jill Winger | Last Updated: June 13, 2023

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We are strange people. When an anniversary or celebrationrolls around, we usually prefer to eat at home. The rest of the world celebrates by going out for supper, but my husband and I relish the nights where we grill up some steaks, makecrispy, saltybaked potatoeswith homemade rolls, and have our own version of a steakhouse feast by candlelight.

And whenever we eat steak at our house, they are always covered in this rub. You will feel like a steak connoisseur when you try this!

2 t. dried rosemary
2 t. dried thyme
2 t. dried minced onion
1 1/2 t. garlic powder
1/2 t. salt (I love and use this one)
3/4 t. black pepper

Mix everything together and then grind into a fine powder in a coffee grinder. If you don’t have a grinder, then use a mortar and pestle or even just use the spices as-is. However, the finer the rub, the better it seems to absorb into the meat.

After it’s ground, sprinkle generously on your (preferably grassfed!) meat and rub in thoroughly with your fingers.

If you can, allow the meat to sit for 30 minutes or so (steaks are best if grilled at room temperature anyway…) Ifyou don’t have time to wait,then slap those babies directly on the grill.

Not only is this rub heavenly on beef steaks, italso makes perfectpoultry and pork chops.

This recipe (a single batch)makes enough for approximately 5 pounds of meat.

I like to mix up a double batch and store it in an airtight container in my cupboard. It will keep for at least a couple of months.

The Only Steak Rub You Will Ever Need

Ingredients

2 t. dried rosemary
2 t. dried thyme
2 t. dried minced onion
1 1/2 t. garlic powder
1/2 t. sea salt (I use this one)
3/4 t. black pepper

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Instructions

Mix everything together
Grind to a fine powder with coffee grinder (or mortar and pestle)
Sprinkle generously on your meat
Rub in thoroughly with fingers
Allow to sit 30 minutes at room temp
Grill & enjoy!

Looking for some more meaty recipes?Look no further!:

Bacon Wrapped Venison (or Beef) Tenderloin
Parmesan Encrusted Tilapia
Seasoned Cheesy Meatloaf
Kitchen Sink Burgers
Healthy Homemade Fish Sticks

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Reader Interactions

16 Comments

Kate says
November 16, 2011 at 1:51 pm
Yum! Putting the ingredients on my grocery list to get while at the store!!
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Jacque says
March 14, 2012 at 4:56 am
Oh my GOLLY! I can’t wait to try this! I have everything in my pantry. Now I just need an excuse to grill steak. (Is it possible NOT to have a reason to grill steak?!)
Question for you tho!
We’re contemplating buying a side of beef (do you think 1 side is going to be enough for 2 adults, a teenage boy and a near vegetarian 8 yo girl? LOL) and we have 2 choices. We have 100% grassfed beef which is about a 2-3 hour drive, and a grass and grain fed beef that is about an hour away(the grain they eat is also grown on site). I know that they have a very different taste, but which do you think is a better investment?
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- Jill says
  March 15, 2012 at 9:03 am
  I think a side would be a great start- a side is great for my small family of 3- but we also don’t eat beef every single day, either. 😉
  As far as your two choices, it’s kind of hard to say… I personally would pick the 100% grassfed one, but as far as taste, people’s preferences seem to vary. In my humble research, I would say the 100% grassfed one would probably be “healthier.”
  As far as taste, we just butchered a 100% grassfed Jersey steer and split it with a “skeptical” friend. I was a little worried about what he would think of it, but he is LOVING it so far. Says it’s the best beef he’s ever eaten, and already wants us to purchase another calf to fatten up. So, it really depends on the person!
  reply to comment
  - Jacque says
    March 17, 2012 at 12:13 pm
    I think what we might do is try both! I’m sure that there will be a hung jury in our house. It always seems like there is at least once person that doesn’t want to go along with the rest of us! I’ve heard that grass fed tastes more gamey… like a cross between venison and beef. Is that accurate?
    reply to comment
    See Also
    Awesome Glazed Pork Ribs on a George Foreman Grill Recipe
Denise says
March 14, 2012 at 9:19 am
Ditto Jacque, I have everything but my hubby would be jealous if I did these tonight. Hey Jacque if you cook a lot at home then start with 1 side your first time. It’ll figure in on what you want the next time. We found that hamburger was used a lot and needed more of it. Ours was “old cow” from hubby’s farm.
reply to comment
- Jacque says
  March 15, 2012 at 4:15 am
  We eat a lot of hamburger… but mostly because that’s the cheapest way to feed our kiddos most the time. I try to make just about everything at home. I guess us buying a side would make it better to decide what we want/need. Thanks for the advice 🙂
  reply to comment
CathyG says
March 14, 2012 at 1:28 pm
We’re like you–prefer to celebrate at home! So much tastier and so much cheaper. We’ll get that urge to go out and then change our minds and are happy we did! Thanks for the recipe.
reply to comment
Rhonda Devine says
March 14, 2012 at 5:50 pm
This sounds wonderful–will have to give it a try!
reply to comment
Diana says
March 15, 2012 at 10:56 am
Yum! I think I’ll be giving this a try. I’ll have to buy some garlic powder though.
reply to comment
Starlene says
April 25, 2012 at 8:50 pm
I tried this rub tonight – I didn’t have rosemary (but that’s okay, I’m not a fan) and it was great with the remaining ingredients. Thanks!
reply to comment
Jeff Marquis says
July 13, 2013 at 12:09 am
I guess it don’t really matter, but does “t.” stand for tablespoon or teaspoon? Might be helpful to know for future reference. Thanks.
reply to comment
- Jill Winger says
  July 13, 2013 at 7:15 am
  The little t. stands for teaspoon.
  reply to comment
Wendy P says
August 1, 2013 at 9:43 pm
This sounds yummy. I’m copying it down.
reply to comment

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[…] gluten & garbage-free nuggets (chic-fil-A copycat! LOOOVVEEE these!) DINNER: Steak with this rub, green beans wrapped in bacon,Almond flour cookies, EXTRAS: soak wheat for biscuits in the […]
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[…] grilled chicken withhoney bbq sauce DINNER: scalloped sweet potatoes, strip steaks with this steak rub, onion peas EXTRAS:put homemade jerky on the […]
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Herb Steak Rub Recipe • The Prairie Homestead (2024)

FAQs

What is the best herbs spices for steak? ›

Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef. To use dried herbs with beef, you should consider which ones you want to include in your recipe and when you should add them.

Learn More Now ›

Do people use thyme or rosemary for steak? ›

Both, but one at a time - Thyme is a stronger pair for beef, rosemary can work but I'd do that at the very end, whereas thyme can go in pretty early for pan roasting / butter basting and sautéed steak.

Get More Info Here ›

What herbs do you bundle for steak? ›

Fresh herbs – Sprigs of fresh rosemary & thyme tie together to form an herb brush for basting the steaks. Their aromatic flavor infuses into the surface of the grilled steaks as you baste them in butter – it's amazing!

Read The Full Story ›

What herb is used to base steak? ›

The most classic herb when pan frying a steak is fresh thyme. When the steak is nearly done, you add a couple tbs of butter and several sprigs of thyme. Then you hold the pan at an angle and baste the steak with the thyme butter as it finishes cooking.

Keep Reading ›

What herbs does Gordon Ramsay use for steak? ›

Add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then. As the steak keeps cooking, it will absorb the flavors of the herbs and butter.

What do restaurants use for steak seasoning? ›

A classic found in every steak house the world over: 1 tablespoon paprika. 2 tablespoons crushed black pepper. 1 tablespoon crushed coriander.

Learn More Now ›

How much rosemary and thyme to put on steak? ›

Rosemary (1 tbsp.) Thyme (1 tsp.)

Learn More ›

Can I use dried thyme and rosemary for steak? ›

If using your own dried herbs, like rosemary and thyme, chop them as finely as possible. Mix together the herbs and spices in a small bowl. Sprinkle a generous amount of herb rub onto each piece of meat and use your hands to rub it into the meat, covering all areas.

Is dried thyme OK for steak? ›

Thyme. When it comes to herbs that pair fantastically with beef, thyme is a classic. Whether used fresh or dry, thyme rounds out the flavours and adds a touch of depth to beef dishes of all sorts, including stews and casseroles. Thyme also tastes great as a rub or herb crust on steak or roast beef.

Read The Full Story ›

What is the best fresh herb for steak? ›

The following fresh herbs taste fantastic with steak, burgers and any grilled beef:

Chives.
Basil.
Coriander.
Parsley.
Mixed herbs – for example pesto or 'chimichurri', which is an Argentinian sauce made with oil, vinegar and finely chopped parsley, oregano and garlic.

Aug 22, 2017

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What are the best steak seasonings? ›

Dried Dill: Dried dill lends a fresh, herbaceous taste with hints of anise and celery. Onion powder and Garlic Powder: These savory staples provide umami notes and depth. Italian Herb Seasoning (like McCormick): A blend of dried herbs like oregano, basil, thyme, and rosemary adds a Mediterranean flavor profile.

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What is the best meat tenderizer seasoning for steak? ›

Best Dry Rub (3 pounds of meat)

2 Tbsp Kosher salt.
1 Tablespoon Ground Smoked Cumin.
1 Tablespoon Freshly Ground Pepper.
1 Tablespoon Ground Coriander.
1 1/2 teaspoons garlic powder.
1 teaspoon cayenne pepper.

Discover More Details ›

Do you put butter on steak before grilling? ›

Grill your meats first without the butter, then apply butter when the meat is approximately 10 degrees away from your target temperature. Vegetables or fish cooked at a lower temperature may be basted with butter while they cook.

What are the best fresh herbs for steak? ›

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.

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How to season and cook the best steak? ›

Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet. Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme.

Herb Steak Rub Recipe • The Prairie Homestead (2024)