Texas Signature Steak Rub

Submitted by pamela t.

"This was the winner of the 2000 Texas Hill Country Wine and Food Festival. I rub this on steaks and leave at least overnight. You will have the most tasty and tender steak EVER! My friends won't let me serve steak any other way. Use a good cut of meat--rib eyes or NY strip."

 

• Ready In: 24hrs 5mins
• Ingredients: 10
• Serves: 6

ingredients

• 1⁄2 cup brown sugar
• 1⁄4 cup granulated sugar
• 2 tablespoons dark chili powder
• 2 tablespoons paprika
• 1 tablespoon dry Mexican oregano
• 1 tablespoon dried thyme
• 1 tablespoon dry sweet basil
• 2 tablespoons dry mustard
• 1 tablespoon cayenne pepper
• 2 tablespoons garlic

directions

1. thoroghly mix all ingredients.
2. Rub on steaks.
3. Cover and refrigerate steaks overnight.

Reviews

[DailyInspiration]

Made this rub as directed with one exception -- used less cayenne (may add more later if needed). The flavors are really good and yes, it does have a sweet taste, but Texas brisket and ribs are known for having a sweet-flavored dry rub. You can always use a vinegar-based mop sauce or bbq sauce, but the brown sugar really helps to tenderize the meat. I'm not sure if I would use this on a steak, but I will definitely use it on baby back ribs and smoked brisket. Made for the Football Tag, October, 2013.

 

[rosie316]

I made this rub a couple weeks ago, but didn't actually use it on anything until this week. I used it on some country style ribs. I agree with a couple other reviewers that commented on how sweet it was. I, too, will use a little less sugar next time (and there will be a next time). I like the fact that I could make it ahead of time and store it in an airtight container in my cupboard. Thanks for posting. (Made for Football 2013 tag - week 2)

 

[bur0203]

excellent, used a less sugar though so it had more of a kick

 

[PaulaG]

Loved the wonderful combination of flavors. The recipe was scaled back to 1 serving and I had enough rub for 2 nice size rib eyes. The meat was seasoned in the morning and placed in the refrigerator until about 5:00p.m. After allowing the meat to come to room temperature DH cooked them on the outside grill. The meat was well flavored and tender. I will use this recipe again.

 

[loof751]

This is a good and flavorful grill rub! I made it just as directed, using smoked paprika. I put it on NY strip steaks and thought it was a little sweet - I think it would be terrific on a brisket or ribs. I left it on overnight and the steaks came out tender and juicy - thanks for sharing your recipe!