Dry Rub with Brown Sugar Steak Seasoning Recipe

Add a new flavor to your steak with this delicious homemade dry rub recipe. This dry rub with brown sugar steak seasoning recipe uses eight simple pantry staples: kosher salt, smoked paprika, onion powder, garlic powder, oregano, dark brown sugar, and cumin. Add it to any cut of steak for an extra punch of flavor

Did the title of the post catch your attention? Brown sugar on a steak? Yes, we know, sugar is bad for you. However, when you mix sugar and salt (and other herbs and spices) and apply it to a steak, you get an amazing result. Here’s why…

Typically, at our home on steak night, we like a very basic rub of salt and pepper — some people call it a Dalmation Rub, but we think of it as a classic. When we want a slightly different flavor on our steaks, we use a homemade dry rub like this dry rub with brown sugar recipe. This is a simple dry rub that works on any cut of steak. 

What is a Dry Rub?

Meat rubs come in two basic varieties: wet and dry. Both dry rubs and wet rubs use herbs and spices. Wet rubs differ because they also use a wet ingredient like soy sauce or oil to form a paste. A dry rub is a mixture of spices that you rub into a piece of meat.

Most good rub beef recipes use very common ingredients found in any spice cabinet so they’re easy to throw together any time. You can make a delicious dry rub and use it the day-of, or make a large batch and store for a later date.

Beef dry rubs are a great way to add flavor to beef, but not any fat. One of the many reasons we like rubs is because they can create a savory crust on beef.

What Does a Dry Rub do?

A well-balanced dry rub does three things to a roast:

• Enhances the beef’s natural flavor and beefiness without masking it
• Forms a beautiful, flavorful crust through caramelization
• Infuses every bite with a spice that can be savory, smoky or subtle sweetness.

If you have a cut of beef that you want to up the flavor on, try this dry rub with brown sugar steak seasoning recipe.  It’s a great way to add flavor to your beef and take it to the next level. 

Why Add Sugar and Salt in a Rub?

As we’ve talked about before, salt is essential when grilling a steak. Salt adds flavor to a steak and it makes it more juicy. When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier, more tender steak.

Now, let’s talk about sugar. When grilled, the sugar caramelizes and produces the ultimate charred crust. This crust is due to the Maillard reaction, which gives the meat a more complex taste. The sugar stays on the surface of the meat, so there’s a hint of sweetness in the initial bite but it gives way to the meatiness of the steak.

Customize the Rub

Like all spice blends, you can customize this one to your own taste:

• If you like your steak less sweet, reduce the brown sugar or swap it for the same amount of coconut sugar to make it paleo-friendly.
• Add dried parsley if you want a more herbal note.
• Consider more pepper or reduce the salt to your own taste.
• Omit the cumin if you don’t like the flavor

Spices and Herbs

Did you know dried spices and herbs have a shelf life of about two years when stored properly, depending on the spice. Be sure to use fresh spices and herbs when making a rub. You will notice a difference! If the spice or herb doesn’t have an aroma when you open the jar, or it’s dusty smelling, it’s time for new spices. 

How Do You Make a Dry Rub?

It’s true that you could purchase a dry rub at a grocery store, but homemade always tastes better. 

When making this rub, you can add the ingredients to a small bowl and stir with a fork to combine. Alternatively, place all ingredients in an airtight glass jar and shake to combine. This will save on cleanup time!

How to Apply Steak Rub?

You really can’t apply a rub incorrectly, but here are a few helpful hints when you season steaks:

1. Pat steaks dry with a paper towel.
2. Sprinkle rub on beef. Be sure to sprinkle both side of the steak. Rub the seasoning into the meat so the steaks absorb the rub.
3. Use approximately 1 tablespoon of a dry rub for each pound of meat.
4. Apply the homemade rub directly to the surface of the meat using your hands.
5. After applying, place steak in a shallow dish and cover. Then, place in the refrigerator for 15-30 minutes or up to 3 hours before cooking. This will give time for the flavors to be absorbed in the meat. The longer you let the beef sit with the rub, the more you’ll notice the rub’s flavors in the cooked beef.

Before grilling, season your steaks with a generous amount of steak seasoning on both sides. Rub the seasoning into the meat so the steaks absorb the rub.

Allow the steaks to rest for 15 to 20 minutes before grilling to allow the flavors to come together.

How to Store Dry Rub

This recipe will make a big batch and is enough for several steaks. The best way to store a spice rub is in an airtight container on a shelf in a cool, dry place. It should remain fresh for four months. Our preference is to store in an airtight glass jar, like these small mason jars, but any air-tight container will do.

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.