Chicago steak rub is a delicious blend of spices that imparts a rich, savory flavor to grilled or pan-seared steaks. If you’re in the mood for a delicious steak, reach for this seasoning rub!

Creating your own Chicago steak rub at home is super easy. Our recipe is a great starting point. Feel free to use additional ingredients or adjust the existing ones to suit your tastes. While this dry rub is meant for steaks, it’s versatile enough to use on proteins like pork chops, chicken breasts, hamburgers, and even vegetables. We’ve even used it on beef roasts, including tenderloin, eye of round, pork tenderloin, and pork crown roasts with great success!

Chicago steak rub origins

The origins of the Chicago steak rub are not well known. Though, it is likely tied to the windy city’s rich culinary history and its ties to meatpacking and beef production. Chicago is also known for its steakhouses and diverse food culture, which influenced the development of seasoning blends and cooking techniques.

Is Chicago steak rub like Montreal seasoning?

Chicago steak rub and Montreal seasoning share some similarities, but overall have different flavor profiles. Both rubs are made with a combination of salt, black pepper, garlic, and onion. However, Chicago steak rub includes a wider variety of herbs other ingredients like dried thyme, dried rosemary, sugar and hickory smoke flavor. In contrast, Montreal Seasoning typically features coarser ground ingredients like coriander seeds, mustard seeds, dill seeds, and sometimes crushed red pepper flakes.

Ingredients

• Morton kosher salt (we developed this recipe using Morton brand. For best results, please consider using the same, as other salts will produce different results)
• Black pepper
• Onion powder
• Garlic powder
• Paprika
• Dried rosemary (sub with dried dill or thyme)
• Red pepper flakes (sub with half the amount of cayenne)
• Hickory smoke powder (sub with smoked paprika)

How to make Chicago steak rub

• In a small bowl, combine the kosher salt, black pepper, onion powder, garlic powder, paprika, dried rosemary, red pepper flakes, and hickory smoke powder.
• Mix well with a fork to break up any excess clumps.
• For finer consistency, consider pulverizing the red pepper flakes and dried rosemary in a spice grinder before adding them to the rest of the rib ingredients.
• Transfer the Chicago steak seasoning to an airtight container or lidded jar. Store it in your cupboard or pantry for up to 1 year.

How to use it

1. Choose the right cut: Chicago steak rub is great on high-quality cuts like ribeye, New York strip, or filet mignon. However, you can also use it on flat steaks, and other meats.
2. Let it rest: Apply 1 tablespoon of rub per pound of meat. After applying the rub, let the steak sit at room temperature for 30 minutes before cooking. This allows the flavors to penetrate the meat. Cook as directed.
3. Food safety: If possible, only take out the amount you’ll need. Discard any leftover rub that has come into direct contact with raw meat.

Recipes and Guides

• Easy Sugar Steak
• Comprehensive Steak Doneness Guide
• Tomahawk Steak Rub

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Chicago Steak Rub

The Chicago steak rub is a delicious blend of spices that imparts a rich, complex flavor to grilled or pan-seared steaks. If you’re in the mood for a delicious steak, reach for this seasoning rub!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.66 cup

Calories 117kcal

Ingredients

• 1/4 cup Morton kosher salt
• 2 tablespoons black pepper
• 1 tablespoon onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons dried rosemary
• 1 teaspoon red pepper flakes
• 1/4-1/2 teaspoon hickory smoke powder sub with smoked paprika

Instructions

• In a small bowl, combine the kosher salt, black pepper, onion powder, garlic powder, paprika, dried rosemary, red pepper flakes, and hickory smoke powder.
• Mix well with a fork to break up any excess clumps.
• For a finer consistency, consider pulverizing the red pepper flakes and dried rosemary in a spice grinder before adding them to the rest of the rib ingredients.
• Transfer it to an airtight container or lidded jar. Store it in your cupboard or pantry for up to 1 year.
• Apply 1 tablespoon of rub per pound of meat. After applying the rub, let the steak sit at room temperature for 30 minutes before cooking. This allows the flavors to penetrate the meat. Cook as directed.
• Discard any leftover steak rub that has come into contact with raw meat.

Nutrition

Calories: 117kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 42934mg | Potassium: 521mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1356IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 4mg

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