Texas Signature Steak Rub

"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."
photo by loof751 photo by loof751
photo by loof751
photo by Scarlett516 photo by Scarlett516
photo by Scarlett516 photo by Scarlett516
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
24hrs 5mins




  • thoroghly mix all ingredients.
  • Rub on steaks.
  • Cover and refrigerate steaks overnight.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.
  2. 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)
  3. bur0203
    excellent, used a less sugar though so it had more of a kick
  4. 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.
  5. 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!


  1. Julie Tremmel
    This is a great rub! Have used this both for steak, pulled pork sandwiches and baby back ribs. I used turbinado sugar in placed of the granulated sugar, smoked paprika in place of regular (because I have been on a smoked paprika kick lately) and cut the cayenne down to 2 tsp because of my boys lower heat tolerance. This is a great multipurpose rub that I will continue to use again and again. I made ribs for family and friends around Thanksgiving with this rub and got rave reviews :) Thanks for sharing.



Find More Recipes