Black+blue Signature Steak Rub Recipe
Make Black+blue Signature Steak Rub Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rub Base
Flavor Layer
Finishing Notes
For Use on Steaks (per 1–1.5 lb steak)
Method
Rub Preparation
Combine dry ingredients
In a medium mixing bowl, add kosher salt, cracked black pepper, smoked paprika, dark brown sugar, garlic powder, onion powder, dried thyme, crushed dried rosemary, cayenne pepper, and ground cumin. Stir thoroughly with a whisk or fork until evenly distributed and uniform in color and texture.
Incorporate finishing notes
Add finely ground coffee, granulated sugar (if using), and citric acid (if using) to the dry mixture. Whisk again to break up any clumps and ensure even distribution of the coffee and optional components. Taste a very small amount to check seasoning balance (do not consume large amounts of straight rub). Adjust sugar or cayenne to preference.
Transfer the finished rub to an airtight container or jar. Label with date. The rub keeps up to 6 months stored in a cool, dark place; the coffee and smoked paprika will slowly mellow over time.
Applying Rub to Steaks
Bring steaks to room temperature
Remove steak from the refrigerator 30–45 minutes before cooking to take the chill off. Pat the steaks dry on both sides with paper towels to remove surface moisture; dry meat forms a better crust.
Oil and season
Lightly brush each steak with about 1 tablespoon neutral oil per steak to help the rub adhere. Sprinkle the rub liberally and evenly over both sides and the edges of the steak — about 1 to 1.5 tablespoons total rub per 1–1.5 lb steak, pressing gently to adhere. Let seasoned steaks rest at room temperature for 15–20 minutes to allow the rub to hydrate and form a tacky surface.
Optional overnight cure
For deeper penetration, wrap the oiled and heavily rubbed steaks tightly in plastic wrap and refrigerate for 2–12 hours. Bring back to room temperature before cooking and blot any excess moisture from the surface.
Cooking and Finishing
Grill or pan-sear
Preheat grill to high (500–550°F / 260–290°C) or heat a heavy cast-iron skillet over high heat until smoking. For a 1–1.5 lb steak about 1 to 1.5 inches thick, sear 3–4 minutes per side for medium-rare (internal temp 125–130°F), 4–5 minutes per side for medium (135°F). Do not move the steak repeatedly—let it form a crust. If using a thicker steak or reverse sear method, adjust times accordingly and use indirect heat to finish to desired doneness.
Rest
Transfer cooked steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. Rest time depends on thickness; thicker cuts may need up to 15 minutes.