Let me tell you, there’s something almost magical about the moment a well-seasoned steak hits a sizzling hot pan. That first PSSSSHHHHH sound? Pure kitchen symphony! This Classic Steakhouse Garlic-Herb Rub is my absolute go-to when I want to impress dinner guests (or honestly, just treat myself on a Tuesday night because… why not?).

The beauty of this blend is its versatility – no dried garlic? Garlic powder works in a pinch. Out of rosemary? Thyme can pull extra duty. The classic steakhouse rub has roots in American cuisine dating back to the golden age of steakhouses in the 1950s, when a perfectly seasoned ribeye was the pinnacle of dining sophistication.

I’ve tweaked the traditional recipe to amp up the garlic (because in my humble opinion, there’s no such thing as too much garlic) and balanced it with just the right amount of herbs. This blend transforms even budget-friendly cuts into something that tastes like you splurged at that fancy restaurant where they wheel out the dessert cart and everything is slightly on fire.

Classic Steakhouse Garlic-Herb Rub

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5 from 1 review

This flavor-packed Classic Steakhouse Garlic-Herb Rub brings the steakhouse experience right to your kitchen with a perfect balance of garlic and herbs.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 3 tablespoons dried garlic flakes
• 2 tablespoons dried rosemary (crushed)
• 2 tablespoons dried thyme
• 2 tablespoons black peppercorns
• 1 tablespoon sea salt
• 1 tablespoon dried parsley
• 2 teaspoons onion powder
• 1 teaspoon dried oregano

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Instructions

1. Mix together then store in a 4oz jar

Notes

• Serving size: 1-2 teaspoons per pound of meat

This Classic Steakhouse Garlic-Herb Rub is the little black dress of your spice cabinet – it goes with everything! Massage it into ribeyes, NY strips, or even humble chuck steaks about 30 minutes before cooking. The salt helps tenderize while the herbs and garlic create that perfect savory crust. It’s also surprisingly delicious on roasted potatoes – toss them in olive oil and this blend before roasting at 425°F until crispy. I’ve even sprinkled it on buttered corn on the cob when I’m feeling fancy-but-lazy, which is basically my permanent state when cooking on weeknights.

Have you tried this Classic Steakhouse Garlic-Herb Rub on something unexpected? Drop a comment below and let me know your favorite way to use it! Bonus points if you’ve converted a picky eater with this magical dust.