The Best Roast Beef Rub Recipe (2024)

FAQs

How long can you leave a dry rub on a roast? ›

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. Another great use of dry rubs when it comes to roasts and steaks is to make a compound butter. This is so much easier than you think.

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.

What is this? The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

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.

As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long.

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.

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.

Other great fruity options include dried prunes or dried figs, and you can always add a touch of unsweetened apple juice for added flavor. In order to incorporate fruit into your roast, you won't even need to leave it in for very long; simply add the fruit in the last hour and a half of the cooking.

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.

Do you put water in the pan when cooking roast beef? ›

How to Roast Beef Like a Pro. 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!

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

I would always limit pre searing seasoning to salt mainly with a little pepper and possibly dried herbs (unless it's steak au poivre which is a different story in regard to pepper). Any fresh herbs, fresh garlic (which you cite), dijon, etc I'd apply after searing.

The whole process from salting to reabsorption takes around 40-45 minutes. 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.

Most store-bought BBQ rubs come with an expiration or "best by" date. While this serves as a general guideline, it's important to note that these dates are often more about optimal flavor rather than safety. Many rubs can technically be used long after the date on the packaging, but the taste may not be up to par.

One of the advantages of using a dry rub over a marinade, however, is that a dry rub doesn't necessarily have to be left to soak for too long—30 minutes to 3 hours usually gets the job done. Many people also tend to leave the meat overnight so that the flavours really get soaked in as deep as they can.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.