Steak Rub– Easy Outback Steakhouse Copycat

This Outback-style steak rub is smoky, sweet, and just spicy enough to wake up whatever protein you’ve got in the fridge. It mixes up in 5 minutes, lasts forever, and makes basic meat taste like it came off a restaurant grill. Cheap, quick, zero mess — real pantry hero stuff.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0 (it’s a rub, not a roast)
• Flavor: smoky, warm, a little sweet, little heat
• Great for: last-minute dinners, meal prep, spice drawer flexing

Why I Like This Recipe

Wasn’t trying to be fancy — just hungry. Didn’t feel like marinating or planning anything, so I grabbed this mix and gave it a shot. Rubbed it into a steak, cooked it in a hot pan, and yeah… it slapped. It’s bold but chill, kinda like that one friend who doesn’t talk much but always shows up when it counts. Plus, now I keep a jar on standby for whenever I’ve got mystery meat and no plan.

Ingredients

• 3 tbsp smoked paprika
• 2 tbsp dark brown sugar
• 2 tbsp ground black pepper
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried oregano
• 1 tsp cumin
• ½ tsp cayenne pepper (optional, but worth it)

How To Make Steak Rub

1. Mix your spices: Toss everything in a small bowl or jar. Stir with a spoon or shake with the lid on. That’s it.
2. Take a second: Open the lid, take a deep breath. Smells like you know what you’re doing.
3. Rub it in: Pat your meat dry (steak, chicken, even tofu if you’re feeling bold). Use your hands, press the rub in. No spoon-dusting — really commit.
4. Let it sit: 15–30 mins on the counter. Gives the spices time to hang out and bond with the meat.
5. Cook however: Grill, roast, pan-sear, air fryer — doesn’t matter. The rub’s got your back.
6. Optional flex: Serve with something creamy or tangy to balance the spice. Or don’t. It’s solid solo too.

Tips for Success

• Use smoked paprika, not regular. Totally different vibe.
• Brown sugar packs better when it’s fresh — if it’s dry, microwave it with a damp paper towel for 10 secs.
• Don’t skimp on rubbing it in. It’s the crust-maker.
• For chicken or pork, add a splash of olive oil before rubbing to help it stick.
• Keep a jar made up — saves time later, and it looks kinda cool in the spice rack.

Storage and Reheating

• Pantry: Keep the rub in a sealed jar, cool dry spot. Up to 1 year.
• Fridge/Freezer: Nope. Spices like to stay dry. Moisture ruins everything.
• Leftover cooked meat: Use any rubbed leftovers in wraps, salads, breakfast hash — it actually holds up better the next day.

Frequently Asked Questions

• Can I use this on veggies?
  Totally. Try it on roasted potatoes, mushrooms, even corn on the cob.
• Is cayenne necessary?
  Nah, but it adds a tiny kick that balances the sugar. Up to you.
• Can I grill with this rub?
  Absolutely — it’s made for it. Just oil the grill first so the sugar doesn’t stick.
• Can I scale the recipe up?
  Yep. Double or triple it and store the extra. You’ll be glad you did.
• Will it burn in a pan?
  Not if you don’t overdo the heat. Medium-high works — get a sear, not a scorcher.

Common Mistakes and How to Dodge Them

• Using sweet paprika instead of smoked: It just won’t hit the same. Smoked brings that depth — you’ll miss it if it’s gone.
• Forgetting to dry the meat first: Too much moisture = rub slides right off. Pat it down before rubbing.
• Applying it too gently: Nah. Press it in like you mean it. That’s how you get that crust.
• Cooking too hot:
  ugar burns fast. Don’t crank your pan to max — medium-high is enough.
• Not letting it rest: You rushed it. Give the rub 15 minutes minimum — it changes the flavor big time.

Nutrition Facts (Per Serving)

• Calories: 7 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Potassium: 48mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.4g
• Sugars: 1g
• Protein: 0.2g

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