Garlic-Thyme Steak Rub
Ingredients icon 5 Ingredients
Servings icon Makes about 1/3 cup
Time icon


  • 2 pounds beef Tenderloin Steaks, Strip Steaks, Ribeye Steaks or Top Sirloin Steaks, cut 1-inch thick; or 2 pounds Flat Iron Steaks (about 8 ounces each) or 4 pounds T-Bone Steaks or Porterhouse Steaks, cut 1-inch thick

  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves

  • 2 tablespoons sweet paprika

  • 3 cloves garlic, minced

  • 1/4 teaspoon ground red pepper


  1. Combine rub ingredients; press evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

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