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The Best Steak Rub!

Updated: Dec 30, 2022

My family loves steaks, my parents, my wife and my boys. What red blooded American turns their nose up at a good steak? The west was not won on salad or sushi folks!

Making a fabulous steak is not as hard as you may think. Over the years I have my secret down to a science. This rub is oh so easy and creates maximum flavor and a wonderful crust. When my family passes an expensive steak restaurant we always say we could have a better and cheaper steak at home.

The Rub

The rub works on a gas or charcoal grill or even on my griddle on the stove top. Wash and dry your steak then sprinkle the rub on each side and press the rub into the meat. I sprinkle each ingredient directly on the meat, but you can mix it together in a small bowl. When applying the seasonings to the meat the amount is really based on sight and personal preference. The meat should be covered in a thick layer on both sides. Let the meat sit at room temperature for about an hour before you lay it on a hot grill. This will allow the salt to intrude the muscle tissue. I generally use thin ribeye for my family. This meat is full of fat, making it a flavorful, tender and inexpensive cut.

The Boots and Bowties Best Steak Rub

Estimated proportions needed for about 4-6 steaks

1 tbs Sea Salt

1 tsp Fresh Ground Pepper

1.5 tsp Garlic Powder

1.5 tsp Onion Powder

1/2 tsp Chipotle Pepper Powder (to taste and heat preference)

*Optional if you like less heat, use chili powder instead of Chipotle.

1/2 tsp Paprika

On the Grill The Secret Ingredient!

On medium heat, cook the steak for about 7 minutes on each side, depending on the thickness of the steak. Cook the meat until 3/4 of the way to the desired doneness. The meat will finish cooking as it rests. Here is the BIG SECRET, Worcestershire sauce! Whoa, you owe me hundreds of dollars and your first born child for this one!

Before I flip my meat I douse each steak in good ole Lee and Perrins. Flip and douse the raw side. Then, about the last two minutes of cooking, I give the steaks one last douse of the tasty elixir. The sauce not only flavors the meat but keeps the meat moist while helping to develop a nice crust.


Once the steaks are almost to your liking of doneness put them in a Pyrex casserole dish, tented with aluminum foil and cover with a towel.

Tenting is the Holy Grail of meat cooking for any professional chef. Tenting the meat with foil will allow the meat to complete its final cooking because the meat is still hot, allowing the juices to settle back down into the meat. After 10 minutes I serve the steak and pour a bit of the juices from the pan over each steak.


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