This is the best steak seasoning rub — ideal for grilled steaks, prime rib, and roasts. It’s a balanced salt-and-pepper blend with herbal notes of thyme and coriander. For prime rib or larger roasts I sometimes add a touch of dried rosemary; it complements the meat and helps create a crisp, flavorful crust while keeping the interior tender.
This seasoning works with every cut of beef: ribeyes, New York strips, filet mignon, chateaubriand, tri-tip, porterhouse, T-bones and sirloin. It’s also great for pot roast and other braised beef dishes — a true all-purpose beef seasoning.
The blend is easy to make. Two tips for the best flavor: use recently dried herbs and freshly ground spices, and grind pepper just before mixing when possible. If you don’t own a spice grinder or mortar and pestle, buy a fresh jar of ground pepper to ensure a bright pepper flavor.
Ingredients
All ingredients are dried spices. I source mine from specialty spice shops but any fresh, recently purchased dried spices from your preferred retailer will work. By “fresh” I mean spices that haven’t been sitting in your pantry for months — they lose potency over time, so use the freshest ones available.
- Sea salt — coarse-grain sea salt works well for texture and flavor.
- Minced onion — adds texture and a savory onion note (sometimes labeled onion flakes).
- Peppercorns — freshly ground for the best peppery bite.
- Granulated garlic — a subtle garlicky layer without moisture.
- Paprika — use sweet paprika rather than smoked for a clean, mild flavor.
- Dried thyme leaves — contribute a bright, herbal-citrus accent.
- Ground coriander — a small amount adds a distinctive, aromatic herbal boost.
Variations and substitutions
This rub is versatile and easy to adapt to your taste. A pinch of cayenne, crushed red pepper flakes, or a touch of chili powder will add heat if you prefer a spicier profile.
Dried rosemary is a favorite addition for prime rib, brisket, or pork roast — it pairs beautifully with rich roasted meats and lamb. If you can’t find sea salt, use coarse kosher salt; add about 1/4 tablespoon extra kosher salt to compensate, since kosher salt is less salty by volume.
For ribs or barbecue, add a generous pinch of white or brown sugar to balance the savory elements, or use a chili-forward rub like an ancho chile rub for a smoky-sweet BBQ finish.
If you’re adapting salt types or other measurements, adjust to taste and remember you can always add more but you can’t remove it once applied.
How to store this steak seasoning
Store the rub in an airtight jar in a cool, dry pantry. It keeps best for about a month; I usually make one batch when preparing steaks or a roast so the blend stays fresh. One batch is typically enough for a 5–6 pound prime rib roast or a similar-sized cut.
If you make this rub and try it, please leave a comment or rating to help other readers — it’s always appreciated!
All content and photographs ©Claudia’s Table and claudiastable.com
Steak Seasoning Rub
Ana Coronado
December 16, 2025
Pin Recipe
Equipment
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1 small bowl
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1 spice jar or small airtight jar with lid
Ingredients
- 2 tablespoons sea salt coarse grind
- 1 tablespoon minced onion dried
- 1 tablespoon black pepper, fresh ground coarse ground
- 2 teaspoons thyme leaves dried
- 1 teaspoon paprika, sweet ground, (not smoked)
- 1/2 teaspoon garlic granulated
- 1/2 teaspoon coriander ground
Instructions
Steak seasoning rub
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In a small bowl, combine all ingredients and mix until evenly blended. Store in an airtight jar if not using immediately.
How to store
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Keep leftovers in a small jar with a tight-fitting lid in a cool, dry pantry for up to about one month.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com