One of the biggest reasons people love Texas Roadhouse steaks is the seasoning. The smoky flavor and balanced spices make the meat stand out. After trying it several times, I wanted to recreate that same taste at home without needing a restaurant visit.
This Texas Roadhouse steak rub recipe is my go-to whenever I cook steak. It’s simple, requires everyday spices, and delivers a flavor close to the restaurant’s version. Once you mix it, you can store it and use it on steak, chicken, or even grilled veggies.
If you’ve ever searched for a copycat Texas Roadhouse steak rub, this is the blend that works.
Texas Roadhouse Steak Rub Ingredients
The beauty of this Texas Roadhouse steak rub recipe is that it only needs a handful of pantry spices. I don’t add anything fancy, just a balanced mix that works every time.
2 tablespoons kosher salt
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1 tablespoon black pepper
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1 tablespoon paprika (regular or smoked)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon chili powder
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½ teaspoon cayenne pepper (optional, for heat)
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½ teaspoon brown sugar (optional, for a touch of sweetness)
This Texas Roadhouse seasoning blend gives you that signature flavor. Sometimes I add smoked paprika if I’m cooking on a pan instead of a grill—it makes up for the missing smoke.
How to Make Texas Roadhouse Steak Rub (Step-by-Step Instructions)
Making this Texas Roadhouse steak rub recipe doesn’t take long. The real trick is how you apply it to the meat. Here’s how I do it:
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Mix the spices – I add all the ingredients to a small bowl and stir until they’re evenly combined. This creates the base for my Texas Roadhouse seasoning blend.
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Prep the steak – I pat the steak dry with paper towels. A dry surface helps the rub stick better.
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Season generously – I coat both sides of the steak with the rub. For thicker cuts, I press it in with my hands so it sticks.
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Rest before cooking – I let the steak sit at room temperature for about 30 minutes after applying the rub. This allows the flavors to absorb into the meat.
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Cook to preference – I grill or pan-sear until the steak reaches my preferred doneness. The rub forms a nice crust while sealing in the juices.
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Rest before slicing – I always rest the steak for 5 minutes after cooking. This keeps the inside tender and juicy.
This method makes a perfect Texas Roadhouse dry rub recipe every time, and it works on more than just steak.
Tips For Texas Roadhouse Steak Rub Recipe
Over time, I’ve figured out a few things that make this Texas Roadhouse steak rub recipe even better:
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I use about 1 tablespoon of rub per pound of steak. That amount gives flavor without overpowering the meat.
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If I want a smokier taste, I swap regular paprika for smoked paprika in this Texas Roadhouse spice mix.
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For leaner cuts like sirloin, I brush the steak with a little oil before adding the rub. It helps the seasoning stick and keeps the meat juicy.
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This rub isn’t limited to steak. I often use it on chicken, pork chops, or even roasted vegetables.
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If I’m cooking indoors, I sprinkle a little extra black pepper at the end to mimic that grilled bite.
Nutritional Information
One of the things I like about this Texas Roadhouse steak seasoning recipe is that it’s mostly spices, so it adds flavor without piling on calories. Here’s an estimate for one serving of the rub (about 1 tablespoon):
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Calories: ~15
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Protein: 0g
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Fat: 0g
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Carbohydrates: 3g
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Sugar: 1g
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Sodium: 1350mg
Since this is a dry Texas Roadhouse spice mix, the main thing to watch is the sodium. I sometimes reduce the salt a little if I know the steak itself is already well-marbled or if I’m serving it with salty sides.
FAQs
Can I use this rub on meats other than steak?
Yes, this Texas Roadhouse steak rub recipe works great on chicken, pork, and even grilled vegetables.
Should I oil the steak before adding the rub?
For lean cuts, I brush a light layer of oil before applying the Texas Roadhouse seasoning blend. It helps the spices stick and keeps the meat moist.
Can I make a large batch of this rub?
Absolutely. I often double or triple the mix when I want to have a ready-to-use Texas Roadhouse dry rub recipe on hand for future meals.
Does the rub make the steak spicy?
Not by default. The cayenne adds a little kick, but I adjust it depending on who I’m cooking for.
Can I use sea salt instead of kosher salt?
Yes, but I usually cut the amount slightly because sea salt can taste stronger.
Conclusion
This Texas Roadhouse steak rub recipe has become my go-to whenever I want that restaurant flavor at home. It’s quick to mix, easy to store, and works on more than just steak. The balance of spices creates that same bold crust and smoky flavor I always enjoyed at Texas Roadhouse.
If you try this copycat Texas Roadhouse steak rub, let me know how it turned out for you. I’d love to hear if you adjusted the spice levels or used it on other meats. And if you’re looking for more restaurant-style recipes, don’t miss my grilled chicken copycat—it pairs perfectly with this rub.