Chicago Steakhouse Rub

Chicago Steakhouse Rub

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: Makes 1/4 cup

Use this rub on steak, chicken or pork prior to grilling and then brush with Chicago Steak Sauce during the last 2 minutes of cooking.


  • 1 tablespoon dry mustard
  • 2 teaspoons granulated garlic
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon sweet smoked Spanish paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper


  1. Place the dry mustard, granulated garlic, coarsely ground black pepper, sweet smoked Spanish paprika, dried thyme and cayenne pepper in a bowl and whisk to combine.
  2. Generously coat your protein with the rub and then let stand at room temperature for 35 minutes before grilling.


Comments on "Chicago Steakhouse Rub"

Gknee June 12, 2013 | 6:21 PM

Fixed Rib-eye and Porterhouse steaks this evening on the grill with the rub and they were wonderful. Great taste. Not overpowering just blended perfect. Will definitely use over and over again.