Steak with Memphis BBQ Rub

Steak with Memphis BBQ Rub


10 - 12 Servings, 430 Calories/Serving

20 – 30 Minutes

Pitmasters in Tennessee don’t mess around with sauces. They favor dry rubs like this full flavored mix of paprika, garlic, thyme, and black pepper with a touch of brown sugar. For the best flavor, rub this seasoning into pork ribs or brisket the night before grilling and set some aside to sprinkle on the meat at the end of cooking.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 5 to 6 pounds 1-inch-thick steaks
  • Sun Basket Memphis BBQ Rub (sweet smoked paprika - granulated garlic - onion powder - ginger powder - brown sugar - salt - ground black pepper - dried thyme)

Nutrition per serving

Calories: 430, Protein: 43g, Total Fat: 22g, Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 9g, Cholesterol: 145mg, Carbohydrates: 10g, Fiber: 1g, Added Sugar (Brown sugar): 5g, Sodium: 620mg


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the steak

Build a charcoal fire or light a gas grill for medium-high heat.
  • Measure out 2 tablespoons plus 2 teaspoons Memphis BBQ rub for every 1 pound of meat.
  • Pat the steaks dry with a paper towel.
  • Put the steaks on a large plate and gently massage with the BBQ rub to coat. Let stand at room temperature for at least 30 minutes and up to 3 hours.


Cook the steak

Set the steaks on the grill rack directly over the heat and cook until charred, 3 to 5 minutes per side for medium-rare and 5 to 7 per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut against the grain into ½-inch-thick slices.



Transfer the steaks to a serving plate and enjoy.

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