Name: The Ultimate Homemade Steak Seasoning Dry Rub
Prep time: 3 min
Total time: 3 min
Cuisine: American
Ingredients: ¼ cup kosher salt; 3 tbsp ground ancho chili powder; 2 tbsp ground cumin; 2 tbsp dried granulated garlic; 2 tbsp coarse‑grind black pepper; 2 tbsp sugar; 1 tbsp ground or dried thyme

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A flavorful, easy-to-make dry rub that elevates any cut of steak with a balance of savory, spicy, and aromatic flavors. This rub is my go-to blend whenever I want a quick flavor boost that delivers every single time. The Ultimate Homemade Steak Seasoning Dry Rub

Why You’ll Love This Recipe

I love this steak seasoning dry rub because it’s incredibly simple to make yet packs a serious punch. With just a handful of pantry staples, I create a deeply rich and smoky blend that transforms any cut of steak into a mouthwatering, restaurant-worthy dish. I like how versatile it is—it works just as well on grilled ribeyes as it does on pan-seared flank steak. Plus, I make a big batch and store it for up to six months, so it’s always ready when I need it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup kosher salt
3 tbsp ground ancho chili powder
2 tbsp ground cumin
2 tbsp dried granulated garlic
2 tbsp coarse‑grind black pepper
2 tbsp sugar
1 tbsp ground or dried thyme

Directions

I start by combining all the ingredients in a small bowl, using a fork or whisk to mix them thoroughly.
Then, I transfer the blend into an airtight container or spice jar.
I always shake it well before each use, and I know I can store it for up to 6 months.

Extra Tips:

I drizzle about 1 tablespoon of oil on the steak before applying the rub to help it stick better and create a perfect sear.
I always massage the rub evenly into all sides of the steak for maximum flavor.

Servings and timing

This dry rub makes enough to season approximately 16 steaks. The prep time is just 3 minutes, with no cooking time involved. It’s quick, efficient, and perfect for busy days or when I want to prep ahead for a BBQ.

Variations

I sometimes like to experiment with this rub by adding smoked paprika for a deeper smokiness or a pinch of cayenne pepper for an extra kick. For a more herbaceous twist, I mix in crushed rosemary or oregano. If I’m using it for chicken instead of steak, I might reduce the salt slightly and increase the sugar to help it caramelize beautifully on the grill.

Storage/Reheating

I store this seasoning mix in an airtight jar or container in a cool, dry pantry. It stays fresh and flavorful for up to 6 months. There’s no need to reheat it—just shake well before each use to make sure everything is evenly distributed.

FAQs

How much of this dry rub should I use per steak?

I usually use about 1 tablespoon per side of a regular-sized steak. If it’s a thicker cut, I add a bit more to make sure it’s well-coated.

Can I use this rub on meats other than steak?

Absolutely. I’ve used it on chicken and even roasted vegetables with great results. It’s a very versatile blend.

Is it necessary to add oil before applying the rub?

I highly recommend it. A light coating of oil helps the seasoning stick better and creates a beautiful crust when seared or grilled.

Can I make a salt-free version of this rub?

Yes, I’ve made a salt-free version by simply omitting the kosher salt. It’s still flavorful, and I can add salt to taste later while cooking.

How long should I leave the rub on the steak before cooking?

I usually let it sit on the meat for at least 30 minutes before cooking. If I have time, I rub it in and refrigerate it for a few hours to let the flavors penetrate deeper.

Conclusion

This homemade steak seasoning dry rub has become a staple in my kitchen. I love how easy it is to whip up, how long it lasts, and how it elevates every steak I use it on. Whether I’m grilling for a crowd or cooking a quick weeknight dinner, this rub always delivers bold, savory flavor. Once I try it, I’ll never want to go back to store-bought blends.