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This copycat Texas Roadhouse steak rub is the magic trick I use to bring steakhouse flavor into my own kitchen. Just a few pantry seasonings come together for an easy dry rub that transforms a weeknight steak or grilled chicken into something crave-worthy.
The first time I made this, it felt like unlocking a secret menu at home. Now any time friends come over for dinner, they ask if I am making steak because they crave this rub.
Ingredients
- Coarse kosher salt: delivers flavor deep into the meat and helps tenderize select a brand with no additives for cleanest taste
- Brown sugar: balances the savory with a hint of sweetness and promotes caramelization choose fresh moist brown sugar
- Cornstarch: ensures the seasoning rub sticks to the meat and creates a beautiful crust buy a fresh container for best results
- Garlic powder: adds a deep mellow garlic flavor without overpowering choose one with a fine texture for even distribution
- Onion powder: brings subtle background sweetness and umami pick a bright white powder for freshness
- Turmeric: provides a warm golden color with earthy undertones go for vibrant yellow turmeric and avoid dull faded powders
- Paprika: enhances color and gives a gentle smoky depth try to find Spanish or Hungarian paprika for more intense flavor
- Chili powder: brings a gentle heat and a little complexity choose a blend without fillers for best results
- Black pepper: adds bold sharpness that wakes up the entire rub grind your own peppercorns just before use if you can
Step-by-Step Instructions
- Mix the Rub:
- Carefully measure each spice and salt then add all ingredients to a sturdy quart-sized resealable bag. Close the bag and shake thoroughly for even distribution
- Season the Steak:
- Take steaks out of the fridge and pat dry. Generously sprinkle the rub on all sides of the meat pressing it into the surface. Let the seasoned steaks rest uncovered at room temperature for forty minutes. This step allows the salt to work its magic and tenderize
- Prepare the Grill:
- While the steaks rest light your grill and let it get very hot. You want maximum heat for a steakhouse sear
- Grill to Perfection:
- Place steaks on the grill. Cook each side four to five minutes to develop a rich brown crust and gentle char. Flip once and use these times for doneness finish five minutes more for medium rare seven minutes for medium and up to ten minutes for well done
- Rest and Serve:
- Remove steaks from the grill and let them rest on a plate loosely tented with foil for at least five minutes. This keeps juices inside for maximum tenderness
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I always look forward to sprinkling on that paprika because the deep color and gentle smokiness remind me of my favorite barbecue memories growing up. Watching the rub caramelize on the grill never fails to make me hungry before dinner is even ready.
Storage Tips
Store leftover rub in an airtight jar or bag in a cool dry pantry. If you make a double batch it keeps fresh for up to six months. If any clumps form simply break them up before using
Ingredient Substitutions
If your pantry runs low you can substitute smoked paprika for regular for a deeper flavor or swap out garlic powder for granulated garlic. For less heat skip the chili powder or use extra black pepper
Serving Suggestions
Try this rub on chicken thighs or pork chops when grilling. Pair with creamy mashed potatoes and an easy brown gravy to mimic the classic steakhouse experience. A side of crisp salad and fresh bread completes the meal
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Cultural And Historical Context
Steak rubs have a long tradition in American barbecue with every region favoring its own blend. The Texas Roadhouse version is popular because it balances sweet smoky and savory in a way that pleases a crowd. Creating your own copycat blend lets you customize flavors and make family grilling nights extra special
Frequently Asked Questions
- → What cuts of steak work best with this rub?
Filet mignon, porterhouse, New York strip, and ribeye steaks all take on especially robust flavors and texture with this seasoning. Choose your favorite cut for grilling.
- → Is it necessary to let the steak rest after applying the rub?
Yes, allowing the rub to sit on the meat for 40 minutes helps the salt break down fibers and results in a more tender, well-flavored steak.
- → Can this blend be used with other proteins?
Absolutely, it enhances chicken just as well as steak. Try it on pork or even roasted vegetables for added depth.
- → How do I adjust the rub for my taste preferences?
Feel free to season with more or less salt, or add additional spices to suit your palate. The mix is quite versatile.
- → What's the best way to store leftover rub?
Keep any extra seasoning in a tightly sealed container in a cool, dry place. Use within a few weeks for maximum freshness.