Name: Smoked salt steak rub recipe
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: Serves: 2
Ingredients: 1tsp smoked salt; 1/4tsp ground black pepper; 1/2tsp garlic granules; 1/4tsp onion granules; 2 steaks, we used 250g cuts of sirloin

By Jessica Ransom

published 3 July 2021

Our steak rub contains smoked salt, pepper and onion, and garlic granules. These flavours compliment and intensify the classic barbecue flavours you know and love.

This steak rub recipe can be adapted to fit your own preferences and works well on chicken and pork too. Try adding a little smoked paprika to the rub or some dried herbs. It’s best to marinate the steak the night before so that the salt can properly infuse and tenderise the meat.

Ingredients

1tsp smoked salt
1/4tsp ground black pepper
1/2tsp garlic granules
1/4tsp onion granules
2 steaks, we used 250g cuts of sirloin

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Method

Mix the salt, pepper and onion and garlic granules together. Massage over both sides of each steak and leave to infuse for at least 1hr or ideally overnight.
Bring the steaks to room temperature. Cook for 3 mins on each side on the hot section of your barbecue for a medium-rare finish. Leave to rest for 5mins before slicing and serving.

Top tips for making smoked salt steak rub

You can also cook the steaks on a griddle pan on the hob using the same timings. Make sure the pan is searing hot before placing the steaks on top to cook

You should always bring your steak to room temperature before cooking and allow it to rest for 5-8mins before slicing once cooked. Read our guide on how to cook steak for more tips

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Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.