Simple yet jaw dropping delicious Spice Rubbed Steaks with Herb Butter (grill or pan seared) with a caramelized seasoned crust and the most amazing rich and bright Herb Butter are destined to become a family favorite! The Steak Spice Rub alone is out of this world! I’ve included tips and tricks and detailed directions to achieve melt in your mouth, juicy, grilled or pan seared steak right in your own home even if you have never made steak before!
There’s nothing quite like a juicy, sizzling steak. Its rich, satisfying, and melt in your mouth deeeeelicious. Not to mention so so easy. Coat your steak in olive oil, smother with seasonings, let rest and cook. And if your feeling fancy, slather with some herb butter which sounds fancy, but really takes 5 minutes to whip up. Couldn’t be any easier OR more delicious. It’s just too bad steak doesn’t cost the same as chicken :). If you are looking to use this Steak Spice Rub with a less expensive cut of steak, then I highly suggest marinading the steak first in order to tenderize the meat, and then applying the Steak Rub, like in my Carne Asada method.
In order to not use a marinade and just let the big bold flavor of the seasoned steaks shine, I suggest a quality PRIME or CHOICE grade top sirloin or similar quality meat (Prime and Choice are steak grades according to tenderness, juiciness and flavor). I like top sirloin because its one of the more economical prime cuts of beef, not overly fatty and when cooked properly its melt in our mouth tasty and oh so tender.
Now to our delectable Steak Spice Rub. This Steak Spice Rub enhances the natural flavor of the steak without overpowering it. Its a simple yet magical combination of Kosher Salt (NOT table salt), garlic powder, paprika, brown sugar, onion powder, ground coriander, cumin, dried oregano, ancho chili powder and pepper.
Most of these common seasonings are probably already stocked on your pantry shelf and begging to be used in this Steak Spice Rub except perhaps the ancho chili powder. Ancho chili powder can be located with all the other seasonings in your grocery store and should cost about the same – and is well worth adding to your collection. It is one of my absolute favorite seasonings because its more mild than cayenne or chipotle powder (made from dried poblanos) but still boasts a deep rich, smoky, mild sweet heat so its never “too spicy.” I don’t recommend substituting chili powder as chili powder is often made from a variety of other seasonings (like cumin, garlic, and oregano), but a substitution is probably fine if you are in a pinch.
To make our Spice Rubbed Steaks, we first pat the steaks dry with paper towels. This will allow the steaks to sear properly instead of steaming. Next, we drizzle our steaks with olive oil and then rub all over to evenly coat, followed by an even slathering of our Spice Rub all over our steaks. At this point, you can let your steaks sit at room for an hour so the meat not only cooks more evenly and quickly, but this gives the meat time to relax, allowing its natural moisture to reabsorb into the muscle, instead of staying trapped in its fibers OR you can cover your steaks with plastic wrap and refrigerate 24-48 hours and then bring to room temperature before cooking. This is my preferred method as the flavors develop and it helps the steaks taste aged.
When it comes to pan searing steak, I’ve included an incredibly detailed post HERE with all my tips and tricks. As far as grilling, here are some of my best and incredibly simple tips:
Tips for Grilling the Best Steak
- bring steak to room temperature before grilling (60 minutes)
- pat steaks dry with paper towels before adding oil/seasonings or they will steam rather than sear
- make sure your grill is clean and VERY hot
- only flip/touch your steak once for the perfect caramelized crust
- only use tongs as a fork will pierce the meat and you will continuously loose juices and tenderness
- use an instant-read thermometer inserted into thickest part of the steak to check the temperature (temps in directions)
- let steaks rest at least 10 minutes before slicing for optimal juiciness and flavor – this allows the flavorful juices that have accumulated in the middle of the steak to redistribute throughout the steak
- Top with butter, or better yet, Herb Butter!
Tips for Pan Seared Steaks HERE
Herb Butter for Steak
There is a scrumptious reason your steakhouse steak is served with a nice thick, pat of butter. It elevates your already flavorful steak with its buttery richness as it seeps into the nooks and crannies becoming one with every juicy, luscious sizzling bite. And for even more jaw-dropping delicious steak, use Herb Butter. Herb Butter for Steak can be as simple as mashing softened butter with your favorite fresh herbs, forming into a log and refrigerating until firm – which takes all but 5 minutes. For this Herb Butter, however, I’ve combined room temperature butter with light splashes of lemon juice, lemon zest, Dijon and fresh parsley for a bright, fresh, tangy butter that is wonderfully light and rich all at the same time. And wonderfully delicious.
Don’t let summer end without firing up the grill for these Best ever Spice Rubbed Steaks with Herb Butter!
Want to try this Spice Rubbed Steak with Herb Butter?
Pin it to your MEAT, STEAK, GRILL, or DINNER or Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
©Carlsbad Cravings Original
Never miss a Carlsbad Cravings Creation:
You might also like: