Pack your BBQ steak with flavour using our simple – yet effective – rub. This BBQ recipe is one of our favourites, though you'll find loads more in our mega guide.
A great barbecue rub can make any type of meat sing, but rubs are especially effective when cooking beef or pork, enhancing the delicate flavour of the meat without overpowering it. Which cut steak should you choose for a bbq? Any cut of meat will benefit from the smoky flavour added by the barbecue, but we are particularly fond of barbecuing rump steak and sirloin.
Rubs can be dry or wet: a dry rub is just mixed spices and herbs; a wet rub adds oil or lemon juice at the rubbing stage. Or, if you love your meat with a spicy kick, add some chipotle chilli sauce to your rub.
Discover the full recipe below, or head over to our food hub for more ideas and inspiration.
- Steak, 600-800g
- Mixed peppercorns, one teaspoon
- Mustard seed, one teaspoon
- Paprika, one teaspoon
- Onion powder, 1/2 teaspoon
- Garlic powder, 1/2 teaspoon
- Dried chillies, 1/2 teaspoon
- Cumin, 1/4 teaspoon
1. Crush all your spices roughly using a pestle and mortar; rub the mixture gently into the meat; avoiding rubbing too hard.
2. Wrap your joint in clingfilm and chill overnight. If you don't have time to leave your rub overnight, just prepare as far in advance as possible.
3. When it comes to grilling, remember that beef does not need to be cooked all the way through if you like it rare; we recommend the tactile test to see if your meat is done to your liking.
4. Once the meat is brown on the outside, take it off your grill and rest. Then, simply prod the meat with your index finger: if it feels like your cheek, it's rare; if it feels like your chin, it's medium done; your forehead – your meat is well done.
This makes enough for three to four people.