Summer in Canada means longer days, patio dinners, and the smell of a sizzling steak on the grill. Whether you’re hosting a backyard BBQ or just treating yourself to a well-earned meal, the right steak rub can elevate your grilling game from basic to bold. With the right blend of spices and herbs, a dry rub enhances the natural flavour of the beef, forming a delicious crust that locks in juicy goodness.
In this post, we’ll explore what makes a great steak rub, the difference between dry and wet rubs, and share some of our favourite summer steak rub recipes using locally inspired and globally loved ingredients. Get ready to fire up the grill and impress your guests with unforgettable flavour.
Why Use a Steak Rub?
A steak rub is more than just seasoning—it’s a layer of flavour that enhances the texture and taste of your steak. Unlike marinades, which use liquid to infuse flavour, rubs are typically dry blends of salt, sugar, spices, and herbs applied directly to the surface of the meat. When cooked, these rubs create a caramelized crust, locking in moisture and boosting that charred, smoky profile we all crave during grilling season.
Some benefits of using a rub include:
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Quick and easy preparation (no long marinating times)
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Bold, concentrated flavour
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Versatility (works with all cuts of steak—from ribeye to striploin)
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Customizable for dietary preferences (gluten-free, low-sodium, etc.)
Tips for Applying a Rub
Before diving into recipes, keep these tips in mind for the best results:
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Pat your steak dry with paper towel before applying the rub to ensure a good crust.
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Apply the rub liberally, pressing it gently into the meat so it adheres well.
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Let the steak rest for at least 15–30 minutes before grilling to allow the spices to penetrate.
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For thicker cuts or deeper flavour, season the steak and refrigerate for a few hours or overnight.
Top 5 Summer Steak Rub Recipes
Each rub below is designed to bring out the best in your beef while adding a summery twist. These blends can be made in bulk and stored in an airtight container for up to 6 months.
1. Classic Canadian BBQ Rub
This all-purpose rub has a touch of sweetness from brown sugar, balanced by smoky and savoury notes.
Ingredients:
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2 tbsp brown sugar
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1 tbsp kosher salt
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1 tbsp smoked paprika
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2 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cayenne pepper (optional)
Best for: Striploin, sirloin, or T-bone
Tip: Pairs well with a maple glaze or a knob of garlic butter post-grill.
2. Montreal Steakhouse Rub (Homemade Version)
A nod to the iconic Montreal steak seasoning, this coarse blend is peppery, garlicky, and robust.
Ingredients:
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1 tbsp cracked black pepper
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1 tbsp kosher salt
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2 tsp paprika
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1 tsp garlic flakes or granulated garlic
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1 tsp onion flakes
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1 tsp coriander seeds, crushed
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1/2 tsp dill seeds (optional)
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1/2 tsp red pepper flakes
Best for: Ribeye, porterhouse, or tomahawk steak
Tip: Let the rub sit on the steak overnight for an authentic steakhouse experience.
3. Smoky Chipotle & Coffee Rub
This bold rub combines rich coffee grounds with smoky chipotle for a deep, complex flavour that’s perfect for summer nights.
Ingredients:
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1 tbsp finely ground coffee (unsweetened)
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1 tbsp brown sugar
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1 tsp smoked paprika
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1 tsp chipotle powder
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1 tsp sea salt
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1/2 tsp cumin
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1/2 tsp ground coriander
Best for: Flank steak, skirt steak, or flat iron
Tip: Serve with grilled corn or roasted sweet potatoes for a southwestern twist.
4. Herb & Citrus Zest Rub
Light, fresh, and zesty—this rub is perfect for those who prefer a herbaceous profile rather than a smoky one.
Ingredients:
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2 tbsp dried rosemary
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1 tbsp dried thyme
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1 tbsp lemon zest (dried)
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1 tsp garlic powder
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1 tsp sea salt
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1/2 tsp ground white pepper
Best for: Tenderloin, filet mignon, or grass-fed sirloin
Tip: Add a squeeze of fresh lemon just before serving for brightness.
5. Maple Mustard Rub
Quintessentially Canadian, this rub combines the sweetness of maple with the sharp bite of mustard powder.
Ingredients:
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1 tbsp maple sugar or brown sugar
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1 tbsp mustard powder
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1 tsp garlic powder
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1 tsp salt
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1/2 tsp ground black pepper
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1/2 tsp paprika
Best for: Bavette, chuck eye, or tri-tip
Tip: Brush with Dijon mustard before applying the rub for an extra layer of flavour.
Grilling Tips for Perfect Summer Steak
No matter how flavourful your rub is, grilling technique makes all the difference. Here are a few tips to ensure your steak turns out perfectly every time:
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Preheat your grill: Aim for high heat (450–500°F) to get a proper sear.
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Use the two-zone method: Sear over direct heat, then move to indirect heat to finish cooking to your desired doneness.
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Use a meat thermometer: This ensures you hit the perfect internal temp:
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Rare: 120–125°F
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Medium Rare: 130–135°F
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Medium: 140–145°F
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Medium Well: 150–155°F
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Well Done: 160°F+
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Rest before slicing: Let your steak rest for 5–10 minutes so juices redistribute.
With the right summer steak rub in your pantry, grilling becomes a creative and delicious experience. From bold spice blends to citrusy herb rubs, there’s a rub for every palate and every occasion. Don't be afraid to experiment—mix and match your own spices based on your favourite flavours.
