Texas Roadhouse Steak Seasoning
Ingredients
- 2 tsp coarse kosher salt *See Notes
- 2 tsp brown sugar
- ¼ tsp cornstarch
- ¼ tsp garlic powder
- ¼ tsp garlic salt
- ¼ tsp onion powder
- ¼ tsp turmeric
- ½ tsp paprika
- ½ tsp chili powder
- 1 tsp black pepper
Instructions
- Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients.
- Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. See Notes.
- Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it’s browned and slightly charred.
- Flip it over and cook for the following additional time:5 minutes: Medium Rare7 minutes: Medium10 minutes: Well Done
Notes
NOTE: The amount of salt in this recipe was updated from 1.5 Tablespoons to 2 teaspoons.
When to dry rub:
(Get the highest quality meat that you can afford.)
- 40 Minutes before you cook the steak: This allows the salt to penetrate through the surface (through osmosis) and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to reabsorb, which makes the meat juicer.
- Overnight: You can apply dry rub a day in advance and let it sit overnight in the refrigerator. The surface may appear to be dryer in the morning but you will actually only lose about 5% of moisture which is far less than what you’d lose if you were to cook the steak immediately, which is up to 20%. See more about this.
(Get the highest quality meat that you can afford.)
- Filet Mignon
- New York Strip Steak
- Ribeye
- Porterhouse
- T-Bone
- Top Sirloin
- Don't oil your grill grates before grilling.
- Hot & fast is the way to grill from rare to well done.
- Cook the steak for 4-5 minutes on the first side, then flip.
- Make sure to let the steak rest after grilling for at least 4-5 minutes.
