18 Spicy Dry Rub Recipes for Steaks Perfect

Nothing beats the sizzle of a perfectly seasoned steak hot off the grill—especially when it’s coated in a bold, spicy dry rub that packs a punch! Whether you’re craving smoky chipotle, fiery cayenne, or a touch of sweet heat, these 18 mouthwatering rub recipes will take your steak game to the next level. Get ready to fire up the grill and dig into flavor-packed perfection!

Classic Smoky Steak Dry Rub

This bold, aromatic dry rub delivers deep smoky flavor with just the right kick—perfect for elevating weeknight steaks or weekend grill sessions.

Ingredients:

• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp dark brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp dark brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1/2 tsp cayenne pepper until fully combined.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes before grilling or searing to allow flavors to penetrate.

The brown sugar caramelizes beautifully on the grill, creating a savory-sweet crust with a lingering smoky heat. Tip: Store extra rub in an airtight container for up to 3 months—it’s fantastic on ribs or roasted veggies too!

Spicy Cajun Steak Rub

This bold, smoky rub brings the heat and depth of Cajun flavors to your favorite cut of steak—perfect for grilling season or whenever you’re craving a little kick.

Ingredients:

• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 2 tsp cayenne pepper (adjust for heat preference)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp brown sugar
• 1 lb steak (ribeye, strip, or sirloin)
• 1 tbsp olive oil

Instructions:

1. In a small bowl, whisk together 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried thyme, 1 tbsp dried oregano, 2 tsp cayenne pepper, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp brown sugar until fully combined.
2. Pat the steak dry with paper towels, then rub it all over with 1 tbsp olive oil to help the spices adhere.
3. Generously coat both sides of the steak with the spice mix, pressing gently to create an even crust. Let it sit at room temperature for 15–20 minutes.
4. Grill or pan-sear the steak over high heat (about 450°F) for 4–5 minutes per side for medium-rare, or until your desired doneness. Rest for 5 minutes before slicing.

The brown sugar caramelizes into a subtle sweetness that balances the smoky spices, while the cayenne delivers a slow-building heat. Tip: For extra depth, add 1/2 tsp ground cumin to the rub.

Garlic Herb Steak Rub

This bold, aromatic rub transforms an ordinary steak into a restaurant-worthy dish with just a handful of pantry staples.

Ingredients:

• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp dried rosemary
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp rosemary, 1 tsp smoked paprika, 1 tsp thyme, and 1/2 tsp red pepper flakes (if using). Mix thoroughly.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes before grilling or searing to allow flavors to penetrate.
4. Cook as desired (we recommend high-heat grilling or cast-iron searing for a perfect crust).

The rosemary and smoked paprika add earthy depth, while the red pepper flakes give just a whisper of heat—ideal for letting the steak’s natural richness shine.

Tip: For extra freshness, stir in 1 tbsp finely chopped fresh parsley right before applying the rub.

Smoky Paprika Steak Rub

This bold, smoky rub brings out the best in any cut of steak—just a quick pat-down transforms your meat into a flavor-packed masterpiece.

Ingredients:

• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional, for heat)

Instructions:

1. In a small bowl, whisk together 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper (if using) until fully combined.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
4. Grill or sear over high heat (450°F) for 4–6 minutes per side for medium-rare, or until desired doneness.

The brown sugar caramelizes into a subtle sweetness, balancing the smokiness of the paprika—perfect for those who love depth without overpowering heat.

Tip: For extra smokiness, add a pinch of ground chipotle powder to the mix.

Brown Sugar and Chili Steak Rub

This sweet-and-spicy rub caramelizes into a gorgeous crust on grilled steak, balancing smoky heat with a touch of molasses-rich depth.

Ingredients:

• 1/4 cup packed dark brown sugar
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 tbsp olive oil
• 2 lbs flank or skirt steak

Instructions:

1. In a small bowl, mix 1/4 cup dark brown sugar, 1 tbsp smoked paprika, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using) until combined.
2. Pat steak dry with paper towels, then rub all over with 1 tbsp olive oil. Press the spice mixture evenly onto both sides.
3. Let sit at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
4. Grill over high heat (450°F) for 4–5 minutes per side for medium-rare, or until internal temperature reaches 130°F. Rest 10 minutes before slicing against the grain.

The sugar creates a glossy, crackly bark while the chili powder sneaks in with a slow-building warmth—perfect for steakhouse flair without the fuss.

Tip: For extra char, avoid moving the steak during the first 2 minutes of grilling.

Peppercorn and Coffee Steak Rub

This bold, smoky rub combines coarse coffee and peppercorns for a steak that’s crusty on the outside and juicy within—perfect for grilling or pan-searing.

Ingredients:

• 2 tbsp coarsely ground coffee (medium-dark roast)
• 1 tbsp cracked black peppercorns
• 1 tbsp kosher salt
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. In a small bowl, combine 2 tbsp coarsely ground coffee, 1 tbsp cracked black peppercorns, 1 tbsp kosher salt, 1 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix well.
2. Pat steak dry with paper towels, then press the rub evenly onto both sides (about 1 tbsp per side for a 1-inch-thick cut). Let sit at room temperature for 30 minutes.
3. Heat a cast-iron skillet over medium-high or grill to 450°F. Cook steak for 4–5 minutes per side for medium-rare (135°F internal temperature), or until desired doneness.
4. Transfer to a cutting board, tent with foil, and rest for 5 minutes before slicing.

The coffee deepens the steak’s char without bitterness, while the brown sugar balances the peppercorn’s heat—a restaurant-worthy crust in minutes.

Tip: For extra smokiness, add a pinch of chipotle powder to the rub.

Citrus Zest Steak Rub

Brighten up your steak with this zesty, aromatic rub that adds a sunny kick to every bite—perfect for grilling season!

Ingredients:

• 1 tbsp finely grated orange zest
• 1 tbsp finely grated lemon zest
• 1 tbsp packed brown sugar
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. In a small bowl, combine 1 tbsp orange zest, 1 tbsp lemon zest, 1 tbsp brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Mix well.
2. Pat steak dry with paper towels, then rub the mixture evenly over both sides, pressing gently to adhere.
3. Let the steak sit at room temperature for 30 minutes to allow the flavors to meld.
4. Grill over high heat (450°F) for 4–5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes before slicing.

The citrus zest caramelizes slightly on the grill, creating a fragrant crust that balances sweetness and tang. Tip: For extra depth, add a pinch of crushed red pepper flakes to the rub.

Sweet and Spicy Steak Rub

This bold, balanced rub brings the perfect mix of heat and caramelized sweetness to your favorite cut of steak—great for grilling or pan-searing.

Ingredients:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes (or up to 2 hours in the fridge for deeper flavor) before cooking as desired.

The brown sugar creates a gorgeous crust when seared, while the cayenne and chili powder deliver a slow-building warmth that won’t overpower.

Tip: For extra smokiness, add 1/2 tsp ground cumin to the mix.

Rosemary Thyme Steak Rub

This aromatic rub brings out the best in your steak with earthy herbs and a hint of warmth—perfect for grilling season or a cozy indoor sear.

Ingredients:

• 2 tbsp finely chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 2 tsp coarse kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp red pepper flakes (if using). Mix well.
2. Pat steak dry with paper towels, then drizzle with 1 tbsp olive oil, rubbing it evenly over both sides.
3. Press the herb mixture firmly onto all sides of the steak, coating it completely. Let sit at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
4. Grill or pan-sear steak over high heat (about 450°F) for 4–5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes before slicing.

The rosemary and thyme create a fragrant crust that caramelizes beautifully, while the red pepper flakes add just enough kick to keep things interesting.

Tip: For extra smokiness, toss a sprig of rosemary directly onto hot coals while grilling.

Mustard and Coriander Steak Rub

This bold, aromatic rub brings out the best in your steak with earthy coriander and tangy mustard—perfect for grilling or pan-searing.

Ingredients:

• 2 tbsp whole coriander seeds
• 1 tbsp yellow mustard seeds
• 1 tbsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a dry skillet over medium heat, toast 2 tbsp whole coriander seeds and 1 tbsp yellow mustard seeds for 2–3 minutes until fragrant, shaking the pan often. Let cool slightly.
2. Crush the toasted seeds coarsely with a mortar and pestle (or pulse in a spice grinder). Transfer to a bowl and mix in 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp brown sugar.
3. Pat steak dry, then rub all over with 1 tbsp olive oil. Press the spice mixture onto both sides, coating evenly.
4. Grill or pan-sear over high heat (about 450°F) for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes before slicing.

The toasted seeds add a nutty depth, while the brown sugar balances the mustard’s sharpness—ideal for turning an everyday steak into something special.

Tip: For extra flavor, let the rubbed steak sit uncovered in the fridge for 1–2 hours before cooking.

Maple Chipotle Steak Rub

This smoky-sweet rub adds a bold, caramelized crust to grilled steaks—perfect for turning an ordinary cookout into something special.

Ingredients:

• 2 tbsp pure maple syrup
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb steak (ribeye, strip, or sirloin)

Instructions:

1. In a small bowl, whisk together 2 tbsp pure maple syrup, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp chipotle powder, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until a thick paste forms.
2. Pat steak dry with paper towels, then rub the mixture evenly over both sides, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
4. Grill over high heat (450–500°F) for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes before slicing.

The maple syrup caramelizes into a glossy, slightly sticky crust with just the right kick of heat—no steak sauce needed!

Tip: For extra smokiness, add a pinch of ground cumin to the rub.

Cumin and Cinnamon Steak Rub

This warm, earthy rub adds a hint of sweetness and smokiness to your steak—perfect for grilling season or a cozy indoor cookout.

Ingredients:

• 2 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 lb steak (ribeye, strip, or sirloin)
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp ground cumin, 1 tbsp ground cinnamon, 1 tbsp brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined.
2. Pat steak dry with paper towels, then rub all over with 1 tbsp olive oil to help the seasoning adhere.
3. Generously coat both sides of the steak with the spice mix, pressing gently to stick.
4. Let the steak rest at room temperature for 30 minutes to absorb flavors.
5. Grill or pan-sear over medium-high heat for 4–5 minutes per side for medium-rare (135°F internal temperature), adjusting time for thickness.
6. Transfer to a cutting board, tent with foil, and rest for 5–10 minutes before slicing.

The cinnamon adds a subtle warmth that pairs unexpectedly well with the smoky cumin—ideal for impressing guests or upgrading weeknight dinners.

Tip: For extra depth, toast whole cumin seeds lightly in a dry pan before grinding.

Lemon Pepper Steak Rub

Bright, zesty, and packed with bold flavor, this lemon pepper rub turns an ordinary steak into a restaurant-worthy meal with just a few pantry staples.

Ingredients:

• 2 tbsp freshly cracked black pepper
• 1 tbsp lemon zest (from about 2 medium lemons)
• 1 tsp coarse kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes (optional for heat)

Instructions:

1. In a small bowl, combine 2 tbsp black pepper, 1 tbsp lemon zest, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp red pepper flakes (if using). Mix well.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak sit at room temperature for 30 minutes before grilling or pan-searing to allow the flavors to meld.
4. Cook steak as desired (grill over high heat for 4–5 minutes per side for medium-rare, or pan-sear in a hot cast-iron skillet with 1 tbsp oil).
5. Rest steak for 5 minutes before slicing against the grain.

The lemon zest adds a sunny freshness that cuts through the richness of the steak, while the cracked pepper gives it a satisfying bite. Tip: For extra citrus punch, squeeze a little fresh lemon juice over the steak just before serving.

Garlic Parmesan Steak Rub

This savory, umami-packed rub turns an ordinary steak into a restaurant-worthy masterpiece with just a handful of pantry staples.

Ingredients:

• 2 tbsp grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine 2 tbsp grated Parmesan, 1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
2. Pat steak dry with paper towels, then drizzle with 1 tbsp olive oil, rubbing to coat evenly.
3. Sprinkle the spice mixture liberally over both sides of the steak, pressing gently to adhere.
4. Let the steak rest at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
5. Grill or pan-sear over high heat (450°F) for 4–5 minutes per side for medium-rare, or until desired doneness.

The Parmesan forms a golden crust while the garlic and smoked paprika add depth without overpowering—perfect for impressing guests with minimal effort.

Tip: For extra richness, top cooked steaks with a pat of butter and let rest 5 minutes before slicing.

Ancho Chili Steak Rub

This smoky-sweet rub brings bold, layered flavor to any cut of steak—just mix, pat, and let the grill do the rest.

Ingredients:

• 2 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp ancho chili powder, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp cumin, and 1/2 tsp black pepper until fully combined.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes (or up to 2 hours) before grilling or searing as desired.

The ancho chili’s mild heat and dried fruit notes shine alongside the smoky paprika, creating a crust that caramelizes beautifully over high heat.

Tip: For extra depth, toast whole cumin seeds in a dry skillet until fragrant, then grind them fresh for the rub.

Herb de Provence Steak Rub

This fragrant, floral rub transforms an ordinary steak into something worthy of a French countryside picnic—no passport required.

Ingredients

• 2 tbsp dried herbes de Provence
• 1 tbsp kosher salt
• 1 tbsp black pepper (coarsely ground)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp light brown sugar

Instructions

1. In a small bowl, combine 2 tbsp dried herbes de Provence, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp light brown sugar. Mix thoroughly.
2. Pat steak dry with paper towels, then press the rub evenly onto all sides (about 1 tbsp per 8 oz steak). Let sit at room temperature for 30 minutes.
3. Grill or sear steak over high heat (450°F) for 4–6 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes before slicing.

The brown sugar caramelizes into a subtle crust, while the lavender and thyme in herbes de Provence lend a delicate perfume that’s rustic yet elegant.

Tip: For extra depth, add 1/2 tsp smoked paprika to the mix—it mimics the char of a wood-fired grill.

Five-Spice Steak Rub

This bold, aromatic rub brings warmth and depth to any cut of steak, with Chinese five-spice powder adding a touch of sweet-spicy intrigue.

Ingredients:

• 1 tbsp Chinese five-spice powder
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 tbsp Chinese five-spice powder, 1 tbsp brown sugar, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper until fully combined.
2. Pat steak dry with paper towels, then generously coat all sides with the rub, pressing gently to adhere.
3. Let the steak rest at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor) before grilling or searing as preferred.

The magic here is in the balance—earthy five-spice mingles with smoky paprika and a hint of caramelized sugar for a crust that’s complex but never overpowering.

Tip: For extra texture, mix in 1 tsp crushed Szechuan peppercorns if you love a tingling kick!

Jamaican Jerk Steak Rub

This bold, smoky-sweet rub brings the fiery flavors of Jamaica to your steak—no grill required, just a hot skillet and a craving for adventure.

Ingredients:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp cayenne pepper (reduce to ½ tsp for less heat)
• 1 tsp salt
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 lb flank or skirt steak
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp allspice, 1 tsp thyme, 1 tsp cayenne, 1 tsp salt, ½ tsp cinnamon, and ½ tsp black pepper until combined.
2. Pat steak dry, then rub with 1 tbsp olive oil. Press spice mixture evenly onto both sides.
3. Heat a cast-iron skillet over high heat until smoking. Cook steak for 4–5 minutes per side for medium-rare (130°F internal temp), or until desired doneness.
4. Rest for 5 minutes before slicing against the grain.

The cinnamon and allspice add a warm, aromatic depth that balances the heat—perfect for turning an ordinary steak into a centerpiece with Caribbean flair.

Tip: For extra char, lightly sprinkle a pinch of brown sugar on the steak right before searing.

Conclusion

With these 18 bold and flavorful dry rubs, your steaks will never be boring again! Whether you prefer smoky, spicy, or sweet heat, there’s a rub here for every taste. Give them a try, then let us know which one’s your favorite in the comments. Loved this roundup? Share the spice love—pin it on Pinterest for fellow grill masters to enjoy! Happy cooking! 🔥