This easy peppercorn steak rub adds deep flavor without overpowering the meat. Just coat beef, lamb, chicken, or pork with the spice blend, or stir it into a marinade. It takes just 5 minutes and a few pantry staples to throw together.
Key Ingredients
Whip up a big batch of this simple homemade seasoning and store it in your pantry for when you’re craving a classic steakhouse flavor. Here’s what you need to put it all together.
- Black Peppercorns
- Coriander Seeds
- Kosher Salt
- Ground Mustard Seeds
- Garlic Powder
- Onion Powder
- Brown Sugar
- Red Pepper Flakes
- Dried Thyme
Additions and Substitutions
Try a different peppercorn. Switch things up by swapping some (or all) of the black peppercorns with younger green peppercorns, which have less of a bite, or pink peppercorns (technically not peppercorns at all, but I am not in charge of naming things) for a subtle, fruity taste.
Equipment
Use a spice grinder or mortar and pestle to crush the coarse black pepper and coriander seeds for the peppercorn steak rub. Store the spice blend in an airtight container or glass jar.
How to Make Peppercorn Steak Rub
The full recipe with measurements is in the recipe card below.
Step 1: Add whole black peppercorns and coriander seeds to a spice grinder or mortar and pestle. Process until coarsely ground.
Step 2: Transfer the mixture to an airtight container or glass jar. Then, stir in the salt, ground mustard, garlic powder, onion powder, brown sugar, red pepper flakes, and dried thyme.
Expert Tips
- Start with fresh spices. Fresh spices make all the difference since spices lose their flavor over time, especially the ground ones.
- Use whole peppercorns and coriander. Grind whole black peppercorns and coriander seeds using a spice grinder or mortar and pestle. Ground pepper and coriander powder work in a pinch, but the seasoning won’t have the same coarse texture as a traditional peppercorn rub.
Whip up the quick peppercorn steak rub and pair it with one of these steak recipes!
Serving Suggestions
Homemade peppercorn steak rub is the perfect way to flavor meat dishes before grilling, pan-frying, or roasting. Apply the rub generously to steak (ribeye, tri-tip, NY strip), pork chops, beef ribs, lamb roast, or grilled chicken, and pat it into the meat to ensure it adheres. I especially love it with grilled bison steaks, lamb shoulder chops, or meat with a sweeter flavor profile.
Storage
Transfer leftover peppercorn rub to an airtight container or glass jar. It will stay fresh in your pantry or spice cabinet for about 6 months.
Frequently Asked Questions
Do you rub steak before or after cooking?
Pat the steaks dry, then press them into the peppercorn steak rub to start. When grilling the meat, sprinkle extra rub over it halfway through the cooking process since the rub can sometimes get lost or burnt off as it cooks.
More Spice Blend Recipes:
Peppercorn Steak Rub
- 6 tablespoons whole black peppercorn, coarsely ground
- 4 tablespoons coriander seeds, coarsely ground
- 6 tablespoons kosher salt
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon brown sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- Add whole black peppercorns and coriander seeds to a spice grinder or mortar and pestle. Process until coarsely ground. Tip: For the best results, work in batches.
- Transfer the mixture to an airtight container or glass jar. Then, stir in the salt, ground mustard, garlic powder, onion powder, brown sugar, red pepper flakes, and dried thyme.
- Start with fresh spices. Fresh spices make all the difference since spices lose their flavor over time, especially the ground ones.
- Use whole peppercorns and coriander. Grind whole black peppercorns and coriander seeds using a spice grinder or mortar and pestle. Ground pepper and coriander powder work in a pinch, but the seasoning won’t have the same coarse texture as a traditional peppercorn rub