Beef Rub
Easy beef rub with Quebec Beef Spice, dill, smoked paprika, and Worcestershire powder. Mix and rub 30 minutes before cooking.
Submitted by: Rick from Sandiego, Ca
- Mix Quebec Beef Spice, dried dill, smoked sweet paprika, and Worcestershire powder to make a quick beef rub.
- Apply the rub at least 30 minutes before cooking; for deeper flavor refrigerate up to 24 hours.
- Store the dry rub in an airtight jar in a cool, dark place for up to 6 months.
Spices
Featured in this Recipe
Preparation Instructions:
Blend all ingredients together. Rub on steaks 30 minutes before cooking.
thespicehouse.com
Frequently Asked Questions
How much rub should I use per steak or per pound?
A good rule is about 1 tablespoon of rub per pound of meat. For a single 8-ounce steak use roughly 1/2 tablespoon. Adjust up for heavier seasoning or thicker cuts.
Can I make this rub ahead of time and how should I store it?
Yes. Store the dry rub in an airtight container in a cool, dark place. It will keep best for about 4 to 6 months. Shake or stir before using if it settles.
What can I use instead of Quebec Beef Spice?
Use any store-bought steak seasoning or make a basic substitute: 1 tablespoon kosher salt, 1 teaspoon black pepper, 3/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to replace 2 tablespoons of Quebec Beef Spice.
I do not have Worcestershire powder. What can I substitute?
If you have liquid Worcestershire sauce, brush about 1/2 teaspoon on the meat before applying the dry rub. If you want a dry swap, add a pinch of onion powder and a small pinch of soy sauce powder or ground anchovy if available, or simply omit it.
How long before cooking should I apply the rub?
Apply the rub at least 30 minutes before cooking as the recipe says. For more flavor let it sit refrigerated up to 24 hours. If you leave it longer, wrap the meat and keep it cold.
Should I add salt to this rub?
Check the salt content of your Quebec Beef Spice. If it already contains salt, you may not need more. If it is low-sodium, add about 1 teaspoon kosher salt per tablespoon of rub or season the steaks separately to taste.
Will this rub work for other meats or just steaks?
This rub works well on other beef cuts, burgers, and even pork. For chicken, use less dill and reduce the amount for a lighter flavor.
How can I change the flavor if I want more heat or smokiness?
To increase heat add 1/4 to 1/2 teaspoon cayenne pepper or crushed red pepper. For more smoke, up the smoked paprika by 1 teaspoon or use a smoked salt if you want saltiness and smoke.
How much rub should I use per steak or per pound?
A good rule is about 1 tablespoon of rub per pound of meat. For a single 8-ounce steak use roughly 1/2 tablespoon. Adjust up for heavier seasoning or thicker cuts.
Can I make this rub ahead of time and how should I store it?
Yes. Store the dry rub in an airtight container in a cool, dark place. It will keep best for about 4 to 6 months. Shake or stir before using if it settles.
What can I use instead of Quebec Beef Spice?
Use any store-bought steak seasoning or make a basic substitute: 1 tablespoon kosher salt, 1 teaspoon black pepper, 3/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to replace 2 tablespoons of Quebec Beef Spice.
I do not have Worcestershire powder. What can I substitute?
If you have liquid Worcestershire sauce, brush about 1/2 teaspoon on the meat before applying the dry rub. If you want a dry swap, add a pinch of onion powder and a small pinch of soy sauce powder or ground anchovy if available, or simply omit it.
How long before cooking should I apply the rub?
Apply the rub at least 30 minutes before cooking as the recipe says. For more flavor let it sit refrigerated up to 24 hours. If you leave it longer, wrap the meat and keep it cold.
Should I add salt to this rub?
Check the salt content of your Quebec Beef Spice. If it already contains salt, you may not need more. If it is low-sodium, add about 1 teaspoon kosher salt per tablespoon of rub or season the steaks separately to taste.
Will this rub work for other meats or just steaks?
This rub works well on other beef cuts, burgers, and even pork. For chicken, use less dill and reduce the amount for a lighter flavor.
How can I change the flavor if I want more heat or smokiness?
To increase heat add 1/4 to 1/2 teaspoon cayenne pepper or crushed red pepper. For more smoke, up the smoked paprika by 1 teaspoon or use a smoked salt if you want saltiness and smoke.
I didn’t use worcestershire powder(a new product to acquire?); just rubbed a beef tenderloin with Worcestershire sauce (approx 2 tsps) and then followed through with the listed ingredients. The hit dish of the cookout!
The beef was soo flavorfull. I think the worcestershire powder made it. A definite family pleaser!