Basic Ingredients

• Dry rubs typically lend a bit of spice and some crunch to a barbecued steak. You can make them out of any herbs and spices you wish, but some basic rubs are made from ingredients you may already have in your kitchen. You can blend a tablespoon of black pepper with equal parts kosher salt, parsley flakes, paprika and a teaspoon of garlic powder, plus 1/2 teaspoon of cayenne pepper, to make a basic but potent rub. Another easy recipe consists of equal parts chili powder, jerk seasoning and curry powder. Whichever ingredients you use, mix them well so no single flavor overpower the rest.

Best Cuts

• The type of steak you select for your dry rub barbecue is often more important than the rub itself. A tough or overly lean cut of meat has less flavor and a tighter grain than marbled or fattier cuts. The best steaks, which are taken between the ribs and the hips, include porterhouse, T-bone, New York strip and sirloin. The second tier of beef, taken from the ribs, includes rib eye, club and skirt steak. Each of these cuts has its own individual taste and texture characteristics; some have bone, while others are suited only for a quick sear.

Cook Prep

• Don't leave more than an inch or two of the fat intact around the edge of the steak, and keep the fat less than 1/8 inch in thickness. Trimming the fat too closely will cause the outer edge of the steak to cook faster than the center and result in a misshapen final product. Use paper towels to rub down the steak, removing any moisture to leave a dry exterior that will accept your seasonings. Apply your dry rub about 1/2 hour prior to cooking. Coat the entire steak on both sides with your dry rub mixture by hand and allow the steak to reach room temperature before grilling.

Cooking

• Place your 1-inch thick steak on a preheated grill and allow each side to cook for about 4 minutes. If your steak is thicker or thinner, more or less time may be required to attain a seared surface. Flip the steak and do the same for the other side. With both sides seared, the center of your steak is considered medium rare; cook it a bit longer for medium and well-done. If desired, use a knife to cut a small window into the center of the meat to ensure the results are to your liking.

Tips

• Unlike barbecue sauce or marinade, dry rubs do not overpower the natural flavor of a good cut of meat; instead, they enhance the steak and showcase the beef's taste. Charcoal grills add a smoky flavor to rubbed steaks. If you're using gas, hardwood chips can provide a similar effect. Soak some chips in water for 15 minutes, then wrap them in foil with one end open to allow smoke to escape. Place the foil package onto the burner and allow the wood to do the work.