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Steak Rub Recipe
Spice Rubbed Steaks with Herb Butter (grill or pan seared) with a caramelized seasoned crust and the most amazing rich and bright Herb Butter with STEP BY STEP instructions, tips and tricks! This easy Steak Spice Rub alone is out of this world!
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- bowl
- whisk
- cutting board
- skillet
📝 Preparation Steps
1
Spice Rub
2
Place steaks on a baking sheet or in a 9x13 pan and pat dry with paper towels. Drizzle steaks with olive oil and rub olive oil over all sides of the steaks.
olive oil
3
Whisk together all of the Spice Rub ingredients in medium bowl. Rub all sides of each steak generously with the rub (use all the rub). Let sit ⏱️ 60 minutes at room temperature before cooking or BEST to cover steaks with plastic wrap and refrigerate ⏱️ 24-48 hours. This will help the steak taste aged.
4
Herb Butter
5
Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Add to a piece or parchment paper or plastic wrap and form into a log as your roll up the paper/wrap. Twist the end of the paper/wrap and place in the refrigerator until firm (about ⏱️ 1 hour) or ready to use.
6
TO GRILL
7
Remove steaks from refrigerator ⏱️ 60 minutes before cooking to bring to room temperature.
8
Clean, grease and heat grill to medium high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill):
9
-Medium rare: approximately ⏱️ 4-5 minutes per side, internal temp of 135/140°F. -Medium: approximately ⏱️ 5-7 minutes per side, internal temp of 140-145°F. -Medium Well: approximately ⏱️ 8-10 minutes per side, internal temp of 150/160°.
10
Transfer steaks to a cutting board or platter. Add a generous slice of Herb butter to each steak and loosely tent with foil. Let rest at least ⏱️ 10 minutes before slicing against the grain. Serve with additional butter if desired.
11
TO PAN SEAR
12
Remove steaks from refrigerator ⏱️ 60 minutes before cooking to bring to room temperature.
13
Heat CAST IRON SKILLET over high heat. Add 1 tablespoon vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks (working in 2 batches). Cook for ⏱️ 4 minutes without moving (SET TIMER). Add 2 tablespoons Herb Butter and 2 garlic cloves (you will use 2 cloves per batch). Flip steaks with tongs (NOT a fork), and continue to cook for 4 more minutes. MEANWHILE…
Vegetable oil (pan searing only)1 tablespoon
14
Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.
15
Check the internal temperature of the steaks after they have cooked a total of ⏱️ 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 135°-140°, Medium: 140°-145°, Medium Well: 150°-160°.
16
If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste.
17
Transfer steaks to cutting board, and baste one more time. Add a slice of Herb butter to each steak and loosely tent with foil. Let rest at least ⏱️ 10 minutes before slicing against the grain.
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