Dry Rubs & Seasonings · Beef
Texas Beef Dust Grilled Steak
This is the steak recipe for Texas Beef Dust: high heat, a strong sear, and a dark roasted crust from espresso, cocoa, coarse pepper, and chile depth. New York strip works especially well, but the method also suits ribeye, sirloin, and tri-tip steaks cut thick enough to handle the heat. The hero photo shows the coating before the cook: enough rub to cover the surface, but not so much that the beef disappears.
Season It Right: Pick Your Heat
Texas Beef Dust
+ herb butter melting over the rest
Texas Beef Dust's espresso, cocoa, and coarse pepper build the crust. Rest the steak with a pat of thyme-and-garlic butter to add richness to this relatively lean cut.
Texas Beef Dust, heavy application
+ extra cracked black pepper pressed in before the sear
Texas Beef Dust already has chocolate ghost pepper. Apply a heavier coat than normal, then press extra cracked black pepper into the surface right before the cast iron. The pepper crust deepens as it sears, giving you a comfortable heat that stays present without taking over the steak.
Ivory All Purpose vegetables
Grilled blanched carrots, asparagus, baked potato, or corn
Texas Beef Dust brings the dark steakhouse crust, so let Ivory handle the sides. Season blanched carrots with Ivory before they hit the grill, then add a light finishing pinch after. Do the same with asparagus, a split baked potato, or corn. Ivory has butter powder in the blend, which makes it a natural compliment to almost any vegetable.
Choose Your Method
Ingredients
- 2 NY strip steaks, 1–1.25 inches thick
- 2 tbsp Texas Beef Dust
- 2 tbsp avocado oil
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- Fresh thyme sprigs
- Flaky sea salt, if needed for finishing
Instructions
- 01
Season and rest overnight. Coat steaks with Texas Beef Dust on all surfaces. Place uncovered on a rack in the fridge. Minimum 2 hours, overnight preferred. Pat dry before cooking. Do not rinse the rub.
- 02
Room temp 30–45 minutes before cooking. Cast iron over high heat, 8–10 minutes until smoking. Add avocado oil.
- 03
Render the fat cap first. Hold each steak upright on the fat cap edge using tongs. 2–3 minutes until the fat is golden and has released into the pan. This is the strip steak's defining move. Do not skip it.
- 04
Flat sear 3–4 min per side. Lay steaks flat. Do not move. Flip once when the crust releases cleanly. Add butter, garlic, and thyme. Baste continuously from the pool of fat-cap-rendered butter plus unsalted butter. It's richer than standard basting butter and smells incredible.
- 05
Cook to your desired internal temperature and rest 8 minutes. Slice against the grain and spoon the seasoned pan butter over the top. Serve with lemon-dressed arugula.
Instructions
- 01
Use the same preparation. Coat the steaks with Texas Beef Dust and let the surface dry uncovered in the refrigerator when time allows. Heat the direct zone to 550–600°F and oil the grates.
- 02
Sear hard. Grill 3–4 minutes per side with the lid closed, moving the steak only when flare-ups need controlling. Live fire darkens the espresso-and-cocoa crust and adds a light smoky note.
Cook to your desired internal temperature and rest 8 minutes. Slice against the grain and serve with lemon-dressed arugula or simple roasted vegetables.
Instructions
- 01
Same overnight seasoning. Oven to 250°F. Wire rack over baking sheet. Roast to 115°F internal, about 35–45 minutes for a 1-inch strip. Rest 10 minutes.
Use very hot cast iron. Render the fat cap on the edge first, then sear each flat side for 60–90 seconds. Baste with butter, rest 5 minutes, and slice.
More Ways to Use Texas Beef Dust on Steak Night
The rub that pulls double duty across beef and beyond.
Strip Steak Stir-Fry
Slice leftover Texas Beef Dust strip thin against the grain. Flash-fry with garlic, ginger, scallions, and a splash of soy, then serve over jasmine rice.
Steak & Egg Breakfast
Slice leftover steak thin and warm it in cast iron beside two fried eggs. Finish the eggs with a small pinch of flaky sea salt.
Texas Beef Dust Tri-Tip
Season tri-tip generously, sear over high heat, then finish indirect until the center reaches your target temperature. Slice thin across the grain so the dark Beef Dust crust carries through every bite.
Steak Caesar Salad
Slice leftover strip thin and lay it over romaine with toasted croutons. Dress with lemon, olive oil, parmesan, and black pepper.
This Recipe Uses
Texas Beef Dust
Espresso, cocoa, ghost pepper, and coarse black pepper for beef.