The Best Roast Beef Rub Recipe (2024)

FAQs

How long should dry rub sit on beef? ›

If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef. To use dried herbs with beef, you should consider which ones you want to include in your recipe and when you should add them.

A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.

You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you're in a hurry, you can hit the grill immediately after applying the rub.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

Sear and brown the surface of your roast.

For the average home stovetop, it might take up to 10 minutes for the heat to be high enough for the perfect sear. Add fat to the pan before the roast goes in. It increases the surface area of the roast that is receiving direct heat for an even sear.

Marinate the meat.

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.

How do you season a roast before cooking? ›

Just rub the roast liberally with kosher salt and pepper (and whatever other spices you'd like to use), and set it, uncovered, on a sheet tray or roasting pan in the fridge.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

Spices like onion and garlic, with their inherent pungency, are some of the first that come to mind when it's time to season beef. They are savory and strong, and also easy to come by! Black Pepper goes wonderfully with beef, with its slightly hot bite and the piney aroma. Cayenne is a terrific spice to use with beef.

The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked.

You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you're hot-smoking.

And you want the steak to pull that moisture back in before cooking so it's not dried out. Therefore, the optimal amount of time to give your steak after seasoning and before cooking it on the grill is 40-45 minutes. Many recipes do call for about 15-30 minutes to help you save some time.

To apply dry rub to steak, use your hands to work the rub into the steak on both sides so it's completely covered. Then, if you have time, cover the steaks and let them rest in the fridge for a few hours or overnight so the flavors from the rub sink into the meat.