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How to use dry rubs with beef

How to use dry rubs with beef Dry rubs (sometimes called dry marinades) made of dried spices and dried herbs are a simple way to enhance the flavour of steaks and beef kebabs. The beef absorbs the essential oils from the spices and herbs giving it a subtle yet delicious flavour.


 

How to use dry rubs with beef 

  • Use a favourite seasoning or ready-made spice and herb mix from the supermarket. Try lemon and garlic, Moroccan spice, Tuscan herbs or even steak seasoning mixes.
  • Use 2-3 tbsp of dry rub per 500g of beef.
  • Rub the mixture into the meat 20 minutes before barbecuing. Use enough pressure so it sticks evenly to the beef.
  • Remove any excess rub on the beef with a dry brush. Then, brush lightly with oil before the meat hits the barbecue.
  • Squeeze a little lemon juice over the beef as it cooks. This stops the spices and herbs burning. 

 

 

Tasty dry rub combinations to try

 

Ground peppercorns, seeds (like coriander, cumin and fennel), dried herbs (like rosemary or oregano) and garlic powder easily combine to make delicious rubs for barbecued beef. Keep the combinations simple for the best results.

Try some of our suggestions below for your next beef barbecue

  • Combine 2 tsp of sweet paprika, 2 tsp garlic powder, 1 tsp salt flakes, 1 tsp ground cinnamon or cumin and dried parsley. Mix well and rub on beef.
  • Combine 2 tsp crushed dried green and white peppercorns, 2 tsp crushed coriander seeds, 2 tbsp dried tarragon leaves, 2 tbsp crushed yellow mustard seeds, 1 tbsp black peppercorns and a good pinch of salt. Mix well and rub on beef.
  • Combine 2 tbsp crushed coriander seeds, 2 tbsp black peppercorns, 1 tsp crushed chilli flakes and a pinch of sugar and salt. Mix well and rub on beef.

 

Using pastes to flavour beef

 

Pastes are made from dried spices and herbs with a little liquid to hold the ingredients together (often a little oil or finely pounded ginger and garlic). Gently rub the paste into the beef before barbecuing - don’t over load the meat with too much paste.


Try this spicy paste with beef

  • Combine 2 tsp ground cumin, ¼ tsp chilli flakes, ¼ cup chopped coriander, ¼ cup white vinegar. Mix well and rub on beef.

 

 

How to store rubs and pastes 

  • Keep any unused dry rub mix in an airtight container.
  • Pastes can keep in the fridge covered with plastic wrap for one or two days.
  • Discard any dry rub or paste that has come in contact with the raw meat.

 

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