Beef Rub Seasoning

Beef seasoning rub is the secret weapon of home cooks and barbecue masters alike, offering a highly versatile and customizable way to dramatically elevate any cut of beef

This version uses a balanced mixture of coarse salt, black pepper, rosemary, thyme, and garlic, along with olive oil, which is applied before cooking, forming a crucial barrier that locks in moisture while simultaneously building an incredible outer crust.

We use this version in our Standing Rib Roast and our classic Roast Beef recipes.

Ingredients needed:

The beauty of making your own rubs is that they are fresh, with no additives, more economical, and endlessly customizable.

• Fresh Rosemary and Thyme - you can substitute dried rosemary or thyme, but you'll only use half as much compared to using fresh herbs.
• Garlic - freshly minced is best, but garlic powder will work in a pinch.
• Salt - use kosher, coarse, or flaky salt. Table salt can be used, but cut the amount in half. If you are using a meat recipe that calls for salt brining, then omit the salt altogether.
• Pepper - freshly ground black pepper is preferred for the most flavor.
• Olive Oil - any other neutral oil will work as well, such as canola, avocado, or grapeseed oil.

How to make all-purpose seasoning paste for beef:

• Finely mince the garlic
• Strip the rosemary and thyme leaves from the stems and finely chop
• Add the oil to a small bowl and then whisk in the salt (if using) and freshly ground black pepper
• Add the minced herbs and garlic until you have a loose paste to rub on any beef
• You can also make this in a mini chopper. Just add everything at once and mix until everything is well blended.

How to use this Beef Rub mix

There are 2 ways to use this rub:

1. Dry rub without the oil added
2. As a paste with the oil added

• Prep the uncooked beef per the recipe.
• Pat the beef dry with paper towels. This helps the rub adhere to the meat.
• Generously coat the meat all over with the rub.
• The meat is now ready to cook.
• Alternatively: Allow the rub to stand on the meat for up to 24 hours (in the refrigerator).

Make Ahead Tip:

• This beef rub can be fully prepared and stored in the refrigerator for up to 2 weeks.
• Storing in a small glass jar or sealed container is recommended.
• Remove from the refrigerator about 30 minutes before using, and then stir to recombine all of the ingredients.
• If using all dry ingredients (garlic powder, dried thyme, dried rosemary, salt, pepper), you can prep ahead of time, store in a sealed container at room temperature, for up to 3 months, and then blend with the oil when ready to use.

Variations:

• For an extra-crusty rub, add 2 Tablespoons of brown sugar to the mix. This will result in a less savory end flavor but a darker crust.
• Use all dried herbs, but be sure to cut the amount in half because dried herbs are more potent than fresh herbs.
• Like more zest? Add 1 teaspoon of paprika or a pinch of cayenne.
• Making an Asian style beef? Use sesame oil instead of the neutral oil.
• If you are salt-brining your meat (like we do with our standing rib roast), be sure to omit the salt from this seasoning mixture.
• If you don't have flaky or kosher salt, you can use table salt, but cut the salt amount in half.

Did you make this Beef Rub Seasoning? We would love to hear from you in our comments below. Please feel free to comment on this or any other recipe on our website. Your feedback helps us to develop more recipes for you to enjoy!