With only three ingredients, our Texas dry rub recipe is shockingly simple.
Season and broil to perfection, for deliciously tender and juicy steaks!
Our recipe makes enough rub for eight pounds of protein and lasts for two months when stored at room temperature in an airtight container.
Preparation time: 5 minutes
- 3 tablespoons paprika
- 3 tablespoons black pepper
- 3 tablespoons kosher salt
- Add all ingredients in a small mixing bowl and mix thoroughly with a whisk.
- Store in an airtight container for up to two months.
- To use, sprinkle the rub liberally on all sides of your protein. Place your protein in a plastic Ziploc bag and refrigerate for one hour before cooking.
COOKING TECHNIQUE: BROILING
Broiling is a technique that uses intense, direct dry heat to create caramelization, cooking meat and seafood quickly and efficiently. For best results, find your broiler’s hot spot by broiling pieces of bread for a few minutes. A hot spot is an area where your protein will cook the fastest.
- Some broilers have one rod that acts as the heating element. If you have this type of broiler, cook your protein directly under the rod.
- If you have an oven light in your broiler, keep it on to observe during cooking to avoid burning and overcooking. Otherwise, check your protein every one to two minutes.
- Do not use glass or plates in the broiler. High heat will crack or shatter them.
WHAT YOU WILL NEED:
- Canola oil or grapeseed oil
- Kosher salt or sea salt
- Broiler pan or metal sheet tray with a rack
- Battery operated meat thermometer
LET’S GET COOKING:
- Prior to cooking, defrost your steaks. There are two ways to safely defrost:
- Remove your meat from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
- Place your meat in a bowl under cold, running water. Choose a bowl large enough to keep the meat fully submerged in water while defrosting. Do not remove the meat from its packaging until it’s defrosted.
- Place the oven rack on the highest rung of the broiler. Preheat to the highest setting for 10 minutes before cooking.
- Remove the meat from its packaging and place on a plate lined with a paper towel to pat dry. Wet meat won’t get the desired caramelization when broiling.
- Season the steaks evenly with our Texas dry rub, and refrigerate for up to one hour before cooking.
- Cover the oven rack with foil and poke 10 to 15 holes, allowing the juice and fat to drain through the foil while broiling. This will avoid pooling and risk of fire.
- Place your seasoned meat on a foil lined tray or broiler pan. Ensure your pan is directly under the broiler rod or hot spot area.
- Check on your steaks every two minutes until a golden brown crust has formed. Flip the beef and continue cooking until you’ve reached the desired temperature.
- To test the temperature, insert your thermometer into the center of the meat until the temperature registers.
- Rare: 115 degrees
- Medium rare: 120 degrees
- Medium: 140 degrees
- Medium well: 150 degrees
- Well done: 155 degrees
- Allow your steaks to rest for 10 minutes per pound. For an eight-ounce steak, rest for five minutes after cooking.