House Steak & Burger Rub
Makes About 1/2 cup
A bold, coarse steakhouse-style rub built around black pepper, garlic, onion, and savory spices — perfect for developing a rich crust on steaks and big, juicy burgers without overpowering the flavor of the beef.
Ingredients
- 2 tablespoons coarse-ground black pepper
- 2 tablespoons kosher salt
- 1 1/2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground coriander
- 1 teaspoon Worcestershire powder
- 1/2 teaspoon ground coffee or espresso powder, optional
Instructions
- Add all ingredients to a small bowl and stir thoroughly until evenly combined.
- Transfer to an airtight spice jar or shaker.
- Pat steaks dry and season generously on all sides, pressing the coarse seasoning lightly into the meat.
- For steaks, allow the seasoning to rest on the meat for at least 30 minutes before cooking, or season several hours ahead and refrigerate uncovered for deeper flavor and a drier surface.
- For burgers, season the outside of the formed patties immediately before cooking rather than mixing the seasoning into the ground beef.
- Cook over high heat on a grill, griddle, or cast-iron skillet to develop a deeply browned crust.
Notes & Tips
- This rub is intentionally coarse and pepper-forward to create a steakhouse-style crust while allowing the flavor of the beef to remain the star.
- Granulated garlic and onion are preferred over very fine powders because they distribute well through the coarse blend and hold up nicely during high-heat cooking.
- Worcestershire powder adds a subtle savory, umami-rich depth without making the rub taste like Worcestershire sauce.
- The optional coffee or espresso powder does not make the steak taste like coffee. A small amount adds roasted depth and helps enhance the dark crust on grilled or cast-iron steaks.
- For burgers, season the outside just before cooking. Mixing salt into the ground beef can produce a firmer, sausage-like texture.
- For a classic steakhouse finish, top the cooked steak with a small amount of cowboy butter or garlic-herb butter while it rests.
- Because this blend contains no sugar, it is well suited for high-heat searing on cast iron, a griddle, or directly over a hot grill.