Lemon-Oregano Steak Rub

Lemon-Oregano Steak Rub

Courtesy of The Beef Checkoff 8 Servings • 5 Min. Prep Time • 20 Min. Cook Time


2 lb. beef tenderloin, top loin, ribeye, Petite steaks or top sirloin steaks, cut 1-in. thick or 2 lb. top blade (flat iron) steaks (about 8 oz. each) or 4 lbs. T-bone or porterhouse steaks, cut 1-in. thick
salt and pepper

1/4 c. chopped fresh oregano or 1 Tbsp. dried oregano leaves
1 Tbsp. freshly grated lemon peel
4 cloves garlic, minced
1 tsp. pepper


1. Combine Rub ingredients; press evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

* Makes about 3 Tbsp. rub

* Recipe Courtesy of The Beef Checkoff