Chicago Style Steak Rub

Last Updated on May 20, 2024 by Carne Diem

Sauces, Rubs, and Accompaniments

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There's something undeniably special about a Chicago steak.  Seared to perfection, boasting a bold, savory crust, it's a carnivore's dream. But what if you could recreate that magic right in your own backyard?  Well, with this recipe for a Chicago-style steak seasoning, you can transform any delicious cut of steak into a restaurant-worthy masterpiece.

While there are many commercially available steak seasonings, like Weber Chicago Steak Seasoning Blend, they often contain artificial preservatives and fillers. This DIY blend focuses on premium spices resulting in a bold savory flavor for a truly flavorful experience.

Inspired by the great Chicago steakhouses like Gibson's, and Smith and Wollensky this homemade seasoning salt makes a great rub for seasoning your steaks before cooking or can be used as a finishing seasoning as well.

Making the Chicago Style Steak Rub

This Chicago steak seasoning comes together quickly with a few ingredients. This well-balanced steak rub consists of Maldon sea salt, coarse black pepper, garlic and onion, with hint of spiciness from crushed red pepper, smoky undertones from hickory seasoning, and some herbal notes from the addition of thyme.  If you are unable to find hickory seasoning you can still get that great smoke flavor in the meat rub by using a smoked black pepper in place of the regular pepper.

To make the steak seasoning, combine all of the ingredients in a small bowl. Mix well to combine. If you do not have hickory seasoning it can be omitted or you can substitute a little smoked BBQ rub or smoked paprika. You can also substitute smoked black pepper for the regular black pepper to add additional smoky flavor to the dry rub. Hickory seasoning is available on Amazon for a reasonable price as well.

Place the steak rub in a sealable jar or seasoning shaker. Depending on the size of the steaks you are cooking, this recipe should be enough Chicago Style steak rub to season 4-8 steaks.

Unused steak rub should keep for up to a year in a sealed spice jar but is best if used within 6 months. As with any spices, the rub tends to lose its potency over time, so fresh is always better, but the rub is very unlikely to spoil.

This Chicago-style steak seasoning isn't just for steaks!  It's a versatile blend that can elevate a variety of dishes. Here are some ideas:

• Montreal Steak Spice Replacement: Craving that signature Montreal steakhouse flavor? This blend can be used as a substitute for Montreal steak seasoning on ribeye steaks, pork roasts or your favorite cut of meat.  The savory seasoning mix even works great on burgers.
• Savory Pork Rub: Give your pork chops or tenderloin a flavor boost with this bold rub. The smoky notes pair perfectly with pork.
• Bold Veggie Seasoning: Don't limit yourself to meat! This seasoning adds a kick to grilled vegetables or roasted potatoes.

Why make DIY Steak Seasoning?

Making your own steak seasoning allows you to control the ingredients and adjust the spice level to your preference. Plus, it's often more economical than buying pre-made blends.

Cooking a Chicago Style Steak

Pat your steak dry then season your steak liberally on both sides with the Chicago Style Steak Rub. This Chicago style steak seasonings works well on all types of steaks, but our favorites are a nice thick ribeye or KC strip steak. The coarse ingredients form a nice flavorful crust on the steaks, and the Chicago style seasoning is sugar free, so you avoid that bitter, burnt taste which can ruin a good char.

Be sure to check out more of our favorite steak rubs, sauces, and enhancements:

• Ancho Espresso Steak Rub
• Bone Marrow Compound Butter
• Easy Chimichurri Recipe
• Malbec Sauce For Steak
• Stout Sauce for Steak
• Best Alabama White BBQ Sauce

Prepare your grill or smoker to cook the steaks. Use your favorite method for grilling steaks, whether it be hot and fast over high heat, reverse seared, or even sous vide the steak and finish on a hot grill or cast-iron pan. This Chicago Style Steak Rub does not contain sugar so it is not prone to burning like some other rubs that contain a lot of brown sugar, but you can still get a nice char on the steak.

We cooked this Chicago style ribeye on our Big Green Egg, but any grill will work. Be sure to check out more of our favorite recipes for the Big Green Egg or Ceramic Smokers.

Don't forget to check out our ever-growing collection of some of the best steak recipes from around the world.

• Belgian Steak Frites With Sous Vide Bavette Steak
• Reverse Seared Argentinian Ribeye With Chimichurri Sauce
• Sous Vide Florentine Style Porterhouse
• Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers
• A5 Japanese Wagyu With Yakiniku Sauce
• Garlic Basted Rotisserie Picanha

Finishing and serving your Chicago Style Steak

Cook the steak to your desired doneness. Allow the steak to rest for about 5 minutes before serving, then serve it up with your favorite sides for steaks like Smoked Jalapeno Twice Baked Potatoes, Fried Lump Crab Cakes with Sriracha Mayonnaise, or Fried Mashed Potato Cakes with Herbes de Provence Butter.

Leftover Chicago steak seasoning can also be used to season larger cuts like prime rib, brisket, and Baltimore Pit beef. Sprinkle a little on roasted potatoes or grilled vegetables for a bit of smoky, spicy flavor.

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