Easy Texas Rubbed Steak

Yet another great recipe from Dave Ruel!

Served with Kale
Served with Kale

Texas rubbed steak is a dry rubbed steak that can be cooked on the grill preferably but is also very good cooked in a pan

on the stove like in the picture. You can use any kind of steak you like, but I tend to use a lower fat and healthier cut like Sirloin which I show in the picture.

This is a nearly braindead recipe that anyone can make! Great for the non (or new) cook!

Check out Anabolic Cooking for many more recipes like this!

The ingredients are simple.

6 to 12 ounces of steak (again, I like sirloin for this)

Dry Rub:
1 teaspoon paprika
1 teaspoon raw sugar
1 teaspoon of kosher or sea salt (yes, you can use regular salt if that’s all you have)
1 tsp chili powder
1 teaspoon ground black pepper
½ teaspoon cumin
½ teaspoon garlic powder

I often don’t have raw sugar in my kitchen, so I grab a couple packs when I get coffee at my favorite coffee shop and save them for this recipe!

Mix the powdered ingredients together. Don’t stress if you are missing an ingredient or two – it’ll work out fine!

Next take the steak. Trim any fat off the edges.

If you are using a high fat cut like Rib Eye (super tasty, but not as healthy) you won’t be able to cut all the fat off as it has a lot of fat internally. Don’t worry about it.

Coat one side of the steak with the dry rub and let it sit for three plus minutes so it sticks well and doesn’t fall off too much when you gently flip the steak. Now flip the steak and coat the other side with the remaining rub.

It’s best to wait at least 20 minutes before cooking but not necessary if you are ravenous!

I usually wait for about an hour after applying the rub, while letting the steak warm to room temperature.

Yup, steaks cook better at room temperature.

Next, we cook. Either a grill or a frying pan work well.

How long you cook depends on the thickness of the steak and how well you like it done. I’m a rare to medium rare guy myself.

Ideally you’ll have a (cheap) instant read thermometer to check the internal temperature of the steak to see when it’s done. If not, for an average thickness steak, cook for about 4 minutes per side and feel free to cut the steak with a knife and see if it is done to your liking yet.

A simple temperature guide (in Fahrenheit) is:

Rare: 120 to 125 degrees
Medium Rare: 130 to 135 degrees
Medium: 140 to 145 degrees
Medium Well: 150 to 155 degrees
Well Done: More, but do you really want to cook the hell out of a good piece of meat?

Once cooked, let rest for 5-10 minutes. It will continue to cook slightly as it rests.

Sirloin is a tougher cut than some others yet delicious. Since it is tougher, right before serving, I often cut AGAINST the grain into slices about ½ inch thick before serving. Enjoy!

By the way, this goes great with the Grilled Brussels Sprouts! You can cook them together on the same grill like I did last night.

Remember, great workouts matter, but you can’t out train a bad diet!

Nutritional Info:

Calories: 470
Protein : 75 g
Carbs : 3 g
Fat : 16 g

5 thoughts on “Easy Texas Rubbed Steak”

  1. When I do this is a frying pan instead of on the grill, the meat gets pretty dark, almost like it is a Cajun blackened dish. It still tastes great, although I prefer the grill.

    Is this normal

    1. Absolutely Butch, when pan fried, the spices will usually smoke somewhat AND it’ll end up getting blackened. It also does on a grill, but not quite as much. Delicious both ways!

  2. Just tried this on the grill yesterday – delicious but a bit spicy for me – washed it down with a few beers (it became a “cheat day”).

    Used sirloin for the steak which you recommend, and it was cheap and tasty. Next time I’ll make less spicy, just a little bit, and see how it is.

    A recipe to repeat for sure!

    1. Butch,
      It does go very well with a few cold brewskis 🙂

      Ice water and ice tea also do the trick quite well

  3. I tried this one with steak, pork, and chicken!

    They were all good – the steak is best. I prefer Jamaican Jerk Chicken for chicken although both are good. It was very good with pork.

    Totally rocked with steak though. I tried several cuts and they are all good but sirloin or top round and other sometimes tougher and lower fat cuts are equally good – just cut against the grain as you recommend.

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