Dad's Steak Seasoning
Simple dry rub for steaks and beef roasts. Mix black pepper, garlic powder, curry, dry mustard and salt. Easy to make and store.
This recipe is a slight variation on what my Dad used, during the years I was growing up, to season steaks on the barbecue. I continue to use it for steaks and as a dry rub for beef roasts. It's not exotic, but oh-so-good.
Submitted by: L from Los Angeles, California
Yield: scant 1/2 cup
- A straightforward dry rub of black pepper, garlic powder, curry, dry mustard and salt that works for steaks and beef roasts.
- Use as a quick shake-on rub before grilling or press on and refrigerate for up to overnight for roasts.
- Store in an airtight shaker in a cool, dark place. Best flavor within 3 to 6 months; adjust salt or curry to taste.
Spices
Featured in this Recipe
Preparation Instructions:
Combine all ingredients and store in a shaker jar.
thespicehouse.com
Frequently Asked Questions
What is this seasoning best used for?
It is designed for steaks on the barbecue and makes a great dry rub for beef roasts. It also works well on other hearty red meats.
How do I apply it to steaks?
Pat steaks dry, sprinkle about 1/2 to 1 teaspoon per side for an average 8 to 12 ounce steak, press the rub into the surface, then grill. For a stronger crust, apply 30 to 45 minutes before cooking.
How long should I let it sit on a roast?
For roasts you can coat generously and let it rest 30 minutes at room temperature. For deeper flavor, wrap and refrigerate 2 hours to overnight. Bring the roast back toward room temperature before cooking.
How long does the seasoning keep?
Stored in an airtight shaker in a cool, dark place it stays good for several months. For best flavor use within 3 to 6 months. Ground pepper loses potency faster, so older mixes may taste milder.
Can I change the salt or swap ingredients?
Yes. Reduce the salt if you need low sodium. You can swap garlic powder styles, omit the curry for a more classic rub, or tweak quantities to taste. If you halve or double the recipe, scale each ingredient proportionally.
Is this rub spicy or safe for people with allergies?
It is not hot spicy, but freshly ground black pepper gives a peppery bite. Note that dry mustard is a common allergen. Also check labels on curry powder for any hidden allergens or gluten if you need it gluten-free.
Can I turn this into a wet marinade?
Yes. Mix the dry rub with a little oil, vinegar, or lemon juice to form a paste. That makes a quick wet marinade or coating. Use sparingly so you do not wash away the seasoning.
How much does this recipe make and how can I scale it?
The recipe makes about 9 tablespoons of seasoning, enough for many steaks and a roast or two. To make a smaller batch, halve every ingredient. To double, double each ingredient.
What is this seasoning best used for?
It is designed for steaks on the barbecue and makes a great dry rub for beef roasts. It also works well on other hearty red meats.
How do I apply it to steaks?
Pat steaks dry, sprinkle about 1/2 to 1 teaspoon per side for an average 8 to 12 ounce steak, press the rub into the surface, then grill. For a stronger crust, apply 30 to 45 minutes before cooking.
How long should I let it sit on a roast?
For roasts you can coat generously and let it rest 30 minutes at room temperature. For deeper flavor, wrap and refrigerate 2 hours to overnight. Bring the roast back toward room temperature before cooking.
How long does the seasoning keep?
Stored in an airtight shaker in a cool, dark place it stays good for several months. For best flavor use within 3 to 6 months. Ground pepper loses potency faster, so older mixes may taste milder.
Can I change the salt or swap ingredients?
Yes. Reduce the salt if you need low sodium. You can swap garlic powder styles, omit the curry for a more classic rub, or tweak quantities to taste. If you halve or double the recipe, scale each ingredient proportionally.
Is this rub spicy or safe for people with allergies?
It is not hot spicy, but freshly ground black pepper gives a peppery bite. Note that dry mustard is a common allergen. Also check labels on curry powder for any hidden allergens or gluten if you need it gluten-free.
Can I turn this into a wet marinade?
Yes. Mix the dry rub with a little oil, vinegar, or lemon juice to form a paste. That makes a quick wet marinade or coating. Use sparingly so you do not wash away the seasoning.
How much does this recipe make and how can I scale it?
The recipe makes about 9 tablespoons of seasoning, enough for many steaks and a roast or two. To make a smaller batch, halve every ingredient. To double, double each ingredient.
I love steaks. So I gave this seasoning a try. It made the steaks delicious and my husband who is very picky about his seasoning(salt and pepper guy nothing else) thought it was excellent. Thank you
This was fantastic….we don’t eat steak very often — it is hard to find a couple good ones —this definitely made our steaks wonderful! Thank you!
I lost a recipe years ago for an all-purpose seasoning salt that did not include paprika or chili pepper and I think this is it! The minute I mixed up a batch and tasted it, I knew I had found it. I think it is the curry powder that makes the difference…not too much, just enough to really enhance the other spices. This is great on any meat and especially good added to potato salad, chicken salad and pasta salad. Thanks!
This recipe brings out the flavor of, and helps to tenderize the meat, however it lacks seasoning and is rather bland. I suggest adding a favorite all purpose or steak seasoning such as Strawberry’s grand champion bbq shake. Season steak liberally, add a teaspoon of liquid binder such as teriyaki, soy or fajita marinade to help dissolve seasoning into meat, cover and chill for 2 to 3 hours, set out and bring to room temp prior to grilling.
I have to admit, I read the ingredients and was a little skeptical but since I like trying new flavors I thought I’d try it. I have never made steak even close to this good. I always buy quality beef from a local farmer and this rub brings out the flavor like never before. It’s great on burgers too. Thank you so much. I created a new account just so I could comment on this.
I have used this rub on roast the best thank you very much.
Dear Recipe Submitter,
This steak rub was the best I have ever tasted!!! Thank you so much for sharing this. Also, my wife, who is a very picky steak eater, found it amazing. Again, thank you.
Sincerely,
Mr. Playpus